New York Cheesecake Recipe
Indulge in the rich, creamy, and classic taste of New York Cheesecake. With a velvety filling atop a buttery graham cracker crust, this dessert is perfect for any special occasion.
Equipment
- 9-inch springform pan
- Mixing bowls
- Hand or stand mixer
- Spatula
- Baking sheet
- Aluminum foil
Ingredients
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter melted
- Filling:
- 4 8-ounce packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 3 tablespoons all-purpose flour
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Prepare the Filling:
- In a large mixing bowl, beat cream cheese, sugar, and flour until smooth.
- Add sour cream and vanilla extract, mixing until combined.
- Beat in eggs, one at a time, on low speed to avoid incorporating too much air.
- Assemble the Cheesecake:
- Pour the filling over the cooled crust. Smooth the top with a spatula.
- Wrap the bottom of the springform pan with aluminum foil and place it in a larger baking dish. Fill the baking dish with hot water halfway up the sides of the springform pan to create a water bath.
- Bake:
- Bake for 1 hour and 15 minutes or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour.
- Cool and Chill:
- Remove the cheesecake from the water bath and cool to room temperature.
- Refrigerate for at least 4 hours, preferably overnight, before serving.