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New York Cheesecake

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Classic New York Cheesecake, rich, dense, and creamy with a smooth texture and a buttery graham cracker crust.

Ingredients

Scale
  • 1 and 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 1/2 cup unsalted butter, melted
  • 4 (8 oz) packages cream cheese, softened
  • 1 and 1/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 2/3 cup sour cream
  • 2/3 cup heavy cream
  • 1 tablespoon all-purpose flour (optional, for stability)

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
  3. In a large mixing bowl, beat the softened cream cheese until smooth. Add 1 and 1/4 cups sugar and mix until combined.
  4. Add the vanilla extract and mix in the eggs one at a time, beating well after each addition.
  5. Mix in sour cream, heavy cream, and flour (if using) until smooth and creamy.
  6. Pour the batter over the cooled crust. Tap the pan on the counter to release air bubbles.
  7. Place the springform pan in a larger baking pan and fill the outer pan with hot water halfway up the sides (water bath).
  8. Bake for 1 hour and 10 minutes, or until the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
  9. Remove from the oven and refrigerate for at least 4 hours or overnight before serving.

Notes

  • Ensure all ingredients are at room temperature for best mixing results.
  • Baking in a water bath helps prevent cracking.
  • You can top with fruit compote or whipped cream if desired.

Nutrition

Keywords: New York Cheesecake, baked cheesecake, classic cheesecake, dessert

Find it online: https://zesticook.com/new-york-cheesecake/