Description
Indulge in creamy perfection with this classic New York cheesecake recipe, featuring a rich and smooth filling atop a buttery graham cracker crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 4 large eggs
- 1/4 cup all-purpose flour
Instructions
- Preheat your oven to 325°F (163°C).
- Grease the bottom and sides of a 9-inch springform pan with butter.
- In a medium-sized bowl, combine the graham cracker crumbs and granulated sugar.
- Add the melted butter to the crumb mixture and stir until fully combined.
- Press the crumb mixture into the bottom of the prepared pan to form an even crust.
- Place the pan in the oven and bake the crust for 10 minutes, then remove it and let it cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- Gradually add the granulated sugar and continue beating until fully incorporated.
- Add the vanilla extract and mix until just combined.
- Add the sour cream and heavy cream, and beat until the mixture is smooth and creamy.
- Crack the eggs into a separate bowl, then add them one at a time to the cream cheese mixture, beating well after each addition.
- Add the all-purpose flour and mix until fully combined, being careful not to overmix.
- Pour the cream cheese batter over the cooled graham cracker crust in the springform pan.
- Smooth the top of the batter with a spatula to make it even.
- Tap the pan gently on the countertop to remove any air bubbles from the batter.
- Place the springform pan in the oven and bake for 55 to 60 minutes, or until the edges are set but the center still slightly jiggles.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool at room temperature for about 2 hours.
- Cover the cheesecake with plastic wrap and refrigerate it for at least 4 hours, or overnight, to allow it to fully set.
- Before serving, remove the cheesecake from the springform pan and transfer it to a serving platter.
- Slice the cheesecake with a sharp knife and serve chilled.
Notes
- Make sure the cream cheese is softened before mixing to avoid lumps in the batter.
- For a firmer crust, press the graham cracker mixture down firmly and bake it for the full 10 minutes.
- If you prefer a smoother cheesecake, use a water bath by placing the springform pan in a larger pan filled with hot water while baking.
- Allow the cheesecake to cool in the oven with the door slightly ajar to prevent cracking.
- For extra flavor, you can add a teaspoon of lemon zest to the cream cheese mixture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg