Description
This Classic New York Cheesecake recipe delivers the ultimate creamy and rich dessert experience. Featuring a buttery graham cracker crust and a smooth, luscious cream cheese filling, it’s baked to perfection for a velvety texture that melts in your mouth. Perfect for any occasion, this cheesecake impresses with its classic flavor and elegant presentation.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- â…“ cup unsalted butter, melted
Filling
- 4 packages (8 oz each) cream cheese, softened
- 1 ¼ cups granulated sugar
- 1 tsp vanilla extract
- 5 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- ¼ cup all-purpose flour
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the crust and cheesecake.
- Make Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove from oven and allow it to cool while preparing the filling.
- Prepare Cream Cheese Mixture: Beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Add sugar and vanilla extract, mixing until fully incorporated and smooth.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition to ensure a smooth and even mixture. Then add the sour cream and flour, mixing just until the filling is smooth and no lumps remain.
- Assemble Cheesecake: Pour the cream cheese filling over the cooled crust in the springform pan. Gently tap the pan on the counter to release any trapped air bubbles, which helps prevent cracks in the cheesecake.
- Bake Cheesecake: Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. This ensures the perfect creamy texture.
- Cool in Oven: After baking, turn off the oven and crack the oven door slightly open. Let the cheesecake cool inside for 1 hour to help prevent cracking and allow it to set gradually.
- Chill: Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight for best flavor and texture.
- Remove from Pan: Before serving, run a knife around the edges of the pan to loosen the cheesecake, then remove the springform side carefully for a clean presentation.
Notes
- Ensure all dairy ingredients are at room temperature to avoid lumps in the batter.
- Do not overmix the batter once eggs are added to maintain a smooth texture.
- Chilling overnight enhances the flavor and makes slicing easier.
- If desired, a water bath can be used during baking to prevent cracking.
- Use a sharp knife warmed in hot water to slice for clean cuts.
