Description
This Classic New York Cheesecake recipe delivers an ultra-creamy, rich dessert with a perfectly baked graham cracker crust. Smooth and dense, it’s the ultimate indulgence for cheesecake lovers, featuring a velvety cream cheese filling with subtle vanilla and a hint of tang from sour cream. Perfect for any special occasion or a luxurious treat.
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 the oven: Set your oven temperature to 325°F (163°C) to prepare for baking the crust and cheesecake filling evenly.
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan forming an even crust layer. Bake it for 10 minutes until set, then remove and let it cool while you prepare the filling.
- Make the filling base: Beat the softened cream cheese with an electric mixer on medium speed for 2-3 minutes until smooth and creamy. Add the sugar and vanilla extract, mixing until the mixture is fully combined and smooth.
- Add eggs and remaining ingredients: Incorporate the eggs one at a time, beating well after each addition to ensure a smooth batter. Stir in the sour cream and the all-purpose flour, mixing gently until the filling is fully blended and smooth without overmixing.
- Assemble the cheesecake: Pour the cream cheese filling onto the cooled crust in the springform pan. Tap the pan lightly on the countertop to release any trapped air bubbles for an even texture during baking.
- Bake the cheesecake: Place the pan in the oven and bake for 50-60 minutes. The edges should look set, while the center remains slightly jiggly. This will ensure a creamy consistency after cooling.
- Cool the cheesecake: Turn off the oven and open the door slightly. Allow the cheesecake to cool slowly inside the oven for 1 hour to prevent cracking.
- Chill before serving: Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to fully set and develop the flavors.
- Remove from pan: Before serving, run a knife gently around the edges of the cheesecake to loosen it from the sides of the pan, then remove the springform ring carefully.
Notes
- Using room temperature eggs, cream cheese, and sour cream helps create a smoother batter and prevents lumps.
- Do not overbake; the center should still jiggle slightly to ensure creamy texture after chilling.
- For best results and to avoid cracks, cool the cheesecake gradually by leaving it in the oven with the door ajar.
- Chilling overnight enhances the flavor and texture.
- The springform pan is essential for easy removal of the cheesecake without damaging its sides.
