Description
Indulge in the ultimate creamy delight with this Classic New York Cheesecake recipe. Featuring a buttery graham cracker crust and a rich, smooth cream cheese filling, this timeless dessert is baked to perfection and chilled to achieve the perfect texture. Perfect for any occasion, this cheesecake is sure to impress with its velvety texture and classic flavor.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ⅓ 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 ensure it reaches the perfect baking temperature for the cheesecake.
- Prepare Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes to set, then remove it and let it cool while preparing the filling.
- Make Filling – Cream Cheese Base: Using an electric mixer, beat the softened cream cheese until it is smooth and free of lumps, about 2 to 3 minutes. This creates a creamy foundation for the cheesecake.
- Add Sugar and Vanilla: Add the granulated sugar and vanilla extract to the cream cheese and mix until thoroughly combined.
- Incorporate Eggs: Add eggs one at a time, beating well after each addition to ensure a smooth and well-mixed batter. Then add the sour cream and flour, mixing gently until smooth and uniform.
- Assemble and Remove Air Bubbles: Pour the cream cheese filling over the prepared crust in the springform pan. Tap the pan gently on the countertop to release any trapped air bubbles.
- Bake Cheesecake: Bake in the preheated oven for 50 to 60 minutes, or until the edges are set and the center still has a slight jiggle. This guarantees a creamy yet set texture.
- Cool in Oven: Turn off the oven and crack the oven door open. Let the cheesecake cool inside for 1 hour to prevent cracking and ensure gradual cooling.
- Chill: Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, to allow it to fully set and develop flavor.
- Serve: Before serving, run a knife around the edges of the springform pan to loosen the cheesecake, then remove the sides and slice.
Notes
- Use room temperature ingredients, especially eggs and cream cheese, for the smoothest batter.
- Do not overmix the batter to avoid incorporating too much air, which can cause cracks.
- The slight jiggle in the center after baking is normal and will firm up as it chills.
- Chilling overnight improves texture and flavor.
- If desired, use a water bath method for extra moist cheesecake and to prevent cracking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
