Description
This tall and creamy New York Cheesecake features a buttery graham cracker crust and a rich, smooth cream cheese filling. Baked in a water bath for perfect texture, it’s a classic American dessert that’s perfect for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 4 packages (8 ounces each) cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
- 2 tablespoons all-purpose flour
- 1/4 cup heavy cream
Instructions
- Preheat and prepare crust: Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with heavy-duty foil to prevent leaks. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom of the prepared pan. Bake crust for 10 minutes, then remove and let cool.
- Prepare filling: In a large mixing bowl, beat cream cheese until smooth and fluffy. Add sugar and beat until fully incorporated. Mix in sour cream and vanilla extract. Add eggs one at a time, beating well after each addition. Mix in flour and heavy cream just until combined, being careful not to overmix.
- Assemble and bake: Pour batter over crust and smooth top. Place the springform pan into a large roasting pan. Fill the outer pan with hot water halfway up the sides of the cheesecake pan to create a water bath. Bake for 1 hour and 15 minutes, or until the edges are set and the center is slightly jiggly.
- Cool cheesecake: Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour. Remove from oven and water bath, then refrigerate for at least 6 hours or overnight to set completely.
- Serve: Run a knife around the edge before removing the springform ring. Serve chilled, plain or with your favorite fruit topping.
Notes
- Bring all ingredients to room temperature before mixing for the smoothest texture.
- For clean slices, dip your knife in hot water and wipe it clean between cuts.
- This cheesecake freezes well for up to 1 month.
