Classic New York Cheesecake Recipe
Here is a rich, creamy, and indulgent Classic New York Cheesecake recipe-dense yet smooth with a buttery graham cracker crust.
Ingredients:
For the crust:
1½ cups (150g) graham cracker crumbs
2 tablespoons sugar
6 tablespoons (85g) unsalted butter, melted
Pinch of salt
For the filling:
4 (8 oz) packages cream cheese, softened (total: 900g)
1¼ cups (250g) granulated sugar
1 cup (240ml) sour cream
1 teaspoon vanilla extract
4 large eggs
2 tablespoons all-purpose flour (optional, for a firmer texture)
For the topping (optional):
½ cup sour cream
2 teaspoons sugar
½ teaspoon vanilla extract
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Instructions:
1. Prepare the crust
Preheat oven to 175°C (350°F).
In a bowl, mix graham cracker crumbs, sugar, melted butter, and salt until combined.
Press the mixture into the bottom of a 9-inch (23 cm) springform pan.
Bake crust for 8-10 minutes, then let cool.
2. Make the filling
In a large bowl, beat the softened cream cheese until smooth and fluffy.
Add sugar and mix well.
Beat in sour cream and vanilla. (Add flour here if using.)
Add eggs one at a time, mixing just until blended. Don’t overmix.
3. Bake the cheesecake
Pour the filling over the crust in the pan.
Place the pan in a larger roasting pan and fill the outer pan with hot water halfway up the sides (this water bath prevents cracking).
Bake at 160°C (325°F) for 1 hour 15 minutes to 1 hour 30 minutes, until center is just set but slightly jiggly.
4. Add optional topping
Mix sour cream, sugar, and vanilla, and spread over the warm cheesecake.
Bake for an additional 10 minutes.
5. Cool and chill
Let the cheesecake cool in the oven (turned off, door slightly open) for 1 hour.
Then chill in the fridge for at least 4 hours or overnight before serving.
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Tips:
Bring all ingredients to room temperature before mixing.
Avoid overmixing to prevent air bubbles and cracks.
Run a knife around the edge after baking to help prevent cracking.