This classic New York cheesecake recipe delivers a dense, creamy, and slightly tangy flavor. It’s baked in a water bath for a smooth and even cook.
Ingredients:
- For the Crust:
- 1 1/2 cups (190g) graham cracker crumbs
- 5 tablespoons (70g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar
- For the Cheesecake Filling:
- 3 (8 ounces each) packages cream cheese, softened
- 1 1/4 cups (250g) granulated sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 1 cup (240ml) sour cream
- 1/4 cup (60ml) all-purpose flour
Instructions:
- Make the Crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
- Press the mixture firmly and evenly into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes, or until lightly golden. Let cool completely.
- Make the Filling:
- In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth.
- Gradually add sugar, beating until well combined.
- Beat in vanilla extract.
- Add eggs one at a time, beating after each addition just until combined.
- Stir in sour cream and flour until smooth.
- Bake the Cheesecake:
- Pour the cheesecake batter into the prepared crust.
- Wrap the bottom of the springform pan with several layers of heavy-duty foil to create a water bath.
- Place the springform pan in a larger roasting pan.
- Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake for 50-60 minutes, or until the center of the cheesecake is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven for an additional hour to cool slowly.
- Chill and Serve:
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
- Run a thin knife around the edges of the cheesecake to loosen it from the pan.
- Remove the sides of the springform pan.
- Serve chilled, topped with desired toppings such as fresh berries, whipped cream, or chocolate syrup.
Tips:
- Make sure the cream cheese is softened to room temperature for easier blending.
- Don’t overbeat the batter, or you may introduce air bubbles that will create cracks in the cheesecake.
- To prevent cracks, open the oven door slightly after the first 30 minutes of baking to release steam.
Enjoy this classic New York cheesecake!