Classic New York Cheesecake – Perfectly Creamy and Rich
The iconic New York Cheesecake is a creamy, dense, and rich dessert that satisfies with every bite. This version has a smooth, velvety texture thanks to cream cheese and sour cream, with a slightly tangy flavor that pairs perfectly with the buttery graham cracker crust. It’s a timeless recipe that makes for an impressive treat at any gathering or holiday.
Ingredients
-
For the crust
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tablespoons unsalted butter, melted
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For the filling
- 4 (8 oz) packages cream cheese, softened
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
Directions
Prepare the crust. Preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the crumbs are moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake the crust for 10 minutes, then set it aside to cool while you prepare the filling.
Make the filling. In a large bowl, beat the softened cream cheese and sugar together with a hand mixer or stand mixer on medium speed until smooth and creamy, about 2-3 minutes. Add the vanilla extract, then beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Finally, gently fold in the sour cream and heavy cream until combined.
Bake the cheesecake. Pour the cream cheese mixture over the prepared crust, smoothing the top with a spatula. Place the springform pan in a water bath (bain-marie) to ensure the cheesecake bakes evenly and prevents cracking. Bake for 55-60 minutes, or until the edges are set, but the center still jiggles slightly.
Cool and chill. Turn off the oven and let the cheesecake sit in the cooling oven with the door cracked open for 1 hour. After that, remove the cheesecake and let it cool completely on the counter before refrigerating for at least 4 hours or overnight.
Serve. Once chilled, release the cheesecake from the springform pan. Serve it plain or top with fresh berries, whipped cream, or your favorite sauce.
Recipe tips
Make sure your cream cheese and eggs are at room temperature for the smoothest, creamiest filling. Mix the ingredients just until combined to avoid incorporating too much air, which can cause cracks in your cheesecake. Wrapping the outside of your springform pan with aluminum foil before placing it in a water bath will prevent any water from seeping into the crust. Cheesecake improves in flavor and texture after a night in the fridge, so plan ahead for the best results.
Nutrition Facts (per serving)
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