Better Than New York Cheesecake
Indulge in pure decadence with this "Better Than New York Cheesecake" recipe, a show-stopping dessert that's luxuriously creamy, perfectly balanced, and utterly irresistible. Featuring a buttery graham cracker crust and an ultra-smooth filling made with cream cheese, sour cream, and a hint of vanilla, this cheesecake is baked to perfection in a water bath for that signature velvety texture and crack-free finish. With just the right amount of richness and a subtle tang, it's a true upgrade to the classic New York-style cheesecake. Ideal for holidays, special occasions, or any time you crave a crowd-pleasing dessert, this recipe delivers a dessert so indulgent, you'll understand why it's called "better." Serve it chilled for an unforgettable slice of cheesecake heaven!
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 0.5 cup Unsalted butter, melted
- 3 tablespoons Granulated sugar (for crust)
- 32 ounces Cream cheese, softened
- 1.25 cups Granulated sugar (for filling)
- 1 cup Sour cream
- 0.5 cup Heavy cream
- 2 tablespoons All-purpose flour
- 2 teaspoons Vanilla extract
- 4 Large eggs
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium mixing bowl, combine graham cracker crumbs, melted butter, and 3 tablespoons of sugar. Mix well until the texture resembles wet sand.
Press the crumb mixture evenly into the bottom of the prepared springform pan. Use the back of a flat measuring cup to firmly press it down. Set the pan aside.
In a large mixing bowl, beat the softened cream cheese and 1 1/4 cups of sugar using a hand or stand mixer on medium speed until smooth and creamy, about 2 minutes.
Add the sour cream, heavy cream, flour, and vanilla extract to the cream cheese mixture. Beat on low speed until fully combined, scraping down the sides of the bowl as needed.
Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Avoid overmixing to prevent air bubbles.
Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula.
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 (this will create a water bath).
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set but the center still has a slight jiggle.
Turn the oven off and crack the oven door. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the water bath and let it cool completely at room temperature. Then refrigerate for at least 4 hours, or preferably overnight, before serving.
Carefully remove the springform pan ring and transfer the cheesecake to a serving plate. Slice and serve chilled for the ultimate creamy dessert experience.
Nutrition Facts
Calories |
614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 392 mg | 17% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 33.6 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 119 mg | 9% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 129 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
