Cheesecake New York Style
Indulge in the decadence of classic New York Style Cheesecake, a rich and creamy dessert with a perfectly buttery graham cracker crust. This timeless recipe features 32 ounces of silky cream cheese, balanced with a touch of sour cream and a hint of vanilla for that signature tangy sweetness. Expertly baked to achieve a velvety texture with slightly set edges and a delicate, jiggly center, this cheesecake is designed to impress. The secret to its flawless finish lies in a cooling step right in the oven, which helps prevent unsightly cracks. Perfect for any occasion, this cheesecake can be prepared ahead, chilled overnight, and served in 12 generous slices. Whether you're hosting a dinner party or treating yourself, this New York Style Cheesecake is an indulgence worth savoring.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.33 cups Unsalted butter, melted
- 0.25 cups Granulated sugar (for crust)
- 32 ounces Cream cheese, softened
- 1.25 cups Granulated sugar (for filling)
- 1 cup Sour cream, room temperature
- 2 teaspoons Vanilla extract
- 4 units Large eggs
- 2 tablespoons All-purpose flour
Instructions
Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan or line the bottom with parchment paper.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar until well combined.
Press the graham cracker mixture evenly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the cream cheese and 1 1/4 cups sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract to the mixture, beating until fully incorporated.
Beat in the eggs, one at a time, at low speed. Mix just until each egg is blended; avoid overmixing.
Sift in the flour and gently mix it into the batter until combined. Divide the batter evenly to prevent air pockets.
Carefully pour the batter over the prepared crust in the springform pan. Smooth out the top with a spatula.
Place the cheesecake on the center rack of the oven. Bake for about 90 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This helps to prevent cracking.
Remove the cheesecake from the oven and cool completely at room temperature before refrigerating for at least 4 hours, or ideally overnight.
Once chilled, loosen the cheesecake from the springform pan with a knife, remove the ring, slice, and serve!
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 356 mg | 15% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 32.6 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 107 mg | 8% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 142 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.
