Classic New York Cheesecake
Indulge in the creamy decadence of this Classic New York Cheesecake, a timeless dessert that’s as rich in flavor as it is in tradition. Featuring a buttery graham cracker crust and a velvety filling made with cream cheese, sour cream, and a hint of vanilla, this cheesecake achieves the perfect balance of tangy and sweet. Baked to perfection with a smooth texture and a signature slight jiggle in the center, this recipe uses simple techniques to avoid cracks and ensure a flawless finish. Ideal for any occasion, this homemade cheesecake is best served chilled, making it a delightful centerpiece for gatherings or a luxurious treat for everyday indulgence. With easy-to-follow instructions and a setup time that rewards your patience, it’s the ultimate guide for cheesecake lovers everywhere. Keywords: New York cheesecake, creamy cheesecake recipe, graham cracker crust, homemade dessert.
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 100 grams unsalted butter (melted)
- 900 grams cream cheese (softened)
- 200 grams granulated sugar
- 240 milliliters sour cream
- 2 teaspoons vanilla extract
- 3 tablespoons all-purpose flour
- 5 large eggs
Instructions
Preheat your oven to 325°F (160°C).
In a medium bowl, combine the graham cracker crumbs and melted butter, mixing until the crumbs are well coated.
Press the crumb mixture firmly into the bottom of a 9-inch (23 cm) springform pan, creating an even layer.
Bake the crust in the preheated oven for 10 minutes. Remove from oven and let cool on a wire rack.
Using a large mixing bowl, beat the softened cream cheese with a hand or stand mixer until smooth.
Gradually add the granulated sugar and continue beating until the mixture is creamy.
Mix in the sour cream and vanilla extract until well combined.
Sprinkle the flour over the cream cheese mixture and gently fold it in.
Add the eggs one at a time, beating on low speed just until incorporated. Avoid overmixing to prevent air bubbles.
Pour the cream cheese filling over the cooled crust in the springform pan, spreading it evenly.
Place the pan on a baking sheet and bake in the center of the oven for about 85-90 minutes, or until the edges are lightly browned and the center is set with a slight jiggle.
Turn off the oven and slightly crack the oven door, allowing the cheesecake to cool gradually for about 1 hour, helping to prevent cracks.
Remove the cheesecake from the oven and allow it to cool to room temperature. Then, refrigerate for at least 4 hours or preferably overnight to set completely.
Before serving, carefully remove the springform pan's sides. Slice the cheesecake with a sharp knife, wiping the blade between cuts for clean slices. Serve chilled or at room temperature.
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 23.7 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 383 mg | 17% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 25.6 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 121 mg | 9% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 131 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.
