New York Cheesecake
Indulge in the rich, velvety decadence of this classic New York Cheesecake, a dessert that epitomizes indulgence with its perfectly creamy texture and signature tangy flavor. This timeless recipe starts with a buttery graham cracker crust that’s baked to golden perfection, providing the ideal base for the luxuriously smooth cream cheese filling. Enhanced with a hint of vanilla, a touch of sour cream, and just the right balance of sweetness, this cheesecake boasts a dense yet silky consistency that melts in your mouth. Baked low and slow for that iconic, crack-free finish, this cheesecake is the ultimate make-ahead dessert, requiring a gentle cooling process and overnight chilling to achieve its perfect set. Serve it plain or garnish with fresh berries, a drizzle of chocolate, or a dollop of whipped cream for a dessert that steals the show every time. Perfect for holidays, celebrations, or any occasion that calls for indulgence, this authentic New York Cheesecake is a true crowd-pleaser.
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Recipe Information
Ingredients
- 12 sheets Graham crackers
- 6 tablespoons Unsalted butter
- 2 tablespoons Granulated sugar
- 32 ounces Cream cheese
- 1.5 cups Granulated sugar
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 4 Large eggs
- 2 tablespoons All-purpose flour
Instructions
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan lightly with butter or nonstick spray.
Place the graham crackers in a food processor and pulse until finely ground. You should have about 1.5 cups of crumbs. Mix the crumbs with the melted butter and 2 tablespoons of sugar until everything is evenly combined.
Press the crumb mixture firmly into the bottom of the springform pan, forming an even layer. Bake the crust for 10 minutes, then remove and let it cool.
In a large mixing bowl, beat the cream cheese until smooth and fluffy, about 2-3 minutes. Gradually add in 1.5 cups of sugar and beat until well combined.
Mix in the sour cream and vanilla extract until fully incorporated.
Add the eggs, one at a time, mixing on low speed after each addition just until blended. Be careful not to overmix, as this can create air pockets.
Sift in the flour and gently fold it into the batter until just combined. Pour the batter into the prepared crust, smoothing the top with a spatula.
Place the springform pan on a baking sheet to catch any drips. Bake at 325°F for 90 minutes, or until the edges are set and the center is slightly jiggly when shaken.
Turn off the oven and leave the cheesecake inside to cool slowly for 1 hour. This will help prevent cracking.
Remove the cheesecake from the oven and cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, before serving.
Carefully remove the cheesecake from the springform pan and transfer to a serving plate. Slice and enjoy your delicious New York Cheesecake!
Nutrition Facts
Calories |
6713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 486.2 g | 623% | |
| Saturated Fat | 267.2 g | 1336% | |
| Polyunsaturated Fat | 27.0 g | ||
| Cholesterol | 1961 mg | 654% | |
| Sodium | 3994 mg | 174% | |
| Total Carbohydrate | 536.7 g | 195% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 446.3 g | ||
| Protein | 97.7 g | 195% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1368 mg | 105% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1689 mg | 36% | |
*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.
