New York Deli Style Cheesecake
Indulge in the creamy decadence of a New York Deli Style Cheesecake, a classic dessert that's as rich as it is irresistible. Featuring a buttery graham cracker crust and a velvety filling made with softened cream cheese, tangy sour cream, and a hint of vanilla, this cheesecake is baked to perfection in a water bath for a crack-free, ultra-smooth finish. With 6 eggs incorporated for a luxurious texture, each bite melts in your mouth, making it a quintessential treat for every cheesecake lover. Whether served plain or topped with fresh berries, whipped cream, or caramel drizzle, this show-stopping dessert brings authentic New York deli flavors to your table. Perfect for special occasions or a dessert to savor all week, this cheesecake is the epitome of timeless indulgence. Best of all? It’s just as delicious as it looks, and even more satisfying after an overnight chill in the fridge. Keywords: New York cheesecake, deli-style cheesecake, creamy dessert, classic cheesecake recipe, graham cracker crust.
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 0.5 cups Unsalted butter, melted
- 32 ounces Cream cheese, softened
- 1.25 cups Granulated sugar
- 1.5 cups Sour cream, room temperature
- 1.5 teaspoons Vanilla extract
- 6 pieces Large eggs, room temperature
- 3 tablespoons All-purpose flour
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the outside with two layers of aluminum foil to protect against water leaks.
In a medium mixing bowl, combine the graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, use a hand or stand mixer to beat the softened cream cheese and 1 1/4 cups granulated sugar on medium speed until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract, mixing until fully incorporated.
One at a time, beat in the eggs on low speed, ensuring each is fully mixed before adding the next. Avoid overmixing to preserve the creamy texture.
Sift in the flour and gently fold it into the batter until fully combined.
Pour the batter over the prepared crust, smoothing the top with a spatula. Place the springform pan into a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (a water bath helps prevent cracks).
Bake in the preheated oven for 85-90 minutes, or until the center is set but still slightly jiggly when shaken.
Turn off the oven and crack open the door slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent sudden temperature changes, which can cause cracking.
Remove the cheesecake from the oven and water bath. Run a knife along the edge of the cheesecake to loosen it from the pan, then let it cool to room temperature.
Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to fully set and develop its flavors.
Serve chilled, either plain or with your favorite toppings such as fresh berries, whipped cream, or a drizzle of caramel sauce.
Nutrition Facts
Calories |
7378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 529.2 g | 678% | |
| Saturated Fat | 302.1 g | 1510% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2563 mg | 854% | |
| Sodium | 4777 mg | 208% | |
| Total Carbohydrate | 535.3 g | 195% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 383.3 g | ||
| Protein | 123.2 g | 246% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1483 mg | 114% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2047 mg | 44% | |
*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.
