New York Stlye Cheesecake
Indulge in the rich, creamy decadence of this classic New York-style cheesecake—a timeless dessert that’s as luxurious as it is satisfying. Built on a buttery graham cracker crust and crowned with a velvety filling of cream cheese, sour cream, and just a hint of vanilla, this cheesecake boasts the hallmark dense yet creamy texture that defines true New York-style perfection. Baked in a water bath to ensure a crack-free finish and chilled overnight for the ultimate melt-in-your-mouth experience, this recipe is perfect for special occasions or as the crowning jewel of a dinner party. Serve it plain or elevate it with your favorite toppings, such as fresh berries, luscious chocolate drizzle, or a dollop of whipped cream. With detailed steps and foolproof techniques, this homemade dessert guarantees bakery-level results right from your own kitchen.
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 100 grams unsalted butter, melted
- 50 grams granulated sugar (for crust)
- 900 grams cream cheese, softened
- 200 grams granulated sugar (for filling)
- 240 ml sour cream
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 tablespoons all-purpose flour
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) springform pan and wrap the outside with aluminum foil to prevent leaks.
In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar for the crust. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and let it cool.
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the granulated sugar and mix until fully incorporated. Scrape down the sides of the bowl as needed.
Mix in the sour cream and vanilla extract until smooth. Add the eggs, one at a time, mixing on low speed after each addition just until blended.
Sprinkle in the flour and gently fold it into the batter until there are no lumps. Avoid overmixing to ensure a creamy texture.
Pour the cheesecake batter over the cooled crust in the springform pan, spreading it evenly.
Place the springform pan in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the side of the springform pan. This creates a water bath to prevent cracks in the cheesecake.
Bake in the preheated oven for 55-60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This gradual cooling process helps prevent cracks.
Remove the cheesecake from the water bath and aluminum foil. Refrigerate for at least 4 hours or overnight before serving.
Carefully run a knife around the edge of the cheesecake to loosen it from the pan before releasing the springform. Slice and serve plain or with your favorite toppings, such as fresh fruit, whipped cream, or a drizzle of chocolate sauce.
Nutrition Facts
Calories |
549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 377 mg | 16% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 29.8 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 119 mg | 9% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 125 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.
