New York Style Cheesecake
Indulge in the rich, velvety decadence of this classic New York Style Cheesecake, the ultimate dessert for true cheesecake lovers. Featuring a buttery graham cracker crust and a luxuriously smooth filling made with cream cheese, sour cream, and a hint of pure vanilla, this recipe delivers that signature dense yet creamy texture everyone craves. Baked to perfection in a water bath for even cooking, this cheesecake is chilled to set for a flawless slice every time. Whether you're serving it plain or with a topping of fresh berries, chocolate drizzle, or caramel, this crowd-pleasing dessert is perfect for any occasion. With its timeless flavor and elegant presentation, this New York Style Cheesecake is sure to be the centerpiece of your dessert table!
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 0.25 cup granulated sugar (for crust)
- 32 ounces cream cheese, softened
- 1.25 cups granulated sugar (for filling)
- 1 cup sour cream
- 2 teaspoons pure vanilla extract
- 3 large eggs
- 2 tablespoons all-purpose flour
- 0.5 cup heavy cream
Instructions
Preheat your oven to 325°F (170°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until evenly combined.
Press the mixture firmly and evenly into the bottom of the prepared springform pan to create the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and 1 1/4 cups granulated sugar on medium-high speed until smooth and creamy, about 2-3 minutes.
Add the sour cream, vanilla extract, and flour, and mix until combined. Scrape down the sides of the bowl as needed.
On low speed, add the eggs one at a time, mixing just until combined after each addition. Avoid overmixing to prevent air bubbles.
Gently fold in the heavy cream until the mixture is evenly incorporated. The batter should be smooth and thick.
Pour the cheesecake batter over the crust in the springform pan. Smooth the top with a spatula if needed.
Place the foil-wrapped pan into a large roasting pan. Carefully pour hot water into the roasting pan, ensuring the water reaches halfway up the sides of the springform pan (this is the water bath).
Bake the cheesecake for 90 minutes, then turn off the oven and let it sit inside the oven with the door slightly ajar for another 15 minutes.
Remove the cheesecake from the oven and water bath. Let it cool to room temperature, then refrigerate for at least 6 hours or overnight.
Once chilled, remove the springform pan and slice to serve. Enjoy your rich and creamy New York Style Cheesecake!
Nutrition Facts
Calories |
7400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 538.7 g | 691% | |
| Saturated Fat | 317.0 g | 1585% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2056 mg | 685% | |
| Sodium | 4802 mg | 209% | |
| Total Carbohydrate | 568.8 g | 207% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 406.7 g | ||
| Protein | 102.1 g | 204% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1447 mg | 111% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1525 mg | 32% | |
*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.
