Philly Classic New York Cheesecake
Indulge in the timeless decadence of a Philly Classic New York Cheesecake, a rich and creamy dessert that’s a showstopper for any occasion. Featuring the silky smoothness of authentic Philadelphia cream cheese, this recipe pairs a buttery graham cracker crust with a luscious filling of tangy sour cream, velvety cream cheese, and a delicate hint of vanilla. Perfectly baked to achieve a slightly jiggly center and golden edges, this cheesecake maintains its classic texture while incorporating a foolproof cooling technique to prevent cracking. Whether served plain or adorned with your favorite toppings like fresh berries or a drizzle of caramel, this homemade dessert is the epitome of indulgence. With just 20 minutes of prep and a few simple ingredients, this easy-to-follow cheesecake recipe is ideal for beginners yet sophisticated enough to impress every cheesecake connoisseur.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 1 tablespoon Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 32 ounces Philadelphia cream cheese, softened
- 1.25 cups Granulated sugar
- 1 teaspoon Vanilla extract
- 1 cup Sour cream
- 4 pieces Large eggs
Instructions
Preheat your oven to 325°F (162°C). Make sure your cream cheese is softened to room temperature for a smooth batter.
In a medium mixing bowl, combine the graham cracker crumbs and 1 tablespoon of granulated sugar. Add the melted butter and stir until the mixture resembles wet sand.
Press the graham cracker mixture evenly onto the bottom of a 9-inch springform pan. Use the back of a spoon or the bottom of a flat glass to compact the crust. Bake for 10 minutes, then let it cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the 1 1/4 cups of granulated sugar and vanilla extract to the cream cheese. Beat until well incorporated.
Mix in the sour cream until smooth. Scrape down the sides of the bowl to ensure everything is well combined.
Add the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix to avoid incorporating too much air, which can cause cracking.
Pour the cream cheese mixture over the prepared crust, spreading it out evenly with a spatula.
Place the springform pan on a baking sheet to catch any leaks. Bake in the preheated oven for 55-65 minutes, or until the center is slightly jiggly but the edges are set.
Turn off the oven and crack the door open slightly. Allow the cheesecake to sit in the oven for 1 hour to cool gradually, which helps prevent cracking.
Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate for at least 4 hours or overnight for best results.
Run a knife around the edge of the pan to loosen the cheesecake before releasing the springform. Slice and serve plain or topped with your favorite fruit puree, whipped cream, or chocolate drizzle.
Nutrition Facts
Calories |
6378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 477.1 g | 612% | |
| Saturated Fat | 279.2 g | 1396% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2017 mg | 672% | |
| Sodium | 4922 mg | 214% | |
| Total Carbohydrate | 454.3 g | 165% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 354.9 g | ||
| Protein | 108.9 g | 218% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1272 mg | 98% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1545 mg | 33% | |
*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.
