Real New York Style Cheesecake Supreme
Indulge in the decadence of Real New York-Style Cheesecake Supreme, a classic dessert that's as rich in flavor as it is in texture. This velvety cheesecake features a buttery graham cracker crust and a silky, tangy cream cheese filling perfectly balanced with sour cream and a hint of vanilla. Baked gently in a water bath to ensure ultimate creaminess and that signature smooth top, this recipe delivers bakery-quality results right in your own kitchen. Whether adorned with fresh berries, whipped cream, or a drizzle of chocolate, this cheesecake is the ultimate crowd-pleaser, perfect for holidays, celebrations, or satisfying your sweet tooth. With simple ingredients, foolproof steps, and a taste so authentic, you'll feel like you're savoring a slice in the heart of NYC!
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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)
- 1.25 cups Sour cream
- 2 teaspoons Vanilla extract
- 6 units Large eggs
Instructions
Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing the sides lightly and wrapping the outside tightly in aluminum foil to prevent leaks.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. Mix until evenly moistened.
Press the crumb mixture firmly into the bottom of the springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and let cool while preparing the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Gradually add the 1 1/4 cups of granulated sugar and continue to beat until fully incorporated, about 1 minute.
Mix in the sour cream and vanilla extract until combined.
Add the eggs one at a time, beating just until blended after each addition. Do not overmix to avoid incorporating too much air.
Pour the cream cheese filling over the cooled crust and smooth the top with a spatula.
Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan to create a water bath.
Bake in the preheated oven for 1 hour and 30 minutes, or until the outside of the cheesecake is set but the center still jiggles slightly when gently shaken.
Turn the oven off and crack the oven door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the water bath and place it on a wire rack to cool completely to room temperature.
Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to set fully.
Before serving, run a knife around the edge of the cheesecake to loosen it from the sides of the pan. Release the springform and transfer the cheesecake to a serving plate.
Slice and enjoy your Real New York-Style Cheesecake Supreme with your favorite toppings such as fresh berries, whipped cream, or a drizzle of chocolate or caramel sauce.
Nutrition Facts
Calories |
7270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 525.0 g | 673% | |
| Saturated Fat | 305.1 g | 1526% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2522 mg | 841% | |
| Sodium | 5010 mg | 218% | |
| Total Carbohydrate | 564.1 g | 205% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 411.5 g | ||
| Protein | 120.5 g | 241% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1607 mg | 124% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1730 mg | 37% | |
*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.
