Why I Joined Zaar New York Cheesecake
Indulge in the decadence of the "Why I Joined Zaar New York Cheesecake," a velvety and creamy dessert that's the epitome of classic cheesecake perfection. This recipe combines a buttery graham cracker crust with a lusciously smooth cream cheese filling, elevated by the tangy richness of sour cream and a subtle hint of vanilla. Baked to perfection and chilled for an irresistible finish, this cheesecake boasts a beautifully dense texture with a slightly jiggly center, a hallmark of authentic New York-style cheesecake. Perfect for any gathering or special occasion, this cheesecake is easy to make with straightforward steps and only requires basic pantry staples. Serve it chilled for a show-stopping dessert that’s sure to impress. Whether you're a seasoned baker or a first-time cheesecake enthusiast, this recipe is your golden ticket to dessert bliss!
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 0.5 cups Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 32 ounces Cream cheese, softened
- 1.5 cups Granulated sugar (for filling)
- 1 cup Sour cream
- 2 teaspoons Pure vanilla extract
- 4 Large eggs
- 2 tablespoons All-purpose flour
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom of the greased springform pan to form the crust. Bake for 10 minutes, then remove from oven and allow to cool while preparing the filling.
In a large bowl, beat the softened cream cheese and 1.5 cups of granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture, and beat until combined.
One at a time, add the eggs to the mixture. Beat on low speed after each addition just until blended. Do not overmix.
Fold in the all-purpose flour to help stabilize the cheesecake filling.
Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula.
Place the springform pan on a baking sheet to catch any drips. Bake for 60 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven and crack the door slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or preferably overnight to set completely.
Run a knife around the edge of the pan before releasing the springform. Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 389 mg | 17% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 36.7 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 119 mg | 9% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 129 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.
