Description
This Classic New York-Style Cheesecake features a creamy, rich filling on a crisp graham cracker crust, baked using a water bath for a smooth texture. Perfectly dense yet light, this iconic dessert is a timeless favorite that can be served plain or garnished with fresh berries, whipped cream, or caramel sauce.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
Cheesecake Filling
- 2 ½ pounds (5 blocks, 8 oz each) cream cheese, at room temperature
- 1 ½ cups granulated sugar
- ¼ cup sour cream
- 7 large eggs, at room temperature
- 1 ½ teaspoons vanilla extract
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture is evenly moistened. Press this firmly into the bottom of a 9-inch springform pan to create an even crust layer. Bake for 8 minutes, then remove from the oven and let it cool to room temperature.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the cream cheese and sugar on medium-high speed for about 5 minutes until the mixture is light and fluffy, making sure to scrape down the sides as needed for even mixing. Reduce the mixer speed to medium, and add the eggs one at a time, beating well after each addition. Next, incorporate the sour cream and vanilla extract, mixing just until combined. Pour this batter over the cooled crust, smoothing the top evenly.
- Bake the Cheesecake: Wrap the bottom of the springform pan with two layers of foil to prevent water from leaking in during baking. Place the springform pan into a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. Bake at 450°F (230°C) for 15 minutes. Without opening the oven door, lower the temperature to 225°F (110°C) and continue baking for 1 hour and 5 minutes. Once done, turn off the oven and crack the oven door open to allow the cheesecake to cool gradually inside for 45 minutes to 1 hour.
- Chill and Serve: Carefully remove the cheesecake from the water bath and run a thin knife around the edge to loosen it from the pan. Let it cool completely to room temperature. Then cover and refrigerate for at least 4 hours or ideally overnight to let it set fully. When ready to serve, slice the cheesecake and enjoy it chilled. Optional toppings include fresh berries, whipped cream, or caramel sauce.
Notes
- Ensure all dairy ingredients (cream cheese, eggs, sour cream) are at room temperature to achieve a smooth, lump-free batter.
- Wrapping the springform pan with foil is critical to prevent water from leaking into the cheesecake during the water bath baking.
- Do not open the oven door during the initial high-heat baking and low-temp baking phase to avoid cracking the cheesecake.
- The slow cooling inside the oven with the door ajar helps prevent cracking by equalizing temperature gradually.
- Refrigerating the cheesecake overnight enhances flavor and texture for the best results.
