Description
This Classic New York-Style Cheesecake features a rich and creamy cream cheese filling atop a buttery graham cracker crust. Baked in a water bath for perfect texture and moisture, this cheesecake is smooth, dense, and irresistibly delicious — perfect for special occasions or any dessert craving.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
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 mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake the crust for 8 minutes, then remove it 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 light and fluffy. Be sure to scrape down the sides of the bowl as needed to fully incorporate all ingredients. Reduce your mixer speed to medium, then add the eggs one at a time, beating well after each addition. Next, gently mix in the sour cream and vanilla extract until just combined without overmixing.
- Bake the Cheesecake: Wrap the bottom of your springform pan with two layers of foil to prevent any water from leaking in during baking. Set the pan inside a large 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 initially at 450°F (230°C) for 15 minutes. Without opening the oven, reduce the temperature to 225°F (110°C) and continue baking for 1 hour and 5 minutes. After baking, turn off the oven and crack the door open; allow the cheesecake to cool inside for 45 minutes to 1 hour.
- Chill & Serve: Remove the cheesecake from the water bath and run a thin knife around the edges to loosen it from the pan. Let it cool completely to room temperature. Then, cover and refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set. Slice and serve chilled, optionally garnished with fresh berries, whipped cream, or caramel sauce for extra indulgence.
Notes
- Using room temperature ingredients, especially eggs and cream cheese, helps to achieve a smooth, lump-free batter.
- Wrapping the springform pan with foil protects the cheesecake from water during the water bath baking method, ensuring no soggy crust.
- Do not overmix the batter after adding eggs to prevent incorporating too much air, which can cause cracks.
- Allowing the cheesecake to cool slowly in the oven prevents it from cracking due to rapid temperature changes.
- For best results and texture, refrigerate the cheesecake overnight before serving.
- Optional toppings can be fresh berries, whipped cream, or caramel sauce according to your preference.
