New York Cheesecake
Experience the ultimate rich, dense, and velvety New York cheesecake with a buttery graham cracker crust.
Ingredients
- •2 cups graham cracker crumbs (200g)
- •1/3 cup unsalted butter, melted (75g)
- •3 tablespoons granulated sugar (35g)
- •4 packages cream cheese, softened to room temperature (900g)
- •1 cup granulated sugar (200g)
- •1 cup sour cream (240ml)
- •1 teaspoon pure vanilla extract
- •4 large eggs, room temperature
- •1 tablespoon all-purpose flour
Instructions
- 1
Preheat your oven to 325 degrees F (165 degrees C) and grease a 9-inch springform pan.
- 2
In a medium bowl, mix the graham cracker crumbs, melted butter, and 3 tablespoons of sugar until well combined.
- 3
Press the crumb mixture firmly into the bottom and slightly up the sides of the prepared springform pan, then bake for 10 minutes and let cool.
- 4
In a large bowl, beat the softened cream cheese and 1 cup of sugar together on medium speed until smooth and creamy.
- 5
Mix in the sour cream and vanilla extract until fully incorporated.
- 6
Add the eggs one at a time, beating on low speed just until combined after each addition, then gently stir in the flour.
- 7
Wrap the outside of the springform pan securely in heavy-duty aluminum foil to prevent water leaks, and place it inside a large roasting pan.
- 8
Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
- 9
Pour boiling water into the roasting pan to come about 1 inch up the sides of the springform pan to create a water bath.
- 10
Bake for 75 to 90 minutes, or until the edges are set and the center jiggles just slightly.
- 11
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- 12
Remove from the oven and water bath, run a knife around the edges to loosen it from the pan, and chill in the refrigerator for at least 4 hours or overnight before serving.
💡 Chef tips
- Ensure all your refrigerator ingredients like cream cheese, eggs, and sour cream are at room temperature before starting to avoid lumps in the batter.
- Never skip the water bath; it provides gentle, even heat that prevents the cheesecake from drying out and cracking on top.
- You can make this cheesecake up to two days in advance and keep it tightly wrapped in the refrigerator until ready to serve.
✅ How it should turn out
The finished cheesecake is exceptionally creamy, dense, and smooth with a buttery crust, offering a rich tangy flavor balanced by sweet vanilla.