New York Cheesecake
A rich, dense, and velvety classic cheesecake with a buttery graham cracker crust that defines the gold standard of desserts.
Ingredients
- •1 1/2 cups graham cracker crumbs (150g)
- •1/4 cup granulated sugar (50g)
- •6 tablespoons unsalted butter, melted (85g)
- •32 ounces cream cheese, softened to room temperature (900g)
- •1 1/4 cups granulated sugar (250g)
- •1 cup sour cream, room temperature (240g)
- •1 tablespoon vanilla extract
- •4 large eggs, room temperature
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- 2
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter; press the mixture firmly into the bottom of the pan and bake for 10 minutes, then let cool.
- 3
In a large mixing bowl, beat the cream cheese and 1 1/4 cups sugar until smooth and creamy, being careful not to overbeat.
- 4
Mix in the sour cream and vanilla extract until well combined.
- 5
Add the eggs one at a time, mixing on low speed just until incorporated after each addition.
- 6
Pour the batter over the prepared crust and smooth the top with a spatula.
- 7
Bake at 325°F (160°C) for 60 to 70 minutes, or until the edges are set but the center still jiggles slightly.
- 8
Turn off the oven and leave the door slightly ajar for 1 hour to allow the cake to cool slowly, preventing cracks.
- 9
Remove from the oven, run a knife around the edge, and refrigerate for at least 6 hours before serving.
💡 Chef tips
- Ensure all ingredients are at room temperature to prevent lumps in the batter.
- Avoid over-mixing once the eggs are added to keep the texture dense and smooth rather than airy.
- Store the cheesecake covered in the refrigerator for up to 5 days, or freeze for up to 2 months.
✅ How it should turn out
The finished cheesecake should have a smooth, crack-free top, a dense and creamy texture that melts in your mouth, and a perfect balance of tangy cream cheese and sweet vanilla.