New York Cheesecake
Experience the ultimate rich, dense, and creamy 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)
- •32 oz full-fat cream cheese, softened to room temperature (900g)
- •1 cup granulated sugar (200g)
- •1 teaspoon pure vanilla extract
- •3 large eggs, room temperature
- •1/2 cup sour cream, room temperature (120ml)
Instructions
- 1
Preheat your oven to 325°F (165°C) and wrap the outside of a 9-inch springform pan securely with heavy-duty aluminum foil to prevent water leaks.
- 2
In a medium bowl, mix the graham cracker crumbs, melted butter, and 3 tablespoons of sugar until well combined and resembles wet sand.
- 3
Press the crumb mixture firmly and evenly 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 using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed for about 2 minutes until completely smooth and creamy.
- 5
Add the 1 cup of sugar and vanilla extract, beating on low speed until just combined.
- 6
Add the eggs one at a time, mixing on low speed only until each egg is incorporated; do not overmix, as this introduces too much air.
- 7
Gently fold in the sour cream until smooth, then pour the batter over the cooled crust and smooth the top with a spatula.
- 8
Place the springform pan inside a larger roasting pan, and pour boiling water into the roasting pan to come about 1 inch up the sides of the springform pan.
- 9
Bake for 70 to 75 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
- 10
Turn off the oven, crack the oven door open, and leave the cheesecake inside for 1 hour to cool down gradually to prevent cracking.
- 11
Remove from the oven and water bath, run a thin knife around the edges to loosen the cake from the pan, and chill in the refrigerator for at least 6 hours, preferably overnight, before slicing.
💡 Chef tips
- Ensure all dairy ingredients are at room temperature to avoid lumps in the batter.
- Baking the cheesecake in a water bath creates a gentle, moist heat that prevents the top from drying out and cracking.
- Store the cheesecake covered in the refrigerator for up to 5 days, or freeze slices for up to 2 months.
✅ How it should turn out
The finished cheesecake is ultra-dense, luxuriously creamy, and perfectly balanced with a rich tang and a crisp, buttery crust.