New York Cheesecake
This classic New York Cheesecake features a dense and creamy filling made with full-fat cream cheese on a buttery graham cracker crust. It is baked low and slow to achieve that signature smooth texture with no cracks.
A rich and creamy classic New York style cheesecake with a golden graham cracker crust.
Nutrition per serving
Ingredients
Crust
Filling
Instructions
Prepare the Crust
Preheat your oven to 325 degrees F. Mix graham cracker crumbs with melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes then allow to cool completely.
Make the Filling
Beat softened cream cheese and sugar together on medium speed until completely smooth and fluffy, about 3 minutes. Scrape down the sides of the bowl frequently to ensure no lumps remain. Add sour cream and vanilla extract and beat until just combined.
Add Eggs and Flour
Add flour and mix on low speed until incorporated. Add eggs one at a time, beating on low speed after each addition just until the yellow disappears. Do not overmix once the eggs are added as this incorporates too much air into the batter.
Bake in Water Bath
Wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil. Pour the filling over the cooled crust and place the pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake at 325 degrees F for 60 minutes until the edges are set but the center still jiggles slightly.
Cool and Chill
Turn off the oven and crack the door open slightly. Allow the cheesecake to cool inside the oven for 1 hour to prevent cracking from sudden temperature changes. Remove from the water bath, run a thin knife around the edges, and refrigerate uncovered for at least 6 hours or overnight before serving.
Substitutions
Common mistakes
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