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Classic New York Cheesecake Recipe

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★★★★★

4.6 from 106 reviews

This classic New York Cheesecake recipe creates a rich, dense, and creamy dessert with a buttery graham cracker crust and a tangy sour cream topping. Perfectly baked at a low temperature to achieve the iconic creamy texture, this cheesecake is ideal for celebrations or as a decadent treat any time of the year.

Ingredients

Scale

Crust

  • 1 ½ cups graham cracker crumbs
  • 1 Tablespoon granulated sugar
  • 4 Tablespoons unsalted butter, melted

Cheesecake Filling

  • 24 oz brick style cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 ½ teaspoons vanilla extract
  • ⅛ teaspoon table salt
  • 5 eggs, room temperature

Topping

  • 2 cups (1 pint) sour cream
  • 1 cup granulated sugar
  • 1 ½ teaspoons vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment or foil to place under the cheesecake pan.
  2. Prepare Crust: In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter and stir with a fork until the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. It’s okay if it doesn’t reach all the way up the sides; the crust pressed flat on the bottom also works well. Set aside.
  3. Make Cheesecake Batter: In a large bowl or stand mixer fitted with a paddle attachment, beat cream cheese and sugar until smooth and creamy, ensuring no lumps remain but avoiding over-beating to prevent excess air incorporation. Scrape down the bowl.
  4. Add Flavorings: Mix in vanilla extract and salt until fully combined, scraping sides again to incorporate.
  5. Incorporate Eggs: On low speed, add eggs one at a time, mixing gently just until each egg is fully incorporated. Scrape the sides and bottom of the bowl to ensure an even mixture.
  6. Bake Cheesecake: Pour batter into prepared crust. Place the springform pan on the prepared baking sheet and bake on the center rack for 60-70 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly like jello. For precision, use an instant-read thermometer; the center should reach at least 165°F (74°C).
  7. Cool Slightly: Remove the cheesecake from the oven and let it cool at room temperature for 5 minutes. Keep the oven on as you prepare the topping.
  8. Prepare Topping: In a bowl, beat together sour cream, sugar, and vanilla extract until thoroughly combined.
  9. Add Topping and Bake: Spread the sour cream mixture evenly over the slightly cooled cheesecake. Return the pan to the oven and bake for an additional 5 minutes at 300°F (150°C).
  10. Final Cooling and Chill: Remove cheesecake from the oven and allow it to cool for at least one hour at room temperature. Then refrigerate uncovered and chill for at least 6 hours or preferably overnight to set completely before serving.

Notes

  • The crust can be pressed only on the bottom without going up the sides without affecting the final result.
  • Do not overbeat the cream cheese mixture to avoid incorporating too much air which can cause cracks.
  • Using room temperature ingredients ensures a smooth batter.
  • Using a water bath is optional but not required for this recipe.
  • Check doneness by gentle jiggle in the center or thermometer reading for best results.
  • Chill the cheesecake thoroughly to firm up the texture before slicing.

Keywords: New York Cheesecake, classic cheesecake, creamy cheesecake, graham cracker crust, sour cream topping, baked cheesecake

Find it online: https://servedbynora.com/classic-new-york-cheesecake-recipe/