Description
This New York Cheesecake Recipe creates a rich, dense, and ultra-creamy dessert with a buttery graham cracker crust. Baked gently in a water bath for a smooth texture, this classic homemade cheesecake delivers perfect slices every time. Ideal for holidays, celebrations, or an elegant weekend dessert.
Ingredients
Scale
- 1 1/2 cups (150g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
- 4 packages (900g total) full-fat cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 cup (240ml) sour cream
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 tablespoons all-purpose flour
- Pinch of salt
Instructions
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan and bake for 10 minutes.
- Beat softened cream cheese until smooth. Add sugar and mix gently.
- Add sour cream, flour, vanilla, and salt. Mix until combined.
- Add eggs one at a time, mixing slowly after each addition.
- Wrap pan with foil and pour filling over crust.
- Place pan in a roasting pan and add hot water halfway up the sides.
- Bake for 60–70 minutes until center slightly jiggles.
- Turn off oven and cool inside with door slightly open for 1 hour.
- Cool completely, then refrigerate at least 6 hours or overnight before serving.
Notes
Use room temperature ingredients for smooth batter. Avoid overmixing to prevent cracks. Always cool gradually. Cheesecake tastes best after chilling overnight. Store refrigerated up to 5 days or freeze slices up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 145mg