Description
This Classic New York-Style Cheesecake features a creamy and smooth cream cheese filling on a crisp graham cracker crust. Baked in a water bath, this cheesecake achieves the perfect dense yet airy texture for an indulgent dessert that’s perfect for any occasion.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
Filling
- 2 ½ pounds (5 blocks, 8 oz each) cream cheese, at room temperature
- 1 ½ cups granulated sugar
- ¼ cup sour cream
- 7 large eggs, at room temperature
- 1 ½ teaspoons vanilla extract
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until evenly mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 8 minutes, then remove from the oven and allow it to cool to room temperature.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the cream cheese and sugar together on medium-high speed for about 5 minutes until the mixture is light and fluffy. Be sure to scrape down the bowl’s sides periodically. Reduce the mixer speed to medium, then add the eggs one at a time, beating well after each addition. Gently mix in the sour cream and vanilla extract just until combined. Pour the batter over the cooled crust and smooth the surface.
- Bake the Cheesecake: Wrap the bottom of the springform pan with two layers of foil to prevent leaks. Place the pan inside a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan, creating a water bath to ensure even baking. Bake at 450°F (230°C) for 15 minutes. Without opening the oven, reduce the temperature to 225°F (110°C) and continue baking for 1 hour and 5 minutes. Once baking is complete, turn off the oven, crack the door open, and let the cheesecake cool inside for 45 minutes to 1 hour.
- Chill & Serve: Carefully remove the cheesecake from the water bath. Run a thin knife around the edge of the pan to loosen the cheesecake. Let it cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight. When ready to serve, slice the cheesecake chilled. Optionally top with fresh berries, whipped cream, or caramel sauce for extra indulgence.
Notes
- Using room temperature cream cheese and eggs helps avoid lumps in the batter and ensures a smooth cheesecake texture.
- Wrapping the springform pan in foil is essential to prevent water from leaking into the crust during the water bath baking.
- The water bath helps maintain a consistent temperature, preventing cracks and ensuring a creamy consistency.
- Letting the cheesecake chill overnight allows flavors to develop and the texture to firm up perfectly.
- For easy slicing, warm your knife slightly with hot water and wipe it clean between cuts.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
