Description
This Classic New York-Style Cheesecake recipe features a rich, creamy filling on a buttery graham cracker crust. Baked in a water bath for a smooth texture and perfectly set layers, this dessert is ideal for special occasions or a decadent treat. Chilled to enhance its flavor and serve cold, it’s a timeless favorite that’s simple to prepare and always impresses.
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, mix together graham cracker crumbs, melted butter, and sugar until well combined. Firmly press this mixture into the bottom of a 9-inch springform pan to form an even crust layer. Bake for 8 minutes, then remove from oven and allow it to cool to room temperature.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the cream cheese and sugar on medium-high speed for about 5 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl as needed. Reduce the mixer speed to medium and add eggs one at a time, beating well after each addition. Then mix in the sour cream and vanilla extract just until combined.
- Assemble and Bake the Cheesecake: Pour the cheesecake batter over the cooled crust and smooth the surface with a spatula. Wrap the bottom of the springform pan tightly with two layers of foil to prevent water leaks. Place the pan inside a large roasting pan and fill the roasting pan with hot water halfway up the side of the springform pan to create a water bath. Bake initially at 450°F (230°C) for 15 minutes. Without opening the oven door, reduce the temperature to 225°F (110°C) and continue baking for 1 hour and 5 minutes.
- Cool the Cheesecake: Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 45 minutes to an hour to prevent cracking. Carefully remove the cheesecake from the water bath and run a thin knife around the edges to loosen it from the pan.
- Chill and Serve: Allow the cheesecake to cool completely to room temperature, then cover and refrigerate it for at least 4 hours or preferably overnight. Slice and serve chilled. Optionally, garnish with fresh berries, whipped cream, or caramel sauce for added flavor and presentation.
Notes
- Using room temperature cream cheese and eggs helps create a smooth batter without lumps.
- Wrapping the pan in foil tightly is essential to prevent water from leaking into the batter during the water bath baking.
- The water bath ensures even baking and helps avoid cracks on the cheesecake surface.
- Allowing the cheesecake to cool gradually in the oven prevents sudden temperature changes that can cause cracking.
- For best flavor and texture, refrigerate the cheesecake overnight before serving.
