Description
Whip up New York Cheesecake that’ll make your taste buds dance with pure delight. Creamy, rich, and absolutely classic, this dessert brings pure comfort straight from the heart of your kitchen.
Ingredients
Scale
Primary Ingredients:
- 4 (8 oz) packages cream cheese
- 1 ¼ cups granulated sugar
- 4 large eggs
- 2 cups graham cracker crumbs
- ½ cup unsalted butter
Supporting Ingredients:
- ⅓ cup heavy cream
- ¼ cup sour cream
- 2 teaspoons vanilla extract
Stabilizing Ingredients:
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- ¼ cup granulated sugar
- ¼ teaspoon salt
Instructions
- Protect your 9-inch springform pan by wrapping two layers of heavy-duty aluminum foil around its exterior to block water infiltration. Preheat your oven to 325°F.
- Combine 2 cups graham cracker crumbs, ½ cup melted butter, and ¼ cup sugar in a mixing bowl until the mixture feels uniformly moist.
- Press the crumb mixture firmly across the bottom and slightly up the sides of your prepared pan, creating an even, compact base.
- Bake the crust at 325°F for exactly 10 minutes. Remove and allow it to cool completely at room temperature.
- Lower your oven temperature to 300°F, preparing for the next stage of baking.
- Using a stand mixer, beat 32 ounces of cream cheese on medium speed until the texture becomes completely smooth and free of any lumps.
- Gradually incorporate 1 ¼ cups sugar, mixing until the mixture appears perfectly uniform.
- Add 4 large eggs individually, mixing on low speed after each egg and ensuring thorough integration.
- Gently fold in ⅓ cup heavy cream, ¼ cup sour cream, 2 teaspoons vanilla extract, ¼ teaspoon salt, 2 tablespoons flour, and 1 tablespoon cornstarch until just combined.
- Transfer the cheesecake batter into your prepared crust, spreading it evenly.
- Position the springform pan inside a large roasting pan and carefully pour hot water halfway up the pan’s exterior.
- Bake at 300°F for 65-75 minutes, watching for a center that remains slightly wobbly but mostly set.
- Switch off the oven, crack the door open, and allow the cheesecake to rest in the residual warmth for 60 minutes.
- Extract the cheesecake from the water bath and let it cool completely at room temperature.
- Refrigerate for a minimum of 4 hours, preferably overnight, to achieve optimal texture and flavor.
- Before serving, carefully run a thin knife around the pan’s interior edges to loosen the cake.
- Slice the chilled cheesecake and serve directly from the refrigerator for the best consistency.
Notes
- Always use room temperature ingredients to ensure smooth, lump-free batter and even mixing of cream cheese and other components.
- Wrap the springform pan tightly with aluminum foil to prevent water from seeping into the crust during the water bath, which can make your crust soggy.
- After baking, let the cheesecake cool slowly in the oven with the door cracked to prevent sudden temperature changes that can cause cracking.
- For a gluten-free version, swap graham cracker crumbs with gluten-free cookie crumbs or ground nuts like almonds for the crust.
- Prep Time: 30 minutes
- Cook Time: 2 hours 15 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 480 kcal
- Sugar: 27 g
- Sodium: 210 mg
- Fat: 37 g
- Saturated Fat: 23 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 115 mg