Classic New York Cheesecake
A rich and creamy dessert known for its smooth texture and delightful flavor, perfect for any occasion.
Equipment
- 9-inch springform pan
- mixing bowl
- electric mixer
- Spatula
- oven
Ingredients
Crust Ingredients
- 1.5 cups Graham cracker crumbs Provides a crunchy base.
- 0.25 cup Granulated sugar Adds sweetness to the crust.
- 0.5 cup Unsalted butter Melted, binds the crust together.
Filling Ingredients
- 4 packages Cream cheese Softened, for a rich and creamy filling.
- 1 cup Granulated sugar Sweetens the filling.
- 1 teaspoon Vanilla extract Adds flavor.
- 4 large Eggs Provides structure and richness.
- 1 cup Sour cream Adds tanginess and creaminess.
- 0.25 cup All-purpose flour Helps stabilize the filling.
- 1 tablespoon Lemon juice Enhances flavor.
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until well mixed.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for about 10 minutes and let cool.
- In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy.
- Gradually add the granulated sugar and vanilla extract, continuing to beat until well combined.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Mix in the sour cream, all-purpose flour, and lemon juice until just combined and smooth.
- Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
- Bake in the preheated oven for 55-60 minutes, until the edges are set and the center is slightly jiggly.
- Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour.
- Remove the cheesecake from the oven and let it cool to room temperature before refrigerating. Chill for at least 4 hours or overnight.
Notes
For best results, use room temperature ingredients and avoid overmixing to prevent cracks.