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New York Cheesecake

Classic New York Cheesecake

A rich and creamy dessert known for its smooth texture and delightful flavor, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 5 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

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.

Equipment

  • 9-inch springform pan
  • mixing bowl
  • electric mixer
  • Spatula
  • oven

Method
 

  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until well mixed.
  3. 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.
  4. In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy.
  5. Gradually add the granulated sugar and vanilla extract, continuing to beat until well combined.
  6. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
  7. Mix in the sour cream, all-purpose flour, and lemon juice until just combined and smooth.
  8. Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
  9. Bake in the preheated oven for 55-60 minutes, until the edges are set and the center is slightly jiggly.
  10. Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour.
  11. 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.