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Classic New York Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 34 reviews
  • Author: Beverly
  • Prep Time: 0h 20m
  • Cook Time: 1h 0m
  • Total Time: 6h 20m
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Classic New York Cheesecake recipe features a rich and creamy cream cheese filling atop a buttery graham cracker crust. Baked to perfection, it offers a smooth texture with a slight jiggle in the center, making it the quintessential dessert for cheesecake lovers. The recipe includes easy-to-follow steps ensuring a perfectly set cheesecake with a velvety finish.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

Filling

  • 4 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 4 large eggs
  • 1/4 cup all-purpose flour

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the crust and cheesecake.
  2. Prepare Pan: Grease the bottom and sides of a 9-inch springform pan with butter to prevent sticking.
  3. Make Crust Mixture: Combine graham cracker crumbs and granulated sugar in a medium bowl.
  4. Add Butter to Crust: Stir melted butter into the crumb-sugar mixture until fully incorporated.
  5. Form Crust: Press the crumb mixture evenly into the bottom of the prepared springform pan to create a crust layer.
  6. Bake Crust: Bake the crust in the preheated oven for 10 minutes, then remove and allow it to cool.
  7. Beat Cream Cheese: Using an electric mixer, beat softened cream cheese on medium speed until smooth and creamy in a large bowl.
  8. Add Sugar: Gradually add granulated sugar to the cream cheese, mixing until fully incorporated and smooth.
  9. Add Vanilla: Mix in vanilla extract until just combined.
  10. Add Sour Cream and Heavy Cream: Beat in sour cream and heavy cream until the mixture is uniform and creamy.
  11. Add Eggs: Crack eggs into a separate bowl, then add them one at a time to the mixture, beating well after each addition for proper incorporation.
  12. Add Flour: Mix in all-purpose flour carefully to fully combine, avoiding overmixing to maintain texture.
  13. Pour Batter: Pour the cream cheese batter over the cooled graham cracker crust in the springform pan.
  14. Smooth Batter: Use a spatula to level the top of the batter evenly.
  15. Remove Air Bubbles: Gently tap the pan on the countertop to release any trapped air bubbles.
  16. Bake Cheesecake: Bake for 55 to 60 minutes until the edges are set but the center still slightly jiggles when gently shaken.
  17. Cool in Oven: Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to gradually cool and prevent cracking.
  18. Room Temperature Cooling: Remove the cheesecake from the oven and let it cool completely at room temperature for approximately 2 hours.
  19. Chill: Cover with plastic wrap and refrigerate for at least 4 hours or overnight to fully set and develop flavor.
  20. Serve: Carefully remove the cheesecake from the springform pan, transfer to a serving platter, slice with a sharp knife, and serve chilled.

Notes

  • Ensure the cream cheese is fully softened for a smooth batter and to avoid lumps.
  • Do not overmix the batter after adding flour to prevent a dense cheesecake.
  • Allowing the cheesecake to cool gradually in the oven helps prevent cracking on the surface.
  • Chilling the cheesecake overnight enhances flavor and texture.
  • Use a sharp knife and warm it slightly before slicing for clean cuts.

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Find it online: https://onepotmealideas.com/classic-new-york-cheesecake-recipe/