Description
This Classic New York Cheesecake features a smooth, creamy filling on a crunchy graham cracker crust. Baked to perfection with a slightly jiggle center and rich texture, it is a timeless dessert perfect for any occasion.
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
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the crust and cheesecake.
- Prepare Pan: Grease the bottom and sides of a 9-inch springform pan with butter to prevent sticking.
- Make Crust Mixture: In a medium bowl, mix graham cracker crumbs and 1/4 cup granulated sugar thoroughly.
- Add Butter to Crust: Pour melted butter into the crumb mixture and stir until all crumbs are evenly coated.
- Form Crust: Press the crumb mixture firmly into the bottom of the prepared springform pan to make an even base.
- Bake Crust: Bake the crust in the oven for 10 minutes, then remove and allow it to cool completely.
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer at medium speed until smooth and creamy.
- Add Sugar: Gradually add 1 cup sugar to the cream cheese, continuing to beat until fully combined and smooth.
- Mix in Vanilla: Add vanilla extract and mix just until combined for flavor.
- Add Dairy: Incorporate sour cream and heavy cream into the mixture, beating until it becomes smooth and uniform.
- Incorporate Eggs: Crack eggs into a separate bowl, then add them one at a time to the cream cheese mixture, beating well after each addition to avoid curdling.
- Add Flour: Mix in all-purpose flour until fully combined, being careful not to overmix to maintain a tender texture.
- Pour Batter: Pour the cream cheese batter over the cooled crust in the springform pan, spreading it evenly with a spatula.
- Remove Air Bubbles: Gently tap the pan on the countertop to eliminate any air bubbles from the batter for a smooth finish.
- Bake Cheesecake: Bake for 55 to 60 minutes until the edges are set and the center still slightly jiggles when gently shaken.
- Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking.
- Cool at Room Temperature: Remove the cheesecake from the oven and allow it to cool for about 2 hours at room temperature.
- Refrigerate: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to fully set.
- Serve: Before serving, remove the cheesecake from the pan, slice with a sharp knife, and serve chilled on a platter.
Notes
- Ensure cream cheese is properly softened to avoid lumps in the batter.
- Do not overmix the batter once the flour is added to keep the cheesecake tender.
- Keeping the oven door slightly open during cooling helps prevent cracks.
- Use a sharp knife warmed in hot water for clean slices.
- The cheesecake tastes best when chilled overnight.
