Description
This Classic New York Cheesecake recipe delivers the ultimate creamy delight with a rich and smooth texture. Featuring a buttery graham cracker crust and a velvety cream cheese filling, this iconic dessert is perfect for special occasions or anytime you crave a luscious treat. Baked to perfection and chilled for hours, it offers a firm yet silky bite with a slight tang from sour cream and a hint of vanilla.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- â…“ cup unsalted butter, melted
Filling
- 4 packages (8 oz each) cream cheese, softened
- 1 ¼ cups granulated sugar
- 1 tsp vanilla extract
- 5 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- ¼ cup all-purpose flour
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the crust and filling.
- Prepare Crust: In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and melted unsalted butter. Mix well until crumbs are evenly coated. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes to set the crust, then remove and set aside to cool.
- Make Filling – Cream Cheese Base: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes, ensuring no lumps remain. This provides a silky base for the cheesecake.
- Add Sugar and Vanilla: Gradually mix in 1 ¼ cups granulated sugar and 1 teaspoon vanilla extract until fully combined, enhancing the flavor and sweetness.
- Incorporate Eggs: Add the 5 large eggs one at a time, blending well after each egg is added. This helps to incorporate air and achieve a smooth batter without curdling.
- Combine Sour Cream and Flour: Stir in 1 cup sour cream and ¼ cup all-purpose flour until the mixture is smooth and homogeneous. Sour cream adds richness and slight tang, while flour stabilizes the filling.
- Fill Crust and Remove Air Bubbles: Pour the cream cheese filling over the pre-baked crust, spreading evenly. Gently tap the springform pan on the counter a few times to release any trapped air bubbles, ensuring a smooth finish.
- Bake Cheesecake: Bake in the preheated oven for 50-60 minutes. The edges should be set and the center slightly jiggly to ensure perfect doneness without cracking.
- Cool in Oven: Turn off the oven and leave the cheesecake inside with the oven door slightly open for 1 hour to cool gradually, preventing cracks.
- Chill Before Serving: Transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight to set completely and enhance flavor.
- Remove from Pan: Before serving, run a knife around the edges to loosen the cheesecake from the springform pan, then carefully remove the sides for a clean presentation.
Notes
- Using room temperature eggs and sour cream helps achieve a smooth batter without lumps.
- Do not overbeat the batter once eggs are added to avoid incorporating too much air, which can cause cracks.
- For easy removal, line the springform pan bottom with parchment paper.
- Letting the cheesecake cool slowly in the oven prevents cracking on the surface.
- Chilling the cheesecake overnight improves texture and flavor development.
- Graham cracker crumbs can be substituted with digestive biscuits if unavailable.
- Ensure cream cheese is fully softened for best results.
