Classic New York Cheesecake
Creamy, rich cheesecake with a buttery graham cracker crust, perfect for any occasion.
20 mins
Prep Time
60 mins
Cook Time
8
Servings
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 4 (8 oz) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
Nutrition Facts
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Instructions
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.
Make the crust: Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
Prepare the filling: Beat cream cheese until smooth. Gradually add sugar and vanilla, mixing until creamy. Add eggs one at a time, mixing just until combined.
Fold in sour cream and heavy cream until smooth. Pour the filling over the crust and smooth the top.
Bake for 50-60 minutes until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly open.
Remove from the oven and let cool completely at room temperature. Chill in the fridge for at least 4 hours or overnight before serving.
Chef's Tips
- Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for a smooth batter.
- Avoid Overmixing: Mix the batter just until combined to prevent cracks.
- Water Bath: For extra creaminess, bake the cheesecake in a water bath.
- Chill Time: Let the cheesecake chill overnight for the best texture.
- Serving Suggestion: Top with fresh berries, caramel, or chocolate sauce for added flavor.
