Description
This rich and creamy New York cheesecake features a buttery graham cracker crust and a velvety smooth filling. It’s the perfect dessert for any occasion, delivering a classic, indulgent flavor that everyone will love.
Ingredients
For the crust:
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1 ½ cups graham cracker crumbs
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¼ cup granulated sugar
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⅓ cup unsalted butter, melted
For the filling:
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4 packages (8 oz each) cream cheese, softened
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1 ¼ cups granulated sugar
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1 tsp vanilla extract
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5 large eggs, at room temperature
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1 cup sour cream, at room temperature
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¼ cup all-purpose flour
Instructions
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Preheat your oven to 325°F (163°C).
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For the crust, combine the graham cracker crumbs, sugar, and melted butter in a medium bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
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For the filling, beat the softened cream cheese until smooth, about 2-3 minutes. Add sugar and vanilla extract, and mix until combined.
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Add eggs one at a time, mixing well after each addition. Then add sour cream and flour, mixing until smooth.
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Pour the cream cheese mixture into the prepared crust. Tap the pan on the counter to remove any air bubbles.
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Bake for 50-60 minutes, or until the edges are set, and the center is slightly jiggly. Let the cheesecake cool in the oven with the door slightly open for 1 hour.
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Chill in the fridge for at least 4 hours or overnight before serving.
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Run a knife around the edges of the pan before removing the springform.
Notes
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Let the cheesecake cool in the oven to prevent cracking.
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For the best texture, ensure the cream cheese and eggs are at room temperature before mixing.
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If you want to avoid cracks, bake with a water bath (optional).
- Prep Time: 20 minutes
- Cook Time: 1 hour (plus cooling and chilling time)
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American