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Homemade New York Cheesecake photo

New York Cheesecake

This New York Cheesecake is a timeless classic! Dense, creamy, and rich with a buttery graham cracker crust that melts in your mouth.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 2 cups graham cracker crumbs
  • 1/2 cup sugar divided
  • 1/2 cup unsalted butter melted
For the Filling:
  • 4 packages cream cheese 8-ounce each, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup sour cream
  • 1 tablespoon all-purpose flour

Equipment

  • 9-inch Springform Pan
  • Mixing Bowls
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Spatula
  • Aluminum Foil

Method
 

Prepare the Crust
  1. Preheat your oven to 325°F (163°C). In a medium bowl, combine 2 cups of graham cracker crumbs, 1/2 cup sugar, and 1/2 cup melted unsalted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of your springform pan, creating an even layer. Bake for about 10 minutes to set the crust, then remove and let it cool while you prepare the filling.
Mix the Cream Cheese Filling
  1. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add 1 cup sugar and continue beating until fully incorporated and silky. Mix in 1 teaspoon vanilla extract.
Add the Eggs
  1. One at a time, add the eggs, beating well after each addition. This slow incorporation helps prevent air bubbles that can cause cracks. Be careful not to overmix; just combine until smooth.
Incorporate Sour Cream and Flour
  1. Gently fold in 1 cup sour cream and 1 tablespoon all-purpose flour. The sour cream adds a subtle tang and creaminess, while the flour helps stabilize the batter for a perfect texture.
Bake the Cheesecake
  1. Pour the filling over the cooled crust and smooth the top with a spatula. For a crack-free cheesecake, bake in a water bath by wrapping the bottom of the springform pan with aluminum foil and placing it in a larger roasting pan filled with hot water halfway up the sides of the pan. Bake at 325°F (163°C) for 55-70 minutes, or until the edges are set but the center slightly jiggles.
Cool and Chill
  1. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Remove from the water bath and springform pan wrapper, then chill in the refrigerator for at least 4 hours or overnight to set completely.

Notes

  • Make sure your cream cheese is fully softened to avoid lumps in the batter.
  • Beating eggs slowly and not overmixing keeps the cheesecake creamy and crack-free.
  • Using a water bath helps regulate oven temperature and adds moisture to prevent cracking.
  • Allow the cheesecake to cool gradually in the oven to reduce shrinkage and cracks.
  • Refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 2 months.