Creamy New York Cheesecake Recipe

Introduction

This Creamy New York Cheesecake is a classic dessert beloved for its rich texture and smooth flavor. With a buttery graham cracker crust and a luscious cream cheese filling, it’s perfect for any special occasion or a delightful treat.

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 cup sour cream
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 2 tablespoons all-purpose flour

Instructions

1. Step 1: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Step 2: In a medium bowl, mix graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
3. Step 3: In a large bowl, beat the softened cream cheese until smooth. Gradually add 1 1/4 cups sugar, then mix in the sour cream, flour, and vanilla extract. Add eggs one at a time, mixing on low speed just until blended.
4. Step 4: Pour the cream cheese filling over the cooled crust. Smooth the top with a spatula.
5. Step 5: Bake for 60 minutes or until the center is almost set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly open.
6. Step 6: Remove cheesecake from oven, cool completely at room temperature, then refrigerate for at least 4 hours before serving.

Tips & Variations

• Use full-fat cream cheese and sour cream for the creamiest texture.
• To avoid cracks, mix eggs gently and avoid overbeating the batter.
• Try topping with fresh berries or a drizzle of fruit compote for added flavor.
• If you don’t have a springform pan, use a regular cake pan lined with parchment paper, but be cautious when removing.

Storage

Store cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving. Bring to room temperature for best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, cheesecake is even better when made a day ahead, allowing the flavors to meld and the texture to set fully.

How do I prevent cracks on the cheesecake surface?

Mix the batter gently to avoid incorporating too much air, bake at a consistent moderate temperature, and use the resting step in the turned-off oven to help it set slowly and evenly.

Creamy New York Cheesecake Recipe

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★★★★★

4.8 from 119 reviews

This Creamy New York Cheesecake features a rich and smooth cream cheese filling atop a buttery graham cracker crust. Baked to perfection with a delicate balance of sweetness and tanginess, it’s a classic dessert that’s perfect for any special occasion or simply indulging a cheesecake craving.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 5 hours 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar

Filling

• 4 (8 oz) packages cream cheese, softened
• 1 1/4 cups granulated sugar
• 1 cup sour cream
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 2 tablespoons all-purpose flour

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line its bottom with parchment paper to ensure easy removal of the cheesecake after baking.
2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix thoroughly, then press this mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes to set it, then remove and let it cool.
3. Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 1/4 cups granulated sugar, mixing well. Then incorporate the sour cream, flour, and vanilla extract. Add eggs one at a time, mixing on low speed just until blended to avoid incorporating too much air.
4. Assemble the Cheesecake: Pour the cream cheese filling evenly over the cooled crust in the springform pan. Use a spatula to smooth out the top surface.
5. Bake the Cheesecake: Bake for 60 minutes, or until the edges are set and the center is almost set but still slightly jiggly. Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking and ensure even cooling.
6. Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate it for at least 4 hours, allowing the cheesecake to firm up and flavors to meld before serving.

Notes

• Ensure all cream cheese is softened to room temperature for a smooth filling without lumps.
• Avoid overmixing the batter once eggs are added to prevent cracks.
• Leaving the oven door slightly open during cooling helps prevent the top of the cheesecake from cracking.
• For best results, refrigerate overnight before serving.
• You can garnish with fresh berries or a fruit compote if desired.

Keywords: New York Cheesecake, Creamy Cheesecake, Classic Dessert, Baked Cheesecake, Graham Cracker Crust