Print

Creamy New York Cheesecake Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastemadebyclara.com/creamy-new-york-cheesecake-recipe/