New York Cheesecake Recipe
Topped with chocolate, raspberry or plain.
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Ingredients
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Crust
Filling
Toppings (optional)
Method
Prepare the Crust
- 1
Mix the Crust Ingredients
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the mixture resembles wet sand.
- 2
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup to ensure it is evenly packed.
- 3
Pre-bake the Crust
Preheat your oven to 350°F (175°C) and bake the crust for 8-10 minutes or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
Prepare the Filling
- 4
Blend the Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 5
Add Sugar and Vanilla
Gradually add in the granulated sugar and vanilla extract, mixing until well combined.
- 6
Incorporate Sour Cream and Eggs
Add the sour cream and mix until fully incorporated. Then, add the eggs one at a time, mixing on low speed after each addition until just combined.
- 7
Add Flour
Finally, add the all-purpose flour and mix until just combined. Do not overmix.
Combine and Bake
- 8
Pour Filling into Crust
Carefully pour the cream cheese filling over the pre-baked crust in the springform pan.
- 9
Bake the Cheesecake
Bake in the preheated oven at 350°F (175°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- 10
Cool and Chill
Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour. Then remove from the oven, cool to room temperature, cover, and refrigerate for at least 4 hours or overnight.
Serve
- 11
Add Toppings
Before serving, drizzle with chocolate sauce or raspberry sauce, if desired.
- 12
Slice and Serve
Carefully remove the sides of the springform pan. Slice the cheesecake into wedges and serve chilled.
