Creamy Ny Cheesecake Recipe
Indulge in our rich and velvety Creamy NY Cheesecake, crafted with a luscious blend of cream cheese and sour cream, nestled on a buttery graham cracker crust. Each bite melts in your mouth, delivering a perfect balance of sweetness and tang, topped with a delightful berry compote for an extra burst of flavor. A classic dessert that promises to satisfy your sweet cravings!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheesecake Ingredients
Method
Cheesecake Preparation
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press this mixture into the bottom of a 9-inch springform pan evenly to form the crust.
- 2
Prepare the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the sour cream, granulated sugar, and vanilla extract, mixing until combined. Add the eggs one at a time, mixing just until blended after each addition. Finally, add the all-purpose flour and mix until fully incorporated.
- 3
Combine and bake
Pour the cheesecake filling over the prepared crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
- 4
Cool and chill
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, ideally overnight, to allow it to set properly.
- 5
Serve
Run a knife around the edge of the springform pan to loosen the cheesecake before removing the sides. Slice and serve chilled, optionally topped with fruit or whipped cream.
