New York Cheesecake Recipe
Classic cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust
- 1
Prepare the crust
Preheat your oven to 325°F (160°C). In a large mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 2
Form the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Use the bottom of a measuring cup to help pack it down tightly.
- 3
Bake the crust
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool while you prepare the filling.
Filling
- 4
Mix 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 sour cream
Gradually add 1 cup of granulated sugar and continue to mix until well combined. Then, add the sour cream and vanilla extract, mixing until fully incorporated.
- 6
Incorporate the eggs
Add the eggs, one at a time, mixing on low speed after each addition just until combined. Be careful not to overmix.
- 7
Pour the filling
Pour the cream cheese filling over the pre-baked graham cracker crust, spreading it evenly with a spatula.
- 8
Bake the cheesecake
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
- 9
Cool and refrigerate
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, before serving.