New York Style Cheesecake Recipe
Scratch made and topped with Chocolate Fudge or Raspberry Sauce.
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Ingredients
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Crust
Cheesecake Filling
Toppings
Method
Crust Preparation
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated.
- 2
Form the Crust
Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Bake in the preheated oven for 8-10 minutes until lightly golden. Remove and let cool while preparing the filling.
Cheesecake Filling Preparation
- 3
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.
- 4
Add Sugar and Sour Cream
Gradually add the granulated sugar and continue to beat until well combined. Add in the sour cream and vanilla extract, mixing until smooth.
- 5
Incorporate Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- 6
Add Flour
Sprinkle in the all-purpose flour and gently fold it into the mixture until just combined.
- 7
Pour Filling into Crust
Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
- 8
Bake the Cheesecake
Bake in the oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the oven door, allowing the cheesecake to cool inside for 1 hour.
- 9
Chill the Cheesecake
Remove the cheesecake from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.
Serving
- 10
Top the Cheesecake
Before serving, drizzle with chocolate fudge sauce or raspberry sauce as desired.
- 11
Slice and Serve
Carefully remove the sides of the springform pan. Slice the cheesecake into wedges and serve chilled.
