New York Cheesecake Recipe
Classic cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Topping (optional)
Method
Crust Preparation
- 1
Preheat the oven
Preheat your oven to 350°F (175°C).
- 2
Mix crust ingredients
In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until all crumbs are evenly coated with butter.
- 3
Press into pan
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the back of a measuring cup to pack it tightly.
- 4
Bake the crust
Bake the crust in the preheated oven for 10 minutes. Remove and set aside to cool.
Filling Preparation
- 5
Beat cream cheese
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy.
- 6
Add sugar and sour cream
Gradually add granulated sugar and continue to beat until fully incorporated. Add sour cream and vanilla extract, mixing until smooth.
- 7
Incorporate eggs
Add eggs one at a time, mixing on low speed until just blended after each addition. Be careful not to overmix.
- 8
Add flour
Gently fold in all-purpose flour until just combined.
- 9
Pour filling into crust
Pour the cheesecake filling over the cooled graham cracker crust, smoothing the top with a spatula.
Baking the Cheesecake
- 10
Bake the cheesecake
Bake in the oven at 350°F (175°C) for 50-60 minutes, or until the center is set and only slightly jiggly.
- 11
Cool and chill
Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about 1 hour. Then, refrigerate for at least 4 hours, preferably overnight.
Serving Suggestions
- 12
Prepare topping (optional)
If desired, toss fresh strawberries with powdered sugar and let sit for 30 minutes to create a syrup.
- 13
Serve
Slice the chilled cheesecake and serve with the fresh strawberry topping, if using.