New York Cheesecake Recipe
Classic cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined and 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 bottom of a measuring cup to pack it tightly and evenly.
- 3
Bake the Crust
Bake in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
Filling Preparation
- 4
Mix the Filling
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
Add the granulated sugar and sour cream to the cream cheese. Beat until well combined and smooth.
- 6
Incorporate Eggs and Vanilla
Add the eggs one at a time, mixing on low speed after each addition just until combined. Add the vanilla extract and mix to combine.
- 7
Add Flour
Sift the all-purpose flour over the mixture and gently fold it in until just combined. Be careful not to overmix.
- 8
Pour the Filling
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 9
Bake the Cheesecake
Bake in the oven at 350°F (175°C) for 1 hour, or until the center is set but still slightly jiggly.
- 10
Cool and Chill
Once baked, turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours or overnight before serving.
