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 your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, melted butter, and salt. Mix until the crumbs are evenly coated with butter.
- 2
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Make sure to press it up the sides slightly too.
- 3
Bake the Crust
Bake in the preheated oven for about 10 minutes or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
Filling Preparation
- 4
Mix 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 in the granulated sugar and sour cream, mixing until fully incorporated. Scrape down the sides of the bowl as needed.
- 6
Incorporate Vanilla and Flour
Add the vanilla extract and flour to the mixture, and blend until just combined.
- 7
Add Eggs
Add the eggs one at a time, mixing on low speed after each addition until fully combined. Do not overmix.
- 8
Pour Filling into Crust
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 for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door, letting the cheesecake cool in the oven for an hour.
- 10
Cool and Refrigerate
Remove from the oven and cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, before serving.
