Indulge in the creamy, velvety delight of a classic New York Cheesecake! This rich dessert features a buttery graham cracker crust and a smooth, dense cream cheese filling that’s lightly tangy and perfectly sweet. Whether for a special occasion or simply to satisfy your cheesecake craving, this timeless recipe is sure to impress.

Kitchen Equipment Needed

Springform pan (9-inch)
Large mixing bowls
Hand or stand mixer
Spatula
Baking sheet

Ingredients Overview

For the Crust

Graham Crackers: The base of the crust, finely crushed for the perfect texture.
Butter: Unsalted butter binds the crust together and adds richness.
Sugar: Adds a touch of sweetness.

For the Cheesecake Filling

Cream Cheese: Full-fat cream cheese is essential for the classic New York cheesecake texture.
Sugar: Granulated sugar sweetens the filling just right.
Sour Cream: Adds a slight tang and helps create a creamy consistency.
Eggs: Bind the filling and give it structure.
Vanilla Extract: Enhances the flavor profile with a touch of warmth.

Step-by-Step Instructions

1. Prepare the Crust

Preheat the oven to 325°F (160°C).
In a mixing bowl, combine:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons melted unsalted butter
Press the mixture evenly into the bottom of a 9-inch springform pan. Use the bottom of a glass or measuring cup to compact it firmly.
Bake for 8-10 minutes, then let cool.

2. Make the Filling

In a large mixing bowl, beat together 32 ounces (4 packages) softened cream cheese and 1 1/4 cups granulated sugar until smooth.
Add 1 cup sour cream and 1 teaspoon vanilla extract, mixing until fully combined.
Add 4 large eggs, one at a time, beating on low speed to avoid overmixing.

3. Assemble the Cheesecake

Pour the filling over the cooled crust, spreading it evenly.

4. Bake the Cheesecake

Place the springform pan on a baking sheet to catch any drips.
Bake at 325°F (160°C) for 55-65 minutes. The edges should be set, but the center will still jiggle slightly.
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.

5. Chill the Cheesecake

Remove from the oven and cool completely at room temperature.
Cover and refrigerate for at least 6 hours or overnight for the best texture.

6. Serve

Carefully remove the sides of the springform pan. Slice and serve plain or with your favorite toppings, like fresh berries, whipped cream, or a drizzle of chocolate or caramel sauce.

Recipe Tips

Room Temperature Ingredients: Ensure all filling ingredients are at room temperature for a smooth and lump-free batter.
Avoid Overmixing: Mixing on low speed prevents incorporating too much air, which can cause cracks.
Water Bath Alternative: While not necessary, baking with a water bath can help maintain an even texture and minimize cracks.

What to Serve With This Recipe

Fresh fruit like strawberries, raspberries, or blueberries.
Whipped cream or vanilla ice cream for extra indulgence.
Pair with coffee or tea for the perfect dessert experience.

Frequently Asked Questions

Can I freeze cheesecake?
Yes! Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.

Why did my cheesecake crack?
Cracks often occur from overmixing, rapid temperature changes, or overbaking. Cooling the cheesecake slowly helps prevent this.

How long does cheesecake last?
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.

Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Cheesecake Filling

32 ounces (4 packages) cream cheese, softened
1 1/4 cups granulated sugar
1 cup sour cream
4 large eggs
1 teaspoon vanilla extract

Instructions

Preheat oven to 325°F (160°C). Prepare the crust by combining graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan and bake for 8-10 minutes.
Beat cream cheese and sugar until smooth. Mix in sour cream and vanilla. Add eggs one at a time, beating on low speed.
Pour filling over the crust and bake for 55-65 minutes. Let cool in the oven with the door slightly open for 1 hour.
Refrigerate for at least 6 hours or overnight before serving.

This New York Cheesecake is a timeless dessert that’s rich, creamy, and perfect for any occasion. Serve it plain or get creative with toppings to suit your taste!