Description
This New York Cheesecake is rich, ultra-creamy, and smooth — baked to perfection with a buttery graham cracker crust and a velvety vanilla filling. A timeless dessert that’s perfect for any celebration or special occasion.
Ingredients
**For the Crust:**
1 1/2 cups (150g) graham cracker crumbs
1/4 cup (50g) granulated sugar
6 tbsp (85g) unsalted butter, melted
**For the Filling:**
32 oz (900g) cream cheese, softened
1 cup (200g) granulated sugar
1 cup (240g) sour cream
4 large eggs
2 tsp vanilla extract
2 tbsp all-purpose flour
1 tbsp lemon juice
1/4 tsp salt
**For Topping (Optional):**
Fresh berries
Berry compote or whipped cream
Instructions
1. Preheat oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes and let cool.
3. In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
4. Add sour cream, vanilla, flour, lemon juice, and salt; beat until combined.
5. Add eggs one at a time, mixing on low speed to avoid incorporating too much air.
6. Pour batter over the cooled crust and smooth the top.
7. Place the pan in a larger roasting pan and fill halfway with hot water (water bath).
8. Bake for 60–70 minutes or until the center is set but slightly jiggly.
9. Turn off the oven and let cheesecake cool inside with the door slightly open for 1 hour.
10. Refrigerate for at least 4 hours or overnight before serving.
11. Top with berries, whipped cream, or sauce before serving.
Notes
Use room-temperature ingredients for a smooth filling.
To prevent cracks, avoid overmixing and let the cheesecake cool gradually.
Store covered in the refrigerator for up to 5 days or freeze slices for up to 1 month.