Why You’ll Love This Recipe
- Classic Flavor: The traditional combination of cream cheese, sugar, and vanilla creates a familiar and beloved taste that never goes out of style.
- Creamy Texture: Baking the cheesecake in a water bath ensures a smooth and luscious consistency throughout.
- Make-Ahead Dessert: This cheesecake can be prepared in advance, making it a convenient option for entertaining or special occasions.
- Versatile Toppings: Customize your cheesecake with various toppings such as fresh berries, fruit sauces, or chocolate ganache to suit your preferences.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
For the Cheesecake Filling:
- 2 ½ pounds (five 8-ounce packages) cream cheese, at room temperature
- 1 ½ cups granulated sugar
- ¼ cup sour cream
- 7 large eggs, at room temperature
- 1 ½ teaspoons vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan, extending the crust about 1 inch up the sides.
- Bake the crust for 8 minutes, then remove from the oven and allow it to cool to room temperature.
- Prepare the Cheesecake Filling:
- Increase the oven temperature to 450°F (230°C).
- In a large mixing bowl, beat the softened cream cheese and sugar on medium-high speed until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed to ensure a smooth mixture.
- Reduce the mixer speed to medium and add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Add the sour cream and vanilla extract, mixing until just combined.
- Assemble and Bake:
- Pour the cheesecake batter over the cooled crust in the springform pan.
- Place the springform pan into a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan, creating a water bath.
- Carefully transfer the setup to the preheated oven. Bake for 15 minutes at 450°F (230°C).
- Without opening the oven door, reduce the oven temperature to 225°F (110°C) and continue baking for an additional 1 hour and 5 minutes to 1 hour and 15 minutes, until the center is almost set but still slightly jiggly.
- Remove the cheesecake from the oven and from the water bath. Allow it to cool to room temperature, then refrigerate until fully chilled, preferably overnight.
- Serve:
- Before serving, run a knife around the edge of the cheesecake to loosen it from the pan. Release the springform pan and transfer the cheesecake to a serving platter.
- Slice and serve as is, or top with your favorite fruit sauce or fresh berries.
Servings and Timing
- Servings: This recipe yields approximately 12 servings.
- Preparation Time: 20 minutes
- Cooking Time: Approximately 1 hour and 30 minutes
- Cooling and Chilling Time: At least 4 hours, preferably overnight
Variations
- Flavor Additions: Incorporate lemon zest or a swirl of melted chocolate into the batter for a different flavor profile.
- Crust Alternatives: Substitute graham cracker crumbs with crushed digestive biscuits, Oreos, or Biscoff cookies for a unique twist.
- Toppings: Enhance your cheesecake with various toppings such as caramel sauce, chocolate ganache, or a medley of fresh fruits.
Storage/Reheating
- Storage: Store the cheesecake in the refrigerator, covered, for up to 5 days.
- Freezing: To freeze, wrap the cheesecake (whole or in individual slices) tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
FAQs
How can I prevent my cheesecake from cracking?
Baking the cheesecake in a water bath helps maintain a consistent temperature and adds moisture to the oven environment, reducing the likelihood of cracks. Additionally, avoid overmixing the batter and do not open the oven door during baking.
Can I use low-fat cream cheese?
For the best texture and flavor, it’s recommended to use full-fat cream cheese. Low-fat versions may result in a less creamy consistency.
Is it necessary to use a springform pan?
A springform pan allows for easy removal of the cheesecake without damaging its sides. While not absolutely necessary, it is highly recommended for best results.
How do I know when my cheesecake is done baking?
The cheesecake is done when the edges are set
Classic New York-Style Cheesecake
- Total Time: 6+ hours
- Yield: 2 servings
- Diet: Vegetarian
Description
Indulge in the creamy decadence of a Classic New York-Style Cheesecake, crafted with a rich, velvety filling and a buttery graham cracker crust. Perfect for any occasion, this timeless dessert is easy to customize with your favorite toppings, from fresh berries to chocolate ganache. Learn how to achieve that smooth texture and irresistible flavor in this foolproof recipe.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 1 tbsp granulated sugar
For the Cheesecake Filling:
- 2 ½ lbs (five 8-ounce packages) cream cheese, at room temperature
- 1 ½ cups granulated sugar
- ¼ cup sour cream
- 7 large eggs, at room temperature
- 1 ½ tsp vanilla extract
Instructions
Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until evenly moistened.
- Press the mixture into a 9-inch springform pan, covering the bottom and 1 inch up the sides.
- Bake for 8 minutes, then cool to room temperature.
Prepare the Cheesecake Filling:
- Increase oven temperature to 450°F (230°C).
- Beat cream cheese and sugar on medium-high speed until fluffy (about 5 minutes). Scrape the sides of the bowl as needed.
- Reduce speed to medium; add eggs one at a time, mixing until fully incorporated.
- Mix in sour cream and vanilla until just combined.
Assemble and Bake:
- Pour the batter over the cooled crust.
- Place the springform pan in a larger roasting pan and add hot water until halfway up the sides (water bath).
- Bake at 450°F (230°C) for 15 minutes, then reduce the temperature to 225°F (110°C). Continue baking for 1 hour 5–15 minutes, until the center is slightly jiggly.
- Remove from oven, cool to room temperature, and refrigerate overnight.
Serve:
- Loosen the edges with a knife, release the springform, and transfer to a serving platter.
- Serve plain or with desired toppings like fruit sauces, berries, or chocolate ganache.
Notes
- Cracking Prevention: Always use a water bath and avoid overmixing.
- Make-Ahead: Cheesecake is best when chilled overnight, making it a perfect dessert to prepare in advance.
- Toppings: Options like caramel, fresh fruit, or whipped cream can elevate this classic recipe.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
