Description
This Classic New York-Style Cheesecake is ultra-creamy, rich, and perfectly smooth, thanks to a gentle water bath baking method. With a buttery graham cracker crust and a tall, dense filling, this homemade cheesecake is the ultimate indulgence for any dessert lover!
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 (5 blocks, 8 oz each) 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
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer.
- Bake for 8 minutes, then remove from the oven and let cool to room temperature.
2. Prepare the Cheesecake Filling:
- Increase oven temperature to 450°F (230°C).
- In a large mixing bowl, beat cream cheese and sugar on medium-high speed for 5 minutes, until light and fluffy. Scrape down the sides as needed.
- Reduce the speed to medium and add eggs one at a time, beating well after each addition.
- Mix in the sour cream and vanilla extract until just combined.
- Pour the batter over the cooled crust, smoothing the top.
3. Bake the Cheesecake:
- Wrap the bottom of the springform pan with two layers of foil to prevent leaks.
- Place the cheesecake inside a large roasting pan and fill the pan with hot water, reaching halfway up the springform pan (this creates a water bath for even baking).
- Bake at 450°F (230°C) for 15 minutes.
- Without opening the oven door, reduce the oven temperature to 225°F (110°C) and continue baking for 1 hour and 5 minutes.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 45 minutes to 1 hour.
4. Chill & Serve:
- Remove the cheesecake from the water bath. Run a thin knife around the edge to loosen it from the pan.
- Let it cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight.
- Slice and serve chilled, optionally topped with fresh berries, whipped cream, or caramel sauce.
Notes
- Avoid Cracks: Don’t overmix the batter, and let the cheesecake cool slowly in the oven.
- For a Lighter Texture: Substitute half the cream cheese with Greek yogurt or ricotta cheese.
- Storage: Keep refrigerated for up to 5 days, or freeze slices for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking, Water Bath
- Cuisine: American