A rich and creamy New York-style cheesecake with a buttery graham cracker crust and a smooth, tangy filling. This iconic dessert is perfect for special occasions and showcases the elegance of simplicity.
For best flavor and texture, serve chilled or at room temperature. Top with fresh berries, fruit compote, chocolate ganache, or caramel sauce before serving.
Store the cheesecake covered in the refrigerator for up to 5 days before serving. A thin-bladed knife dipped in hot water and wiped clean between cuts will help achieve clean slices.
Ingredients
Scale
Measurement units
- 1 ½ cups graham cracker crumbs
- 6 tbsp butter, melted
- 3 tbsp granulated sugar
- 16 oz cream cheese, room temperature
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- 2 large eggs, room temperature
- ½ cup sour cream, room temperature
- 1 tsp vanilla extract
- ¼ tsp salt
Ingredients
Scale
Measurement units
- 1 ½ cups graham cracker crumbs
- 6 tbsp butter, melted
- 3 tbsp granulated sugar
- 16 oz cream cheese, room temperature
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- 2 large eggs, room temperature
- ½ cup sour cream, room temperature
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
Preheat oven and prepare pan
Preheat your oven to 325°F (160°C) and position the rack in the center.
Equipment: oven
Make graham cracker crust
Mix graham cracker crumbs (1 ½ cups), butter, melted (6 tbsp), and granulated sugar (3 tbsp) in a small bowl until the texture resembles wet sand.
Equipment: small bowl, mixing spoon
Press crust into pan
Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
Equipment: 9-inch springform pan
Bake crust until golden
Bake the crust until lightly golden.
Remove from oven and let cool slightly.
Equipment: oven, 9-inch springform pan
Beat cream cheese until smooth
In a large bowl, beat the cream cheese, room temperature (16 oz) with an electric mixer on medium speed until smooth and creamy, scraping down the bowl as needed.
Equipment: large bowl, electric mixer
Add sugar and flour to cream cheese
Add granulated sugar (½ cup) and all-purpose flour (¼ cup) to the cream cheese and beat on low speed until just combined.
Equipment: large bowl, electric mixer
Add eggs one at a time
Add eggs, room temperature (2 large) one at a time, beating on low speed after each addition just until incorporated. Do not overmix.
Equipment: large bowl, electric mixer
Fold in sour cream and vanilla
Gently fold in the sour cream, room temperature (½ cup), vanilla extract (1 tsp), and salt (¼ tsp) using a spatula until just combined.
Equipment: large bowl, spatula
Pour filling into crust
Pour the filling over the cooled crust and smooth the top with a spatula.
Equipment: spatula, 9-inch springform pan
Prepare water bath
Place the springform pan inside a larger roasting pan.
Add hot water to the roasting pan until it reaches halfway up the sides of the springform pan.
Equipment: 9-inch springform pan, roasting pan
Bake cheesecake until set
Bake until the cheesecake is set but the center still jiggles slightly when gently shaken (about a 2-inch diameter circle in the center should wobble).
Equipment: oven, roasting pan
Cool cheesecake in oven
Turn off the oven and crack the door open about 4 inches.
Leave the cheesecake in the oven to cool gradually.
Equipment: oven
Cool to room temperature
Remove the cheesecake from the oven and water bath.
Let it cool to room temperature on a wire rack.
Equipment: wire rack
Refrigerate before serving
Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
Equipment: refrigerator
Tomorrow's Meal
Cheesecake Bread Pudding
Slice leftover cheesecake into cubes, layer with custard mixture and bake until golden for an elegant bread pudding dessert
You'll need to pick up:
EggsHeavy creamMilkVanilla extractButter for baking dish
Quick overview:
- 1.Cut cold cheesecake into 1-inch cubes
- 2.Whisk together 4 eggs, 1 cup cream, 1 cup milk, 2 tsp vanilla, 2 tbsp sugar
- 3.Butter a 9x13 baking dish and layer cheesecake cubes
- 4.Pour custard mixture over cubes, let soak 15 minutes
- 5.Bake at 350°F for 35-40 minutes until set but slightly jiggly in center
- 6.Cool 10 minutes before serving warm
Before you cook
Cook notes
- • Store the cheesecake covered in the refrigerator for up to 5 days before serving.
- • For best flavor and texture, serve chilled or at room temperature.
- • Top with fresh berries, fruit compote, chocolate ganache, or caramel sauce before serving.
- • A thin-bladed knife dipped in hot water and wiped clean between cuts will help achieve clean slices.
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