Description
Experience the gold standard of desserts with this dense, velvety New York Cheesecake. Featuring a crisp graham cracker crust and a rich, creamy filling, this recipe uses a water bath method to ensure a perfectly smooth, crack-free finish. Ideal for special occasions, this iconic treat requires patience but rewards you with the most decadent, restaurant-quality slice imaginable.
Ingredients
32 oz full-fat cream cheese, room temperature
1.5 cups granulated sugar
1 cup full-fat sour cream
4 large eggs, room temperature
2 tsp pure vanilla extract
1.5 cups graham cracker crumbs
6 tbsp unsalted butter, melted
Instructions
Preheat oven to 350°F and grease a 9-inch springform pan.
Combine graham cracker crumbs and melted butter, then press into the pan bottom.
Bake crust for 10 minutes and let cool completely.
Beat cream cheese and sugar on medium-low until smooth.
Add sour cream and vanilla, scraping the bowl thoroughly.
Mix in eggs one at a time until just incorporated.
Wrap pan bottom with foil, pour in batter, and place in a water bath.
Bake at 325°F for 90 minutes.
Turn off the oven and let the cheesecake cool inside for one hour.
Chill in the refrigerator for at least 12 hours before serving.
Notes
Ensure all dairy and eggs are at room temperature to avoid lumps. The water bath is essential for preventing cracks and maintaining a silky texture. Never skip the 12-hour chilling time, as it is crucial for the cheesecake to set properly.
- Prep Time: 30
- Cook Time: 90
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 320mg
- Fat: 35g
- Saturated Fat: 20g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 145mg