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New York Cheesecake

New York Cheesecake

A rich and creamy dessert that embodies the essence of indulgence, perfect for any special occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups crushed graham crackers For a traditional graham cracker crust.
  • 1/2 cup melted butter Unsalted butter preferred.
  • 1 tablespoon sugar For added sweetness in the crust.
For the filling
  • 4 packages full-fat Philadelphia cream cheese Ensure it's at room temperature.
  • 1 cup granulated sugar Adjust based on sweetness preference.
  • 4 large eggs Must be at room temperature.
  • 1 cup sour cream For added tang and creaminess.
  • 1 teaspoon vanilla extract Gives a nice flavor to the filling.

Method
 

Preparation of the crust
  1. Preheat the oven to 325°F (160°C).
  2. Combine crushed graham crackers, melted butter, and sugar in a bowl.
  3. Press the mixture firmly into the bottom of a springform pan to create an even layer.
  4. Bake the crust for about 10 minutes, then let it cool.
Preparation of the filling
  1. In a large mixing bowl, blend the room temperature cream cheese until smooth.
  2. Gradually add sugar, mixing until combined.
  3. Add eggs one at a time, mixing on low speed just until combined.
  4. Stir in sour cream and vanilla extract until the mixture is smooth.
Baking the cheesecake
  1. Pour the filling over the cooled crust and smooth the top.
  2. Place the springform pan in a larger pan filled with hot water, creating a water bath.
  3. Bake for 50 to 60 minutes, until the edges are set and the center is still slightly wobbly.
Cooling and serving
  1. Turn off the oven and leave the cheesecake inside with the door ajar to cool slowly.
  2. Once cooled to room temperature, refrigerate for several hours, preferably overnight.
  3. To serve, run a knife around the edge to loosen, then remove the springform ring.
  4. Slice with a hot, clean knife for neat pieces. Top as desired.

Notes

Store leftover cheesecake in the refrigerator for up to 5 days. For serving variations, consider topping with fresh berries, fruit compote, or chocolate sauce.