New York Cheesecake
New York cheesecake is the ultimate dessert: ultra-rich, dense, and creamy on a buttery graham cracker crust. Its tall, smooth, tangy filling is what sets the classic New York style apart from lighter versions. Worth every minute, it is the showstopper for any celebration.
- ⏱ 90 min
- 📊 medium
- 🍽 Party
Ingredients
- 900 g cream cheese
- 1.25 cups sugar
- 4 eggs
- 1/2 cup sour cream
- 1 tbsp vanilla extract
- 2 cups graham crackers, crushed
- 1/2 cup melted butter
Instructions
- Mix the graham crumbs with the melted butter, press into a springform pan, and bake at 175C (350F) for 10 minutes.
- Beat the room-temperature cream cheese and sugar on low until smooth.
- Mix in the sour cream and vanilla, then add the eggs one at a time on low speed.
- Pour the filling over the crust and wrap the pan in foil.
- Set the pan in a water bath and bake at 160C (325F) for about 70 minutes until the center is just set with a slight jiggle.
- Cool gradually, then chill at least 6 hours before serving.
💡 Chef's tip
Have the cream cheese and eggs at room temperature and mix on low; overbeating whips in air that causes the cake to puff, sink, and crack.
Baking the cheesecake in a water bath surrounds it with gentle, humid heat, which is the key to a crack-free top and an even, custard-smooth texture all the way through.
Nutrition (per serving)
- Calories: 480 kcal
- Protein: 8 g
- Carbs: 38 g
- Fat: 34 g
