Description
A rich and creamy Classic New York Cheesecake featuring a buttery graham cracker crust and a smooth, velvety cream cheese filling. This timeless dessert is baked to perfection with a slight jiggle in the center, then chilled to develop its signature dense yet smooth texture.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 4 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 4 large eggs
- 1/4 cup all-purpose flour
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the crust and cheesecake.
- Grease Pan: Grease the bottom and sides of a 9-inch springform pan with butter to prevent sticking.
- Make Crust Mixture: In a medium bowl, combine graham cracker crumbs and granulated sugar thoroughly.
- Add Butter to Crust: Pour the melted butter into the crumb mixture and stir until fully combined and crumbly.
- Form Crust: Press the crumb mixture evenly into the bottom of the prepared springform pan creating a solid base.
- Bake Crust: Bake the crust for 10 minutes, then remove and let it cool completely.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- Add Sugar: Gradually add 1 cup granulated sugar to the cream cheese, beating until fully incorporated.
- Mix in Vanilla: Add the vanilla extract and mix just until combined.
- Add Creams: Incorporate sour cream and heavy cream into the mixture, beating until the batter is smooth and creamy.
- Add Eggs: Crack eggs into a separate bowl, add them one at a time to the batter, beating well after each to ensure full incorporation.
- Add Flour: Gently mix in all-purpose flour until fully blended, taking care not to overmix to avoid toughness.
- Pour Filling: Pour the smooth cream cheese batter over the cooled crust in the springform pan.
- Even Surface: Use a spatula to smooth the top of the batter for an even surface.
- Remove Air Bubbles: Tap the pan gently on the countertop to release any trapped air bubbles in the batter.
- Bake Cheesecake: Bake for 55 to 60 minutes until edges are set but the center still slightly jiggles for perfect texture.
- Cool in Oven: Turn off the oven, leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking.
- Room Temperature Cooling: Remove cheesecake from oven and let it cool at room temperature for about 2 hours.
- Chill: Cover with plastic wrap and refrigerate for at least 4 hours or overnight to fully set and develop flavor.
- Serve: Remove cheesecake from springform pan, transfer to a serving platter, slice with a sharp knife, and serve chilled.
Notes
- Ensure cream cheese is softened to room temperature to avoid lumps in batter.
- Avoid overmixing after adding flour to keep the cheesecake texture creamy and smooth.
- Using a water bath while baking can reduce cracking, but is optional for this recipe.
- Letting the cheesecake rest in the oven with the door ajar helps prevent cracks.
- Chilling overnight enhances the flavor and texture of the cheesecake.
- Use a sharp knife dipped in hot water and wiped dry for clean cheesecake slices.
