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The-Best-New-York-Cheesecake-Recipe

The Best New York Cheesecake

Recipe Author: Elise

This New York Cheesecake is a classic dessert that features an incredibly rich and creamy filling made with full-fat cream cheese and sour cream. It’s perfect for celebrations or a cozy night in, providing a delightful balance of sweetness and richness. Plus, the buttery graham cracker crust adds the perfect crunch!

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  • Prep Time 20 minutes
  • Cook Time 90 minutes
  • Yield 1 cheesecake 1x

Ingredients

Scale
  • 2 cups (210g) graham cracker crumbs
  • 1/3 cup (66g) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter (melted)
  • 3 8-ounce packages (681g) full-fat cream cheese (room temperature)
  • 1 cup (227g) full-fat sour cream (room temperature)
  • 1 and 1/4 cups (249g) granulated sugar
  • 2 teaspoons pure vanilla extract
  • 3 large eggs (room temperature)
  • 2 large egg yolks (room temperature)
  • 2 tablespoons (28g) all-purpose flour
  • 1/2 cup (113ml) heavy cream (room temperature)

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly spray a 9-inch springform pan with non-stick spray and wrap the bottom and sides with heavy-duty aluminum foil to prevent water from seeping in.
  2. In a large bowl, mix the graham cracker crumbs, sugar, salt, and melted butter until well combined.
  3. Press this mixture firmly into the bottom and slightly up the sides of the prepared pan.
  4. Bake for 10 minutes and then allow the crust to cool on a rack. Lower the oven temperature to 325°F (163°C).
  5. In a large food processor, blend the cream cheese and sour cream until smooth. Add the sugar and vanilla, mixing until well combined.
  6. Add the eggs and yolks one at a time on low speed, blending until just combined and scraping the bowl as necessary.
  7. Gently fold in the flour and heavy cream until everything is well mixed.
  8. Pour the cheesecake filling into the prepared crust and smooth the top with a spatula.
  9. Place the springform pan inside a larger pan and fill the outer pan with hot water up to 3 inches high.
  10. Bake for 1 hour and 30 minutes or until the center is set but still slightly wobbly.
  11. Turn off the oven and slightly crack the door, letting the cheesecake cool in the water bath for 30 minutes.
  12. Remove the cheesecake from the oven and carefully lift it out of the water bath. Cool completely on a rack before chilling for at least 6 hours before serving.

Notes

Make sure ingredients like cream cheese and sour cream are at room temperature for a smoother mixture.
Using a water bath helps to prevent cracks in the cheesecake while baking.
Chill the cheesecake overnight for the best flavor and texture.

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 25g
  • Sodium: 480mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 130mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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Find it online: https://baking.savorgrid.com/the-best-new-york-cheesecake/