Classic New York-Style Cheesecake (Printable Version)
Indulge in a creamy cheesecake with a rich graham cracker base, perfect for gatherings and celebrations.
# What You'll Need:
→ Crust
01 -
180 grams graham cracker crumbs
02 -
115 grams unsalted butter, melted
→ Filling
03 -
900 grams cream cheese, softened
04 -
200 grams granulated sugar
05 -
1 teaspoon vanilla extract
06 -
4 large eggs
07 -
120 grams sour cream
08 -
16 grams all-purpose flour
# Steps to Follow:
01 -
Preheat oven to 163°C. Grease a 23-centimeter springform pan with butter or non-stick spray. In a medium bowl, blend graham cracker crumbs and melted butter until texture resembles wet sand. Press mixture evenly onto bottom of prepared pan using the back of a spoon or flat-bottomed glass. Chill pan in refrigerator while making filling.
02 -
In a large mixing bowl, beat softened cream cheese, sugar, and vanilla extract with an electric mixer on medium speed until smooth and creamy. Add eggs one at a time, mixing until just incorporated after each addition, avoiding overmixing. Gently fold in sour cream and flour until just combined.
03 -
Pour filling over chilled crust and smooth the top with a spatula. Place pan on a baking sheet and bake in preheated oven for 55–60 minutes, until edges are set and center has a slight wobble.
04 -
Turn off oven and leave cheesecake inside with door slightly ajar for 1 hour to cool slowly. Remove from oven, run a knife around edge to loosen, and refrigerate for at least 4 hours or overnight.
05 -
Release sides of springform pan, transfer cheesecake to a platter, and slice into wedges. Serve plain or with desired toppings such as fresh berries, chocolate drizzle, or whipped cream.
# Additional Notes:
01 -
For a firmer base, pre-bake the crust for 10 minutes at 163°C before adding the filling.
02 -
Cheesecake remains fresh covered in the refrigerator for up to 5 days.