Classic New York-Style Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
180 g graham cracker crumbs
02 -
115 g unsalted butter, melted
→ Filling
03 -
900 g cream cheese, softened
04 -
200 g granulated sugar
05 -
1 teaspoon vanilla extract
06 -
4 large eggs
07 -
120 g sour cream
08 -
16 g all-purpose flour
# Instructions:
01 -
Preheat oven to 163°C. Grease a 23 cm springform pan with butter or non-stick spray. Combine graham cracker crumbs and melted butter in a medium bowl, mixing until the texture resembles wet sand. Press mixture firmly into the base of the pan to form an even layer, using the back of a spoon or a flat-bottomed glass. Chill in the refrigerator while preparing the filling.
02 -
In a large mixing bowl, beat softened cream cheese, granulated sugar, and vanilla extract with an electric mixer on medium speed until smooth. Add eggs one at a time, mixing just until incorporated after each addition. Avoid overmixing. Gently fold in sour cream and flour until just combined.
03 -
Pour filling over chilled crust and smooth the surface with a spatula. Place pan on a baking sheet to catch drips. Bake at 163°C for 55 to 60 minutes, until edges are set and center is still slightly wobbly.
04 -
Turn off oven and leave cheesecake inside with the door slightly ajar for 1 hour to cool slowly and minimize cracking. Run a knife around the edge to loosen from the pan. Refrigerate for at least 4 hours or overnight until thoroughly chilled.
05 -
Release the springform pan sides. Transfer cheesecake to a serving platter, slice into portions, and serve plain or with preferred toppings such as fresh berries or whipped cream.
# Notes:
01 -
For a firmer crust, pre-bake the graham cracker layer at 163°C for 10 minutes before adding the filling.
02 -
Cheesecake can be stored refrigerated and covered for up to 5 days.