Classic New York Cheesecake
No water bath, 7 ingredients, and no cracking. Ever. This Classic Cheesecake Recipe looks gorgeous and tastes divine. With easy directions it’s fail-proof!
Ingredients
for the graham cracker crust-
- 1 1/4 cups graham cracker crumbs
- 4 tablespoons granulated sugar
- 5 tablespoons butter melted
for the cheesecake filling-
- 40 ounces cream cheese at room temperature (five 8 oz. packages)
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream at room temperature
- 2 teaspoons vanilla extract
- 4 large eggs at room temperature
- any desired cheesecake toppings
Instructions
- Place oven racks in the center of the oven and preheat to 350° F.
- Stir graham cracker crumbs, sugar, and melted butter together. The mixture should look like damp sand.
- Press mixture into the bottom and halfway up the 9-inch springform pan. Use the bottom of a measuring cup to make this easier.
- Bake for 7 minutes then set aside to cool.
- Reduce oven temperature to 325° F.
- Stir the softened cream cheese with sugar. Mix in vanilla extract and sour cream. Scrape the sides of the bowl and mix again, do this until there are no lumps.
- In a separate bowl, whisk room temperature eggs together. With the mixer on slowly add them to the cheesecake filling.
- Once the eggs are incorporated turn the mixer off. If lumpy, scrape the sides of the bowl again and mix by hand, we want lump-free batter.
- Tap the bowl on the counter for 30-45 seconds to remove any air bubbles.
- Pour batter into the springform pan. Smooth the top.
- Bake at 325° F for 30 minutes, then reduce to 250° F and bake for another 45 minutes.
- Turn oven off but keep the cheesecake inside, with the door closed, for another 30 minutes.
- Crack the oven door open and continue cooling for another hour before removing. The cheesecake should be slightly warm at this point.
- Remove from oven and bring to room temperature on the counter (3-4 hours) before covering with plastic wrap and chilling in the fridge.
- Refrigerate until completely chilled (6 hours-overnight).
- To serve, remove the springform pan collar. Decorate as desired.
- Dip a sharp knife in hot water, wipe off excess water, and slice. Dip the knife between each slice for super clean cuts.
Notes
Want a thicker graham cracker crust? Use 1 3/4 cups of graham cracker crumbs, 5 tbsp of sugar and 6 tablespoons of melted butter. Press into pan and bake for 8 minutes.
Nutrition
Calories: 523kcalCarbohydrates: 41gProtein: 9gFat: 37gSaturated Fat: 20gCholesterol: 172mgSodium: 399mgPotassium: 191mgFiber: 1gSugar: 35gVitamin A: 1429IUVitamin C: 1mgCalcium: 127mgIron: 1mg
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