Description

A dense, creamy, and tangy New York-style cheesecake with a graham cracker crust and a whipped sour cream topping. This reliable recipe uses a water bath and low-and-slow baking to prevent cracking.

Ingredients

Scale

For the Crust:
1 ½ cups (150g) Graham Cracker Crumbs
6 tablespoons (85g) Unsalted Butter, melted
2 tablespoons (25g) Granulated Sugar
Pinch of Salt
For the Cheesecake Filling:
32 ounces (900g) Full-fat Brick Cream Cheese, room temperature
1 cup (240g) Full-fat Sour Cream
1 cup (200g) Granulated Sugar
4 large Eggs, room temperature
2 teaspoons Vanilla Extract
2 tablespoons (15g) All-Purpose Flour
For the Sour Cream Topping:
1 cup (240g) Full-fat Sour Cream
2 tablespoons (25g) Granulated Sugar
½ teaspoon Vanilla Extract

Instructions

Preheat oven to 325°F (160°C). Wrap the outside bottom and sides of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil. Grease the inside lightly.
In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and salt. Press firmly into the bottom of the prepared pan. Chill in the fridge.
In a large mixing bowl, beat room-temperature cream cheese on medium-low speed until smooth. Add sugar and beat until combined.
Add sour cream and vanilla extract. Mix on low until just combined.
Add eggs one at a time, mixing on low speed just until the yolk disappears. Add flour and mix briefly until incorporated. Do not overmix.
Pour batter over the crust and smooth the top. Place the springform pan inside a large roasting pan. Pour hot water into the roasting pan until it comes about an inch up the side of the springform pan.
Bake at 325°F for 1 hour and 15 minutes. The edges should be set, but the center should jiggle slightly like Jell-O.
Turn off the oven and crack the door open with a wooden spoon. Let the cheesecake sit in the cooling oven for 1 hour.
Remove from the water bath and let cool completely on a wire rack.
Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Whip sour cream, sugar, and vanilla together until smooth. Spread over the chilled cheesecake before serving.

Notes

Ensure all dairy ingredients are at room temperature to prevent lumps. Do not overmix the batter after adding eggs to avoid incorporating air, which causes cracking. The cheesecake tastes better on day two. Store covered in the fridge for up to 5 days or freeze (without topping) for up to 2 months.

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cak
Calories: 380
Sugar: 22
Sodium: 350
Fat: 24
Saturated Fat: 14
Carbohydrates: 32
Fiber: 1
Protein: 7

Keywords: New York Cheesecake, Homemade Cheesecake, Sour Cream Cheesecake, Baking, Holiday Dessert, Creamy Cheesecake