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New York Cheesecake Recipe

American · Dessert · 85 min total

A dense, creamy, and rich cheesecake with a buttery graham cracker crust, true to the classic New York style.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 4 (8 oz) packages cream cheese, softened
• 1 1/4 cups granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 2/3 cup sour cream, room temperature
• 2/3 cup heavy cream, room temperature
• 2 tablespoons all-purpose flour

Instructions

1. Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with aluminum foil.
2. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes. Cool on a rack.
3. Reduce oven temperature to 325°F (160°C).
4. In a large bowl, beat cream cheese with an electric mixer until smooth. Gradually add 1 1/4 cups sugar and vanilla, beating until fluffy.
5. Add eggs one at a time, beating on low speed after each just until blended.
6. Mix in sour cream, heavy cream, and flour until smooth. Pour filling over crust.
7. Place springform pan in a larger roasting pan. Pour hot water into roasting pan until it reaches halfway up the sides of the springform pan.
8. Bake for 55-65 minutes, until center is almost set but still slightly jiggly. Turn off oven, leave door ajar, and let cheesecake cool in oven for 1 hour.
9. Remove from water bath, cool completely on a wire rack. Refrigerate for at least 4 hours or overnight before serving.

Tips

• For clean slices, use a knife dipped in hot water and wiped dry between cuts.
• Store leftovers in the refrigerator for up to 5 days.
• Can be frozen for up to 1 month; thaw in refrigerator overnight.

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