Description
This homemade New York Style Cheesecake features a rich and creamy cream cheese filling with a buttery graham cracker crust. Baked to perfection and chilled overnight, it offers a classic dessert experience with smooth texture and subtle vanilla flavor, perfect for any special occasion or gathering.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Filling
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup sour cream
- 1/4 cup heavy cream
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it reaches the right temperature for baking the cheesecake evenly.
- Prepare Crust Mixture: In a medium-sized bowl, combine the graham cracker crumbs and sugar, mixing thoroughly to blend the dry ingredients.
- Add Butter to Crust: Pour the melted butter into the crumb mixture and stir until the mixture is evenly moistened, forming the base for the crust.
- Form Crust in Pan: Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan, spreading it into an even layer to form the crust.
- Bake Crust: Bake the crust in the preheated oven for 10 minutes. Remove and set aside to cool while preparing the filling.
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese on medium speed with an electric mixer for 2-3 minutes until smooth and creamy.
- Add Sugar: Gradually add granulated sugar to the cream cheese while continuing to beat until well combined and fluffy, approximately 3 minutes.
- Add Flavorings: Mix in vanilla extract and salt until fully incorporated into the cream cheese mixture.
- Add Eggs: Incorporate eggs one at a time on low speed, ensuring each is fully blended before adding the next to prevent overmixing and curdling.
- Mix Until Smooth: Increase mixer speed to medium and continue beating until the batter is smooth and creamy without lumps.
- Add Creams: Beat in sour cream and heavy cream until the filling is completely smooth and uniform.
- Fill Crust: Pour the cream cheese filling into the cooled crust, smoothing the surface evenly with a spatula.
- Bake Cheesecake: Place the pan back in the oven and bake for 55 to 60 minutes, until the center is just set and the edges turn lightly golden.
- Cool in Oven: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Cool on Rack: Remove the cheesecake from the oven and transfer to a cooling rack to come to room temperature.
- Cover and Refrigerate: Loosely cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to allow it to fully set.
- Unmold and Serve: Carefully remove the cheesecake from the springform pan and place on a serving plate.
- Slice and Enjoy: Slice the cheesecake as desired and optionally top with fresh fruit or whipped cream before serving.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter.
- Do not overmix the batter to avoid incorporating too much air which can cause cracks.
- Cooling the cheesecake gradually in the oven helps prevent cracking on the surface.
- Refrigerating the cheesecake overnight enhances texture and flavor.
- Use a water bath if you want extra protection against cracking, though not required in this recipe.