Yield: 16 pieces
New York Style Cheesecake
New York Style Cheesecake is such an amazing creamy and decadent dessert, and it's easy to make. The classic cheesecake features a graham cracker crust and a rich and delectable taste.
Prep Time
30 minutes
Cook Time
1 hour 30 minutes
Additional Time
5 hours
Total Time
7 hours
Ingredients
Crust
- 2 cups graham crackers, crushed (about 18 crackers)
- 2 Tbsp. sugar
- 4 Tbsp. butter, melted
Cheesecake
- 4 - 8 oz. boxes cream cheese, softened
- 1-1/3 cups sugar
- 1/8 tsp. salt
- 2 tsp. vanilla extract
- 4 eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
Instructions
Preheat oven to 350-degrees. Grease the springform pan.
Crust
- Add the graham crackers to a food processor and crush them until they are fine.
- Combine graham cracker crumbs with the sugar and the melted butter and process again.
- Press the cracker crumbs into the springform pan and bake for about 10 minutes.
- Allow the crust to cool while making the cheesecake.
- Lower temperature on the oven to 325-degrees.
Cheesecake
- Add the cream cheese to a large mixing bowl and cream for a few minutes, or until all the lumps are gone.
- Add the sugar and cream again for about three minutes.
- Next, add the salt and vanilla extract and mix together.
- Now, add the eggs, one at a time, and mix for about 30 seconds after the addition of each egg.
- Add the sour cream and mix until combined.
- Finally, add the heavy cream and mix until combined.
- Place three sheets of heavy duty aluminum foil underneath the graham cracker crust and gently press up against the sides and then press down around the top.
- Pour the cheesecake mixture into the springform pan and place into a large roasting or large baking pan.
- Boil some water.
- Place the roasting pan with the springform pan, into the oven. Pour the boiling water to the side of the springform pan, so that water comes up about two inches around the springform pan.
- Bake cheesecake for 1-1/2 hours.
- Once the time is up, turn the oven off and leave the oven door open a few inches and let it cool off for about an hour.
- Once the cheesecake cools, put it in the refrigerator for several hours or overnight.
Notes
When removing the cheesecake, slide a thin knife around the edges to make sure it releases from the springform pan easily.
Tips For The Perfect New York Cheesecake Recipe:
- After adding the graham crackers to the springform pan and baking, add another layer of butter around the edges to keep the cheesecake from sticking to the sides when baking.
- Don't overbeat the eggs.
- Use at least three layers of heavy-duty tinfoil underneath the springform pan to keep water out.
- When preparing to bake the cheesecake, set the springform pan down into a larger pan and place it in the oven, then pour the boiling water into the side of the larger pan.
- Allow the cheesecake to cool in the oven for at least an hour after it's done baking, and the oven is turned off and oven door cracked open, which should help keep the cheesecake from cracking.
- Refrigerate the cheesecake for several hours before slicing.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 412Total Fat: 30gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 128mgSodium: 290mgCarbohydrates: 30gFiber: 0gSugar: 24gProtein: 6g