Ingredients
Scale
- 2 1/2 cups (300g) graham cracker crumbs
- 1/2 cup (115g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
- 32 ounces (900g) cream cheese, softened to room temperature
- 1 3/4 cups (350g) granulated sugar
- 1/4 cup (60ml) sour cream
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan with aluminum foil to prevent leaking. In a medium bowl, combine graham cracker crumbs, 1/2 cup granulated sugar, and melted butter. Mix until evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan to create the crust. Bake for 10-12 minutes, then remove from oven and let cool completely.
- Step 2: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the 1 3/4 cups granulated sugar, beating until well combined. Beat in the sour cream and vanilla extract until smooth.
- Step 3: Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Stir in the salt. Be careful not to overmix.
- Step 4: Pour the cream cheese mixture over the cooled crust. Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Step 5: Bake in the preheated oven for 50-70 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Step 6: Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- Store leftover cheesecake airtight in the refrigerator for up to 5 days; its dense texture holds up well.
- For perfectly warmed slices, gently microwave individual portions for 15-20 seconds, or until slightly softened.
- Serve your New York-style cheesecake with a dollop of fresh whipped cream and a drizzle of berry coulis for an elegant touch.
- To ensure a perfectly smooth and creamy cheesecake, make sure your cream cheese is at truly room temperature—this prevents lumps and ensures even mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American