Description
This Tall and Creamy New York Cheesecake features a rich, smooth cream cheese filling atop a perfectly buttery graham cracker crust. Baked in a water bath for a velvety texture and chilled overnight, this classic dessert is perfect for any special occasion or indulgent treat. Serve it with fresh berries, whipped cream, or caramel sauce for a delicious finish.
Ingredients
Scale
Crust
- 1 ¾ cups graham cracker crumbs (about 12-14 crackers)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Filling
- 5 (8 oz) packages cream cheese, softened
- 1 ¾ cups granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- 5 large eggs, room temperature
- â…” cup sour cream
- â…” cup heavy cream
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan tightly with foil to prevent any leaks during baking.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter. Press this mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
- Prepare the Filling: Using a mixer, beat the softened cream cheese until smooth and creamy. Gradually add 1 ¾ cups sugar, flour, and vanilla extract, mixing well. Add eggs one at a time, mixing after each addition to incorporate fully. Finally, blend in the sour cream and heavy cream until the batter is silky smooth.
- Assemble & Bake: Pour the cream cheese filling evenly over the cooled crust. Place the springform pan into a large roasting pan and pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath. Bake for 1 hour and 30 minutes, until the edges are set but the center still jiggles slightly when shaken. After baking, leave the oven door slightly ajar and let the cheesecake cool inside for 1 hour.
- Chill: Carefully remove the springform pan from the water bath. Allow the cheesecake to cool to room temperature on a wire rack. Once cooled, refrigerate for at least 6 hours or overnight to set fully and develop rich flavor.
- Serve: Release the cheesecake from the springform pan. Slice into 12 servings and garnish as desired with fresh berries, whipped cream, or caramel sauce for an elegant presentation.
Notes
- Using room temperature eggs helps achieve a smoother batter and prevents lumps.
- Wrapping the springform pan with foil is essential to prevent water from seeping into the crust during the water bath.
- Baking in a water bath ensures gentle, even cooking and prevents cracking.
- Allowing the cheesecake to chill overnight enhances flavor and texture.
- For best results, use full-fat cream cheese and avoid over-beating the batter to minimize air bubbles.
