Imagine cutting into a slice of pure, creamy perfection that melts in your mouth and transports you to dessert paradise. This isn't just any cheesecake—this is THE New York Cheesecake that will become your ultimate dessert showstopper. With a buttery graham cracker crust and a silky-smooth cream cheese filling that's rich, decadent, and impossibly luxurious, this recipe is your ticket to becoming the dessert hero in your family and among your friends.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 4 (8 oz) packages cream cheese, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom with butter.
- In a medium bowl, combine graham cracker crumbs with melted butter. Mix thoroughly until the crumbs are completely moistened.
- Press the graham cracker mixture firmly into the bottom of the springform pan, creating an even, compact layer. Use the back of a spoon or flat-bottomed measuring cup to ensure a smooth surface.
- In a large mixing bowl, beat the softened cream cheese with granulated sugar using an electric mixer on medium speed until smooth and creamy, about 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Incorporate vanilla extract and sour cream, mixing until just combined. Be careful not to overmix, which can cause cracks in the cheesecake.
- Pour the cream cheese mixture over the prepared graham cracker crust, spreading evenly with a spatula.
- Place the springform pan on a baking sheet and transfer to the preheated oven. Bake for 60-70 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven and crack the door open. Allow the cheesecake to cool slowly in the oven for 1 hour to prevent cracking.
- Remove from the oven and let cool completely at room temperature for an additional hour.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving to allow it to set completely.
- Before serving, run a knife around the edge of the pan to loosen the cheesecake. Carefully remove the springform ring.
- Slice and serve chilled. Optional: Garnish with fresh berries, whipped cream, or a drizzle of chocolate sauce.
Tips
- Always use room temperature ingredients to ensure smooth mixing and prevent lumps.
- Don't overmix the batter, as this can incorporate too much air and cause cracking.
- Use a water bath (place the springform pan in a larger pan with hot water) for even baking and to prevent surface cracks.
- Let the cheesecake cool gradually to prevent sudden temperature changes that can cause splitting.
- For the cleanest slices, use a hot, clean knife and wipe it between each cut.
- Chill the cheesecake thoroughly before serving—patience is key to the perfect texture!
Nutrition Facts
Calories: 620kcal
Carbohydrates: 38g
Protein: 12g
Fat: 48g
Saturated Fat: 28g
Cholesterol: 210mg
