Description
This New York Cheesecake is rich, creamy, and perfectly indulgent with a buttery graham cracker crust and a silky, dense filling. It’s ideal for special occasions or whenever you’re craving a classic dessert. Follow this detailed recipe for foolproof results and impress your guests with a bakery-worthy cheesecake.
Ingredients
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For the Crust:
- 1 ½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
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For the Filling:
- 4 (8 oz) blocks full-fat cream cheese, room temperature
- 1 ¼ cups granulated sugar
- 1 cup sour cream, room temperature
- ¾ cup heavy cream
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
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Prepare the Crust
Preheat oven to 325°F (163°C). Combine graham cracker crumbs, sugar, and melted butter. Press mixture into a 9-inch springform pan. Bake for 10 minutes. Let cool. -
Make the Filling
Beat cream cheese until smooth. Gradually add sugar and mix until incorporated. Add eggs one at a time, mixing gently after each addition. Mix in sour cream, heavy cream, vanilla, and salt until smooth. -
Assemble
Pour filling over the cooled crust. Tap pan on the counter to release air bubbles. -
Bake
Place pan in a water bath and bake for 50-60 minutes, until edges are set and center is slightly jiggly. -
Cool
Turn off oven, crack the door, and let cheesecake cool for 1 hour. Then refrigerate for at least 4 hours or overnight. -
Serve
Release the cheesecake from the pan, garnish as desired, and enjoy!
- Prep Time: 25 minutes
- Cooling Time: 5 hours
- Cook Time: 50 minutes