Description
This New York Style Cheesecake is rich and creamy with a buttery crust. It’s simple to make and perfect for special occasions or as a delightful everyday dessert.
Ingredients
Scale
- 1 cup plus 2 tablespoon (160g) all-purpose flour
- ⅓ cup plus 1 tablespoon (85g) packed light brown sugar
- ¼ teaspoon salt
- 6 tablespoon (84g) unsalted butter, melted
- ½ cup (120ml) 35% heavy whipping cream
- 1 vanilla bean (or 1 ½ teaspoon pure vanilla extract)
- 24 oz (682g or 3 packages) brick cream cheese, softened
- 1 cup (200g) granulated sugar
- ⅓ cup (80ml) full fat sour cream, at room temperature
- 3 large eggs, at room temperature
- ½ cup (120ml) full fat sour cream
- 1 tablespoon (15ml) granulated sugar
Instructions
- Preheat the oven to 350°F. Lightly grease a 9-inch round non-stick springform pan and line the base with parchment paper.
- Prepare a water bath: Wrap aluminum foil around the bottom of the pan. Place the pan in a larger roasting pan and pour boiling water into the larger pan until about 1 inch deep after placing the cheesecake inside.
- To make the crust, mix flour, brown sugar, and salt in a bowl. Stir in melted butter until combined. Press the mixture into the pan evenly and slightly up the sides. Bake for 14-16 minutes until golden. Reduce oven temperature to 300°F once done.
- While the crust bakes, infuse the cream: Heat cream in a saucepan with the split vanilla bean and seeds until it simmers. Let it sit for 10 minutes to infuse flavor.
- In a large bowl, beat the cream cheese until smooth. Gradually add granulated sugar and mix well. Incorporate sour cream. Add eggs one at a time, mixing gently to avoid air bubbles.
- Incorporate the infused cream gradually and mix until well combined. Pour this filling over the pre-baked crust, smoothing the surface.
- Bake for 55-60 minutes until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool with the door closed for 15 minutes. Cool on a wire rack for 10 minutes.
- Run a spatula around the edges to loosen the cheesecake, then cool on the rack for 40 minutes before refrigerating for at least 4 hours or overnight.
- Prepare the topping as desired and serve after chilling.
Notes
For a smooth cheesecake, avoid over-mixing the filling after adding the eggs.
For a firmer texture, allow longer cooling time in the oven after baking.
Refrigerate overnight for the best flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 455
- Sugar: 27g
- Sodium: 400mg
- Fat: 32g
- Saturated Fat: 22g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 140mg