Description

This New York Cheesecake is rich, creamy, and features a buttery graham cracker crust. Ideal for special celebrations, it’s easy to make and simply irresistible with its smooth texture and delightful flavor.

Ingredients

Scale

2 cups (210g) graham crackers crumbs
1/3 cup (66g) granulated sugar
1/4 teaspoon salt
1/2 cup (113g) unsalted butter (melted)
3 8-ounce packages (681g) full-fat cream cheese (room temperature)
1 cup (227g) full-fat sour cream (room temperature)
1 and 1/4 cups (249g) granulated sugar
2 teaspoons pure vanilla extract
3 large eggs (room temperature)
2 large egg yolks (room temperature)
2 tablespoons (28g) all-purpose flour
1/2 cup (113ml) heavy cream (room temperature)

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Instructions

Preheat the oven to 350°F (175°C). Lightly spray a 9-inch springform pan with non-stick spray and wrap the bottom and sides with heavy-duty aluminum foil.
In a large bowl, mix graham cracker crumbs, sugar, salt, and melted butter until combined. Press the crust into the prepared pan firmly and slightly up the sides.
Bake the crust in the preheated oven for 10 minutes. Remove and place on a cooling rack; reduce oven temperature to 325°F (162°C).
In a food processor, blend cream cheese and sour cream until smooth. Add sugar and vanilla, mixing well.
Beat in eggs and yolks at low speed, one at a time, until just combined. Scrape down sides as needed.
Gently fold in flour and then heavy cream until just combined. Ensure the batter is smooth.
Pour filling into the prepared crust and smooth the top with a spatula.
Place the cheesecake pan in a larger deep pan and fill with 3-inches of hot water to create a water bath for baking.
Carefully bake in the oven for 1 hour and 30 minutes. Turn off the oven and slightly open the door, letting the cheesecake sit in the water bath for 30 minutes.
Remove the cheesecake from the oven and lift it from the water bath. Let it cool completely on a rack, then chill for at least 6 hours before serving.

Notes

Ensure all ingredients are at room temperature for a smoother filling.
Chilling the cheesecake for at least 6 hours helps develop its flavor and texture.
Using a water bath prevents the cheesecake from cracking during baking.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 18g
Sodium: 310mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 5g
Cholesterol: 90mg