Classic Creamy New York Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
Graham cracker crumbs from 12 whole crackers (1½ cups)
02 -
Melted unsalted butter (6 tablespoons)
03 -
Granulated sugar (1 tablespoon)
→ Cheesecake Filling
04 -
Room temperature cream cheese (4½ packages, 8-oz each)
05 -
Granulated sugar (1¼ cups)
06 -
Large eggs at room temperature (6)
07 -
Sour cream (¼ cup)
08 -
Pure vanilla extract (½ tablespoon)
# Instructions:
01 -
Start by crushing your graham crackers into fine crumbs. Mix them with melted butter and sugar until you get a nice, moist mixture. Press this into your 9-inch springform pan, working it slightly up the sides. Pop it in a 350°F oven for 8 minutes, then let it cool completely.
02 -
Take two large sheets of heavy-duty foil and carefully wrap the outside of your springform pan. This is crucial for the water bath later - make sure there are no tears or holes!
03 -
In your stand mixer with the paddle attachment, beat the cream cheese and sugar for a full 5 minutes until it's perfectly smooth. Add your eggs one at a time, being patient between each addition. Finally, mix in the sour cream and vanilla just until combined. Pour this luxurious mixture over your cooled crust.
04 -
Place your wrapped cheesecake in a deep roasting pan and pour hot water halfway up the sides. Carefully transfer to a 450°F oven for 15 minutes, then lower the temperature to 225°F and bake for 60-75 minutes. You'll know it's done when the center has a slight wobble.
05 -
Let your cheesecake rest in its water bath for 45 minutes, then move to a wire rack to cool completely. Cover without touching the surface and refrigerate overnight for the perfect texture.
# Notes:
01 -
For the creamiest results, ensure all refrigerated ingredients are at room temperature before starting
02 -
This recipe must be baked in a conventional oven, not convection, for best results
03 -
Allow a full 8 hours of chilling time for the perfect texture