Classic New York Style Cheesecake
A rich and creamy cheesecake with a buttery graham cracker crust, perfect for any occasion. This recipe is surprisingly easy to make!
Equipment
- 9-inch springform pan
- Mixer
- Food processor or ziploc bag
- Measuring cups and spoons
- Baking Sheet
Ingredients
Crust Ingredients
- 1 1/2 cups Graham cracker crumbs
- 1/4 cup Sugar
- 6 tablespoons Melted butter
Filling Ingredients
- 3 packages (8 ounces each) Cream cheese softened
- 1 1/2 cups Sugar
- 1 cup Sour cream
- 4 Eggs large
- 1 teaspoon Vanilla extract
Instructions
Instructions
- Preheat oven to 350°F (175°C). Wrap the bottom of the springform pan with foil to prevent leaking.
- In a food processor or ziploc bag, crush graham crackers into fine crumbs. Combine crumbs with sugar and melted butter; mix well. Press crumb mixture into the bottom of the prepared springform pan.
- In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in sour cream and vanilla extract.
- Beat in eggs one at a time, mixing well after each addition.
- Pour batter over the crust. Place the springform pan in a larger baking sheet and pour enough hot water into the baking sheet to come halfway up the sides of the pan (this creates a water bath to prevent cracking).
- Bake for 50-60 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from oven and let cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
For a smoother cheesecake, make sure your cream cheese is softened to room temperature. You can garnish with fresh berries or whipped cream before serving. If you don’t have a food processor, you can put the graham crackers in a ziploc bag and crush them with a rolling pin.