Description
This classic New York-Style Cheesecake features a rich, creamy filling atop a buttery graham cracker crust. Baked in a water bath to ensure a smooth, crack-free finish, this cheesecake is the perfect indulgent dessert for any occasion.
Ingredients
Crust
- 2 cups (210g) graham cracker crumbs
- 1/3 cup (66g) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, melted
Filling
- 3 8-ounce packages (681g) full-fat cream cheese, room temperature
- 1 cup (227g) full-fat sour cream, room temperature
- 1 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
Instructions
- Prepare the Crust: Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with non-stick spray and wrap the bottom and sides with multiple layers of heavy-duty aluminum foil to prevent water seepage during baking. Set the pan aside.
- Mix Crust Ingredients: In a large bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. Mix thoroughly until evenly combined. Press the mixture firmly into the bottom and slightly up the sides of the prepared pan to form an even crust layer.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes. After baking, transfer the crust to a cooling rack and reduce the oven temperature to 325°F while you prepare the filling.
- Make the Filling Base: In the bowl of a large food processor, add the cream cheese and sour cream. Beat until the mixture is smooth and creamy, scraping down the sides and bottom as necessary.
- Add Sugar and Vanilla: Beat in the granulated sugar and vanilla extract until combined and smooth.
- Incorporate Eggs: On the lowest speed, add the eggs and egg yolks one at a time, beating just until each is incorporated. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Fold in Flour and Cream: Using a rubber spatula, fold in the all-purpose flour, then the heavy cream, mixing gently until just combined. Scrape the bowl multiple times to ensure the batter is smooth and homogenous.
- Assemble and Bake: Pour the filling into the prepared crust and smooth the top with a silicone spatula. Place the springform pan inside a larger, deep pan. Fill the outer pan with approximately 3 inches of hot water to create a water bath which helps prevent cracking.
- Bake the Cheesecake: Carefully place the pans in the oven and bake for 1 hour and 30 minutes.
- Cool in Oven: Turn off the oven, open the door slightly, and let the cheesecake sit undisturbed in the water bath for 30 minutes to gradually cool.
- Final Cooling and Chilling: Remove the cheesecake from the water bath and place it on a cooling rack to cool completely at room temperature. Once cooled, refrigerate and chill for at least 6 hours before serving. Keep the cheesecake in the springform pan until fully cooled and chilled.
Notes
- Be sure to use room temperature ingredients to achieve a smooth filling texture.
- Wrapping the springform pan well with foil is essential to prevent water from leaking in during the water bath baking.
- The water bath ensures even baking and helps avoid cracks on the cheesecake surface.
- Do not remove the cheesecake from the pan until it is completely chilled to avoid breaking.
- This cheesecake is best made a day ahead to allow flavors to fully develop.
