Description
This Tall and Creamy New York Cheesecake features a classic graham cracker crust and a rich, smooth cream cheese filling, baked in a water bath for a perfectly creamy texture. It’s a timeless dessert ideal for special occasions or a decadent treat.
Ingredients
Scale
Crust
- 1 ¾ cups graham cracker crumbs (about 12-14 crackers)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Filling
- 5 (8 oz) packages cream cheese, softened
- 1 ¾ cups granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- 5 large eggs, room temperature
- â…” cup sour cream
- â…” cup heavy cream
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan tightly with aluminum foil to prevent any water from leaking in during the water bath baking.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Press this mixture evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then set aside to cool.
- Prepare the Filling: Using a mixer, beat the softened cream cheese until smooth and creamy. Add 1 ¾ cups of sugar, all-purpose flour, and vanilla extract, mixing well. Incorporate the eggs one at a time, ensuring each is fully blended before adding the next. Lastly, stir in the sour cream and heavy cream until the batter becomes smooth and homogeneous.
- Assemble & Bake: Pour the cream cheese filling over the cooled crust in the springform pan. Place the pan inside a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath, which helps the cheesecake bake evenly and prevents cracking. Bake for 1 hour and 30 minutes, or until the edges are set but the center still jiggles slightly when moved. After baking, leave the cheesecake in the oven with the door slightly open for 1 hour to cool gradually.
- Chill: Carefully remove the springform pan from the water bath and allow the cheesecake to cool completely to room temperature. Then refrigerate for at least 6 hours or preferably overnight to set fully and develop its rich flavor and creamy texture.
- Serve: Release the cheesecake from the springform pan. Slice and garnish as desired with fresh berries, whipped cream, or caramel sauce before serving for an elegant presentation.
Notes
- Using room temperature eggs and cream cheese ensures a smooth, lump-free batter.
- Wrapping the pan with foil is crucial to prevent water leaks from the water bath.
- Do not overbake; the center should still jiggle slightly to avoid a dry cheesecake.
- Chilling the cheesecake overnight improves texture and flavor.
- Allow the cheesecake to cool gradually in the oven to prevent cracking.
- Use a sharp knife dipped in hot water and wiped dry for clean slices.
