Description
Classic New York cheesecake delivers rich, silky indulgence with its creamy philadelphia cream cheese base and graham cracker crust. Elegant dessert promises pure bliss that melts on your palate, inviting pure pleasure in each luxurious slice.
Ingredients
Scale
Main Ingredients:
- 32 ounces (907 grams) cream cheese
- 4 large eggs
- 1 cup (240 milliliters) sour cream
Crust Ingredients:
- 12 whole graham cracker rectangles (6 ounces / 170 grams)
- 5 tablespoons (74 milliliters) unsalted butter
Sweet Ingredients:
- 1 ¼ cups (250 grams) granulated sugar
- 1 tablespoon (15 milliliters) vanilla extract
- ¼ teaspoon (1.5 grams) salt
Instructions
- Ensure cream cheese softens to room temperature, around 68-72°F (20-22°C), which typically takes 1-2 hours.
- Preheat the oven to 350°F (177°C) with a rack positioned in the lower-middle section.
- Thoroughly grease a 9-inch (23-centimeter) springform pan with unsalted butter, ensuring complete coverage.
- Carefully wrap the exterior of the pan with two layers of heavy-duty aluminum foil to prevent water seepage during baking.
- Crush graham crackers into fine, uniform crumbs using a food processor or rolling pin, creating a consistent texture.
- Melt unsalted butter completely and mix with graham cracker crumbs until the mixture resembles wet sand.
- Press the crumb mixture evenly and firmly into the bottom of the prepared pan, creating a compact base.
- Bake the crust for 8-10 minutes until lightly golden, then remove and allow to cool completely.
- In a large mixing bowl, beat cream cheese until smooth and free of lumps using an electric mixer.
- Gradually add granulated sugar, cornstarch, and salt, mixing until the mixture becomes creamy and well-incorporated.
- Gently fold in sour cream, freshly squeezed lemon juice, and pure vanilla extract.
- Add large eggs one at a time, mixing thoroughly after each addition and scraping down the bowl’s sides.
- Pour the silky batter carefully over the cooled graham cracker crust, ensuring an even distribution.
- Create a water bath by placing the foil-wrapped pan into a larger roasting pan and filling with hot water halfway up the sides.
- Bake for 50-60 minutes, watching for a slightly jiggly center while the edges appear set.
- Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for one hour.
- Remove from the oven and water bath, then refrigerate for a minimum of 4 hours or overnight.
- Carefully release the springform pan’s sides and transfer to a serving plate.
- Garnish with fresh berries, whipped cream, or chocolate shavings before serving chilled.
Notes
- Wrapping the pan in foil prevents water from seeping into the delicate crust during baking.
- Room temperature ingredients ensure a smooth, lump-free batter that blends perfectly.
- Baking the crust first creates a sturdy base that won’t get soggy from the creamy filling.
- Mixing ingredients gradually helps achieve a silky, crack-free cheesecake texture.
- Cooling slowly prevents sudden temperature changes that can cause unsightly surface cracks.
- Chilling allows flavors to meld and the texture to set into a luxurious, creamy dessert.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 690 kcal
- Sugar: 12g
- Sodium: 400mg
- Fat: 45g
- Saturated Fat: 28g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 100mg