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Creamy New York Cheesecake

Creamy New York Cheesecake

  • Author: Lina
  • Total Time: 9 hours 30 minutes
  • Yield: 12 servings 1x
  • Diet: Gluten Free (if gluten-free crust is used)

Description

A classic Creamy New York Cheesecake featuring a rich and smooth cream cheese filling with subtle tanginess, nestled in a crisp and buttery graham cracker crust. This recipe guarantees a velvety texture that melts in your mouth and can be customized with various flavors and crust options.

Ingredients

Scale

For the Cream Cheese Filling

  • 24 oz (680g) full-fat cream cheese, at room temperature
  • 1 cup (240g) sour cream, at room temperature
  • 1 cup (200g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 tsp vanilla extract

For the Graham Cracker Crust

  • 1 1/2 cups (150g) graham cracker crumbs
  • 6 tbsp (85g) unsalted butter, melted

Instructions

  1. Prepare the Crust: Crush graham crackers into fine crumbs. Mix the crumbs with melted butter until the mixture holds together when pressed. Press this evenly into the bottom of a 9-inch springform pan to create a firm, flavorful base. Chill the crust while preparing the filling to help it set.
  2. Beat the Cream Cheese: Bring cream cheese to room temperature for smooth mixing. Beat it on medium speed with an electric mixer until creamy and lump-free, scraping down the sides regularly to avoid clumps.
  3. Add Sugar and Sour Cream: Gradually mix in granulated sugar until fully incorporated. Then add sour cream and gently blend to combine, maintaining a creamy texture.
  4. Incorporate the Eggs: Add eggs one at a time on low speed, mixing just enough to combine. Avoid overmixing to prevent incorporating air, which can cause cracks during baking.
  5. Stir in Vanilla: Gently fold in vanilla extract for subtle depth and aromatic flavor that enhances the cheesecake without overpowering it.
  6. Bake the Cheesecake: Pour the creamy batter over the chilled crust and smooth the top evenly. Bake the cheesecake in a water bath at 325°F (163°C) for about 60-70 minutes, or until the edges are set and the center slightly jiggles. After baking, cool slowly in the oven with the door slightly ajar for about an hour before refrigerating overnight to fully set.

Notes

  • Use room temperature cream cheese, eggs, and sour cream for a smooth and lump-free batter.
  • Baking the cheesecake in a water bath helps maintain moisture and prevents cracks.
  • Mix only until ingredients are combined to avoid excess air incorporation.
  • Allow the cheesecake to cool gradually in the oven to prevent cracks caused by rapid temperature change.
  • Chill the cheesecake in the refrigerator for at least 8 hours or overnight to allow flavors to develop and the texture to set perfectly.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of cheesecake)
  • Calories: 450 kcal
  • Sugar: 30 g
  • Sodium: 250 mg
  • Fat: 32 g
  • Saturated Fat: 20 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 30 g
  • Fiber: 1 g
  • Protein: 7 g
  • Cholesterol: 140 mg

Keywords: New York cheesecake, creamy cheesecake, classic dessert, cream cheese dessert, baked cheesecake

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Find it online: https://dishesbylina.com/creamy-new-york-cheesecake/