Here’s a classic New York Cheesecake recipe—rich, creamy, and perfect for any occasion.
Ingredients
For the crust:
- 1 ½ cups (150 g) graham cracker crumbs
- ¼ cup (50 g) granulated sugar
- ½ cup (115 g) unsalted butter, melted
For the filling:
- 4 (8 oz / 225 g each) packages cream cheese, softened
- 1 ¼ cups (250 g) granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 2/3 cup (160 ml) sour cream
- 2/3 cup (160 ml) heavy cream
Optional topping:
- Fresh berries, fruit compote, or whipped cream
Instructions
- Prepare the crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
- Press mixture firmly into the bottom of a 9-inch (23 cm) springform pan.
- Bake for 10 minutes, then set aside to cool.
- Make the filling:
- In a large bowl, beat the cream cheese until smooth and creamy.
- Gradually add sugar and vanilla, mixing well.
- Add eggs one at a time, beating on low speed just until combined.
- Mix in sour cream and heavy cream until smooth.
- Assemble and bake:
- Pour filling over the cooled crust.
- Place the cheesecake in a larger roasting pan and add hot water to the pan (water bath) until it reaches halfway up the sides of the springform pan—this prevents cracking.
- Bake at 350°F (175°C) for 50–60 minutes, until the edges are set but the center slightly jiggles.
- Cool and chill:
- Turn off oven and crack the door, letting the cheesecake cool for 1 hour.
- Remove from oven and water bath, then refrigerate for at least 4 hours or overnight.
- Serve:
- Run a knife around the edge before releasing the springform.
- Top with berries, fruit compote, or whipped cream if desired.
If you like, I can also give you a lighter, no-bake New York cheesecake version that’s almost as creamy but faster to make. Do you want me to do that?
