Description
Smooth, creamy New York-style cheesecake promises pure indulgence with its silky texture and rich flavor profile. Delicate graham cracker crust and velvety cream cheese filling create a luxurious dessert that delights senses and satisfies sweet cravings in every delectable bite.
Ingredients
Scale
Main Ingredients:
- 4 (8 ounces/226 grams) packages cream cheese, softened
- 3 large eggs
- 1 ¼ cups (250 grams) granulated sugar
- 1 cup (240 milliliters) sour cream
Crust Ingredients:
- 1 ½ cups (180 grams) graham cracker crumbs
- 6 tablespoons (85 grams) unsalted butter, melted
- ¼ cup (50 grams) granulated sugar
Additional Ingredients:
- 1 tablespoon vanilla extract
- ¼ cup (30 grams) all-purpose flour
Optional Toppings:
- Fresh fruit or fruit compote
- Whipped cream
- Chocolate ganache
- Crushed cookies or candy
Instructions
- Meticulously prepare a 9-inch springform pan by applying a light butter coating or positioning parchment paper at the base. Heat the oven to a precise 325F (165C).
- Craft the foundation by thoroughly blending graham cracker crumbs with sugar and melted butter until uniformly integrated. Press the mixture compactly into the pan’s bottom, creating a sturdy base. Quickly toast the crust for 8-10 minutes, then allow it to cool completely.
- In a spacious mixing bowl, whip cream cheese and sugar together until achieving a velvety, aerated consistency. Gently incorporate eggs one at a time, ensuring each is fully absorbed before adding the next.
- Delicately fold in sour cream, vanilla extract, and flour, maintaining a gentle touch to preserve the mixture’s delicate texture. Avoid overmixing to prevent a dense, tough cheesecake.
- Cascade the silky batter over the cooled crust, distributing it evenly with smooth, deliberate motions. Slide the pan into the preheated oven and bake for 60-70 minutes.
- Monitor the cheesecake’s progress: edges should appear set while the center retains a subtle wobble. Once achieved, turn off the oven and leave the door slightly ajar, allowing the cheesecake to gradually cool for one hour.
- Extract the cheesecake and permit it to reach room temperature naturally. Refrigerate for a minimum of 4 hours, preferably overnight, to achieve optimal firmness and flavor development.
- When ready to serve, carefully release the springform pan’s clasp. Transfer the cheesecake to an elegant serving plate, embellish with preferred toppings, and slice into perfect portions.
Notes
- Prevent Cracks by Gently Handling the Batter: Mix ingredients at room temperature and avoid overmixing to create a smooth, crack-free cheesecake surface.
- Create Water Bath Protection: Place the springform pan in a larger baking dish filled with hot water during baking to ensure even, gentle heat distribution and prevent surface cracking.
- Adapt for Dietary Needs: Substitute graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for those with wheat sensitivities.
- Enhance Flavor Variations: Experiment with different mix-ins like lemon zest, chocolate chips, or swirl in fruit preserves to personalize the classic cheesecake recipe.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 403
- Sugar: 29 g
- Sodium: 298 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg