Description
Follow these steps to make a rich, creamy, and velvety New York style cheesecake with a buttery graham cracker crust that resists cracking.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8 ounce) packages full-fat cream cheese, softened
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 1/2 cup sour cream, room temperature
Instructions
- Preheat your oven to 325 degrees Fahrenheit. Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
- Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes. Remove and let cool slightly.
- Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Scrape down the sides.
- Beat in 1 1/2 cups sugar, flour, vanilla extract, and salt until just combined. Do not overmix.
- Add the eggs one at a time, beating only until each egg is incorporated. Mix in the sour cream until smooth.
- Pour the filling over the cooled crust. Gently tap the pan on the counter a few times to release any large air bubbles.
- Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle when gently shaken.
- Turn off the oven. Prop the oven door open about 2 inches using a wooden spoon. Let the cheesecake cool slowly inside the oven for 1 hour. This slow cooling helps prevent cracking.
- Remove the cheesecake from the oven. Carefully remove the foil. Let it cool completely on a wire rack.
- Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving.
Notes
- Using room temperature ingredients for the cream cheese, eggs, and sour cream ensures a smooth, lump-free filling.
- Do not overbeat the batter once the eggs are added; too much air causes the cake to puff up and then crack as it cools.
- If you prefer a tangier flavor, substitute the sour cream with plain Greek yogurt.
- Prep Time: 20 min
- Cook Time: 75 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 120mg