Description
This Tall and Creamy New York Cheesecake is a classic dessert featuring a rich and smooth cream cheese filling atop a buttery graham cracker crust. Baked in a water bath to ensure a velvety texture, it is perfect for special occasions or indulgent everyday treats.
Ingredients
Scale
Crust
- 1 ¾ cups graham cracker crumbs (about 12–14 crackers)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Filling
- 5 (8 oz) packages cream cheese, softened
- 1 ¾ cups granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- 5 large eggs, room temperature
- ⅔ cup sour cream
- ⅔ cup heavy cream
Instructions
- Preheat Oven & Prepare Pan: Preheat the oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan tightly with foil to prevent leaks during the water bath baking process.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Press this mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then allow it to cool completely.
- Prepare the Filling: Using a mixer, beat the softened cream cheese until smooth and creamy. Gradually add 1 ¾ cups granulated sugar, 3 tablespoons flour, and 1 teaspoon vanilla extract, mixing thoroughly. Add the eggs one at a time, mixing after each addition. Finally, fold in the sour cream and heavy cream until the filling is smooth and uniform.
- Assemble & Bake: Pour the prepared filling over the cooled crust in the springform pan. Place the pan inside a large roasting pan, and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. Bake for 1 hour and 30 minutes, until the cheesecake edges look set but the center slightly jiggles. After baking, cool the cheesecake in the oven with the door slightly open for 1 hour.
- Chill: Remove the springform pan from the water bath and allow the cheesecake to cool to room temperature on a wire rack. Once cooled, refrigerate for at least 6 hours or overnight to allow the cheesecake to fully set and develop flavor.
- Serve: Remove the sides of the springform pan carefully. Slice the cheesecake and garnish as desired with fresh berries, whipped cream, or caramel sauce before serving.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling without lumps.
- Using a water bath helps prevent cracks by providing gentle, even heat and moisture.
- Do not overbake; a slight jiggle in the center indicates perfect doneness.
- Chill the cheesecake thoroughly for clean slices and best texture.
- foil wrapping around the springform pan is essential to avoid water leaks during baking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
