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Classic New York-Style Cheesecake
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Prep Time:
25 minutes
Cook Time:
100 minutes
Total Time:
785 minutes
Indulgent New York-style cheesecake with creamy filling and graham cracker crust.
Ingredients:
  • 19 honey graham crackers, crushed
  • 4 tablespoons unsalted butter, melted
  • 4 (8 ounce) packages cream cheese, cut into cubes, at room temperature
  • 1.5 cups white sugar
  • 4 jumbo eggs, at room temperature
  • 1 cup sour cream
  • 0.25 cup heavy whipping cream
  • 1 tablespoon pure vanilla extract
  • 0.125 cup all-purpose flour, sifted
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare a water bath by filling a large, round, disposable aluminum pan with 1/2 inch of water.
  • In a bowl, blend graham cracker crumbs, sugar, and melted butter until thoroughly mixed. Press the mixture evenly into a 9-inch springform pan. Firmly press down the crumbs using a small flat-bottom bowl or glass to create an even crust that coats the bottom and rises about 1/2 inch up the sides of the pan.
  • Place the crust in the oven and bake until firm, approximately 10 minutes. Once done, take the crust out and allow it to cool. Lower the oven temperature to 325 degrees F (165 degrees C).
  • Mix cream cheese in a large bowl using an electric mixer until smooth. Add sugar and mix until combined. Incorporate eggs one at a time, beating briefly after each addition. Gradually add sour cream, heavy cream, vanilla extract, and flour, beating well after each addition. Pour the cheesecake batter onto the crust and carefully place it in a water bath, ensuring the water level reaches about 3/4 of the springform pan's height. Adjust as needed.
  • Bake the cheesecake until the edges are firm and the middle is slightly underdone, approximately 1 hour and 30 minutes. Turn off the oven without opening the door. Allow the cheesecake to cool in the water bath for 3 to 4 hours for the center to finish cooking gently.
  • Crack open the oven door and let the cheesecake stay inside for an extra hour. Take it out, move the cheesecake from the water bath to a wire rack. Allow it to cool for an hour, then refrigerate until firm and fully chilled, around 6 hours.
  • Use a thin metal knife to gently loosen the edges of the springform pan. Release and remove the sides of the pan. Dip a knife in hot water, dry it, and carefully slide it underneath the cheesecake to separate it from the pan's base. Transfer the cheesecake to a cake liner or platter.

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