Cheesecake Recipe (New York Style)
Equipment
- 9-inch springform pan
- Parchment paper
- Mixing bowls (electric mixer recommended)
- Rubber spatula
- Whisk
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup packed light brown sugar
- ¼ teaspoon salt
- 6 tablespoons unsalted butter melted
- For the Filling:
- 32 ounces full-fat cream cheese softened to room temperature
- 1 ½ cups granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- 4 large eggs
- ½ cup sour cream full-fat
Instructions
- Make the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, brown sugar, and salt. Pour in melted butter and mix until well combined. Press the mixture firmly into the bottom and about 1 inch up the sides of your prepared springform pan. Bake for 10 minutes, then remove from the oven and let cool completely. Reduce oven temperature to 325°F (165°C).
- Make the Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Beat in the cornstarch and vanilla extract until just combined. Add the eggs one at a time, beating well after each addition. Stir in the sour cream until just incorporated.
- Assemble and Bake: Pour the cheesecake filling over the cooled crust. Wrap the outside of the springform pan tightly with a double layer of heavy-duty aluminum foil. Place the cheesecake in a large roasting pan. Fill the roasting pan with enough hot water to reach about halfway up the sides of the springform pan.
- Bake for 1 hour and 10 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and crack the door open slightly. Let the cheesecake cool completely in the oven for at least 1 hour. Then, remove from the oven and refrigerate for at least 8 hours, or overnight, before serving.
Video
Notes
For a richer flavor, use full-fat cream cheese and sour cream.
Make sure all your ingredients are at room temperature before starting. This will ensure a smooth and creamy batter.
The water bath helps prevent the cheesecake from cracking.
Don't overbake the cheesecake. It should be slightly jiggly in the center when done.
Let the cheesecake cool completely in the oven before refrigerating. This will help prevent it from sinking in the center.
Make sure all your ingredients are at room temperature before starting. This will ensure a smooth and creamy batter.
The water bath helps prevent the cheesecake from cracking.
Don't overbake the cheesecake. It should be slightly jiggly in the center when done.
Let the cheesecake cool completely in the oven before refrigerating. This will help prevent it from sinking in the center.