New York Cheesecake
User Reviews
5
New York Cheesecake
Description
This New York Cheesecake recipe begins with a crust made from graham cracker crumbs, sugar, and melted butter, pressed into a springform pan. The filling combines softened cream cheese with sugar, milk, eggs, sour cream, vanilla, and a small amount of flour for structure.
The cheesecake is baked in a water bath at 350 degrees F, which helps prevent cracking and promotes an even, creamy texture. After baking for around an hour, the oven is gently cooled with the door ajar, then the cheesecake is chilled overnight to fully set.
The result is a classic New York-style cheesecake with a firm yet creamy consistency, complemented by the buttery crumb crust. It can be served plain or with toppings such as fruit or sauces as desired.
Note: The recipe suggests using a kitchen timer linked in the instructions for precise cooking control.
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs , 12 full crackers
- 1/3 cup sugar
- 6 tablespoons butter melted, unsalted
Cheesecake
- 32 ounces cream cheese , softened
- 1 1/2 cups sugar
- 3/4 cup milk whole
- 4 large egg
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 1/4 cup flour
Instructions
- Preheat oven to 350 degrees and wrap a 9 inch springform pan in a large piece of foil to protect from the water bath and a large pan of water you can set the springform pan in to bake.
Graham Cracker Crust
- Mix the graham cracker crumbs, 1/3 cup sugar and 6 tablespoons melted butter and press into the bottom of the springform pan and 1 inch up the sides.
Cheesecake
- In a stand mixer beat the cream cheese and sugar then add in the milk until combined.
- Add in the eggs one at a time until fully combined then add in the sour cream, vanilla and flour until combined before pouring into the springform pan.
- Pour filling into pan over the crust and spread evenly.
- Place the pan in the water bath and bake for 1 hour.
- Turn off the oven, open the door a couple inches to let the heat out gently and let cool for 1 hour.
- Remove from oven, discard the foil and refrigerate overnight before serving.
Notes
- Wrap the springform pan in foil to prevent water bath leaks during baking.
- Use a water bath to create a creamy, crack-free cheesecake texture.
- Cool the cheesecake slowly by leaving the oven door slightly open after baking.
- Chill the cheesecake overnight before serving to allow it to fully set.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Calories | 551kcal | 28% |
| Carbohydrates | 45g | 15% |
| Protein | 8g | 16% |
| Fat | 38g | 58% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 164mg | 55% |
| Sodium | 355mg | 15% |
| Potassium | 190mg | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 1415IU | 28% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 131mg | 13% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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