Perfect New York Cheesecake
User Reviews
4.9
Perfect New York Cheesecake
Description
This cheesecake begins with a graham cracker crust prepared by combining crushed crackers and melted butter, pressed firmly into a springform pan. The filling blends cream cheese and sugar until smooth, then incorporates eggs, sour cream, vanilla bean seeds or extract, and flour. Baking in a water bath on an elevated baking sheet creates gentle heat and moisture to produce a creamy, crack-free cheesecake. The finished product has a dense yet tender texture, with mild sweetness and vanilla fragrance appealing to a variety of palates.
Served chilled, this cheesecake suits celebrations or everyday dessert. Its rich texture pairs well with fresh fruit, fruit compote, or a light dusting of powdered sugar. The recipe’s detail helps prevent cracks and encourages a smooth finish, making for a reliable homemade treat.
Ingredients
- 16 graham crackers
- 4 tablespoons butter melted
- 4 (8 ounce) packages cream cheese
- 2 cups granulated sugar
- 4 large egg
- 1 cup sour cream
- 1 tablespoon vanilla extract or 6-inch vanilla bean pod, scraped
- 1/2 cup all-purpose flour
Instructions
- Preheat oven to 350 degrees. Grease the sides and bottom of a 9-inch springform pan with butter or shortening.
- Crush the graham crackers in a food processor or blender. Transfer to a mixing bowl. Stir in melted butter until the crumbs are all moistened and press into the bottom of the prepared springform pan.
- In a large mixing bowl, use a hand mixer (or stand mixer) to whip together the cream cheese and sugar until creamy.
- Add in the eggs and sour cream, and beat on low until incorporated.
- Split the vanilla bean in half and scrape the seeds into the mixture, or add in vanilla extract. Add in flour and mix until incorporated and smooth. Pour mixture into the springform pan.
- Crumple up 3 sheets of aluminum foil into flat discs and place on a baking sheet. Place the springform pan on top of these discs to elevate the cake so it doesn't touch your baking sheet. Fill the baking sheet with a layer of ice, surrounding the springform pan.
- Bake in the center rack of the oven for 1 hour. Do not open the door. At the end of the hour, turn off the oven, keeping the door closed. Let the cheesecake slowly cool in the oven for 5 to 6 hours to prevent cracking. Remove and refrigerate until ready to serve.
- Remove the springform pan ring before serving. Keep cold.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 44g | 15% |
| Protein | 12g | 24% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 64mg | 21% |
| Sodium | 533mg | 22% |
| Potassium | 222mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 266IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 233mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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