Old Fashioned New York Style Cheesecake
Indulge in the creamy decadence of an Old Fashioned New York Style Cheesecake, a timeless classic that’s perfect for any occasion. This cheesecake features a buttery graham cracker crust baked to perfection, serving as the ideal foundation for an ultra-rich, velvety filling made with generous amounts of cream cheese, sour cream, and just a hint of vanilla. Baked in a luxurious water bath to ensure a silky, crack-free texture, this dessert is the epitome of indulgence. With a golden crust and that signature dense-yet-creamy New York-style consistency, it’s a show-stopping centerpiece for holidays, dinner parties, or intimate gatherings. Serve chilled and enjoy each luscious bite of this homemade masterpiece!
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Ingredients
- 2 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 0.5 cup Unsalted butter, melted
- 32 ounces Cream cheese, softened
- 1.25 cups Granulated sugar
- 2 teaspoons Vanilla extract
- 4 Large eggs
- 1.25 cups Sour cream
- 3 tablespoons All-purpose flour
Directions
Step 1
Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and tightly wrap the outside with aluminum foil to prevent leaks.
Step 2
In a medium mixing bowl, combine the graham cracker crumbs and 2 tablespoons of granulated sugar. Stir in the melted butter until the mixture resembles wet sand.
Step 3
Press the graham cracker mixture evenly onto the bottom of the prepared springform pan to form the crust. Bake the crust for 10 minutes, then set aside to cool while you prepare the filling.
Step 4
In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes.
Step 5
Gradually add the 1 1/4 cups of granulated sugar to the cream cheese, beating until fully combined and smooth.
Step 6
Mix in the vanilla extract and the eggs, one at a time, beating on low speed after each addition just until blended.
Step 7
Add the sour cream and all-purpose flour to the mixture, and gently mix until everything is fully incorporated and smooth. Avoid overmixing to prevent cracks in the cheesecake.
Step 8
Pour the filling over the crust in the springform pan. Smooth the top with a spatula.
Step 9
Place the springform pan inside a large roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the springform pan to create a water bath.
Step 10
Carefully transfer the roasting pan with the cheesecake into the preheated oven and bake for 1 hour and 20 minutes, or until the center is set and has a slight jiggle.
Step 11
Turn off the oven, leave the oven door slightly ajar, and let the cheesecake cool inside the oven for 1 hour. This allows it to cool gradually and prevents cracking.
Step 12
Remove the springform pan from the water bath and let the cheesecake cool completely at room temperature.
Step 13
Once completely cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to set.
Step 14
When ready to serve, run a knife around the edges of the cheesecake to loosen it before removing the sides of the springform pan. Slice and enjoy!
Nutrition Facts
| Serving size | (2058.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7098.1 |
| Total Fat 515.3g | 0% |
| Saturated Fat 302.2g | 0% |
| Cholesterol 2150.5mg | 0% |
| Sodium 4870.5mg | 0% |
| Total Carbohydrate 554.3g | 0% |
| Dietary Fiber 6.6g | 0% |
| Total Sugars 386.6g | |
| Protein 110.8g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 1550.8mg | 0% |
| Iron 16.7mg | 0% |
| Potassium 1610.3mg | 0% |
Source of Calories