The Best and Last New York Cheesecake Recipe You Will Ever Try
Indulge in pure dessert perfection with *The Best and Last New York Cheesecake Recipe You Will Ever Try*. This rich and creamy cheesecake boasts a buttery graham cracker crust and an irresistibly smooth filling made with an indulgent blend of cream cheese, sour cream, and a hint of vanilla. Baked to perfection in a gentle water bath to prevent cracks, the cheesecake sets with a velvety texture that melts in your mouth. Each bite is a slice of heaven, making it the ultimate centerpiece for any occasion. With easy-to-follow steps, detailed techniques, and the promise of flawless results, this recipe will be the only New York-style cheesecake you’ll ever need. Serve it chilled with your favorite toppings for a show-stopping dessert that’s bound to impress. Perfect for cheesecake enthusiasts and home bakers alike!
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Ingredients
- 12 sheets graham crackers
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter
- 32 ounces cream cheese (softened to room temperature)
- 1.5 cups granulated sugar
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 4 large eggs
Directions
Step 1
Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by wrapping the bottom and sides in two layers of aluminum foil to prevent leaks. Grease the pan lightly with butter or non-stick spray.
Step 2
Make the crust: Crush the graham crackers into fine crumbs using a food processor or a rolling pin. Combine the crumbs with 3 tablespoons of granulated sugar and melted butter in a mixing bowl. Stir until the texture resembles wet sand.
Step 3
Press the crust mixture firmly into the bottom of the prepared springform pan, creating an even layer. Use the bottom of a glass or measuring cup to help flatten it. Bake the crust in the oven for 10 minutes. Remove and set aside to cool.
Step 4
Make the filling: In a large bowl, beat the cream cheese using a hand mixer or stand mixer on medium speed until smooth and free of lumps, about 2 minutes. Add 1 and 1/2 cups of granulated sugar and mix until combined.
Step 5
Blend in the sour cream and vanilla extract until evenly incorporated. Add one egg at a time, mixing on low speed after each addition. Be careful not to overmix, as this can incorporate too much air into the batter.
Step 6
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
Step 7
Place the springform pan into a large roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath method helps prevent cracks in the cheesecake.
Step 8
Bake for 75–90 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and crack the door open. Allow the cheesecake to cool slowly in the oven for 1 hour to prevent sudden temperature changes.
Step 9
Remove the cheesecake from the water bath and place it on a wire rack. Let it cool to room temperature, then cover and refrigerate for at least 6 hours or overnight for best results.
Step 10
Run a knife around the edges of the cheesecake to loosen it from the pan before releasing the springform. Slice and serve with your favorite toppings, such as fresh berries, whipped cream, or a drizzle of chocolate sauce.
Nutrition Facts
| Serving size | (1933.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6644.7 |
| Total Fat 478.5g | 0% |
| Saturated Fat 268.4g | 0% |
| Polyunsaturated Fat 13.6g | |
| Cholesterol 1953.6mg | 0% |
| Sodium 4095.6mg | 0% |
| Total Carbohydrate 524.0g | 0% |
| Dietary Fiber 2.7g | 0% |
| Total Sugars 461.0g | |
| Protein 96.5g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 1227.9mg | 0% |
| Iron 10.7mg | 0% |
| Potassium 1380.0mg | 0% |
Source of Calories