New York Cheesecake
The ultimate classic New York cheesecake with a rich, creamy texture and delicate vanilla flavor, featuring a buttery graham cracker crust – perfectly dense yet velvety smooth!
- Prep Time: 30 mins
- Cook Time: 1 hr 5 mins
- Total Time: 8 hrs 35 mins (includes chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
5 large eggs (room temperature)
2 cups sour cream (room temperature)
4 packages (8 oz) cream cheese (room temperature)
8 tablespoons unsalted butter (room temperature)
1.5 cups sugar
2 tablespoons cornstarch
1.5 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
Instructions
- Preheat oven to 350°F (175°C). Wrap 9-inch springform pan with foil to prevent leaks.
- Make crust: Mix crumbs, sugar and butter. Press firmly into pan bottom and 1 inch up sides. Bake 10 minutes. Cool.
- Make filling: Beat cream cheese until smooth. Add sugar and flour; beat until creamy. Mix in sour cream and vanilla.
- Add eggs and yolks one at a time, mixing just until incorporated (don’t overmix). Pour into crust.
- Bake 55-65 minutes until edges are set but center jiggles slightly. Turn off oven; leave door ajar 1 hour.
- Optional topping: Mix sour cream, sugar and vanilla. Spread over warm cheesecake and bake 5 more minutes.
- Cool completely on rack, then refrigerate at least 6 hours (preferably overnight) before serving.
Notes
- For perfect texture, all ingredients must be at room temperature
- Place pan of hot water on lower rack during baking to prevent cracks
- Run knife around edge after baking to prevent sticking
- Freeze up to 1 month – thaw overnight in refrigerator
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 42g
- Sodium: 320mg
- Fat: 40g
- Saturated Fat: 23g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 195mg
Find it online: https://us.recipesfood.org/new-york-cheesecake/
