Desserts

New York Cheesecake

Name: New York Cheesecake
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 9 h 40 min
Yield: 10 servings
Cuisine: American
Ingredients: 200 g graham crackers, crushed; 75 g butter, melted; 2 tbsp sugar; 900 g cream cheese, softened; 200 g sugar; 3 eggs; 240 g sour cream; 1 tbsp vanilla extract; 2 tbsp all-purpose flour

Dense, creamy cheesecake baked over a buttery graham crust.

Vegetarian

Slice of New York cheesecake with a graham cracker crust — A clean slice takes a knife run under hot water between cuts.

Prep30 min

Cook1 hr 10 min

Total9 hr 40 min

Servings 10 servings

DifficultyHard

A thick cream cheese filling baked slowly in a water bath until just set, over a graham cracker crust -- rich, dense, and worth the wait for it to chill.

Ingredients

For the crust

200 g graham crackers, crushed
75 g butter, melted
2 tbsp sugar

For the filling

900 g cream cheese, softened
200 g sugar
3 eggs
240 g sour cream
1 tbsp vanilla extract
2 tbsp all-purpose flour

Instructions

Preheat the oven to 160C (325F). Combine the crushed graham crackers, melted butter, and sugar, and press into the base of the springform pan.
Beat the cream cheese and sugar together until smooth and free of lumps.
Lumps in cold cream cheese never fully smooth out once the eggs go in -- beat it alone first until completely smooth.
Beat in the eggs one at a time on low speed, then the sour cream, vanilla, and flour, mixing just until combined.
Pour the filling over the crust. Wrap the outside of the pan in foil and place in a roasting pan with hot water reaching partway up the sides.
Bake until the edges are set but the center still jiggles slightly. 65 min
Turn off the oven and let the cheesecake cool inside with the door ajar for an hour, then refrigerate until fully chilled. 480 min
Cooling gradually in the oven is what prevents the top from cracking -- a sudden temperature change is the main cause.
Run a knife around the edge before releasing the springform ring.

Notes

A water bath insulates the cheesecake from direct heat, which is what keeps the texture creamy instead of curdled.
Keeps 5 days refrigerated.

Nutrition Facts

Per serving (1 slice) -- estimated, not lab-tested.
Nutrient	Amount
Calories	460 kcal
Total Fat	34 g
Saturated Fat	20 g
Carbohydrates	32 g
Fiber	1 g
Sugar	25 g
Protein	8 g
Sodium	330 mg
Cholesterol	150 mg
Values are estimates based on standard ingredient data, not laboratory analysis.

Photo: Kimberly Vardeman, CC BY 2.0. Cropped to 3:2 and re-encoded as WebP/JPEG for web delivery.