Description
This Tall and Creamy New York Cheesecake features a rich and dense filling with a buttery graham cracker crust. Baked in a water bath to ensure a smooth texture, it is the perfect decadent dessert to serve for special occasions or any time you crave a classic cheesecake.
Ingredients
Scale
Crust
- 1 ¾ cups graham cracker crumbs (about 12-14 crackers)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Filling
- 5 (8 oz) packages cream cheese, softened
- 1 ¾ cups granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- 5 large eggs, room temperature
- ⅔ cup sour cream
- ⅔ cup heavy cream
Instructions
- Preheat Oven & Prepare Pan: Preheat the oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan tightly with foil to prevent any leaks during the water bath baking process.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then set aside to cool completely.
- Prepare the Filling: Using a mixer, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar, flour, and vanilla extract, mixing well after each addition. Incorporate the eggs one at a time, ensuring each is fully mixed before adding the next. Finally, stir in the sour cream and heavy cream until the mixture is smooth and well combined.
- Assemble & Bake: Pour the cream cheese filling over the cooled crust in the springform pan. Place the pan inside a larger roasting pan, then carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath. Bake for 1 hour and 30 minutes, or until the cheesecake edges are set but the center still has a slight jiggle. After baking, leave the cheesecake in the oven with the door slightly ajar and let it cool for 1 hour to prevent cracking.
- Chill: Remove the springform pan from the water bath and allow the cheesecake to cool completely to room temperature. Then cover and refrigerate it for at least 6 hours or overnight to fully set and develop its creamy texture.
- Serve: Carefully release the cheesecake from the springform pan. Slice and serve with your choice of garnishes such as fresh berries, whipped cream, or caramel sauce for an added touch of indulgence.
Notes
- Make sure all ingredients, especially cream cheese and eggs, are at room temperature to ensure a smooth batter.
- Wrapping the springform pan in foil is crucial to prevent water from the water bath seeping into the crust.
- Do not overbake; the cheesecake is done when the edges are set but the center still jiggles slightly.
- Chilling the cheesecake overnight helps develop the perfect creamy texture and makes slicing easier.
- Use full-fat cream cheese, sour cream, and heavy cream for the richest flavor and best texture.
