New York Cheesecake
This classic New York Cheesecake features a smooth and creamy filling, set in a buttery graham cracker crust. Topped with a rich sour cream glaze, this cheesecake is a timeless dessert that’s sure to impress at any gathering.
Adapted from Lion House
New York Cheesecake
A classic New York-style cheesecake with a rich and creamy filling, buttery graham cracker crust, and a tangy sour cream topping. Perfect for any occasion, this cheesecake is easy to make and always a crowd favorite.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs fine
- 3 Tablespoons granulated sugar
- 6 Tablespoons butter softened
- 1 teaspoon ground cinnamon
Filling
- 24 ounce cream cheese softened, (3 packs)
- 1 cup granulated sugar
- 3 large eggs
- 3/4 teaspoon vanilla extract
Sour Cream Topping
- 1 pint sour cream
- 3 Tablespoons sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the crust: In a bowl, combine 1 1/2 cups graham cracker crumbs, 3 tablespoons sugar, 6 tablespoons melted butter (or margarine), and 1 teaspoon cinnamon. Mix until well combined.Press the crust: Press the mixture firmly into the bottom and slightly up the sides of a 9 or 10-inch springform pan. Set aside.Make the filling: Beat the softened cream cheese in a large bowl until smooth. Gradually add 1 cup sugar, mixing well after each addition. Add 3 eggs, one at a time, beating well after each addition. Add 3/4 teaspoon vanilla and combine thoroughly.Pour the filling: Pour the cream cheese mixture into the prepared crust in the springform pan. Fill it to within 1/2 inch of the top to leave room for the topping.Bake the cheesecake: Place the springform pan on a baking sheet (to catch any potential drips) and bake at 300°F for 60 minutes, or until the filling is set and slightly golden. If the top begins to brown too quickly, you can cover it loosely with aluminum foil.Prepare the topping: While the cheesecake is baking, mix together 1 pint sour cream, 3 tablespoons sugar, and 1/2 teaspoon vanilla extract in a small bowl. Whip until smooth.Add the topping: After baking, remove the cheesecake from the oven and carefully pour the sour cream topping evenly over the cheesecake.Final bake: Return the cheesecake to the oven and bake for an additional 10 minutes at 300°F.Cool: Let the cheesecake cool completely in the springform pan. Once cooled, remove the sides of the springform pan carefully. Refrigerate the cheesecake for a few hours (or overnight) to allow it to set properly.Serve: Once chilled, slice and serve. Optionally, garnish with fresh berries or fruit topping.This is also very good with a touch of buttercream around the edges to give a little more sweetness if you like yours without topping.
Notes
- Springform Pan: A springform pan works best for cheesecake, as it allows for easy removal without disturbing the delicate layers. Be sure to line the bottom with parchment paper for even easier removal, if desired.
- Baking Tip: If you notice that the top of the cheesecake is browning too quickly, you can loosely cover the pan with aluminum foil during baking to prevent overbrowning while still allowing the center to cook through.
- Crust Variations: You can use crushed graham crackers, Oreos, or even a combination of both for a different flavor profile in the crust.
- Topping Options: While this cheesecake is delicious on its own, feel free to add fresh fruit, fruit compote, or a drizzle of chocolate or caramel sauce for extra flavor and visual appeal.
- Storage: Cheesecake can be stored in the refrigerator for up to 4-5 days. It’s best served chilled and can be frozen for up to 2 months. If freezing, wrap the cheesecake tightly in plastic wrap and foil to prevent freezer burn.
- Serving: Let the cheesecake come to room temperature for about 10-15 minutes before serving for the best flavor and texture. When cutting, use a sharp knife dipped in hot water to make clean slices.
