Description
This Tall and Creamy New York Cheesecake is a classic dessert featuring a dense, smooth cream cheese filling atop a buttery graham cracker crust. Baked in a water bath to achieve its signature velvety texture, this cheesecake is perfect for special occasions or anytime you crave an indulgent treat. With 12 servings, it offers a rich, creamy dessert that pairs beautifully with fresh berries, whipped cream, or caramel sauce.
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
- â…” cup sour cream
- â…” cup heavy cream
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan tightly with aluminum foil to prevent any water from leaking into the pan during baking.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.
- Prepare the Filling: Using a mixer, beat the softened cream cheese until the texture is smooth and creamy. Gradually add the 1 ¾ cups sugar, flour, and vanilla extract; blend well. Add the eggs one at a time, mixing thoroughly after each. Finally, stir in the sour cream and heavy cream until the filling is completely smooth.
- Assemble & Bake: Pour the prepared cream cheese filling over the cooled crust in the springform pan. Place the springform pan inside a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 1 hour and 30 minutes, or until the edges are set but the center is still slightly jiggly. Once baked, turn off the oven and leave the cheesecake inside with the oven door slightly open for 1 hour to cool gradually.
- Chill: Remove the cheesecake from the water bath and allow it to cool completely to room temperature. Then refrigerate the cheesecake for at least 6 hours or preferably overnight to fully set and develop flavors.
- Serve: Once chilled, 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.
Notes
- Using a water bath (bain-marie) helps prevent cracks and promotes even baking for a creamy texture.
- Room temperature eggs and cream cheese ensure a smooth, lump-free filling.
- Allow the cheesecake to cool gradually in the oven to avoid sudden temperature changes that can cause cracking.
- Refrigerate overnight if possible for the best flavor and texture.
- For easier release, you can run a knife around the edges before removing the springform pan.
