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The-Best-New-York-Cheesecake-Recipe

The Best New York Cheesecake

Recipe Author: Naomi

This cheesecake offers an irresistible combination of creamy texture and rich flavor, featuring graham cracker crust, cream cheese, and a perfect water bath baking method. An ideal dessert for family gatherings or special occasions.

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  • Prep Time N/A
  • Cook Time 1 hour 30 minutes
  • Yield Serves 1

Ingredients

Scale
  • 2 cups (210g) graham cracker crumbs
  • 1/3 cup (66g) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter (melted)
  • 3 8-ounce packages (681g) full-fat cream cheese (room temperature)
  • 1 cup (227g) full-fat sour cream (room temperature)
  • 1 and 1/4 cups (249g) granulated sugar
  • 2 teaspoons pure vanilla extract
  • 3 large eggs (room temperature)
  • 2 large egg yolks (room temperature)
  • 2 tablespoons (28g) all-purpose flour
  • 1/2 cup (113ml) heavy cream (room temperature)

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly spray a 9-inch springform pan with non-stick spray. Wrap the bottom and sides with aluminum foil for water protection.
  2. In a large bowl, mix graham cracker crumbs, sugar, salt, and melted butter well. Press this mixture firmly into the bottom and slightly up the sides of the prepared pan.
  3. Bake the crust in the preheated oven for 10 minutes. Allow it to cool on a rack while reducing the oven temperature to 325°F (160°C).
  4. In a large food processor, blend cream cheese and sour cream until smooth. Add sugar and vanilla, mixing until combined.
  5. On low speed, incorporate eggs and yolks one at a time until just combined. Scrape the bowl sides as needed.
  6. Gently fold in flour and then cream with a spatula until just blended. Ensure the batter is smooth and even.
  7. Pour the batter into the cooled crust and smooth the top with a silicone spatula.
  8. Place the springform pan inside a larger pan, fill it with 3 inches of hot water to create a water bath for baking.
  9. Bake the cheesecake for 1 hour and 30 minutes, then turn off the oven and slightly open the door for cooling.
  10. Let the cheesecake cool in the water bath for 30 minutes. Once cooled, carefully remove it from the water bath.
  11. Cool the cheesecake completely on a rack, then chill in the fridge for at least 6 hours before serving.

Notes

Ensure all ingredients are at room temperature for better mixing.
Chill the cheesecake overnight for enhanced flavors and texture.
Be cautious when removing the cheesecake from the pan; it should be fully cooled.

Nutrition

  • Serving Size: 1 slice
  • Calories: 632
  • Sugar: 34g
  • Sodium: 364mg
  • Fat: 43g
  • Saturated Fat: 25g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 54g
  • Fiber: 1g
  • Protein: 9g
  • Cholesterol: 176mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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Find it online: https://velvetcrust.com/the-best-new-york-cheesecake/