Classic New York Cheesecake
This classic New York cheesecake features a dense, creamy filling with a buttery graham cracker crust, perfect for any occasion.
Ingredients
For the cheesecake filling
- 16 oz 16 oz cream cheese, softened to room temperature Use full-fat cream cheese for best results.
- 1 cup 1 cup granulated sugar
- 3 large 3 large eggs, at room temperature
- 1 cup 1 cup sour cream, at room temperature
- 1 teaspoon 1 teaspoon vanilla extract
For the crust
- 1 prepared 9-inch 1 prepared graham cracker crust Store-bought or homemade.
Instructions
Preparation
- Preheat your oven to 325°F (165°C). Ensure all dairy ingredients are at room temperature.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
- Gradually add the sugar while continuing to beat on medium speed until light and fluffy, about 2 minutes.
- Add the eggs one at a time, making sure to beat well after each addition.
- Add the sour cream and vanilla extract, mixing on low speed just until combined.
- Pour the filling into the prepared graham cracker crust and smooth the top.
Baking
- Bake in the preheated oven for 50-60 minutes or until the edges are set and the center jiggles slightly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove from oven and allow to cool completely at room temperature. Refrigerate for at least 4 hours or overnight before serving.
Notes
For best results, use room temperature ingredients and do not overmix after adding eggs. Cooling the cheesecake gradually helps prevent cracks. Consider variations like chocolate swirl or lemon cheesecake.