This classic New York cheesecake recipe is a rich and creamy dessert that is perfect for any occasion. The crust is made from graham cracker crumbs, sugar, and butter, and the filling is a mixture of cream cheese, sugar, eggs, sour cream, and flour.
The key to success with this recipe is to make sure that all the ingredients are at room temperature before starting. This will help ensure a smooth and creamy filling. Also, be sure to use a water bath when baking the cheesecake. This helps to prevent cracks from forming on the top of the cheesecake.
This recipe is also very versatile and can be adjusted to suit your taste. For example, if you prefer a different type of crust, you can use vanilla wafer crumbs or chocolate cookie crumbs instead of graham cracker crumbs. If you prefer a different flavor, you can add some lemon zest or chopped nuts to the filling.
In conclusion, this classic New York cheesecake recipe is a rich and creamy dessert that is perfect for any occasion. The crust is made from graham cracker crumbs, sugar, and butter, and the filling is a mixture of cream cheese, sugar, eggs, sour cream, and flour. It’s important to make sure that all the ingredients are at room temperature before starting and to use a water bath when baking the cheesecake. It’s versatile, easy to make and can be adjusted to suit your taste. Give it a try and let us know how it turns out!
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, at room temperature
- 1 1/4 cups sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
- Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the bottom and sides with aluminum foil.
- In a small mixing bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Mix well and press the mixture into the bottom of the prepared pan.
- In a large mixing bowl, beat the cream cheese, 1 1/4 cups of sugar, and vanilla extract until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream and flour until well combined.
- Pour the mixture into the prepared crust and smooth the top.
- Place the springform pan into a large roasting pan and fill the roasting pan with enough hot water to reach about halfway up the sides of the springform pan.
- Bake the cheesecake for 60-70 minutes or until the center is almost set.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
- Remove the cheesecake from the oven and let it cool to room temperature.
- Once the cheesecake is cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Serve chilled and garnish with fresh berries or whipped cream if desired.
