New York Cheesecake

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 4 (8-ounce) packages cream cheese, softened
• 1 1/4 cups granulated sugar
• 1/2 cup sour cream
• 2 teaspoons vanilla extract
• 3 large eggs

Steps

1. 1 Preheat oven to 325°F (163°C).
2. 2 Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch springform pan.
3. 3 Bake crust for 10 minutes; let cool.
4. 4 Beat cream cheese and 1 1/4 cups sugar until smooth. Mix in sour cream and vanilla.
5. 5 Add eggs one at a time, beating just until combined after each addition.
6. 6 Pour filling over crust. Bake 50-60 minutes or until center is almost set.
7. 7 Cool on a wire rack, then chill at least 4 hours or overnight.

Equipment

• 9-inch springform pan
• mixing bowls
• electric mixer

Variations

• Add swirls of caramel or strawberry sauce for a twist.

Substitutions

• Use almond flour instead of graham cracker crumbs for a gluten-free crust.

Pairings

• Coffee, tea, or a glass of tawny port

Nutrition

Tips

• For a water bath, wrap pan in foil and place in a larger pan filled with hot water to prevent cracking.
• Let cheesecake come to room temperature before serving for best texture.

Storage

Keep refrigerated for up to 5 days. Let stand at room temperature 15 minutes before serving.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight.

Serving Suggestions

• Serve with fresh berries or a drizzle of chocolate sauce.

FAQ