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New York Style Cheesecake
New York Style Cheesecake
Equipment
- Small saucepan
- Medium bowl
- 9 inch spring form pan
- Extra Large Aluminum Foil
- Roasting Pan Wider than Spring Form Pan
- Mixer
- spatula
- Cooling rack
- Knife
Ingredients
Crust
- 6 tablespoons Unsalted Butter
- 1 1/2 cups Graham Cracker Crumbs about 13 Graham Crackers
- 2 tablespoons Granulated Sugar
- Pinch of Fine Sea Salt
Cheesecake Filling
- 4 8 ounce Packages Full Fat Cream Cheese at room temperature
- 2 cups Granulated Sugar
- 1 cup Full-fat Sour Cream
- 2 tablespoons Pure Vanilla Extract
- 4 Large Eggs at room temperature
Instructions
- Place a rack in the middle of the oven and preheat to 325 degrees Fahrenheit.To make the crust: Melt the butter. Brush the inside of a 9-inch spring form pan with some of the meltedbutter. In a medium bowl, stir the remaining butter, graham cracker crumbs, sugar, and salt. Press thecrumb mixture into the bottom of the pan, making sure to get the crust evenly to the edges. Bake untilgolden brown, 15-18 minutes. Allow it to cool. Place the pan on a large sheet of foil and wrap up thesides. (This is to prevent any water from getting into the pan. ) Place it in a roasting pan that allows youeasy access to remove it once done baking without tipping it to its side.To make the Cheesecake: In a large bowl, beat together the cream cheese and sugar on medium speedfor 1 minute. Add the sour cream and vanilla and beat just until combined. Mix in the eggs, one at a timeby hand, just until combined. Do not overmix or the cheesecake will crack. Pour the batter evenly overthe crust, smoothing the top. Place it inside the roasting pan. Carefully pour enough hot water into theroasting pan to come up about halfway up the sides of the foil-wrapped spring form pan, making surenot to splash any water into the cheesecake. Bake until the outside of the cake is set but the center is stillslightly loose, about 1 ½-2 hours. Mine took 2 hours.Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake fromthe roasting pan and onto a cooling rack. Run a knife around the edge and cool to room temperature.Cover and refrigerate at least 8 hours to set.Run a knife around the edge of the pan once more and unlock to unmold the cheesecake from the sideof the pan. Transfer to a cake stand or serving platter and smooth the edges with a knife.
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Hello, I'm Yvette
Well, hello there! Thank you for taking a look. I hope you stay awhile and revisit often. I’m Yvette, and the recipes you will find here are easy to follow from my home and world travels all with pics included. They are prepared with whole food, seasonal ingredients that nourish your body and will make your culinary experience smooth. Most are very easy and quick while some are nurtured with longer preparation time for a Sunday or holiday event.
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Yvette
Hi, I’m Yvette! I enjoy creating recipes that I love making for my family and friends, and I’m excited to share them with you. I also have a deep passion for traveling and experiencing the diverse cuisines of different places. Each location has its unique style and flavors, and I want to bring those to you through my recipes. Each journey opens my eyes to a tapestry of flavors and culinary traditions from around the globe. From the zesty spices of street food vendors to the rich aromas from local kitchens, every destination has its own story and unique palate. I’m excited to infuse these experiences into my recipes, inviting you to savor a taste of the world without leaving your home. So, settle in, choose a destination that captivates your heart, and let’s embark on a delightful culinary experience together as we explore new flavors and create unforgettable meals!
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