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New York Style Cheesecake

New York-style cheesecake is the kind of dessert that turns a simple slice into a moment worth savoring. Rich, velvety cream cheese creates an irresistibly smooth filling, while a buttery graham cracker crust adds the perfect touch of sweetness and crunch. Every bite is dense yet silky, delivering a luxurious balance of tangy and sweet flavors that melt on the tongue. Whether topped with fresh berries, chocolate drizzle, or enjoyed in its classic form, this iconic dessert captures pure indulgence in every forkful.
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Prep Time 1 hour
Cook Time 2 hours 30 minutes
cooling time in fridge 8 hours
Total Time 11 hours 30 minutes
Course Dessert
Cuisine American, Italian
Servings 10

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 melted
    butter. In a medium bowl, stir the remaining butter, graham cracker crumbs, sugar, and salt. Press the
    crumb mixture into the bottom of the pan, making sure to get the crust evenly to the edges. Bake until
    golden brown, 15-18 minutes. Allow it to cool. Place the pan on a large sheet of foil and wrap up the
    sides. (This is to prevent any water from getting into the pan. ) Place it in a roasting pan that allows you
    easy 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 speed
    for 1 minute. Add the sour cream and vanilla and beat just until combined. Mix in the eggs, one at a time
    by hand, just until combined. Do not overmix or the cheesecake will crack. Pour the batter evenly over
    the crust, smoothing the top. Place it inside the roasting pan. Carefully pour enough hot water into the
    roasting pan to come up about halfway up the sides of the foil-wrapped spring form pan, making sure
    not to splash any water into the cheesecake. Bake until the outside of the cake is set but the center is still
    slightly 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 from
    the 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 side
    of the pan. Transfer to a cake stand or serving platter and smooth the edges with a knife.
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