Description
Create a rich and creamy New York-style cheesecake with this Perfect Cheesecake Recipe. Featuring a velvety filling, buttery graham cracker crust, and a water bath to ensure a crack-free finish, this dessert is ideal for special occasions or as a crowd-pleasing treat.
Ingredients
For the Crust:
1½ cups graham cracker crumbs
6 tbsp unsalted butter, melted
1 tbsp granulated sugar
For the Cheesecake Filling:
2½ lbs (five 8-oz packages) cream cheese, at room temperature
1½ cups granulated sugar
¼ cup sour cream
7 large eggs, at room temperature
1½ tsp vanilla extract
Instructions
- Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
- Bake for 8 minutes, then remove from the oven and let it cool to room temperature.
- Prepare the Cheesecake Filling:
- Increase the oven temperature to 450°F (230°C).
- In a large bowl, beat the cream cheese and sugar with an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy (about 5 minutes). Scrape down the sides of the bowl as needed.
- Reduce speed to medium. Add eggs one at a time, beating well after each addition.
- Mix in sour cream and vanilla extract until just combined.
- Assemble and Bake:
- Pour the cheesecake batter over the cooled crust in the springform pan.
- Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (water bath).
- Carefully transfer to the oven and bake at 450°F (230°C) for 15 minutes.
- Reduce the oven temperature to 225°F (110°C) (without opening the oven door) and bake for an additional 1 hour and 5 minutes, or until the edges are lightly golden and the center is set with a slight jiggle.
- Cool and Chill:
- Turn off the oven and crack the door open slightly. Allow the cheesecake to cool inside the oven for 45 minutes to 1 hour.
- Remove from the water bath and run a knife around the edge of the cheesecake to loosen it from the pan.
- Let cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
- Serve:
- Remove the sides of the springform pan. Slice with a sharp knife, wiping the blade clean between cuts.
- Serve plain or with toppings such as fresh berries, fruit compote, caramel sauce, or chocolate ganache.
Notes
- Avoid Cracks: Use a water bath and gradually cool the cheesecake to prevent cracking.
- Crust Variations: Use crushed Oreos, gingersnaps, or digestive biscuits for a unique twist.
- Make Ahead: Cheesecake can be made 1-2 days in advance for the best flavor and texture.
