Here’s a classic New York Cheesecake 🍰 — rich, creamy, and decadent with a buttery graham cracker crust.
Ingredients (Serves 8–10)
Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 ¼ cups granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
Topping (optional):
- Fresh berries, fruit compote, or whipped cream
Instructions
- Preheat oven
- 325°F (160°C).
- Grease a 9-inch springform pan.
- Make the crust
- Combine graham cracker crumbs, sugar, and melted butter.
- Press mixture firmly into the bottom of the springform pan.
- Bake for 10 minutes, then let cool slightly.
- Prepare the filling
- Beat cream cheese until smooth and creamy.
- Gradually add sugar and vanilla, mixing well.
- Add eggs one at a time, mixing just until combined.
- Stir in sour cream and heavy cream until smooth.
- Assemble & bake
- Pour filling over the crust.
- Bake 55–70 minutes until edges are set and center slightly jiggles.
- Optional: Place a pan of water in the oven for a water bath to prevent cracking.
- Cool & chill
- Cool cheesecake to room temperature.
- Refrigerate at least 4 hours, preferably overnight, before serving.
- Serve
- Remove from springform pan.
- Top with berries, fruit compote, or whipped cream if desired.
Tips
- No cracks: Avoid overmixing and consider using a water bath.
- Flavor twist: Add lemon zest or a splash of liqueur to the filling.
- Make ahead: Cheesecake keeps in the fridge for up to 5 days, and it freezes well for up to 1 month.
If you want, I can give a quick no-bake New York-style cheesecake that’s creamy and ready in about an hour 😄
Do you want me to do that?
