New York Cheesecake
Dense, creamy, and impossibly smooth. The real deal — tall, rich, and velvety. This classic New York cheesecake is everything a cheesecake should be.
Desserts · Prep 20 min · Cook 60 min · Serves 12 · Medium · By Tina · Published
Ingredients
- 900 g cream cheese, room temperature
- 200 g sugar
- 200 g sour cream
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 250 g graham crackers, crushed
- 80 g butter, melted
The Real Deal
There are cheesecakes and then there are New York cheesecakes. This one is tall, dense, impossibly creamy, and cracks just a little on top in that beautiful rustic way. It's the cheesecake that all other cheesecakes aspire to be.
How to Make It
Mix crushed graham crackers with melted butter, press into a springform pan, and bake at 175°C/350°F for 10 minutes. Let cool.
Beat the cream cheese until completely smooth — no lumps. Add sugar and beat again. Mix in sour cream, vanilla, and a pinch of salt. Add eggs one at a time, mixing on low speed after each. Do not overmix — air bubbles cause cracks.
Pour onto the cooled crust and bake at 160°C/325°F for 55-60 minutes until set but still slightly jiggly in the very center.
Turn off the oven, crack the door, and let it cool inside for 1 hour. Refrigerate overnight.
Tina's Tips
- Room temperature ingredients are non-negotiable — cold cream cheese = lumps
- Don't open the oven during baking — temperature changes cause cracks
- The slow cool-down in the oven prevents dramatic cracking
- Top with fresh berries, lemon curd, or eat it absolutely plain
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