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Classic New York cheesecake with a slice cut out, garnished with berries

Classic New York Cheesecake

A timeless family staple, this Classic New York Cheesecake features a creamy, velvety texture with a buttery graham cracker crust, making it a standout dessert for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cups sugar
  • 0.5 cups unsalted butter, melted
For the filling
  • 4 packages (8 ounces each) cream cheese, softened Ensure cream cheese is at room temperature for smooth mixing.
  • 1 cups sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs Keep eggs at room temperature.
  • 1 cups sour cream Gently fold into the mixture.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan.
  3. Bake the crust in the preheated oven for about 10 minutes or until golden brown. Let it cool.
  4. In a large mixing bowl, combine the softened cream cheese and 1 cup sugar. Beat on medium speed until smooth.
  5. Mix in the vanilla extract. Add the eggs one at a time, beating just until incorporated after each addition.
  6. Fold in the sour cream gently until it’s just combined.
Baking
  1. Pour the cream cheese filling over the pre-baked crust.
  2. Bake in the 325°F (160°C) oven for about 55-60 minutes, or until the center is set with a slight jiggle.
  3. Turn off the oven and crack the oven door open, letting the cheesecake cool in the oven for an hour.
  4. Remove the cheesecake from the oven and let it cool to room temperature.
  5. Refrigerate for at least 4 hours (or overnight) before serving.

Notes

For best results, use room temperature ingredients. A water bath during baking helps prevent cracks. Customize flavors with lemon zest or cocoa powder if desired. Store tightly wrapped in the fridge for 5-7 days or freeze for up to 2 months.