Whip up the joy of a classic New York-style cheesecake with this easy recipe. Create a simple graham cracker crust, mix up a creamy filling with cream cheese, sugar, vanilla, sour cream, and heavy cream. To keep it smooth, wrap the pan in foil and bake it in a water bath. The result? A smooth and dreamy texture that’s both easy and tasty. Whether you savor it plain or add your favorite fruit topping, this cheesecake is a straightforward and delightful treat, bringing homemade goodness to your table with minimal fuss. I originally use this recipe ( Thank you!!) but modified it quiet a bit over time. Here’s my New York -style cheesecake recipe for you.
New York Stile cheesecake recipe
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 4 packages (32 ounces) cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
Instructions:
1.Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with multiple layers of aluminum foil after the crust is baked to prevent any water from seeping in during the water bath.
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of the springform pan to create an even crust.
3. Bake the crust in the preheated oven for about 10 minutes. Remove and let it cool while preparing the filling.
4. After the crust is baked and the springform pan is wrapped with foil, prepare a water bath for the cheesecake. Boil water and pour it into a large baking dish. You can use a Thanksgiving turkey roasting pan or any large, deep pan.
5. Make the Filling:
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add sugar and vanilla extract, continuing to beat until well combined.
- Add eggs one at a time, beating well after each addition.
- Fold in the sour cream and heavy cream until the mixture is smooth.
6. Bake the Cheesecake: Pour the cream cheese filling onto the cooled crust in the foil-wrapped springform pan.
7. Allow the cheesecake to cool in the oven with the door ajar for about an hour. Refrigerate the cheesecake for at least 4 hours or overnight for best results.
8. Once chilled and set, carefully remove the sides of the springform pan. Slice and serve the New York-style cheesecake on its own or with your favorite fruit topping.
Enjoy!
