Description
Experience the rich and creamy goodness of classic New York cheesecake, featuring a buttery graham cracker crust and a smooth filling. This delightful dessert is perfect for any occasion and is sure to impress with its velvety texture and delicious flavor.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 teaspoon ground cinnamon (optional)
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- ¼ cup all-purpose flour
- 1 tablespoon lemon juice
- 1 cup sour cream (for topping, optional)
- ¼ cup powdered sugar (for topping, optional)
- 1 teaspoon vanilla extract (for topping, optional)
- Fresh berries or fruit compote for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and ground cinnamon (if using). Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan, ensuring it is tightly packed and even.
- Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Ensure there are no lumps.
- Add the granulated sugar and vanilla extract to the cream cheese, continuing to beat until well combined, scraping down the sides of the bowl as needed.
- Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing to prevent cracks.
- Once the eggs are incorporated, add the sour cream, flour, and lemon juice. Mix on low speed until everything is just combined, resulting in a smooth and creamy batter.
- Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly with a spatula.
- To prevent cracks, wrap the outside of the springform pan with aluminum foil. Place the wrapped pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan.
- Carefully place the entire setup in the preheated oven. Bake for about 60-70 minutes, or until the edges are set but the center still has a slight jiggle.
- Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour.
- After an hour, remove the cheesecake from the oven and the water bath. Let it cool to room temperature on a wire rack.
- Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Notes
- For a smoother texture, ensure all ingredients are at room temperature before mixing.
- The optional topping can be added just before serving for an extra layer of flavor.
- This cheesecake can be stored in the refrigerator for up to a week.
- Prep Time: 30 minutes
- Cook Time: 70 minutes