🍰🗽Classic New York Cheesecake – Rich, Creamy & Unforgettably Decadent!✨🍓
A thick, velvety cheesecake with a buttery graham crust – the gold standard of dreamy desserts!
📝 Ingredients (US Measuring Cups):
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter (melted)
For the Cheesecake Filling:
4 (8 oz) blocks cream cheese (room temp) – 32 oz total
1 1/4 cups granulated sugar
1 cup sour cream
1/2 cup heavy cream
4 large eggs
2 tsp vanilla extract
1 tbsp all-purpose flour
1 tbsp lemon juice
Optional Toppings:
Fresh berries
Fruit compote
Whipped cream
👩🍳 Directions:
Step 1: Prep the Crust
Preheat oven to 325°F (160°C).
In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
Press mixture into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then set aside to cool.
Step 2: Make the Filling
In a large bowl, beat cream cheese until smooth and creamy.
Add sugar, flour, and mix until well combined.
Mix in sour cream, heavy cream, lemon juice, and vanilla.
Beat in eggs one at a time, just until blended (don’t overmix).
Step 3: Bake the Cheesecake
Pour filling over the crust. Tap the pan gently to release air bubbles.
Place springform pan in a larger roasting pan and pour hot water halfway up the sides (water bath helps prevent cracks).
Bake for 1 hour and 15 minutes. The center should still jiggle slightly.
Step 4: Cool & Chill
Turn off oven, crack the door open, and let cheesecake sit for 1 hour.
Remove from oven, cool completely, then refrigerate for at least 4 hours (overnight is best).
Step 5: Serve & Indulge
Run a knife around the edge before releasing from the springform pan.
Slice and serve as-is or top with berries, sauce, or whipped cream.
⏱️ Prep Time: 25 mins | Bake Time: 1 hr 15 mins + chill time
🔥 Kcal: ~450 per slice (based on 12 slices)
💡 Tips:
Always use room temp ingredients for a smoother batter.
Don’t skip the water bath – it’s the secret to that signature NY texture!
Store leftovers covered in the fridge for up to 5 days.
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