Description
A rich and creamy classic New York cheesecake topped with a tangy sour cream layer, perfect for impressing at any gathering. This recipe yields a dense, crack-free cheesecake with a silky texture and a delicious balance of flavors.
Ingredients
- 1 1/2 cups (150g) graham cracker crumbs
- 6 tablespoons (85g) unsalted butter, melted
- 4 packages (8 oz each, 900g total) full-fat cream cheese, softened
- 1 1/4 cups (250g) granulated sugar
- 4 large eggs, room temperature
- 1 cup (240g) sour cream, divided
- 2 teaspoons vanilla extract
- 2 tablespoons (15g) all-purpose flour
- 1 teaspoon lemon juice
- 2 tablespoons sugar (for sour cream topping)
Instructions
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter until mixture resembles wet sand. Press firmly into bottom of 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
- Lower oven temperature to 325°F (160°C). In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 3 minutes. Add sugar and beat until combined.
- Add eggs one at a time, mixing well after each addition. Mix in 1/2 cup (120g) sour cream, vanilla extract, lemon juice, and flour. Scrape down sides frequently to avoid lumps. Batter should be silky and thick.
- Pour filling over cooled crust and smooth the top with a spatula. Tap pan gently on counter to release air bubbles.
- Wrap outside of springform pan with double layer of heavy-duty aluminum foil to prevent leaks. Place pan in larger roasting pan or baking dish. Pour hot water into larger pan until it reaches halfway up sides of springform pan.
- Bake for 60-70 minutes. The center should jiggle slightly but not be liquid. Turn off oven and leave cheesecake inside with door cracked open for 1 hour to cool gradually.
- Mix remaining 1/2 cup (120g) sour cream with 2 tablespoons sugar and 1 teaspoon vanilla. Spread evenly over cooled cheesecake. Return to oven at 325°F (160°C) and bake for another 10 minutes.
- Let cheesecake cool to room temperature, remove foil, and chill in refrigerator overnight.
- Before serving, run a thin knife around edge before unlocking springform pan. Slice with a warm, wet knife for clean cuts. Serve plain or with fresh berries.
Notes
[‘Use room temperature cream cheese and eggs to avoid lumps.’, ‘Do not overmix the batter to prevent cracks.’, ‘Water bath is essential for moist, crack-free cheesecake.’, ‘Wrap pan well with foil to prevent water leaks.’, ‘Cool cheesecake gradually in oven with door cracked to avoid cracks.’, ‘Chill cheesecake overnight for best texture and flavor.’, ‘Use a warm, wet knife for clean slicing.’, ‘Store leftovers covered in fridge up to 5 days; avoid freezing.’]
- Prep Time: 25 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of che
- Calories: 420
- Sugar: 20
- Sodium: 350
- Fat: 32
- Saturated Fat: 19
- Carbohydrates: 29
- Fiber: 1
- Protein: 7
Keywords: New York cheesecake, classic cheesecake, sour cream topping, creamy cheesecake, no crack cheesecake, homemade cheesecake