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Creamy New York Style Cheesecake Recipe Perfect for Easy Homemade Desserts

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A classic creamy New York style cheesecake with a tangy sour cream topping, featuring a golden graham cracker crust. Perfect for celebrations and easy to make with simple ingredients.

Ingredients

Scale
  • 1 1/2 cups (150g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 4 packages (8 oz each / 900g total) cream cheese, softened to room temperature
  • 1 1/4 cups (250g) granulated sugar
  • 1/2 cup (120ml) sour cream
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons all-purpose flour
  • 1 cup (240ml) sour cream (for topping)
  • 2 tablespoons granulated sugar (for topping)
  • 1 teaspoon pure vanilla extract (for topping)

Instructions

  1. Preheat oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until mixture resembles wet sand. Press firmly and evenly into bottom of 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
  2. In a large bowl, beat softened cream cheese on medium speed until smooth and creamy (2-3 minutes), scraping sides often. Gradually add 1 1/4 cups sugar and beat until combined and fluffy.
  3. Add 1/2 cup sour cream and mix until just combined. Add eggs one at a time, blending fully after each addition. Stir in vanilla extract and flour until just combined. Batter should be smooth and thick but pourable.
  4. Pour filling over cooled crust, smoothing top with spatula. Wrap bottom and sides of springform pan with aluminum foil to prevent water leaks.
  5. Place springform pan in larger baking or roasting pan. Pour hot water into larger pan to come halfway up sides of cheesecake pan (water bath).
  6. Bake at 325°F (160°C) for 55-65 minutes, until edges are set but center jiggles slightly when shaken gently. Avoid overbaking.
  7. While cheesecake bakes, whisk together 1 cup sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla extract until smooth.
  8. Remove cheesecake from water bath carefully and spread sour cream topping evenly over surface. Return to oven for 10 minutes to set topping.
  9. Cool cheesecake in pan on wire rack for 1 hour. Refrigerate uncovered for at least 4 hours or overnight for best results.
  10. Before serving, run a thin knife around edges to loosen, then remove springform ring. Slice with warm knife (dip in hot water and dry between cuts) for clean slices.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Bake in a water bath to prevent cracks. Avoid overbaking; cheesecake should jiggle slightly in the center when done. Let cheesecake cool slightly before spreading sour cream topping to prevent sinking. Slice with a warm knife for clean cuts.

Nutrition

Keywords: New York style cheesecake, creamy cheesecake, sour cream topping, easy cheesecake recipe, homemade dessert, graham cracker crust

Find it online: https://evabakery.com/creamy-new-york-style-cheesecake-recipe-perfect-for-easy-homemade-desserts/