Classic Creamy New York-Style Cheesecake
Indulge in the rich, velvety goodness of this Classic Creamy New York-Style Cheesecake. This recipe combines a buttery graham cracker crust with a luscious cream cheese filling that's both tangy and sweet. With minimal prep time—just blend the ingredients and bake—this cheesecake is perfect for novice bakers and seasoned pros alike. Simply allow it to chill overnight for the best flavor, and impress your friends and family with a dessert that's as beautiful as it is delicious!
N/A
Servings
200
Calories
8
Ingredients
Ingredients
Graham cracker crumbs
1 cup (Crushed)
Granulated sugar
3/4 cup (Divided)
Melted butter
1/4 cup (Melted)
Melted butter
2 tablespoons (Melted)
Sour cream
1 1/2 cups (None)
Eggs
2 (Large, at room temperature)
Vanilla extract
2 teaspoons (Pure)
Cream cheese
1 lb (Broken into small pieces)
Instructions
1
Preheat your oven to 325°F (165°C).
2
In a mixing bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and 1/4 cup of melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
3
Press the mixture firmly into the bottom of an 8- or 9-inch ungreased springform pan to form an even crust. Set aside.
4
In a blender, combine the sour cream, 1/2 cup of sugar, eggs, and vanilla. Blend for 1 minute until smooth.
5
Add the broken cream cheese pieces to the blender and blend again until the mixture is creamy and uniform in texture.
6
With the blender running, pour in the remaining 2 tablespoons of melted butter and blend briefly to incorporate.
7
Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula.
8
Bake in the lower third of the preheated oven for 45 minutes or until the center is set but slightly jiggly.
9
After baking, switch the oven to broil. Keep a close eye on the cheesecake and broil for 2-5 minutes until the top has a light golden color and shows small, attractive spots of browning.
10
Remove from the oven and allow to cool at room temperature.
11
Refrigerate the cheesecake for at least 4 hours or preferably overnight before slicing and serving. This allows the flavors to meld and the texture to set perfectly.
Nutrition Information
13.5g
Fat
15g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for a Classic Creamy New York-Style Cheesecake.
What are the primary ingredients for the crust?
The crust is made from 1 cup of graham cracker crumbs, 1/4 cup of sugar, and 1/4 cup of melted butter.
What size springform pan is needed?
You should use an 8- or 9-inch ungreased springform pan.
What temperature should the oven be set to?
The oven should be preheated to 325°F (165°C).
How many eggs does this recipe require?
This recipe requires 2 large eggs at room temperature.
How much cream cheese is used in the filling?
The recipe calls for 1 lb of cream cheese, broken into small pieces.
What is the unique preparation method for this cheesecake?
The filling is prepared using a blender to ensure it is creamy and uniform in texture.
How long should I blend the sour cream and sugar mixture?
Blend the sour cream, 1/2 cup of sugar, eggs, and vanilla for 1 minute until smooth.
When do I add the cream cheese to the blender?
Add the broken cream cheese pieces after the initial 1-minute blend and process until the mixture is uniform.
How much melted butter is added to the filling?
While the blender is running, pour in 2 tablespoons of melted butter and blend briefly.
Where in the oven should the cheesecake be placed?
Bake the cheesecake in the lower third of the preheated oven.
What is the baking time for this cheesecake?
Bake for 45 minutes or until the center is set but slightly jiggly.
What is the purpose of the broiling step?
Broiling for 2-5 minutes gives the top a light golden color and attractive browning spots.
How long should the cheesecake cool at room temperature?
The recipe instructs to allow the cheesecake to cool at room temperature before moving it to the refrigerator.
What is the recommended refrigeration time?
Refrigerate for at least 4 hours or preferably overnight for the best flavor and texture.
How many calories are in one serving?
Each serving contains approximately 200 calories.
What is the fat content per serving?
There are 13.5g of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 15g of carbohydrates.
What is the protein content per serving?
The cheesecake provides 3g of protein per serving.
How much vanilla extract is needed?
You will need 2 teaspoons of pure vanilla extract.
How much sour cream is used in the filling?
The recipe uses 1 1/2 cups of sour cream.
Do I need to grease the springform pan?
No, the instructions specify using an ungreased springform pan.
What should the crust mixture look like before pressing?
The mixture should be evenly coated and resemble wet sand.
What is the total amount of granulated sugar used?
The recipe uses a total of 3/4 cup of granulated sugar, divided between the crust and filling.
Is this recipe suitable for novice bakers?
Yes, it is described as perfect for both novice bakers and seasoned pros due to its minimal prep time.
What tags are associated with this recipe?
Tags include cheesecake, dessert, New York-style, cream cheese, easy recipe, and baking.
How should the cream cheese be prepared before blending?
The cream cheese should be broken into small pieces.
How do I know when the cheesecake is done baking?
The center should be set but still slightly jiggly when you remove it from the oven.
Can I substitute the graham cracker crumbs?
The recipe specifically calls for 1 cup of crushed graham cracker crumbs for the classic crust.
How would you describe the final texture of the cheesecake?
The texture is described as rich, velvety, and luscious.