Classic New York-Style Cheesecake with Graham Cracker Crust
Indulge in the rich and creamy goodness of this Classic New York-Style Cheesecake, featuring a velvety filling made with Philadelphia cream cheese. This dessert is perfect for family gatherings, special celebrations, or simply satisfying your sweet tooth. The buttery graham cracker crust complements the smooth filling, making each bite a delightful experience. Ideal when served plain or topped with fresh fruits, chocolate sauce, or caramel. Prepare this cheesecake ahead of time and let it chill in the refrigerator for a perfect, flavorful dessert that everyone will love.
12
Servings
N/A
Calories
8
Ingredients
Ingredients
Graham cracker crumbs
1 cup (crumbed)
Granulated sugar
6 tablespoons
Butter
3 tablespoons (melted)
Cream cheese
40 ounces (softened)
All-purpose flour
3 tablespoons
Vanilla extract
1 tablespoon
Sour cream
1 cup
Eggs
4 (large)
Instructions
1
Preheat your oven to 325°F (160°C).
2
In a medium bowl, combine the graham cracker crumbs, 3 tablespoons of sugar, and melted butter. Mix until the crumbs are evenly coated.
3
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 10 minutes to set the crust.
4
In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar, 3 tablespoons of flour, and 1 tablespoon of vanilla extract using an electric mixer on medium speed until smooth and creamy.
5
Add the sour cream to the cream cheese mixture and blend well until fully incorporated.
6
Add the eggs one at a time, mixing on low speed to ensure each egg is fully blended into the batter before adding the next. Be careful not to overmix.
7
Pour the cheesecake filling over the pre-baked crust in the springform pan, using a spatula to smooth the top if necessary.
8
Bake the cheesecake in the preheated oven for approximately 65 minutes, or until the center is set but still slightly jiggly.
9
Once done, turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
10
Gently run a knife around the edge of the cheesecake to loosen it from the pan rim. Allow it to cool completely before removing the rim.
11
Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely and enhance the flavor.
12
Serve chilled, and enjoy plain or with your favorite toppings.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient in this cheesecake?
The main ingredient is 40 ounces of softened Philadelphia cream cheese.
What temperature should I preheat my oven to?
Preheat your oven to 325°F (160°C).
How do I prepare the graham cracker crust?
In a medium bowl, combine 1 cup of graham cracker crumbs, 3 tablespoons of sugar, and 3 tablespoons of melted butter.
How long should the crust be baked?
Bake the crust in a 9-inch springform pan for 10 minutes to set it.
How much sugar is added to the cheesecake filling?
The filling requires 1 cup of granulated sugar.
Is there flour in the cheesecake filling?
Yes, the recipe uses 3 tablespoons of all-purpose flour.
What type of vanilla is used?
The recipe calls for 1 tablespoon of vanilla extract.
What role does sour cream play in this recipe?
1 cup of sour cream is blended into the cream cheese mixture to provide a creamy texture and tangy flavor.
How many eggs are needed?
The recipe requires 4 large eggs.
What is the best way to mix in the eggs?
Add the eggs one at a time, mixing on low speed to ensure each is fully blended before adding the next.
Why should I avoid overmixing the eggs?
Overmixing can incorporate too much air, which may cause the cheesecake to crack during baking.
What kind of pan is required for this recipe?
A 9-inch springform pan is required.
How long does the cheesecake bake?
Bake for approximately 65 minutes.
How can I tell when the cheesecake is done?
The center should be set but still slightly jiggly when the pan is moved.
How should I cool the cheesecake to prevent cracking?
Turn off the oven, crack the door, and let the cheesecake cool inside the oven for 1 hour.
When should I run a knife around the edge of the pan?
Gently run a knife around the edge to loosen the cheesecake from the rim after it has cooled in the oven.
How long must the cheesecake be refrigerated?
Refrigerate for at least 4 hours, though overnight is preferred for the best flavor and set.
How many people does this recipe serve?
This cheesecake provides 12 servings.
Can I add toppings to this cheesecake?
Yes, it is excellent served with fresh fruits, chocolate sauce, or caramel.
What should the consistency of the cream cheese be before mixing?
The cream cheese should be softened to ensure a smooth and creamy filling.
Is this a no-bake cheesecake?
No, this is a classic baked New York-style cheesecake.
What size crumbs should the graham crackers be?
The crackers should be finely crumbed to form a firm crust.
What speed should the electric mixer be on for the cream cheese?
Use medium speed when beating the cream cheese, sugar, flour, and vanilla.
How do I ensure the crust is even?
Press the crumb mixture firmly into the bottom of the pan to form an even layer.
Should the butter for the crust be cold or melted?
The butter should be melted to properly coat the crumbs.
What is the total amount of granulated sugar used?
The recipe uses 1 cup for the filling and 3 tablespoons for the crust.
Can the cheesecake be served immediately after cooling?
No, it needs to be chilled for several hours to properly set and enhance the flavor.
What should I use to smooth the top of the batter?
Use a spatula to smooth the filling over the crust before baking.
Is this recipe suitable for holidays?
Yes, it is described as a perfect dessert for family gatherings and special celebrations.
What makes it 'New York-Style'?
The heavy use of cream cheese and the addition of sour cream create the dense, rich, and creamy texture characteristic of New York style.