We love to bring the bold taste of the Big Apple right into our own home, and that’s why this recipe for New York cheesecake is always such a big hit. With tangy sour cream and the right balance of sweet creaminess, each bite of this delectable cheesecake is just about as good as it gets. The cheesecake itself becomes a blank canvas for toppings, like strawberries or a drizzle of chocolate; but, let’s be honest, it’s pretty darn good on its own!
Cheesecakes are actually pretty easy to make, with the water bath being the most “difficult” part of the process. The secret to a water bath is that it allows for even cooking. And the end result is cheesecake perfection. Whether it’s for a special occasion or a more casual affair, this is one dessert that is guaranteed to please. If there’s any extra left over, we like to sneak in a late night bite or whole slice!
Ingredients
1 3/4 cups graham cracker crumbs
2 tablespoons sugar
1/4 teaspoon salt
4 tablespoons unsalted butter, melted
16 ounces cream cheese, cubed and at room temperature
1 1/3 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs
2/3 cup sour cream
2/3 cup heavy whipping cream
PREPARATION
Preheat oven to 350°F. Line a springform pan with aluminum foil. Press foil along sides of pan and crimp edges along top.
Combine graham cracker crumbs with salt and 2 tablespoons of granulated sugar, mix in melted butter until texture of graham crackers is like wet sand.
Press graham cracker crumbs into bottom of springform pan in an even layer. Bake crust for 10 minutes.
Remove pan from oven and cool crust completely. Reduce oven temperature to 325°F.
Mix cream cheese and sugar until they reach a smooth, creamy consistency. Add salt and vanilla.
Add eggs one at a time, fully blending in egg before adding more.
Add sour cream and heavy cream. Mix until well blended.
Pour filling over top of cooled graham cracker crust, and place springform pan in a large roasting pan.
Pour hot water into roasting pan until it reaches approximately half way up the side of the springform pan, and place pans into oven and bake for 1 1/2 hours.
Turn off oven, and open oven door slightly. Let cake cool in oven for 1 hour to prevent surface from cracking.
Cool cake in refrigerator for at least 4 hours before removing from springform pan to serve.
