Classic New York-Style Cheesecake

Classic New York-Style Cheesecake + enlarge image
3 users rated this recipe an average rating of 4.5
Makes:
16 servings
Prep:
40 mins
Stand:
45 mins
Bake:
55 mins to 350°
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Classic New York-Style Cheesecake

Ingredients
4
8 ounce packages cream cheese
3
eggs
2 1/4
cups finely crushed graham crackers
1
tablespoon sugar
1/2
teaspoon ground cinnamon (optional)
2/3
1 1/4
cups sugar
4
teaspoons vanilla
2
8 ounce cartons sour cream
1/4
cup sugar

Directions

  1. Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, for crust, in a large bowl combine crushed graham crackers, the 1 tablespoon sugar, and, if desired, the cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of a 10-inch springform pan; set aside.
  2. Preheat oven to 350 degrees F. In a large mixing bowl beat cream cheese and the 1-1/4 cups sugar with an electric mixer on medium to high speed until fluffy. Beat in flour on low speed until smooth. Using a fork, lightly beat the eggs. Add the eggs and 3 teaspoons of the vanilla all at once, beating on low speed just until combined. Stir in 1/2 cup of the sour cream. Pour batter into the crust-lined pan. Place in a shallow baking pan in oven.
  3. Bake for 40 minutes or until a 2 1/2-inch area around the outside edge appears set when gently shaken. Remove from oven. In a medium bowl stir together the remaining sour cream, the 1/4 cup sugar, and the remaining 1 teaspoon vanilla. Using a spoon, spread mixture evenly over top of baked cheesecake. Return to oven and bake for 15 minutes more.
  4. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely on rack. Cover and chill for at least 4 hours or overnight before serving. Let stand at room temperature for 15 minutes before slicing.

From the Test Kitchen

To Store:

Place cheesecake in an airtight container; cover. Store in the refrigerator for up to 5 days.

To Make Ahead:

Bake and cool the cheesecake as directed. Place cooled cake in a freezer bag or airtight container and freeze for up to 1 month. To thaw, place cheesecake in refrigerator for 24 hours, or thaw individual pieces at room temperature for 30 minutes.

Nutrition Facts

(Classic New York-Style Cheesecake)
    Per serving:
  • 466 kcal cal.,
  • 35 g fat
  • (20 g sat. fat,
  • 2 g polyunsaturated fat,
  • 9 g monounsatured fat),
  • 132 mg chol.,
  • 342 mg sodium,
  • 34 g carb.,
  • 0 g fiber,
  • 26 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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