Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 32 ounces cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 2/3 cup sour cream
- 2/3 cup heavy cream
- A pinch of salt
Substitution Suggestions: For a gluten-free option, use gluten-free graham crackers. You can also substitute Greek yogurt for sour cream if that’s what you have in your fridge.
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan lightly with butter.
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust.
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and fluffy. Gradually add in 1 1/4 cups sugar and continue mixing until well combined.
- Mix in the vanilla extract, then add the eggs one at a time, beating well after each addition. Ensure all ingredients are thoroughly incorporated, scraping down the sides of the bowl as needed.
- Gently fold in the sour cream and heavy cream, adding a pinch of salt. Pour the filling over the prepared crust, spreading it evenly.
- Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for about an hour to prevent cracking.
- Remove from the oven and run a knife around the edges to loosen it from the pan. Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours, or overnight for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Classic New York Cheesecake, recipe, cooking, food
