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Global cheesecake styles: New York, Basque, Japanese, and Italian

Name: Classic New York-Style Cheesecake

Summary: Celebrate National Cheesecake Day with this rich, creamy New York-style cheesecake featuring a graham cracker crust and a velvety vanilla filling—perfect for sharing or savoring solo.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • For the Crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup 1 stick unsalted butter, melted
  • For the Filling:
  • 4 8-ounce packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • ⅔ cup sour cream
  • ⅔ cup heavy cream

Equipment

  • Equipment:
  • 9-inch springform pan
  • Electric mixer or stand mixer
  • Mixing bowls
  • Measuring cups and spoons
  • Rubber Spatula
  • Aluminum foil (for water bath)
  • Roasting pan (for bain-marie)
  • Cooling rack

Method
 

  1. Instructions:
  2. Preheat oven to 325°F (165°C).
  3. Prepare crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Cool slightly.
  4. Prepare filling: In a large bowl, beat cream cheese until smooth. Add sugar and vanilla. Mix in eggs one at a time. Fold in sour cream and heavy cream.
  5. Assemble: Pour filling over the crust. Wrap bottom of pan with aluminum foil.
  6. Bake in a water bath (bain-marie): Place springform pan in a large roasting pan filled with 1 inch of hot water. Bake for 1 hour and 10 minutes or until center is almost set.
  7. Cool gradually: Turn off oven, crack the door, and let cake sit inside for 1 hour. Remove and cool completely. Refrigerate at least 4 hours or overnight.
  8. Serve and enjoy: Top with fresh berries or whipped cream for extra flair.

Notes

Notes:
For a firmer texture, refrigerate overnight.
Use full-fat cream cheese for best results.
For flavor twists, swirl in fruit purée before baking.
To avoid cracks, don't overmix and cool gradually.