This New York cheesecake has been a family favorite for years now. Its dense and the texture is perfect and super creamy. Simply cheesecake perfection!
Now days there are tons of different cheesecake recipes. I always have some fruit on hand for toppings just in case. But it is simply AH-mazing all on its own.
The cheesecake is a custard it’s delicate. Baking it in a water bath provides a more even bake and keeps the cheesecake moist and helps prevent cracking. The parchment paper makes it easier to get if off the bottom of the springform pan. But you can also just leave the bottom part of the springform pan and place it on a cake platter. Whatever works best for you.
Wrapping foil around the outside is an important step. I usually lay two pieces of foil crisscrossed on the counter then place my springform pan in the center and crumple up the foil on the sides, making it as tight as possible. You don’t want any water to leak through.
- 2 cups graham cracker crumbs
- ½ teaspoon cinnamon
- 6 tablespoons melted butter
- 4 8-ounce pkgs cream cheese at room temperature (only full fat)
- 1¼ cups granulated sugar
- ½ cup sour cream
- 2 teaspoons vanilla
- 5 eggs
- ½ cup sour cream
- 2 teaspoons sugar
- Preheat oven to 475 degrees place a large baking dish (one the cheesecake can fit in) filled with about 1 inch water into the oven while it preheats.
- In a large bowl combine the graham crackers crumbs and cinnamon together. Mix in melted butter until combined.
- Place a small piece of parchment paper into 9 inch springform pan and add the crumb mixture and press gently. Take two large pieces of foil and they them down making an X. Place springform pan in the center and wrap the pieces of foil around the outside bottom of the spring form pan, to prevent water from leaking in while its baking in the water bath.
- Using a stand mixer or electric mixer, beat the room temperature cream cheese, sugar, sour cream and vanilla a couple minutes until smooth and creamy making sure to scrape down the sides.
- In a medium bowl whisk the eggs and add them a little at a time into the cream cheese mixture just until combined.
- Pour the filling into the crust and carefully place into the water bath.
- Bake for 12 minutes then reduce heat to 350 degrees and bake another 50-60 minutes. Remove cheesecake and place on a wire cooling rack to cool for about 2 hours.
- Combine ½ cup sour cream and 3 teaspoons sugar, Spread over the top of the cheesecake. Cover and chill cheesecake for a 4 hours in refrigerator.
- Remove cheesecake from the spring form pan slice and serve. Garnish with fresh fruit if desired.
- Makes 12 servings