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Plain Cheesecake (New York Style)
Creamy and rich, this luxurious New York style cheesecake comes out a perfect balance of tangy and sweet. It's a great base for any kind of topping or a foundation for fancier cheesecakes.
Course
Dessert
Cuisine
Amercian Heritage
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
Chill
8
hours
hours
Total Time
9
hours
hours
15
minutes
minutes
Servings
12
servings
Calories
622
kcal
Author
Marye Audet-White
Equipment
Stand mixer
Ingredients
Crust
2
cups
graham cracker crumbs
, or cookie crumbs
½
cup
butter
, melted
Cheesecake Filling
32
ounces
cream
cheese
, original not low fat or no fat - 4 8-ounce packages, room temperature
2
cups
sugar
6
eggs
, room temperature
1
tablespoon
vanilla
16
ounces
sour
cream
, room temperature - not reduced fat or low fat or fat free
Instructions
Crust
Cover the outside bottom and sides of a high sided, 9-inch springform pan with aluminum foil. Make sure it's tight.
Pulse the graham crackers in the bowl of a food processor until they are crumbs.
Stir in melted butter.
Press the crumb mixture over the bottom and half way up the sides of the springform pan.
Set aside.
Cheesecake
Preheat the oven to 375.
Place the
cream
cheese and sugar in the bowl of a mixer.
Beat
with the paddle attachment until light and creamy on low speed for 8 minutes. DO NOT ever use a whisk or
beat
on medium or high speed.
With the mixer still on low speed add the eggs, one at a time, beating 1 to 2 minutes after each.
Fold in
the vanilla and sour
cream
with a rubber spatula, folding until the sour
cream
is completely mixed in.
Pour the filling into the prepared crust and place in a large roasting pan.
Pour enough boiling water into the roasting pan to come halfway up the sides of the cheesecake.
Bake for 1 hour.
Turn the oven off and let the cheesecake sit for 1 hour. DO NOT OPEN THE OVEN DOOR.
Remove from the oven, take out of the water bath, and remove the foil.
Let the cheesecake sit away from drafts until it cools to room temperature.
Place a folded paper towel on the top of the cheesecake and cover the top of the pan with aluminum foil.
Chill overnight or at least 8 hours.
Just before serving remove the aluminum foil and paper towel from the top; run a knife around the edge of the springform pan to loosen the cake.
Remove the springform pan.
Top with desired topping and serve.
Nutrition
Calories:
622
kcal
|
Carbohydrates:
48
g
|
Protein:
9
g
|
Fat:
44
g
|
Saturated Fat:
24
g
|
Cholesterol:
204
mg
|
Sodium:
464
mg
|
Potassium:
212
mg
|
Sugar:
40
g
|
Vitamin A:
1605
IU
|
Vitamin C:
0.3
mg
|
Calcium:
141
mg
|
Iron:
1.3
mg