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.
Servings 12 servings
Calories 622kcal
Equipment
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.
Notes
Storage:
Store any leftover cheesecake in an airtight container in the refrigerator for up to a week.
You can also freeze slices of cheesecake for up to 3 months. I like to slice it and put parchment paper between the slices before freezing. That way I can take just one or two out at a time.
Tips:
- Make sure all your ingredients are at room temperature. This ensures a smooth batter.
- Don't whip the cream cheese, use a paddle attachment and the lowest speed of your mixer. Whipping adds air which keeps this cheesecake from being dense.
- Don’t overmix the batter; it should be just combined to avoid cracks in the cheesecake.
- Always let it come to room temperature before chilling.
- Gently place a couple of paper towels folded on the top of the cheesecake before covering with plastic wrap and chilling overnight.
Nutrition
Calories: 622kcal | Carbohydrates: 48g | Protein: 9g | Fat: 44g | Saturated Fat: 24g | Cholesterol: 204mg | Sodium: 464mg | Potassium: 212mg | Sugar: 40g | Vitamin A: 1605IU | Vitamin C: 0.3mg | Calcium: 141mg | Iron: 1.3mg
