A classic New York-style cheesecake with a rich and creamy texture, perfect for any dessert lover. This recipe features a graham cracker crust and a smooth, tangy filling made with cream cheese, eggs, and vanilla extract.
Preparation time
30min
Cooking time
1h
Ingredients
12 Servings
- 900 grams cream cheese
- 4 eggs
- 200 grams graham cracker crumbs
- 240 ml sour cream
- 50 grams sugar
- 200 grams sugar
- 100 grams unsalted butter
- 1 tablespoon vanilla extract
Directions
Step 1
Preheat your oven to 175°C (350°F).
Step 2
In a medium bowl, combine the graham cracker crumbs, 50 grams of sugar, and melted butter. Mix well until the crumbs are evenly coated.
Step 3
Press the crumb mixture into the bottom of a 23 cm (9-inch) springform pan. Use the bottom of a glass to press the crumbs firmly and evenly.
Step 4
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
Step 5
In a large bowl, beat the cream cheese and 200 grams of sugar until smooth and creamy. Add the sour cream and vanilla extract, and mix well.
Step 6
Add the eggs one at a time, beating well after each addition. Make sure the mixture is smooth and well combined.
Step 7
Pour the cream cheese mixture over the cooled crust, spreading it evenly with a spatula.
Step 8
Bake the cheesecake in the preheated oven for about 60 minutes, or until the center is set and the top is lightly golden.
Step 9
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This helps prevent cracking.
Step 10
Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, or overnight, before serving.