Classic New York Cheesecake

READY IN: 1hr 5mins
Recipe by Chef KevRon

I put two old recipes together to create this recipe and have had many compliments on it being a "professional cheese cake."

Top Review by sharoni2

Great recipe! I will definitely make it again. It had been a while since I baked a cheesecake and researched quite a few recipes. Many recipes call for a water bath, and I was nervous to attempt that! Ultimately, I chose this recipe and I am very happy I did! I did put a pan of just boiled water on the rack below the cake to get the steam effect you get from a water bath without risking a soggy crust. Other than that, the only change I made was to add some chopped walnuts and cinnamon to the crust mixture. The cake was delicious and had a perfect texture. This will become a "go-to" recipe!

Ingredients Nutrition

Directions

  1. Preheat oven to 450 degrees.
  2. To make the crust, mix graham crackers crumbs, butter, and 2 tablespoons of sugar in bowl.
  3. Press mixture in bottom and sides of 9 inch springform pan.
  4. In mixing bowl, beat cream cheese and remaining sugar for 2 minutes.
  5. Add eggs and vanilla to mixture and mix until well blended.
  6. Then stir or fold in sour cream.
  7. Pour mixture in crust filled pan and bake for 10 minutes.
  8. Then reduce to 200 degrees to bake for 45 minutes.
  9. From here the cheese cake just needs to be chilled, but I recommend doing the following step if you have a few extra hours- Leave in warm oven, once you turn it off but leave door slightly open.
  10. Let sit and cool for 2 hours and remove from oven.
  11. Remove sides from pan and chill in refrigerator.

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