Classic Delicious New York Cheesecake

I put two old recipes together to create this recipe and have had many compliments on it being a "professional cheese cake."
- Ready In:
- 1hr 5mins
- Serves:
- Yields:
- Units:
12
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ingredients
- 2 1⁄2 cups graham cracker crumbs
- 2 lbs cream cheese
- 2 eggs
- 8 ounces sour cream
- 1⁄2 cup butter, melted or softened
- 1 cup sugar, divided
- 1 teaspoon vanilla
directions
- Preheat oven to 450 degrees.
- To make the crust, mix graham crackers crumbs, butter, and 2 tablespoons of sugar in bowl.
- Press mixture in bottom and sides of 9 inch springform pan.
- In mixing bowl, beat cream cheese and remaining sugar for 2 minutes.
- Add eggs and vanilla to mixture and mix until well blended.
- Then stir or fold in sour cream.
- Pour mixture in crust filled pan and bake for 10 minutes.
- Then reduce to 200 degrees to bake for 45 minutes.
- 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.
- Let sit and cool for 2 hours and remove from oven.
- Remove sides from pan and chill in refrigerator.
MY PRIVATE NOTES
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RECIPE MADE WITH LOVE BY
@Chef KevRon
Contributor
@Chef KevRon
Contributor
"I put two old recipes together to create this recipe and have had many compliments on it being a "professional cheese cake.""
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My husband loves cheesecake. When we moved to a new town he could not find a bakery that made a decent (to him) cheesecake. He asked me to find a recipe and make one. I did NOT want to do this because he is so picky. I found this recipe and followed the directions exactly as written. According to my picky, cheesecake loving husband, it was "phenomenal." I have made used this recipe often and it turns out amazing every time. People like it because it is not too heavy, yet it is dense enough to be decadent.Reply
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This does not deserve a 5-star rating. It deserves a three-star rating, but I’m doing it lower to try and tame the overall. Here’s why: It’s called “classic New York cheesecake” but it’s not dense enough or tangy enough to be classic NY. It’s a good recipe, easy to make, tasty and all, but doesn’t live up to the name. Also, too much sugar in the original recipe. I didn’t add any extra sugar to the Graham cracker crust. That left a whole cup for the cheese. However, I cut out 8 tbsp. from that cup to achieve a cake that isn’t overly sweet.1Reply
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Would it be okay to make this a couple of days ahead and keep in the fridge? Does it keep well? How about storing it afterwards? Does it freeze well? I think I will make it tomorrow, Wednesday, but the birthday is not until Friday. Would it keep well in the fridge? I can not see why not, but I have not made this before.1Replies 2
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