New York Cheesecake with Sour Cream Topping
Recipe by:This New York Cheesecake keeps it simple with a rich, creamy filling, a buttery cinnamon graham cracker crust, and a smooth sour cream topping. Classic flavors and a straightforward method make it an easy choice for a timeless dessert.
Ingredients
Cinnamon Graham Cracker Crust
- 10 full (140 grams) graham crackers sheets (about 1 cup crushed)
- ¼ cup (50 grams) granulated sugar
- ¼ teaspoon (0.5 grams) ground cinnamon
- ¼ cup (57 grams) butter melted
New York Cheesecake Filling
- 32 ounces (907 grams) cream cheese 4 eight-ounce blocks, room temperature
- 1 ¾ cups (350 grams) granulated sugar
- 3 tablespoons (24 grams) all-purpose flour
- 4 teaspoons (20 ml) vanilla extract
- 2 teaspoons (10 ml) lemon juice
- 4 eggs room temperature
- 2 egg yolks
- ½ cup (115 grams) sour cream room temperature
Sour Cream Topping
- 2 cups (460 grams) sour cream
- ½ cup (100 grams) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
Instructions
Graham Cracker Crust
- Crush graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.10 full graham crackers sheets
- Transfer the crumbs to a bowl and mix in the granulated sugar and cinnamon, then stir in the melted butter until fully combined.¼ cup granulated sugar, ¼ teaspoon ground cinnamon, ¼ cup butter
- Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil, or place the pan in a silicone pan wrap.
- Press the crumb mixture firmly into the bottom of the pan, using your fingers or the flat bottom of a glass or measuring cup to create a smooth, even surface.
- Bake at 375°F (190°C) for 8 minutes. Remove from the oven and reduce the oven temperature to 325°F (165°C).
Cheesecake Filling
- Using an electric mixer, beat the cream cheese on medium speed for 1 minute until smooth. Add the sugar and continue beating for 3 minutes, scraping the sides and bottom of the bowl periodically.32 ounces cream cheese, 1 ¾ cups granulated sugar
- Mix in the flour until incorporated, then add the vanilla and lemon juice, mixing on low speed until combined.3 tablespoons all-purpose flour, 4 teaspoons vanilla extract, 2 teaspoons lemon juice
- Add the eggs and egg yolks one at a time, mixing on low speed and scraping the bowl before each addition.4 eggs , 2 egg yolks
- Mix in the sour cream on low speed until fully combined.½ cup sour cream
- Pour the cheesecake batter over the crust. Tap gently on the counter to remove air bubbles, then smooth the top with a spatula.
- Bring several cups of water to a boil. Place the cheesecake in a roasting pan and carefully pour the hot water into the pan until it reaches about 1 inch up the sides.
- Bake at 325°F (165°C) for 90–100 minutes, or until the edges are starting to brown and the center still has a slight jiggle.
- Remove the cheesecake from the oven and let it cool slightly while you prepare the sour cream topping.
Sour Cream Topping
- In a bowl, whisk together sour cream, sugar, and vanilla extract until smooth.2 cups sour cream, ½ cup granulated sugar, 1 teaspoon vanilla extract
- Carefully spread the mixture over the warm cheesecake. Return to the oven and bake at 325°F (165°C) for 10 minutes.
- Remove the cheesecake from the oven. After 10 minutes, run a knife around the edge to loosen the sides of the cheesecake from the pan. Cool at room temperature for 1 hour. Cover with plastic wrap and transfer to the refrigerator for at least 8 hours or overnight before serving.
Notes
Storage
Once fully cooled, cover the cheesecake tightly with plastic wrap or store it in an airtight container. It will keep in the refrigerator for up to 5 days. For longer storage, freeze the whole cheesecake or individual slices. Wrap tightly in plastic wrap and then foil. Thaw overnight in the fridge before serving. Homemade Berry Sauce
For a simple topping, combine 2 cups of fresh or frozen berries (like raspberries, blueberries, or strawberries) with 2 tablespoons of sugar, and 1 teaspoon of lemon juice in small saucepan. Stir 1 teaspoon of cornstarch into 1 tablespoon of cold water, then add to the berries. Cook over medium heat, pressing on the berries as they break down. Boil for 3 minutes, then remove from the stove. Press the berries through a fine mesh strainer to remove the seeds.
Once fully cooled, cover the cheesecake tightly with plastic wrap or store it in an airtight container. It will keep in the refrigerator for up to 5 days. For longer storage, freeze the whole cheesecake or individual slices. Wrap tightly in plastic wrap and then foil. Thaw overnight in the fridge before serving. Homemade Berry Sauce
For a simple topping, combine 2 cups of fresh or frozen berries (like raspberries, blueberries, or strawberries) with 2 tablespoons of sugar, and 1 teaspoon of lemon juice in small saucepan. Stir 1 teaspoon of cornstarch into 1 tablespoon of cold water, then add to the berries. Cook over medium heat, pressing on the berries as they break down. Boil for 3 minutes, then remove from the stove. Press the berries through a fine mesh strainer to remove the seeds.
Equipment
Nutrition
Calories: 428kcal | Carbohydrates: 39g | Protein: 7g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 252mg | Potassium: 175mg | Fiber: 0.1g | Sugar: 34g | Vitamin A: 1060IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 0.5mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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