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Creamy New York-Style Cheesecake Recipe with Easy Sour Cream Topping

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A rich and dense New York-style cheesecake with a tangy sour cream topping that balances sweetness and tartness perfectly. This recipe is forgiving, approachable, and perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • ⅓ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 4 (8-ounce) blocks full-fat cream cheese, softened
  • 1 ¼ cups granulated sugar
  • 4 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons all-purpose flour
  • 1 cup sour cream (for topping)
  • 2 tablespoons granulated sugar (for topping)
  • 1 teaspoon vanilla extract (for topping)

Instructions

  1. Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, ⅓ cup sugar, and melted butter. Mix until crumbs are evenly moistened.
  2. Press crumb mixture firmly into the bottom of a 9-inch springform pan using the bottom of a glass to compact it tightly and evenly. Set aside.
  3. Bake the crust for 10 minutes until lightly golden. Remove from oven and let cool slightly.
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 3-4 minutes.
  5. Gradually add 1 ¼ cups sugar, mixing until fully incorporated and glossy.
  6. Beat in eggs one at a time, mixing each just until combined to avoid overmixing.
  7. Blend in 1 cup sour cream, vanilla extract, and flour. Mix on low speed just until smooth.
  8. Pour filling over crust in springform pan, smoothing the top with a spatula.
  9. Wrap bottom of springform pan with aluminum foil to prevent leaks. Place pan in a larger roasting pan and pour hot water into roasting pan until it reaches halfway up the sides of the springform.
  10. Bake at 325°F (163°C) for about 1 hour and 10 minutes. Edges should be set but center will jiggle slightly.
  11. While baking, mix together 1 cup sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla extract for topping.
  12. Remove cheesecake from oven carefully. Spread sour cream topping evenly over cheesecake.
  13. Return cheesecake to oven and bake an additional 10 minutes to set the topping.
  14. Remove cheesecake from water bath and unwrap foil. Let cool to room temperature on a wire rack.
  15. Refrigerate cheesecake for at least 4 hours, preferably overnight, before releasing from pan.

Notes

Use room temperature ingredients to avoid lumps. Beat eggs slowly and just until combined to prevent cracks. Use a water bath to keep the cheesecake moist and prevent cracking. Avoid opening the oven door frequently. Let cheesecake chill overnight for best texture and flavor. If cracks appear, the sour cream topping hides imperfections and adds moisture.

Nutrition

Keywords: New York cheesecake, creamy cheesecake, sour cream topping, easy cheesecake recipe, classic cheesecake, dessert, baking

Find it online: https://lenatable.com/creamy-new-york-style-cheesecake-recipe-with-easy-sour-cream-topping/