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Perfect Cheesecake Recipe

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3.9 from 1 review

  • Author: Sara
  • Total Time: 7 hrs
  • Yield: 16 servings

Description

This Perfect New York-Style Cheesecake recipe features a classic graham cracker crust, a smooth and creamy cream cheese filling, a tangy sour cream topping, and an optional raspberry sauce for an elegant finish. With step-by-step baking instructions using a water bath to ensure a silky texture and crack-free surface, this cheesecake is a crowd-pleaser perfect for any occasion.

Ingredients

For the crust:

  • 1 3/4 cups (230g) Graham cracker crumbs (from about 15 Graham crackers)
  • 2 tablespoons sugar
  • Pinch salt
  • 4 tablespoons plus 1 teaspoon (60g) unsalted butter, melted (if using salted butter, omit pinch of salt)

For the filling:

  • 2 pounds (900g) cream cheese, at room temperature
  • 1 1/3 cups (270g) sugar
  • Pinch salt
  • 2 teaspoons vanilla extract
  • 4 large eggs, at room temperature
  • 2/3 cup (160ml) sour cream, at room temperature
  • 2/3 cup (160ml) heavy cream

For the sour cream topping:

  • 2 cups (475ml) sour cream
  • 1/3 cup (35g) powdered sugar
  • 1 teaspoon vanilla extract

For the raspberry sauce (optional):

  • 12 ounces (340g) fresh raspberries
  • 1/2 cup (100g) sugar
  • 1/2 cup (120ml) water

Instructions

  1. Prepare the crust: Preheat the oven to 350°F (175°C). Pulse the graham crackers in a food processor until finely ground, then mix with sugar, salt, and melted butter in a large bowl. Press the mixture evenly into the bottom of a 9×2 3/4-inch springform pan, pressing slightly up the edges. Bake on a baking sheet for 10 minutes, then remove and let it cool.
  2. Lower the oven temperature: Reduce the oven heat to 325°F (160°C) while the crust cools.
  3. Wrap the pan in foil: Triple wrap the springform pan with heavy duty aluminum foil to prevent water leaks during the water bath baking process. Alternatively, use slow cooker or oven bags for easier protection against leaks.
  4. Make the filling – beat cream cheese: Using a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 4 minutes until smooth and creamy. Add sugar and beat for an additional 4 minutes.
  5. Add salt, vanilla, and eggs: Mix in pinch of salt and vanilla extract just until combined. Add eggs one at a time on low speed, mixing for 30 seconds after each addition. Scrape down the bowl and paddle as needed to ensure smooth incorporation.
  6. Add sour cream and heavy cream: Mix in sour cream on medium speed until incorporated, then add heavy cream and mix on low speed until smooth.
  7. Prepare for baking with a water bath: Place the foil-wrapped springform pan into a large roasting pan. Boil 2 quarts of water to add to the roasting pan during baking.
  8. Pour filling into crust: Pour the cream cheese mixture into the crust-lined springform pan and smooth the top with a spatula.
  9. Add water bath and bake: Place roasting pan with springform pan inside on the lower oven rack. Carefully pour boiling water into roasting pan, filling halfway up the sides of the springform pan (about 1 1/4 inches). Bake for 1 1/2 hours at 325°F (160°C).
  10. Cool cheesecake gently in oven: Turn off oven, crack the door open about 1 inch, and let the cheesecake cool inside for 1 hour to prevent cracks.
  11. Chill cheesecake: Cover the top loosely with foil without touching the surface and chill in the refrigerator for at least 4 hours or overnight to set.
  12. Prepare sour cream topping: In a medium bowl, mix sour cream, powdered sugar, and vanilla extract until smooth. Chill until ready to serve.
  13. Make optional raspberry sauce: In a small saucepan, combine raspberries, sugar, and water. Mash raspberries with a potato masher and cook on medium heat for about 5 minutes, whisking until slightly thickened. Cool completely before serving.
  14. Remove cheesecake from pan: Remove chilled cheesecake from refrigerator. Remove foil from the pan sides. Run a blunt knife around the edge to loosen and use a hair dryer to warm and ease the springform latch before removing the pan sides carefully.
  15. Top and serve: Spread the sour cream topping evenly over the cheesecake. Serve plain or drizzle with raspberry sauce or any sauce of choice. Enjoy!

Notes

  • If foil tears during the water bath, consider using oven or slow cooker bags to protect the pan from water leakage.
  • Using a hair dryer to gently warm the springform pan edges makes removing the cheesecake easier and helps maintain its shape.
  • The sour cream topping recipe yields extra topping; reduce ingredients by half for a thinner topping with no extra for serving.
  • This recipe is adapted from Dorie Greenspan’s Baking: From My Home to Yours, with permission.
  • Prep Time: 20 mins
  • Cook Time: 2 hrs 40 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/perfect-cheesecake-recipe/