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Gallery New York Cheesecake Recipe Summary prep: 30 mins total: 13 hrs 30 mins Servings: 12
Ingredients Ingredient Checklist 4 tablespoons unsalted butter, melted, plus more for pan 8 graham crackers (each 2 1/2 by 5 inches), broken into pieces 2 tablespoons light-brown sugar 3 bars (8 ounces each) cream cheese, room temperature 1 3/4 cups granulated sugar 1/8 teaspoon salt 2 1/2 teaspoons vanilla extract 5 large eggs, room temperature 1 pint sour cream (2 cups)
Cook’s Notes Don’t worry if the cake cracks during or right after baking; it happens sometimes. The sour-cream topping will cover it.
Gallery New York Cheesecake
Recipe Summary prep: 30 mins total: 13 hrs 30 mins Servings: 12
Gallery
New York Cheesecake
New York Cheesecake
New York Cheesecake
Recipe Summary prep: 30 mins total: 13 hrs 30 mins Servings: 12
Recipe Summary
prep: 30 mins total: 13 hrs 30 mins
Servings: 12
prep: 30 mins
total: 13 hrs 30 mins
prep:
30 mins
total:
13 hrs 30 mins
Servings: 12
12
Ingredients
Ingredients
- 4 tablespoons unsalted butter, melted, plus more for pan 8 graham crackers (each 2 1/2 by 5 inches), broken into pieces 2 tablespoons light-brown sugar 3 bars (8 ounces each) cream cheese, room temperature 1 3/4 cups granulated sugar 1/8 teaspoon salt 2 1/2 teaspoons vanilla extract 5 large eggs, room temperature 1 pint sour cream (2 cups)
Directions
Preheat oven to 350 degrees. Butter the bottom and sides of a 9-inch springform pan. In a food processor, place graham crackers and brown sugar; process until finely ground. Add butter; process until moist crumbs form. Press mixture into bottom and 2 inches up sides of pan; set aside.
In a large mixing bowl, beat cream cheese, 1 1/2 cups granulated sugar, salt, and 1 teaspoon vanilla until smooth. Add eggs one at a time, beating after each addition and scraping down sides of bowl. Pour filling into pan; bake until light brown and center is almost set, about 50 minutes. Let cool 15 minutes.
Meanwhile, raise heat to 450 degrees. In a bowl, combine sour cream, remaining 1/4 cup granulated sugar, and 1 1/2 teaspoons vanilla. After cake has cooled 15 minutes, spread topping with a spatula, leaving a 1/2-inch border. Bake 10 minutes.
Let cool, then refrigerate in pan at least 12 hours. Run a knife around edge of pan before releasing sides.
Cook’s Notes Don’t worry if the cake cracks during or right after baking; it happens sometimes. The sour-cream topping will cover it.
Cook’s Notes
Don’t worry if the cake cracks during or right after baking; it happens sometimes. The sour-cream topping will cover it.
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All Reviews for New York Cheesecake
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All Reviews for New York Cheesecake
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Most Helpful Most Positive Least Positive Newest
