New York Cheesecake

Prep: 30minBake: 60minServes: 12 slicesDifficulty: medium
cakes

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Ingredients

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Ingredients

  • Graham crackers (crushed)200 g
  • Butter (melted)100 g
  • Cream cheese (room temp)900 g
  • Granulated sugar200 g
  • Eggs3 pcs
  • Sour cream240 ml
  • Vanilla extract10 ml
  • All-purpose flour30 g

Substitution Options:

Sour cream:
Greek yogurt - Full-fat works bestImpact: Slightly tangier

Instructions

1

Mix graham cracker crumbs with melted butter. Press into 9-inch springform pan.

💡 Use measuring cup to pack crust

💡 Go up sides about 1 inch

2

Pre-bake crust at 350°F (175°C) for 10 minutes. Cool.

💡 This prevents soggy bottom

💡 Prepare water bath while cooling

3

Beat cream cheese until fluffy, about 4 minutes.

💡 Room temp is crucial - no lumps!

💡 Scrape bowl frequently

4

Add sugar, beat 2 minutes. Add eggs one at a time, beating after each.

💡 Don't overbeat after eggs

💡 This prevents cracks

5

Mix in sour cream, vanilla, and flour until just combined.

💡 Flour helps prevent cracks

💡 Don't overmix

6

Pour into crust. Bake in water bath at 325°F (163°C) for 60 minutes.

💡 Wrap pan in foil to prevent leaks

💡 Water should come halfway up

7

Turn off oven, crack door, cool 1 hour. Then chill 4+ hours.

💡 Gradual cooling prevents cracks

💡 Best if chilled overnight

Expert Tips

Mini Cheesecake Calculator

Making mini cheesecakes? Change to 24 servings and calculator converts to muffin tin portions with 15-minute bake time!

Cream Cheese Crisis Solver

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Our calculator includes water bath instructions and exact temperatures for your pan size. Follow them for crack-free results!

Nutrition Information

Per 1 slice (1/12 cake)

420
Calories
32g
Fat
28g
Carbs
8g
Protein

Rich and indulgent!

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