Description
A luscious and creamy New York-style cheesecake with a graham cracker crust, perfect for any occasion.
Ingredients
Scale
- 190 g Graham Crackers
- 3 tbsp Granulated Sugar
- 5 tbsp Unsalted Butter
- 32 oz Full-fat Cream Cheese
- 1.5 cups Granulated Sugar
- 0.5 tsp Salt
- 1 tsp Vanilla Bean Paste
- 4 Large Eggs
- 0.5 cup Heavy Cream
- 1 cup Full-fat Sour Cream
- 2-3 tbsp Freshly Squeezed Lemon Juice
- Extra Heavy Cream
- Berries
Instructions
- Preheat the oven to 325°F (160°C). Grease the bottom and sides of a 9-inch springform pan with butter and line with parchment paper.
- Crush the graham crackers in a food processor and mix with 3 tbsp of sugar and melted butter. Press into the bottom of the pan and bake for 10 minutes.
- Beat cream cheese until smooth. Add 1.5 cups sugar, salt, and vanilla bean paste, and mix until creamy.
- Add eggs one at a time, mixing after each addition. Then add heavy cream, sour cream, and lemon juice, mixing on low speed until well combined.
- Pour the cheesecake filling into the cooled crust and smooth the top with a spatula. Bake for 1 hour 10 minutes until set but slightly jiggles in the center.
- Turn off the oven and leave the cheesecake inside for 1 hour. Then remove and cool to room temperature before refrigerating for at least 4 hours.
- Whip the extra heavy cream until stiff peaks form and top the chilled cheesecake with whipped cream and berries before serving.
Notes
For a creamier texture, consider using a water bath while baking. Always start with room temperature ingredients.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 120mg