Classic NY-style cheesecake, perfect with any of your favorite toppings.
Ingredients
Crust
- 19 honey graham crackers, crushed
- ¼ cup white sugar
- 4 tablespoons unsalted butter, melted
Cheesecake
- 4 (8 ounce) packages cream cheese, cut into cubes, at room temperature
- 1 ½ cups white sugar
- 4 jumbo eggs, at room temperature
- 1 cup sour cream
- ¼ cup heavy whipping cream
- 1 tablespoon pure vanilla extract
- 1/8 cup all-purpose flour, sifted
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Fill a large, round, disposable aluminum pan with about 1/2 inch of water to create a water bath.
Step 2
Combine graham cracker crumbs, sugar, and melted butter for crust in a bowl. Mix until well combined and spread evenly in a 9-inch springform pan. Press down firmly on crumbs with a small, flat-bottom bowl or glass, all over the bottom and about 1/2 inch up the sides of the pan.
Step 3
Bake crust in the preheated oven until set, about 10 minutes. Remove crust and set aside to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
Step 4
Meanwhile, mix cream cheese in a large bowl with an electric mixer until smooth. Add sugar and mix well. Add eggs, one at a time, beating batter briefly after each addition. Continue to add ingredients, one at a time, beating after each addition until blended, in this order: sour cream, heavy cream, vanilla extract, and flour. Pour cheesecake batter onto the crust and place carefully into the prepared water bath. The water level should be about 3/4 of the height of the springform pan; adjust as necessary.
Step 5
Bake cheesecake until the sides appear solid and the center appears just undercooked, about 1 hour and 30 minutes. Turn the oven off, but do not open the oven door. Let the cheesecake cool in the water bath for 3 to 4 hours; the center will continue to cook slowly.
Step 6
Open the oven door slightly and keep the cheesecake inside for 1 more hour. Remove from the oven and transfer the cheesecake from the water bath to a wire rack. Cool for 1 hour, then place in the refrigerator until firm and fully chilled, at least 6 hours.
Step 7
Run a thin metal knife along the sides of the springform pan, then unlock the pan and slip the side section up and over the cheesecake. Run a knife under hot water, dry it quickly, then slide it from left to right between the bottom of the pan and the bottom of the cake. Slide the cake to a cake liner or platter.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 827 | |
% Daily Value * | |
Total Fat59g | 75% |
Saturated Fat35g | 175% |
Cholesterol282mg | 94% |
Sodium497mg | 22% |
Total Carbohydrate63g | 23% |
Dietary Fiber1g | 2% |
Total Sugars50g | |
Protein15g | |
Vitamin C0mg | 2% |
Calcium152mg | 12% |
Iron3mg | 15% |
Potassium253mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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