Description

A dense, rich, and creamy New York-style cheesecake with a tangy sour cream topping. This recipe uses a water bath for a smooth texture and is make-ahead friendly for special occasions.

Ingredients

Scale

1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
Pinch of salt
32 ounces full-fat cream cheese, room temperature
1 cup full-fat plain sour cream
1 ½ cups granulated sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
2 tablespoons all-purpose flour
1 cup full-fat sour cream (for topping)
2 tablespoons heavy cream
2 tablespoons granulated sugar (for topping)
1 teaspoon vanilla extract (for topping)
1 teaspoon lemon zest (optional)

Instructions

Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and wrap the outside tightly with heavy-duty aluminum foil.
In a medium bowl, mix graham cracker crumbs, melted butter, 2 tablespoons sugar, and salt. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
In a stand mixer with paddle attachment, beat cream cheese on medium-low until smooth. Add 1 ½ cups sugar and beat until combined.
Add 1 cup sour cream and vanilla extract; mix until smooth. Add flour and mix on low until just combined.
Add eggs one at a time, mixing on low speed for only 10-15 seconds per egg until incorporated. Do not overmix.
Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake at 325°F for 1 hour and 15 minutes. The edges should be set, but the center should jiggle slightly. Do not open the oven door during the first hour.
Turn off the oven and crack the door open. Leave the cheesecake inside for 1 hour to cool gradually.
Remove from the water bath and let cool on a rack for another hour. Refrigerate for at least 4 hours, preferably overnight.
Before serving, whip 1 cup sour cream, 2 tablespoons heavy cream, 2 tablespoons sugar, and 1 teaspoon vanilla until soft peaks form. Spread over the chilled cheesecake and refrigerate for 30 minutes before slicing.

Notes

Ensure all ingredients, especially cream cheese and eggs, are at room temperature to prevent lumps and cracking. Do not overmix after adding eggs to avoid incorporating air. The water bath is essential for even cooking and preventing cracks. For clean slices, dip a sharp knife in hot water between cuts.

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 28
Sodium: 250
Fat: 32
Saturated Fat: 18
Carbohydrates: 35
Fiber: 1
Protein: 6

Keywords: New York Cheesecake, Sour Cream Topping, Classic Dessert, Water Bath Cheesecake, Make-Ahead Dessert, Special Occasion Dessert