New York Cheesecake

I’m a huge fan of cheesecake and when I saw this recipe that uses  (8-eight ounce) packages of cream cheese, I knew this cheesecake recipe had to be a nice thick cheesecake…and it was.  This cheesecake recipe is also very creamy and very tasty!  I love cheesecake plain or with a fruit sauce, it makes no difference, plain or covered in a blanked of fruit! I think you’ll love this recipe as much as I do!

Happy Cheesecake Baking!







For the Crust


12 graham crackers

6 tablespoons butter, melted; plus more, room temperature, for pan

2 tablespoons sugar

 Pinch of coarse salt


For the Cake


3 1/2 pounds (seven 8-ounce packages) cream cheese, room temperature)

2 1/4 cups sugar

1/2 cup all-purpose flour

1 cup sour cream, room temperature

1 1/2 teaspoons pure vanilla extract

5 large eggs, room temperature.




 Preheat the oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil.


To make the crust, process graham crackers in food processor until fine. Combine graham cracker crumbs, butter, sugar, and salt in a medium bowl. Transfer mixture to the pan and pat into an even layer using the bottom of a measuring cup or meat pounder. Freeze the dough in the pan, about 15 minutes. Place pan on a baking sheet. Bake until the crust is firm to the touch and deeply golden brown, about 15 minutes. Transfer pan to a wire rack to cool completely.




In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed


In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not over mix.


Pour cream cheese filling into the prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan.


Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with the door slightly ajar, about 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.


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