A dense, rich, and creamy cheesecake with a graham cracker crust. New York style relies on heavy cream or sour cream in the batter and a high temperature initial bake to create that signature dense texture.
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7 items
Preheat oven to 350°F (175°C). Mix graham_cracker_crumbs and melted unsalted_butter; press into bottom of a 9-inch springform pan. Bake 10 mins. Cool.
Beat cream_cheese and sugar in a large bowl with an electric mixer until smooth and creamy.
Blend in sour_cream and vanilla_extract.
Add eggs one at a time, beating just until blended. Do not overbeat air into the batter.
Pour batter over cooled crust.
Bake for 1 hour to 1 hour 10 mins. The center should still be slightly jiggly.
Turn off oven, crack the door open, and leave cheesecake inside for 1 hour to cool slowly (prevents cracking).
Chill in refrigerator for at least 4 hours or overnight before removing rim of pan.
