Indulge in the velvety smoothness of this classic Creamy New York Cheesecake. Made with a buttery graham cracker crust and a rich cream cheese filling, this dessert is a popular choice for any sweet tooth. Perfect for special occasions or a delightful treat after a meal.
Ingredients
Crust
- Graham cracker crumbs — 2 cups (200g)
- Sugar — 1/4 cup (50g)
- Unsalted Butter, melted — 1/2 cup (113g)
Filling
- Cream cheese, softened — 32 oz (900g)
- Sugar — 1 cup (200g)
- Flour — 3 tbsp
- Sour cream — 1 cup (240ml)
- Vanilla extract — 1 tsp (5ml)
- Eggs — 4
Topping (optional)
- Sour cream — 1 cup (240ml)
- Sugar — 1/4 cup (50g)
- Vanilla extract — 1 tsp (5ml)
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Cooking Instructions!
Preheat the oven to 325°F (160°C).
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter for the crust. Press the mixture into the bottom of a 9-inch (23cm) springform pan to form an even layer.
In a separate bowl, beat the cream cheese, sugar, and flour until smooth. Add in the sour cream and vanilla extract, mixing well. Beat in the eggs, one at a time, until fully incorporated.
Pour the filling over the prepared crust in the pan. Smooth the top with a spatula.
Bake in the preheated oven for about 60 minutes or until the center is set and the top is lightly golden.
Remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight to allow the cheesecake to set.
For the optional topping, combine the sour cream, sugar, and vanilla extract. Spread it evenly over the top of the chilled cheesecake.
Serve and enjoy!
