Dense, creamy, and slightly tangy New York cheesecake with a graham cracker crust. Baked in a water bath for an even texture. No cracks. The sour cream topping adds a layer of tang that makes it pop.

New York Cheesecake

steph

Stephanie Sharpe

@steph

4 months ago

Dense, creamy, and slightly tangy New York cheesecake with a graham cracker crust. Baked in a water bath for an even texture. No cracks. The sour cream topping adds a layer of tang that makes it pop.

Recipe

Ingredients

·Graham cracker crust: crackers, butter, sugar
·32 oz cream cheese room temperature
·1.5 cups sugar
·4 eggs plus 2 yolks
·1/2 cup heavy cream
·2 tsp vanilla
·Zest of 1 lemon
·Sour cream topping: 1.5 cups sour cream, sugar, vanilla (optional)

Instructions

1.Press crust into a 9-inch springform pan. Bake at 350°F for 10 minutes.
2.Beat cream cheese until smooth. Slowly add sugar.
3.Add eggs one at a time on low speed. Add cream, vanilla, and zest.
4.Pour over crust. Bake in a water bath at 325°F for 60-70 minutes.
5.Cool in oven with door cracked. Refrigerate overnight.
6.Top with sour cream mixture and bake 10 more minutes.
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