Classic New York-Style Cheesecake

Name: Classic New York-Style Cheesecake
Prep time: 45 min
Total time: 12 h
Yield: 12 serving(s)
Ingredients: 2 c. graham cracker crumbs; 1/2 c. (1 stick) unsalted butter, melted; 2 tbsp. sugar; Pinch of kosher salt; 4 (8-ounce) blocks cream cheese, at room temperature; 1 c. sour cream, at room temperature; 1 1/2 c. sugar; 4 large eggs; 2 tsp. pure vanilla extract; 1/4 c. all-purpose flour, spooned and leveled; 1/2 tsp. kosher salt; 2 c. fresh or frozen (and thawed) mixed berries; 1 c. sugar; 2 tsp. fresh lemon juice

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By Beth BranchPublished: May 8, 2023

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Becky Luigart-Stayner

Yields:

12 serving(s)

Prep Time:

45 mins

Total Time:

12 hrs

If you're looking for a good, classic cheesecake recipe, look no further. It bakes low and slow in the oven so you don't even need a water bath! Just imagine taking a bite of that rich and creamy filling with the perfect amount of buttery crust and sweet berry sauce. This recipe is a keeper.

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Ingredients

For the crust:

2 cups graham cracker crumbs
1/2 cup (1 stick) unsalted butter, melted
2 Tbsp. sugar
Pinch of kosher salt

For the filling:

4 (8-ounce) blocks cream cheese, at room temperature
1 cup sour cream, at room temperature
1 1/2 cups sugar
4 large eggs
2 tsp. pure vanilla extract
1/4 cup all-purpose flour, spooned and leveled
1/2 tsp. kosher salt

Berry sauce (optional)

2 cups fresh or frozen (and thawed) mixed berries
1 cup sugar
2 tsp. fresh lemon juice

Directions

1. Step 1Make the crust: Preheat oven to 350°F with the rack in the middle position. Stir together graham cracker crumbs, butter, sugar, and salt. Press mixture firmly into bottom and up the sides of a 9-inch springform pan. Bake until edges begin to brown, 10 to 12 minutes. Cool on a wire rack. Wrap outside of pan with aluminum foil.
2. Step 2Make the filling: Reduce oven temperature to 325°F. Beat cream cheese, sour cream, and sugar with an electric mixer on medium speed until blended and smooth, 1 to 2 minutes. Add eggs, one at a time, beating until incorporated after each addition. Add vanilla, flour, and salt, beating until just combined. Pour batter into crust.
3. Step 3Bake, until edges are set but center is still wobbly, 1 hour 10 minutes to 1 hour 20 minutes. Turn off oven. Let cheesecake stand in oven, with door cracked open, 1 hour. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove ring of pan.) Cool on a wire rack, at least 1 hour. Cover and chill, at least 8 hours.
4. Step 4Make the Berry Sauce, if desired: Combine berries, sugar, lemon juice, and 1/2 cup water in a small saucepan. Cook, over medium heat, stirring occasionally, until berries break down and the mixture is thick enough to coat the back of a spoon, 15 to 20 minutes. Cool to room temperature.
5. Step 5Remove ring and bottom of pan, and transfer cheesecake to a serving plate. Serve with Berry Sauce, if desired.