Classic New York Style Cheesecake
By @chef1
A rich and creamy New York style cheesecake with a graham cracker crust and a hint of vanilla. Perfect for a special occasion or a decadent dessert.
Recipe Rating
Not yet rated by chefs
Ingredients
- ●1 1/2 cups crushed Graham crackers
- ●5 tablespoons melted Unsalted butter
- ●1/4 cup Granulated sugar
- ●32 ounces softened Cream cheese
- ●1 1/2 cups Granulated sugar
- ●2 Large eggs
- ●2 Egg yolks
- ●1 teaspoon Vanilla extract
- ●1/2 cup Heavy cream
Instructions
- 1Preheat oven to 350°F (175°C).
- 2Combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press into the bottom of a 9-inch springform pan.
- 3Bake crust for 10 minutes. Let cool.
- 4In a large bowl, beat cream cheese and 1 1/2 cups sugar until smooth and creamy.
- 5Beat in eggs and egg yolks one at a time, then stir in vanilla.
- 6Stir in heavy cream until just combined. Do not overmix.
- 7Pour batter over cooled crust.
- 8Bake for 55-70 minutes, or until the edges are set and the center is slightly jiggly.
- 9Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- 10Refrigerate for at least 4 hours, or preferably overnight, before serving.
Recipe details
- Cuisine
- American
- Category
- Dessert
- Preparation
- 56 minutes
- Cooking
- 73 minutes
Estimated total: 425 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Setup kitchen and gather tools: 5 min planning allowance (setup)
- Measure and prepare ingredients: 5 min planning allowance (simple_prep)
- Preheat oven to 350°F (175°C): 15 min planning allowance (oven_preheat)
- Combine crust ingredients: 3 min planning allowance (mix)
- Press crust into springform pan: 15 min planning allowance (shape)
- Cool crust: 5 min planning allowance (brief_cool)
- Beat cream cheese and sugar: 3 min planning allowance (mix)
- Beat in eggs and vanilla: 3 min planning allowance (mix)
- Stir in heavy cream: 3 min planning allowance (mix)
- Pour batter over cooled crust: 2 min planning allowance (transfer)
- Garnish and serve: 2 min planning allowance (garnish)
- Includes softening cream cheese
- Preferably overnight for best results
- Graham crackers: USDA cup, crushed portion weight
- Unsalted butter: USDA tbsp portion weight
- Granulated sugar: USDA cup portion weight
- Granulated sugar: USDA cup portion weight
- Large eggs: USDA large portion weight
- Egg yolks: USDA large portion weight
- Assumed large egg yolks based on 'Large eggs' ingredient.
- Vanilla extract: USDA tsp portion weight
- Heavy cream: USDA cup, fluid (yields 2 cups whipped) portion weight
- Graham crackers: 126 g · USDA reference 174957
- Unsalted butter: 71 g · USDA reference 173430
- Granulated sugar: 50 g · USDA reference 169655
- Cream cheese: 907.18 g · USDA reference 173418
- Granulated sugar: 300 g · USDA reference 169655
- Large eggs: 100 g · USDA reference 171287
- Egg yolks: 34 g · USDA reference 172184
- Vanilla extract: 4.2 g · USDA reference 173471
- Heavy cream: 119 g · USDA reference 170859
cheesecake · graham cracker crust · vanilla · New York style
Estimated nutrition per serving
781 calories · 10.8 g protein · 63 g carbohydrate · 55.6 g fat · 0.5 g fiber · 463 mg sodium
Source and basis: USDA FoodData Central SR Legacy (2018), ingredient-based calculation per serving. Standard USDA portion weights; all listed ingredient mass included before cooking losses. Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind: