Description
A classic, ultra-creamy New York–style cheesecake with a graham cracker crust and silky smooth filling, baked low and slow for a dense yet creamy texture. Perfectly set without cracks and chilled for deli-worthy slices.
Ingredients
- 15 graham crackers, crushed
- 2 tablespoons butter, melted
- 4 (8-ounce) packages cream cheese
- 1 ½ cups white sugar
- ¾ cup milk
- 4 large eggs
- 1 cup sour cream
- ¼ cup all-purpose flour
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
- Mix graham cracker crumbs with melted butter until evenly moistened. Press firmly into the bottom of the pan to form the crust.
- In a large bowl, beat cream cheese with sugar until smooth. Blend in milk.
- Add eggs one at a time, mixing on low speed just until combined.
- Mix in sour cream, flour, and vanilla until the filling is silky and lump-free.
- Pour filling over crust and smooth the top.
- Bake for 1 hour.
- Turn the oven off and let the cheesecake cool inside the closed oven for 5–6 hours.
- Refrigerate until fully chilled and set. Unmold and slice before serving.
Notes
- Cool the cheesecake gradually in the oven to prevent cracks.
- For extra silky texture, bake in a water bath.
- Always use room-temperature dairy and eggs for a smooth batter.
- Refrigerate leftovers up to 5 days or freeze slices up to 2 months.
- Let slices sit at room temperature for 20–30 minutes before serving for best flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 435
- Sugar: 26 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 36 g
- Fiber: 0.5 g
- Protein: 8 g
- Cholesterol: 110 mg
