Description
This classic New York–style cheesecake is rich, creamy, and perfectly smooth, baked gently in a water bath and topped with a tangy sour cream layer. With optional raspberry sauce and a buttery graham cracker crust, it’s a showstopper dessert that’s both impressive and cozy.
Ingredients
- Crust:
- 1¾ cups graham cracker crumbs (about 15 crackers, finely crushed)
- 2 tablespoons granulated sugar
- Pinch of salt
- 4 tablespoons plus 1 teaspoon unsalted butter, melted
- Cheesecake Filling:
- 2 pounds cream cheese, softened
- 1⅓ cups granulated sugar
- Pinch of salt
- 2 teaspoons vanilla extract
- 4 large eggs, at room temperature
- ⅔ cup sour cream
- ⅔ cup heavy cream
- Sour Cream Topping:
- 2 cups sour cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- Optional Raspberry Sauce:
- 12 ounces fresh raspberries
- ½ cup granulated sugar
- ½ cup water
Instructions
- Preheat oven to 350°F (175°C). Position rack in lower third. Grease a 9×2¾-inch springform pan.
- Mix graham cracker crumbs, sugar, salt, and melted butter until combined. Press into bottom and 1 inch up sides of pan. Bake crust for 10 minutes, then cool. Reduce oven temp to 325°F (160°C).
- Wrap outside of springform pan with 3 layers of heavy-duty foil.
- In a stand mixer, beat cream cheese on medium for 4 minutes until smooth. Add sugar and beat 4 more minutes. Mix in salt and vanilla.
- Add eggs one at a time, beating on low 30 seconds each. Scrape down bowl. Mix in sour cream, then heavy cream until smooth.
- Pour filling into cooled crust. Place pan inside a large roasting pan and pour boiling water halfway up the springform pan sides.
- Bake at 325°F for 1 hour 30 minutes, or until edges are set and center jiggles slightly. Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
- Remove from water bath, unwrap foil, and cool to room temperature. Cover loosely and chill at least 4 hours or overnight.
- Stir sour cream, powdered sugar, and vanilla for topping. Chill until ready to use.
- For sauce: Simmer raspberries, sugar, and water for 5–6 minutes until thickened. Mash berries slightly. Let cool.
- To serve, run a knife around edge and release springform. Spread topping over cheesecake. Slice and serve with raspberry sauce if desired.
Notes
- Use chocolate cookies or vanilla wafers for crust variation.
- Swirl in lemon curd or puree for a fruity twist.
- Add citrus zest to filling for brightness.
- Top with fresh fruit, caramel, or chocolate sauce.
- Freeze slices individually for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 2 hours 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 29g
- Sodium: 250mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg
