New York style cheesecake is a super creamy, tangy version of the original and uses sour cream as part of its base.
New York Style Cheesecake
- 8 whole graham crackers, broken into pieces
- 1 Tablespoon granulated sugar
- 5 Tablespoons unsalted butter, melted
- 40 ounces cream cheese (five 8-ounce blocks), room temperature and cut into 1-inch pieces
- 1.5 cups granulated sugar
- ⅛ teaspoon salt
- ⅓ cup sour cream
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
- 2 egg yolks
- 6 eggs
- 1 Tablespoon unsalted butter, melted
Preheat oven to 300 degrees. Finely crush graham crackers. Stir together the graham cracker crumbs and sugar in a medium bowl. Pour melted butter into the bowl and toss mixture until all crumbs are moist. Press the crumbs into the bottom of a 9-inch springform pan.
Bake the crust until it starts to brown around the edges, about 13 minutes. Transfer pan to a wire rack to cool while the filling is prepared.
Increase the oven temperature to 500 degrees. Beat the cream cheese on medium-low speed for 1 minute. Scrape down the bowl, add half the sugar and the salt and beat for 1 minute. Add the remaining sugar and beat again for 1 minute.
Add the sour cream, lemon juice and vanilla, and beat on low for 1 minute.
Add the egg yolks, beat on medium-low speed for 1 minute. Add the eggs, 2 at a time, beating and scraping the bowl between additions.
Pour the filling into the pan and bake for 10 minutes. Reduce the oven temperature to 200 degrees and continue to bake for 1.5 hours.
Place the pan on a wire rack and cool for 5 minutes. Loosen cake from pan by running knife around the edges. Allow to cool. Wrap in plastic wrap and refrigerate until cold, about 3 hours.
After chilled, remove the sides of the pan and slide the cheesecake onto a serving platter. It’s best to let the cheesecake sit at room temperature for 30 minutes before serving.