Description
The ultimate Classic New York Cheesecake with a rich graham cracker crust and an ultra-creamy, velvety filling baked to perfection in a water bath.
Ingrédients
Scale
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 32 oz full-fat brick cream cheese, softened
- 1¼ cups granulated sugar
- 4 large eggs
- ½ cup heavy whipping cream
- 1 tbsp pure vanilla bean paste
Instructions
- Preheat the oven to 325°F (165°C).
- Wrap a 9-inch springform pan tightly with heavy-duty foil.
- Mix graham cracker crumbs and melted butter until evenly moistened.
- Press the mixture firmly into the bottom of the pan.
- Bake the crust for 10 minutes and allow it to cool.
- Beat the cream cheese until completely smooth.
- Add the sugar and mix until incorporated.
- Add the eggs one at a time, mixing after each addition.
- Blend in the heavy cream and vanilla bean paste.
- Pour the filling over the prepared crust.
- Place the springform pan inside a larger roasting pan.
- Fill the roasting pan with hot water halfway up the sides of the cheesecake pan.
- Bake until the edges are set and the center has a slight wobble.
- Turn off the oven and allow the cheesecake to cool gradually.
- Refrigerate for at least 6 hours or overnight before serving.
Notes
A water bath helps create the signature creamy New York cheesecake texture while preventing cracks. Chill overnight for the cleanest slices and best flavor.
- Temps de préparation: 30 minutes
- Temps de cuisson: 1 hour 20 minutes
- Catégorie: Dessert
- Méthode: Baked
- Cuisine: American
Nutrition
- Portion: 1 slice
- Calories: 520
- Sucre: 28g
- Sodium: 340mg
- Graisse: 40g
- Graisse saturée: 24g
- Graisses insaturées: 12g
- Gras trans: 0g
- Glucides: 33g
- Fibres: 1g
- Protéine: 8g
- Cholestérol: 165mg