Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of New York City! This legendary Deli-Style Cheesecake is not just a dessert—it's a creamy, dreamy experience that will make your friends and family beg for seconds. With its perfectly crisp graham cracker crust and silky-smooth cream cheese filling, this recipe is about to become your new go-to dessert that promises to impress even the most discerning cheesecake connoisseurs.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 4 packages (8 oz each) cream cheese
- 1 cup sugar
- 4 eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom with butter or non-stick cooking spray.
- In a medium mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix thoroughly until the crumbs are evenly coated and resemble wet sand.
- Press the graham cracker mixture firmly and evenly into the bottom of the prepared springform pan, creating a compact crust. Use the back of a spoon or flat-bottomed measuring cup to ensure an even surface.
- In a large mixing bowl, allow cream cheese to come to room temperature. Beat the cream cheese with 1 cup of sugar using an electric mixer on medium speed until smooth and creamy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl to ensure even incorporation.
- Gently fold in vanilla extract and sour cream, mixing until just combined. Be careful not to overmix, as this can cause cracks in the cheesecake.
- Pour the cream cheese mixture over the prepared graham cracker crust, spreading it evenly with a spatula.
- Place the springform pan in the preheated oven and bake for 60 minutes. The cheesecake is done when the center is almost set but still slightly jiggly.
- Remove from the oven and let the cheesecake cool at room temperature for 1 hour. Then, refrigerate for at least 4 hours or overnight to allow it to set completely.
- Before serving, run a knife around the edge of the pan to loosen the cheesecake. Release the springform pan's sides and slice into 10 even servings.
Tips
- Always use room temperature ingredients, especially cream cheese and eggs, to ensure a smooth, lump-free batter.
- Don't overmix the batter, as this can incorporate too much air and cause cracks in your cheesecake.
- Use a water bath (place the springform pan in a larger pan filled with hot water) for even baking and to prevent cracks.
- Let the cheesecake cool slowly to room temperature before refrigerating to prevent surface cracking.
- For clean, perfect slices, use a warm, clean knife and wipe it between each cut.
- Chill the cheesecake for at least 4 hours, but overnight is even better for the most incredible texture.
- If you're worried about cracks, you can always top the cheesecake with fresh berries or whipped cream to hide any imperfections.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 30g
Protein: 10g
Fat: 35g
Saturated Fat: 20g
Cholesterol: 160mg
