Description
This Philadelphia New York Cheesecake is the epitome of creamy perfection. Made with high-quality Philadelphia cream cheese, this rich, velvety cheesecake is set on a crisp graham cracker crust. Whether you’re a seasoned baker or a beginner, this foolproof recipe guarantees a smooth, dense texture that’s never too sweet. The addition of fresh lemon juice and vanilla enhances the flavor, while a simple water bath method ensures a flawless, crack-free finish. Perfect for special occasions or a delicious treat, this classic dessert is sure to impress.
Ingredients
For the Crust:
- 1 ½ cups (150 grams) graham cracker crumbs
- 5 tablespoons (70 grams) unsalted butter, melted
- 2 tablespoons (25 grams) sugar
- ¼ teaspoon (1 gram) salt
For the Cheesecake:
- 32 oz (900 grams) Philadelphia cream cheese, softened (four 8 oz packages)
- 2 cups (400 grams) sugar
- 3 tablespoons (24 grams) all-purpose flour
- 4 teaspoons (20 milliliters) vanilla extract
- 1 teaspoon (5 grams) lemon zest (from 1 lemon)
- 2 teaspoons (10 milliliters) fresh lemon juice (from 1 lemon)
- ¼ teaspoon (1 gram) salt
- 6 large eggs
- ½ cup (120 grams) sour cream
Instructions
- Preheat the oven to 375°F.
- In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and salt. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat the Philadelphia cream cheese and sugar until smooth. Add the flour, vanilla extract, lemon zest, lemon juice, and salt, mixing until incorporated.
- Add the eggs, one at a time, mixing on low speed after each addition. Scrape down the sides of the bowl as needed. Mix in the sour cream and stir until smooth.
- Pour the cheesecake batter over the prepared crust in the springform pan.
- Place the pan in a large roasting pan. Pour boiling water around the springform pan to create a water bath, filling it about 1 inch high.
- Bake the cheesecake at 325°F for 1 hour and 30 minutes, or until set but slightly wobbly in the center.
- Remove from the oven and let it cool in the water bath for 45 minutes, then refrigerate for at least 8 hours, preferably overnight.
- Before serving, remove the cheesecake from the springform pan, slice, and enjoy!
Notes
- Tip: For a smoother texture, ensure that the Philadelphia cream cheese is at room temperature before mixing.
- Substitution: You can add fruit toppings like berries or a drizzle of caramel for extra flavor. If you’re looking to reduce the sweetness, try cutting back slightly on the sugar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Cheesecake
- Method: Baking ,Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 659
- Sugar: 49 g
- Sodium: 464 mg
- Fat: 43 g
- Saturated Fat: 24 g
- Carbohydrates: 59 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 233 mg
Keywords: Philadelphia cream cheese cheesecake, New York-style cheesecake, classic cheesecake recipe, cheesecake for beginners, rich cheesecake, creamy cheesecake, homemade cheesecake