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Creamy New York Style Cheesecake Recipe with Easy Tangy Sour Cream Topping

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A rich and creamy New York style cheesecake with a buttery graham cracker crust and a tangy sour cream topping that balances sweetness perfectly.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons sugar
  • 4 packages (8 oz each / 900g total) full-fat cream cheese, softened
  • 1 ¼ cups (250g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, room temperature
  • ⅓ cup (80ml) sour cream
  • 1 tablespoon fresh lemon juice
  • 1 cup (240g) sour cream (for topping)
  • ¼ cup (50g) granulated sugar (for topping)
  • 1 teaspoon pure vanilla extract (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until crumbs are evenly coated and mixture holds together when pressed. Press firmly into bottom of 9-inch springform pan. Bake for 10 minutes, then remove and cool slightly.
  2. Using an electric mixer, beat softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Gradually add sugar and beat until well combined. Add vanilla extract. Add eggs one at a time, beating gently after each addition. Mix in sour cream and lemon juice until smooth.
  3. Pour filling over crust in springform pan. Place pan into larger roasting pan. Pour hot water into roasting pan until it comes halfway up sides of springform pan to create a water bath. Bake for 50-60 minutes, until edges are set but center jiggles slightly when shaken gently.
  4. Remove cheesecake from water bath and let cool for 10 minutes. Mix sour cream topping ingredients until smooth. Spread topping evenly over slightly cooled cheesecake. Return cheesecake to oven and bake an additional 10 minutes at 350°F (175°C).
  5. Remove cheesecake from oven and cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight, before serving.

Notes

Use room temperature cream cheese and eggs to prevent lumps. Avoid overmixing to prevent cracks. Baking in a water bath helps keep the cheesecake moist and crack-free. Cool gradually and run a thin knife around edges before removing springform ring. For gluten-free, use gluten-free graham cracker crumbs. For dairy-free, substitute cream cheese and sour cream with dairy-free alternatives.

Nutrition

Keywords: New York style cheesecake, creamy cheesecake, sour cream topping, easy cheesecake recipe, classic cheesecake

Find it online: https://gleefulfork.com/creamy-new-york-style-cheesecake-recipe-with-easy-tangy-sour-cream-topping/