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Easy Classic New York Cheesecake

Creamiest Vanilla Cheesecake

Creamiest Vanilla Cheesecake,Creamiest vanilla cheesecake made with simple ingredients for a smooth, rich dessert experience.,/creamiest-vanilla-cheesecake
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Prep Time 35 minutes
55 8 hours
Total Time 9 hours 35 minutes
Course Dessert
Cuisine American, recipes
Servings 6 people
Calories 500 kcal

Ingredients
  

For the crust, you’ll need:

  • 1 ½ cups 150g of finely ground digestive or graham crackers (about 10 full sheets)
  • ⅓ cup 67g of light brown sugar, packed
  • 6 tablespoons 85g of unsalted butter, melted and slightly cooled
  • A pinch of fine sea salt

For the filling, precision is key:

  • 4 8-ounce/226g blocks of full-fat Philadelphia-style cream cheese, at room temperature
  • 1 ½ cups 300g of superfine caster sugar
  • 1 ½ teaspoons of pure vanilla bean paste or the seeds from 2 vanilla beans
  • ¼ teaspoon of fine sea salt
  • 1 cup 240ml of heavy cream, at room temperature
  • 5 large eggs at room temperature, added one at a time
  • 1 cup 240ml of full-fat sour cream or crème fraîche, at room temperature

Instructions
 

  • Step 1: Prepare the Pan and Crust
  • Preheat your oven to 325°F (160°C). Take a 9-inch springform pan and wrap its exterior tightly with two layers of heavy-duty aluminum foil. In a bowl, combine the cracker crumbs, brown sugar, melted butter, and salt. Press firmly onto the bottom of the pan. Bake for 10 minutes, then remove and let cool.
  • Step 2: The Cream Cheese Alchemy
  • Using a stand mixer with a paddle attachment on low speed, beat the room-temperature cream cheese alone for 2 minutes until smooth. Gradually add the sugar and beat for another 2 minutes.
  • Step 3: Infuse with Flavor
  • Add the vanilla paste (or seeds) and salt. Pour in the room-temperature heavy cream slowly while mixing on the lowest speed.
  • Step 4: Incorporate Eggs
  • Add eggs one at a time, mixing gently until each is fully incorporated. Mix in the sour cream until just combined.
  • Step 5: Water Bath Bake
  • Place the foil-wrapped pan into a deep roasting pan. Pour the filling over the cooled crust. Carefully pour boiling water into the roasting pan until halfway up the side of the springform. Bake for 55 minutes. The edges should be set, but the center should jiggle slightly.
  • Step 6: Cool-Down
  • Turn the oven off, crack the door, and let the cheesecake sit in the oven with the water bath for 1 hour. Remove the pan, run a knife around the edge, and let cool completely on a rack for another 2 hours before refrigerating

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