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Baked New York-Style Cheesecake

This is the real one — dense, creamy, silky with that barely-there tang from the cream cheese. It takes a little patience but every step is straightforward. Make it the day before you need it, which is actually better because it sets up overnight and the flavor deepens. This is your forever cheeseca
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 5 tbsp unsalted butter melted
  • 32 oz cream cheese softened
  • 1 1/4 cups granulated sugar
  • 4 large eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour

Method
 

  1. Preheat oven to 325°F; mix graham cracker crumbs, 1/4 cup sugar, and butter, press into a greased 9-inch springform pan, and bake 10 minutes.
  2. Beat cream cheese and 1 1/4 cups sugar until completely smooth with no lumps.
  3. Mix in eggs one at a time, then stir in sour cream, vanilla, and flour until just combined.
  4. Pour over crust and tap pan on counter to release air bubbles.
  5. Bake 55-65 minutes until edges are set and center jiggles slightly like Jell-O.
  6. Turn oven off, crack door open, and let cheesecake cool inside oven for 1 hour.
  7. Refrigerate at least 6 hours or overnight, then remove springform ring and serve.