Classic New York Cheesecake
A creamy and diabetic-friendly cheesecake with a buttery crumb crust that satisfies your sweet tooth while keeping your health goals in check.
Ingredients
Crust
- 1 cup Graham cracker crumbs Forms a flavorful and crispy crust that complements the creamy filling.
- 2 tablespoons Granulated sugar Sweetens the crust.
- 5 tablespoons Unsalted butter, melted Binds the crust together and adds richness.
Filling
- 4 packages Cream cheese, softened Creates the base of the filling for a creamy texture.
- 1 cup Granulated sugar Sweetens the filling.
- 1 cup Sour cream Adds tangy depth to the filling.
- 1 teaspoon Vanilla extract Infuses aromatic sweetness.
- 4 large Eggs Provides structure.
- 2 tablespoons All-purpose flour (optional) For added stability in the filling.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- Gather your ingredients to avoid any last-minute dashes to the pantry.
- Prepare a 9-inch springform pan by greasing the sides and lining the bottom with parchment paper.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until well blended.
- Press the mixture firmly into the bottom of the prepared springform pan, filling it evenly to create a solid crust.
- Place the crust in the fridge while you make the filling.
Cooking/Assembling
- In a separate large bowl, mix softened cream cheese with granulated sugar until smooth and creamy.
- Add in sour cream and vanilla extract, mixing until just combined.
- Incorporate eggs one at a time, blending each egg fully before adding the next.
- If using, add flour and mix until combined but don’t overmix.
- Pour the creamy filling over the prepared crust and spread it evenly with a spatula.
- Bake in the preheated oven for about 1 hour or until the edges are set, and the center may still have a slight jiggle.
- Turn off the oven and crack the door to let the cheesecake cool slowly inside for an hour.
Serving
- Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours, preferably overnight.
- Once chilled, run a knife around the edges before releasing the springform.
- Slice into wedges and serve as is or with your favorite toppings.
Notes
Allow cream cheese to soften completely for a lump-free filling. For a lighter texture, incorporate whipped cream into the filling before baking. Chill overnight for the best flavor and texture.