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A creamy, traditional New York Cheesecake on a white plate.

Proven way to grow 7-layer New York Cheesecake

This recipe guides you through creating a classic 7-layer New York Cheesecake, offering a rich and creamy dessert experience with a perfectly baked graham cracker crust. Follow these proven steps for a truly indulgent treat.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 12 slices
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham crackers, finely crushed
  • 0.25 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
Filling
  • 32 ounces cream cheese, softened
  • 1.5 cups granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 4 large large eggs
Topping (Optional)
  • 1 cup sour cream
  • 0.25 cup granulated sugar
  • 0.5 teaspoon vanilla extract

Equipment

  • 9-inch springform pan
  • aluminum foil
  • large baking pan (for water bath)
  • large bowl
  • electric mixer
  • wire rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan; wrap the outside with aluminum foil to prepare for a water bath.
  2. Combine the crushed graham crackers, 1/4 cup sugar, and melted butter, then press this mixture evenly into the bottom of the prepared springform pan.
  3. Bake the crust for 8-10 minutes, then remove it from the oven and set it aside to cool while you prepare the filling.
Making the Filling
  1. In a large bowl, beat the softened cream cheese until it is smooth and creamy with no lumps.
  2. Gradually add the 1.5 cups of sugar and flour, mixing well until thoroughly combined.
  3. Stir in the sour cream and vanilla extract until just blended, being careful not to overmix.
  4. Beat in the eggs one at a time, incorporating each fully before adding the next, until the mixture is smooth and consistent.
Baking the Cheesecake
  1. Pour the cream cheese filling over the cooled crust in the springform pan.
  2. Place the springform pan into a larger baking pan and fill the outer pan with hot water to about halfway up the sides of the springform pan, creating a water bath.
  3. Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly; turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
  4. Remove the cheesecake from the water bath, carefully remove the foil, and let it cool completely on a wire rack.
  5. Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving.
Optional Sour Cream Topping
  1. If desired, for the topping, combine 1 cup sour cream, 1/4 cup sugar, and 1/2 teaspoon vanilla extract; spread over the chilled cheesecake.
  2. Return the cheesecake to the oven for 5-7 minutes at 350°F (175°C) to set the topping, then cool and refrigerate again for at least an hour before serving.

Notes

For best results, ensure all cold ingredients, especially the cream cheese and eggs, are at room temperature before mixing to prevent lumps and ensure a smooth batter. A water bath is crucial for even baking and to prevent cracking; ensure your springform pan is well-sealed with foil to prevent water seepage. Do not overmix the batter once the eggs are added; mix just until combined to maintain the cheesecake's creamy texture. The cooling process is equally important for a perfect cheesecake; sudden temperature changes can cause cracks, so allow it to cool gradually in the oven before refrigerating. Serve chilled with your favorite fruit or sauce.