Cheesecake – New York-style oven-baked

There is something about it, that is just heavenly…

Here is how to do it! No need for fancy wording around. You all know why you are reading this.


  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 4 (8 oz) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 4 large eggs

For the Topping:

  • 1 cup sour cream
  • 3 tbsp granulated sugar
  • 1 tsp vanilla extract


  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or cooking spray.
  2. In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly moistened. Press the mixture into the bottom of the prepared pan to form the crust. Place it in the refrigerator while you prepare the filling.
  3. In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar and continue to beat until well combined and fluffy. Scrape down the sides of the bowl as needed.
  4. Add the sour cream and vanilla extract to the cream cheese mixture. Beat until smooth and well incorporated.
  5. Add the eggs, one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is evenly mixed.
  6. Pour the cream cheese filling into the prepared crust. Smooth the top with a spatula to ensure an even layer.
  7. Bake the cheesecake in the preheated oven for about 55-60 minutes, or until the edges are set but the center is slightly jiggly.
  8. While the cheesecake is baking, prepare the topping. In a small bowl, combine the sour cream, granulated sugar, and vanilla extract. Mix until smooth.
  9. After the initial baking time, remove the cheesecake from the oven and carefully spread the sour cream topping evenly over the surface. Return the cheesecake to the oven and bake for an additional 5 minutes.
  10. Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set.
  11. Before serving, carefully remove the sides of the springform pan. Slice the cheesecake into desired portions and serve chilled. Do not eat it hot!

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