Indulge in the decadence of a classic easy to bake New York-style cheesecake, where every slice offers that rich creamy texture and just the right touch of sweetness. This iconic dessert, baked to perfection in a Fat Daddio’s springform or removable bottom pan, boasts a velvety interior with a buttery graham cracker crust. Whether you’re hosting a holiday gathering, celebrating a milestone, or simply treating yourself to the New Year, our step-by-step guide ensures you can create a cheesecake that rivals any bakery in the Big Apple. Ready to impress? Let’s get baking!
Bakeware Options:
Ingredients:
- 6 Tbsp Butter, Melted
- 9 oz. package of Chocolate wafer cookies (Oreo, cream removed)
- 2 ¼ cups Sugar
- 3 Tbsp Sugar
- 3 pounds (six- 8oz packages) Cream Cheese, room temperature
- ½ cup flour
- 1 cup Sour Cream, room temperature
- 1 ½ tsp Vanilla
- 5 Large Eggs
Directions:
- Preheat oven to 350° (180° C). Butter the sides of the 9” x 3” springform pan (PSF-93) or 9″ removable bottom cheesecake pan (PCC-93). Learn more about each pan here. Wrap the base with a double layer of foil, be sure to go halfway up the sides of the pan. In a bowl, combine the melted butter, crushed cookies and 3 tbsp of sugar. Stir until well combined. Press mixture evenly into the bottom of the prepared pan.
- Bake until the curst is set, 10-12 minutes. Remove from oven and place on a cooling rack to cool.
- In a mixing bowl, fitted with a paddle attachment, beat the cream cheese on medium speed until light and fluffy. Scrape down the sides as needed. In a large bowl, whisk together remaining 2 ¼ cup sugar and flour. With mixer on low speed, gradually add the sugar/flour mixture. Mix until smooth. Add sour cream and vanilla. Add eggs, one at a time, beating until just combined. Do not over mix.
- Pour batter into the prepared pan. Set pan in a large, shallow roasting pan. Carefully ladle hot water into the roasting pan to reach halfway up sides of the springform pan. Bake 45 minutes, reduce the oven to 325° F (160 ° C). Continue baking for 30 minutes more. Turn off oven: leave cake in oven with door slightly open for 1 hour. Transfer pan to wire rack, let cake cool completely. Refrigerate for at least 6 hours or overnight. Before unmolding, run a knife or spatula along the sides of the cake to separate from the pan side.
- Finish with desired toppings.
NOTE – You can substitute the base for a traditional graham cracker crust. Substitute the Oreo cookies for graham crackers.
