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!
This recipe is built around the 9×3 inch springform pan (PSF-93) or the 9×3 inch removable bottom cheesecake pan (PCC-93). Both release from the bottom rather than by inverting, and neither is a sealed vessel, which is why the foil wrap matters before the pan goes near standing water. If you want to know what a water bath is actually doing before you commit to one, read The Science Behind the Water Bath for Cheesecakes. To reduce doming and surface cracking, bake it using the Slow and Low method.
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.
If your cheesecake cracked, sank, or stuck
Almost every cheesecake problem traces back to heat and moisture rather than to the pan. Our cheesecake and springform FAQ covers cracking, seepage through the bottom seam, releasing from a removable bottom pan, and whether you need a water bath at all. For the reasoning behind those fixes, read The Science Behind the Water Bath for Cheesecakes, and browse the full set of troubleshooting guides.
