Classic New York Cheesecake with Sweetened Sour Cream Topping

We like this cheesecake recipe because it doesn't bother with having to use a water bath. It makes the process so much simpler. We also like it for the sweet sourcream topping. The source is Joy of Baking. We included their video below.

New York Cheesecake with Graham Cracker Crust
submitted staff

For the Filling:

• 32 ounces (907 grams) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
• 1 cup (200 grams) granulated white sugar
• 3 tablespoons (35 grams) all purpose flour
• 5 large eggs, room temperature
• 1/3 cup (80 ml) heavy whipping cream (double cream)
• 1 tablespoon lemon zest
• 1 teaspoon pure vanilla extract

For the Crust:

• 2 cups (200 grams) of graham cracker crumbs
• 1/4 cup (50 grams) granulated white sugar
• 1/2 cup (114 grams) unsalted butter, melted

For the Topping, Optional:

• 1 cup sour cream (not low fat or fat free)
• 2 tablespoons granulated white sugar
• 1/2 teaspoon pure vanilla extract

Make the Crust

In a bowl, combine crushed crackers, melted butter and sugar. Mix until consistency is like wet sand.

Pour crust mix into a 9 inch spring form pan. Be sure and flatten along the bottom and up to 1 inch up the sides.

Cover with plastic wrap and chill in the refrigerator while the rest of cheesecake is being made.

Make the Filling:

Preheat oven to 350 deg F.

In a large mixing bowl, combine cream cheese, sugar, flour, eggs, heavy whipping cream, lemon zest and vanilla extract. Mix until well combined. Use a stand mixer like a KitchenAid if you have one. But a large wooden utility spoon and a can-do attitude will work just as well. Be sure to add eggs one at a time and completely mix until all used up.

Pour cheesecake filling into the springform pan.

Put springform pan on a baking sheet and place in the center rack of the oven. Bake for 15 minutes.

Reduce temperature to 250 deg F and continue baking for 60-90 minutes or until cheesecake is firm with a wobbly center.

Remove from oven and set aside to cool.

Make the Topping:

Finish the topping while the cheesecake is cooling. Mix sour cream, sugar and vanilla extract in a bowl and combine thoroughly until smooth. Spread topping on top of warm cheesecake and bake for another 10-15 minutes.

Remove from oven. To prevent cracking, run a knife around the inside edge of the cheesecake and the pan. Should loosen up the cheesecake while it's cooling.

Allow to cool completely to room temperature for 30 minutes to 1 hour.

Then cover with plastic wrap and let cool in refrigerator for at least 4 hours. Preferably overnight.

Remove from springform pan and serve.

See the Joy of Baking video below for complete instructions: