Ingredients for Cheesecake New York Style Jeff Smith's Recipe
- Graham Cracker Crumbs
- ¾ cup granulated sugar
- Butter
- No sour cream needed in this recipe.
- 2 large eggs
- 1 teaspoon vanilla extract
- 16 ounces cream cheese (softened)
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How to Make Cheesecake New York Style Jeff Smith's Recipe
- Preheat oven to 325°F (160°C).
- Crush 1 ½ cups graham cracker crumbs. In a medium bowl, combine the crumbs with ¼ cup granulated sugar and ¼ cup (½ stick) melted unsalted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of an 8- or 9-inch springform pan.
- In a blender, combine 16 ounces cream cheese (softened), ½ cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract. Blend until completely smooth and creamy.
- With the blender running, slowly pour in 2 tablespoons melted unsalted butter.
- Pour the cheesecake batter into the prepared crust.
- Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 45 minutes in the preheated oven.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and water bath. Let cool completely on a wire rack.
- Once completely cool, refrigerate for at least 4 hours, or preferably overnight, before serving.
- Garnish with your favorite topping before serving.
- Cut into small pieces – it's very rich!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
89g
Fat
120g
Carbs
10g
