Ingredients for Philly Classic New York Cheesecake
- Graham Cracker
- 1 ½ cups granulated sugar
- Butter
- 3 (8 ounce) packages cream cheese, softened
- Flour
- Vanilla
- Sour Cream
- 4 large eggs
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Philly Classic New York Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Philly Classic New York Cheesecake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl, beat cream cheese until smooth and creamy. Gradually add sugar, beating until combined.
- Beat in eggs one at a time, then stir in vanilla extract and lemon juice.
- Pour batter into prepared pan. Place pan in a larger roasting pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 90 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This prevents cracking.
- Remove from oven and let cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
200 g
Sugar
1241g
Fat
1375g
Carbs
125g
