| Level: | Intermediate |
| Total: | 1 hr 52 min |
| Prep: | 20 min |
| Inactive: | 12 min |
| Cook: | 1 hr 20 min |
| Yield: | 12 servings |
Ingredients
- 3 tablespoons unsalted butter, softened
- 3 tablespoons sugar
- 1 large egg yolk
- 1 cup all-purpose flour (spoon flour into dry-measure cup and level off)
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 pound cream cheese
- 1 cup sugar
- One 16-ounce container sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
Instructions
- Position a rack in the middle of the oven and preheat to 350 degrees F. Butter the bottom of the springform pan and line with parchment or waxed paper. Set aside.
- To make the base: Beat together the butter and sugar by hand until light and fluffy. Beat in the yolk until smooth. Combine the flour, baking powder, and salt. With a rubber spatula, gently fold into the butter mixture. The mixture will be crumbly.
- Place the dough in the pan and use your hands to pat it down evenly and firmly over the bottom. Bake for about 25 minutes, until the crust is golden and baked through. Transfer to a rack and reduce the oven temperature to 325 degrees F.
- To make the batter: In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat the cream cheese on the lowest speed just until smooth, no more than 30 seconds. Stop the mixer and scrape down the bowl and beater. Add the sugar in a stream, mixing for no more than 30 seconds. Stop and scrape again. Add 1 cup of sour cream and mix only until it is absorbed, no more than 30 seconds. Repeat with the remaining sour cream. Add the eggs 1 at a time, mixing only until each is absorbed; stop and scrape after each addition. Beat in the vanilla extract.
- Wrap heavy-duty aluminum foil around the bottom of the springform pan so it comes at least 1 inch up the sides. Pour the batter into the pan. Place the pan in a jellyroll pan or roasting pan and pour warm water into the pan to a depth of 1/2-inch.
- Bake the cheesecake for about 55 minutes, or until it is lightly colored and firm except for the very center. Remove from the oven and lift the cheesecake out of the hot water. Remove the foil and let cool completely on a rack. Wrap the cheesecake and chill overnight.
- To unmold the cheesecake, run a knife or thin spatula around the inside of the pan pressing the knife against the pan, not the cake. Unbuckle the pan side and lift off. Leave the cake on the base, or run a spatula under the cake base and slide the cake onto a platter.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 367 |
| Total Fat | 25 g |
| Saturated Fat | 14 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 0 g |
| Sugar | 22 g |
| Protein | 6 g |
| Cholesterol | 131 mg |
| Sodium | 214 mg |
Reviews
This is a really great cheesecake. The first time I made it it took a bit longer to cook than the recipe suggested but I kept an eye on it and it was absolutely perfect.
Best cheesecake. I use graham cracker crust. I also make a sour cream topping with 1 1/3 cups of sour cream beat with 1/3 cup of sugar. Put on top of cooled cheesecake and bake in 300 degree oven for 10 minutes. Chill in frig for several hours.
I’ve made this recipe many times, thought with a graham cracker crust as suggested, and it’s always a big hit – it’s the best New York style cheesecake.
This was my first time making a cheesecake and it was a LOT easier than I imagined! My fiance prefers graham cracker crust but this well received even though I overcooked it alittle. It was very smooth and creamy and not too sweet
This recipe is great! The sourcream really helps the cheesecake making it creamier as oppose to the traditionally dense recipes. Even people who normally don’t care for cheesecake can’t resist this one! Truly my favorite!
you can addnut,sirup, or topping while you bake t
I cannot say enough about any of Nick’s recipes after trying this cheesecake I love using this crust by the way, I picked up a copy of his cookbook. Light and creamy the secret truly lies in having ALL ingredients at room temp.
A very good, smooth-tasting cheesecake. My family prefers a graham cracker crust so I made it the first time using that but next time I’m going to try the cookie base.
The mix of sour cream and cream cheese was delightful! soo yummy and a favorite with the family now…
It was easy to make and it tasted really good.