Description
A rich, ultra-creamy New York-style cheesecake with a buttery graham cracker crust and smooth, dense filling, topped with caramel glaze and fresh berries. Perfect for make-ahead entertaining or a luxurious weekend treat.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/4 tsp ground cinnamon (optional)
For the Filling:
- 4 (8 oz) packages full-fat cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 cup sour cream
- 1 tsp pure vanilla extract
- 1 tbsp all-purpose flour
- 4 large eggs, room temperature
- 2 tsp fresh lemon juice
Optional Topping:
- 1/3 cup caramel sauce
- Fresh berries (strawberries, raspberries, blueberries)
Instructions
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, melted butter, and cinnamon. Press into a 9-inch springform pan. Bake for 10 minutes, then cool.
- Beat cream cheese until smooth. Add sugar, then mix in flour, sour cream, vanilla, and lemon juice. Scrape sides.
- Add eggs one at a time on low speed. Do not overmix.
- Wrap pan in foil. Pour filling over crust and smooth top.
- Place in a large roasting pan. Add hot water halfway up the springform pan.
- Bake for 1 hour 30 minutes. Let cool in oven with door cracked for 1 hour.
- Remove from water bath, cool completely, and refrigerate for at least 6 hours or overnight.
- Before serving, top with caramel sauce and berries. Slice with a hot, clean knife.
- Prep Time: 30 minutes
- Cook Time: 90 minutes