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Proven way to grow 7-layer New York Cheesecake

This recipe provides a proven method to create a delicious 7-layer New York Cheesecake, offering a rich and creamy dessert perfect for any occasion. Follow these steps for a classic cheesecake with a perfectly golden crust and smooth, decadent filling.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 12 slices
Calories 450 kcal

Equipment

  • 9-inch springform pan
  • mixing bowls
  • electric mixer
  • measuring cups
  • measuring spoons
  • roasting pan
  • wire rack

Ingredients
  

Crust

  • 1 ½ cups graham crackers, crushed
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

Filling

  • 32 ounces cream cheese, softened
  • 1 ½ cups granulated sugar
  • 2 tablespoons all-purpose flour
  • 4 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest

Topping (optional)

  • fresh berries or fruit sauce

Instructions
 

Preparation

  • Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan.
  • In a medium bowl, combine crushed graham crackers, ¼ cup granulated sugar, and melted butter, mixing until a sandy texture forms.

Crust

  • Press the graham cracker mixture evenly into the bottom of the prepared springform pan.
  • Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool slightly.

Filling

  • In a large mixing bowl, beat the softened cream cheese with 1 ½ cups granulated sugar until smooth and creamy.
  • Gradually mix in the all-purpose flour until just combined, ensuring there are no lumps.
  • Add the eggs one at a time, mixing well after each addition until fully incorporated.
  • Stir in the sour cream, vanilla extract, and lemon zest until the filling is uniformly smooth.

Baking

  • Pour the cream cheese filling over the cooled crust in the springform pan.
  • Place the springform pan in a larger roasting pan and carefully add about 1 inch of hot water to the roasting pan, creating a water bath.
  • Bake for 60-70 minutes, or until the edges are set and the center jiggles slightly when gently shaken; avoid overbaking.
  • Turn off the oven and let the cheesecake cool in the water bath with the oven door ajar for 1 hour.
  • Remove the cheesecake from the water bath, carefully remove the sides of the springform and let it cool completely on a wire rack.
  • Refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving.

Serving

  • Serve chilled, optionally topped with fresh berries or a fruit sauce.

Notes

For best results, make sure all your cream cheese is at room temperature before mixing to achieve a smooth, lump-free filling. Avoid opening the oven door frequently during baking to prevent cracks, and ensure the water bath is hot when added to the roasting pan for even cooking.