Description

Have you ever bitten into a slice of cheesecake so rich and velvety that it feels like a little piece of heaven? That’s exactly what Chantal’s New York Cheesecake delivers! This dessert is the gold standard of cheesecakes—creamy, dense, and perfectly balanced with a buttery graham cracker crust

Ingredients

Scale

You don’t need a long list of fancy ingredients to make Chantal’s New York Cheesecake. Here’s what you’ll need for 12 servings:

15 graham crackers, crushed: Forms the buttery, crunchy base of the cheesecake.
2 tablespoons butter, melted: Binds the graham cracker crumbs for a sturdy crust.
4 (8-ounce) packages cream cheese: The star of the show, creating that rich, creamy texture.
1 ½ cups white sugar: Sweetens the filling without overpowering the tanginess.
¾ cup milk: Adds smoothness to the batter.
4 large eggs: Provide structure and richness to the filling.
1 cup sour cream: Adds a tangy depth and extra creaminess.
¼ cup all-purpose flour: Helps stabilize the filling for a smooth, dense texture.
1 tablespoon vanilla extract: Enhances the flavor with a warm, aromatic note.

Why These Ingredients Matter

Graham Crackers and Butter: The crust is the foundation, offering a sweet, crunchy contrast to the creamy filling.
Cream Cheese: Full-fat cream cheese is key for that classic New York cheesecake density and richness.
Sour Cream: It gives the cheesecake its signature tang and silky texture.
Flour: A small amount prevents the filling from being too soft or runny.

Substitutions and Variations

Crust: Swap graham crackers for crushed digestive biscuits, vanilla wafers, or chocolate sandwich cookies for a twist.
Cream Cheese: Use reduced-fat cream cheese for a lighter version, but avoid fat-free for the best texture.
Sour Cream: Greek yogurt can work as a substitute for a similar tangy flavor.
Gluten-Free: Use gluten-free graham crackers and substitute flour with a gluten-free all-purpose blend.
Dairy-Free: Try dairy-free cream cheese and sour cream, but ensure they’re high-quality for a comparable texture.

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Instructions

Step 1: Prep the Pan and Preheat

Preheat your oven to 350°F (175°C).
Grease a 9-inch springform pan with butter or non-stick spray to prevent sticking.

Tip: Wrap the outside of the springform pan with aluminum foil if you’re using a water bath (optional, but helps prevent cracks).

Step 2: Make the Graham Cracker Crust

Crush 15 graham crackers into fine crumbs using a food processor or a zip-top bag and rolling pin.
In a medium bowl, mix the crumbs with 2 tablespoons of melted butter until well combined.
Press the mixture firmly into the bottom of the prepared springform pan to form an even, packed crust.

Tip: Use the bottom of a measuring cup to press the crumbs tightly for a sturdy crust.

Step 3: Prepare the Cheesecake Filling

In a large bowl, beat 4 (8-ounce) packages of cream cheese with 1 ½ cups of white sugar using a hand mixer or stand mixer until smooth and creamy.
Add ¾ cup milk and mix until fully blended.
Add 4 large eggs, one at a time, mixing on low speed until just combined to avoid adding too much air.
Add 1 cup sour cream, ¼ cup all-purpose flour, and 1 tablespoon vanilla extract. Mix until the batter is smooth and lump-free.

Tip: Scrape down the sides of the bowl often to ensure all ingredients are evenly mixed. Don’t overmix after adding eggs to prevent cracks.

Step 4: Assemble and Bake

Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
Place the pan in the preheated oven and bake for 1 hour, or until the edges are set but the center still has a slight jiggle.

Tip: For extra crack prevention, place a pan of hot water on the lower oven rack to create a humid environment.

Step 5: Cool and Chill

Turn off the oven and leave the cheesecake inside with the door closed for 5-6 hours. This slow cooling helps prevent cracks.
Once cooled, cover the cheesecake and chill it in the refrigerator for at least 4 hours, or overnight, before serving.

Tip: Run a knife around the edge of the pan before releasing the springform to prevent sticking.