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Best Philadelphia Cream Cheese New York Cheesecake Recipe
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Philadelphia Cream Cheese New York Cheesecake

Equipment

  • 9-inch springform pan
  • Non-stick baking paper and cooking spray
  • Measuring cups and spoons
  • Mixing bowls
  • Electric hand or stand mixer
  • Silicone or rubber spatula
  • Cooling wire rack
  • Plastic or saran wrap

Ingredients
  

Ingredients for the crust

  • 1 1/2 cups Graham crackers, crushed
  • 1/3 cup salted butter, melted
  • 1/4 cup caster sugar

Ingredients for the filling

  • 5 packets (8 oz) Philadelphia cream cheese, softened at room temperature
  • 1 cup caster sugar, sifted
  • 2 tbsp all-purpose flour
  • 1 tbsp vanilla extract
  • 1 cup sour cream, room temperature
  • 4 large eggs, room temperature

Instructions

  • First, preheat your oven to 325°F (160°C). Line a springform cake pan with nonstick baking paper and spray it with some baking or cooking spray too. Alternatively, you can brush the sides with melted butter, which will add some flavor.
    Then, start making the crust for your Philly New York cheesecake. Place the Graham crackers in the food processor and blitz gently until a fine crumb forms. Then, add the melted butter and caster sugar to the crumbs. Continue mixing until you have a uniform wet crumb mixture.
    Gently press the crumbs into your lined cake pan. Use the back of a measuring cup to make the crust flat. Then, partially bake the Graham cracker crust for 10 minutes. Remove it from the oven and allow it to cool completely. 
  • Place the softened cream cheese, caster sugar, AP flour, and vanilla extract into a mixing bowl. Beat the ingredients together using an electric beater at medium speed. Then, add the sour cream to the mixture and beat it until it is just incorporated.
    Finally, at a very low speed, add the large eggs one at a time. Make sure to mix them well before adding another egg to the batter.
  • Gently pour the cheesecake batter into the crust. Then, bake your cheesecake for roughly 50 minutes. Check the progress of the cake before leaving it in for longer. Your cheesecake is ready to be removed when only the center inch still jiggles. It will continue baking while it is cooling.
  • Turn the oven off and slightly crack the door open. Allow the cheesecake to cool in the oven for 1 hour. Then, you can set it on a wire rack at room temperature and cool it for another hour or so.
    Refrigerate the cheesecake for 3-4 hours. Make sure to completely wrap it to prevent it from drying out in the fridge. We prefer setting the cheesecake in the fridge overnight before serving.