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A creamy, traditional New York Cheesecake on a white plate.

Proven way to grow 7-layer New York Cheesecake

Indulge in a magnificent 7-layer New York Cheesecake with a rich, creamy texture and a delightful graham cracker crust. This proven recipe guarantees a show-stopping dessert that will impress your guests and satisfy your sweet cravings.
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings: 12 slices
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
Filling
  • 5 cream cheese, softened 8-ounce packages
  • 1 3/4 cups granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1 tablespoon vanilla extract
  • 5 large eggs
  • 1 egg yolk
Topping
  • 1 cup sour cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
Decoration (optional)
  • fresh berries for garnish

Equipment

  • 9-inch springform pan
  • medium bowl
  • electric mixer
  • large bowl
  • small bowl

Method
 

Crust
  1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan.
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter, mixing until well combined.
  3. Press the mixture firmly into the bottom of the prepared springform pan; set aside.
Filling
  1. In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy.
  2. Gradually add the granulated sugar, beating until fully incorporated, then mix in the all-purpose flour.
  3. Stir in the sour cream, heavy cream, and vanilla extract until just combined.
  4. Add the eggs one at a time, beating on low speed after each addition until just incorporated, then slowly mix in the egg yolk.
  5. Pour the cheesecake filling over the crust into the springform pan and gently tap to remove air bubbles.
Baking
  1. Bake for 1 hour to 1 hour and 15 minutes, or until the edges are set and the center still slightly jiggles.
  2. Turn off the oven, prop the door open slightly, and leave the cheesecake inside for 1 hour to cool gradually.
  3. Remove the cheesecake from the oven and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.
Topping
  1. In a small bowl, whisk together the sour cream, sugar, and vanilla extract until smooth.
  2. Spread the topping evenly over the chilled cheesecake.
  3. Refrigerate for another 30 minutes to allow the topping to set.
Serving
  1. Carefully remove the cheesecake from the springform pan and garnish with fresh berries, if desired.
  2. Slice and serve this decadent 7-layer New York Cheesecake.

Notes

For best results, ensure all cold ingredients for the filling, especially cream cheese and eggs, are at room temperature. This helps prevent lumps and promotes a smooth, creamy texture. Do not overmix the batter once the eggs are added, as this can incorporate too much air and lead to cracks in the cheesecake. A water bath can also be used during baking to prevent cracking and ensure even cooking, but it is not strictly necessary for this recipe if cooling instructions are followed carefully.