The Bronx Cheesecake

Indulge in the ultimate dessert experience with The Bronx Cheesecake, a rich and creamy masterpiece that celebrates timeless New York tradition. This classic cheesecake features a buttery graham cracker crust baked to perfection, encasing a velvety, tangy cream cheese filling with just the right hint of vanilla and sour cream for depth of flavor. Prepared with a gentle water bath to ensure a smooth, crack-free finish, this elegant dessert is baked to golden perfection and chilled for a luscious, melt-in-your-mouth texture. Perfect for gatherings or any special occasion, serve it with your favorite toppings—fresh berries, caramel drizzle, or a dollop of whipped cream—to make every bite unforgettable. With simple ingredients and foolproof instructions, this recipe will have you mastering the art of the New York-style cheesecake right in your own kitchen!

Nutriscore Rating: 41/100

Prep Time:30 mins

Cook Time:75 mins

Total Time:105 mins

Servings: 12

Ingredients

• 12 sheets graham crackers
• 3 tablespoons granulated sugar
• 6 tablespoons unsalted butter, melted
• 32 ounces cream cheese, softened
• 1.25 cups granulated sugar
• 1 cup sour cream
• 2 teaspoons pure vanilla extract
• 4 large eggs
• 2 tablespoons all-purpose flour (optional, for stabilization)

Directions

Step 1

Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan. Wrap the outside of the pan tightly with aluminum foil to prevent water from seeping in during the water bath step.

Step 2

In a food processor, pulse the graham crackers into fine crumbs. Add 3 tablespoons of granulated sugar and the melted butter, then pulse until the mixture resembles wet sand.

Step 3

Press the graham cracker mixture evenly into the bottom of the prepared springform pan, using the back of a spoon or your hands to compress it. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool.

Step 4

In a large mixing bowl, beat the softened cream cheese using a stand mixer or hand mixer until smooth and creamy, about 2-3 minutes.

Step 5

Gradually add 1 1/4 cups of granulated sugar and continue to mix on medium speed until well combined, scraping down the sides of the bowl as needed.

Step 6

Mix in the sour cream and vanilla extract until fully incorporated.

Step 7

Add the eggs, one at a time, mixing on low speed after each addition just until combined. Avoid overmixing to minimize air bubbles.

Step 8

If desired for extra stability, sift in the flour and gently fold it into the batter.

Step 9

Pour the cheesecake batter over the cooled crust in the springform pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.

Step 10

Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath.

Step 11

Bake the cheesecake at 325°F (160°C) for 75 minutes or until the edges are set but the center still jiggles slightly when shaken.

Step 12

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking.

Step 13

Remove the cheesecake from the water bath, unwrap the foil, and allow it to come to room temperature. Then refrigerate for at least 4 hours or overnight for the best results.

Step 14

Before serving, run a knife around the edge of the pan to release the cheesecake. Remove the sides of the springform pan and slice into portions. Serve as is, or with your choice of toppings such as fresh fruit, whipped cream, or caramel sauce.

Nutrition Facts

Serving size	1913.6 grams (1913.6g)

Amount per serving	% Daily Value*
Calories	6604

Total Fat 488.80g	627%
Saturated Fat 276.90g	1385%
Polyunsaturated Fat 13.60g
Cholesterol 2049mg	683%
Sodium 4089mg	178%
Total Carbohydrate 501.00g	182%
Dietary Fiber 3.10g	11%
Total Sugars 406.10g
Protein 100.30g	201%

Vitamin D 160IU	800%
Calcium 1394mg	107%
Iron 12mg	66%
Potassium 1385mg	29%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.7%

Protein: 5.9%

Carbs: 29.5%