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Creamy New York Style Baked Cheesecake Recipe with Vanilla Bean and Sour Cream Topping Perfect for Beginners

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A luscious, dense yet light New York style baked cheesecake topped with a tangy sour cream layer and real vanilla bean seeds, perfect for beginners and special occasions.

Ingredients

Scale
  • 4 packages (8 oz / 226 g each) cream cheese, softened
  • 1 1/4 cups (250 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) sour cream for topping
  • 2/3 cup (160 ml) sour cream for batter
  • 1 whole vanilla bean pod, split and seeds scraped
  • 2 tablespoons (15 g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups (150 g) graham cracker crumbs
  • 1/4 cup (50 g) unsalted butter, melted
  • 2 tablespoons sugar (for crust)

Instructions

  1. Preheat oven to 325°F (160°C). Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar until texture resembles wet sand. Press evenly into bottom of greased 9-inch springform pan. Bake for 10 minutes and let cool.
  2. Beat softened cream cheese on medium speed until smooth and creamy. Gradually add 1 1/4 cups sugar, mixing well after each addition. Scrape down sides as needed.
  3. Add eggs one at a time, beating just until combined after each addition to avoid over-mixing.
  4. Stir in 2/3 cup sour cream, vanilla bean seeds, flour, and salt. Mix gently until smooth and pourable.
  5. In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla extract or remaining vanilla bean seeds for topping. Set aside.
  6. Pour filling over cooled crust and smooth top. Spread sour cream topping evenly over batter.
  7. Place springform pan in a larger roasting pan. Pour hot water into roasting pan until it reaches halfway up the sides of the springform pan.
  8. Bake at 325°F (160°C) for about 1 hour and 15 minutes, until edges are set but center jiggles slightly.
  9. Remove from water bath and cool on wire rack for 1 hour. Refrigerate for at least 4 hours or overnight before serving.

Notes

Use room temperature ingredients for smooth mixing. Avoid over-mixing eggs to prevent cracks. Baking in a water bath prevents cracking and drying out. Let cheesecake cool gradually and chill for at least 4 hours for best texture. If cracks appear, the sour cream topping hides them well. Let cheesecake sit at room temperature for 15 minutes before slicing for creamy cuts. Use a sharp knife dipped in hot water and wiped dry between slices for clean edges.

Nutrition

Keywords: New York style cheesecake, baked cheesecake, creamy cheesecake, vanilla bean cheesecake, sour cream topping, easy cheesecake recipe, beginner cheesecake

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