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This image shows a slice of Chantal’s New York Cheesecake, showcasing its creamy, rich texture, with a golden graham cracker crust, perfect for serving after being chilled overnight.

Chantal's Cheesecake

Chantal's cheesecake is perfect for making ahead, as it improves in flavor after chilling overnight. Prepare it a day in advance for the best results, allowing the rich, creamy texture to fully develop and impress your guests.
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Prep Time 30 minutes
Cook Time 1 hour
Additional Time 6 hours
Total Time 7 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 533 kcal

Equipment

  • 9-inch springform pan
  • Spatula
  • Electric mixer
  • Mixing bowl

Ingredients
  

  • 4 eggs
  • 1 tbsp vanilla extract
  • ¾ cup milk
  • 1 ½ cups white sugar
  • ¼ cup all-purpose flour
  • 15 g graham crackers, crushed
  • 4 packages cream cheese
  • 2 tbsp butter melted
  • 1 cup sour cream

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  • In a medium bowl, combine graham cracker crumbs with melted butter, stirring until the mixture is fully incorporated.
    This image shows graham cracker crumbs mixed with melted butter being firmly pressed into the bottom of a greased 9-inch springform pan to create the cheesecake crust.
  • Firmly press the mixture into the bottom of the prepared pan to form the crust.
  • In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
    This image shows cream cheese and sugar being beaten together until smooth, followed by the gradual addition of milk, eggs, sour cream, flour, and vanilla to create the rich cheesecake filling.
  • Gradually add the milk, then incorporate the eggs one at a time, mixing just until each one is blended.
    This image shows smooth and creamy cheesecake filling being poured over the prepared graham cracker crust in a springform pan, evenly distributing it for a perfectly baked cheesecake.
  • Pour the cheesecake batter over the crust in the pan.
  • Place it in the preheated oven and bake for 1 hour.
    This image shows the cheesecake baking in the oven, followed by a gradual cooling process inside the oven with the door closed to prevent cracks and ensure a smooth top.
  • Once the baking time is up, turn off the oven but leave the cheesecake inside to cool with the oven door closed for 5 to 6 hours—this helps prevent cracks from forming on the surface.
    The image shows a fully set cheesecake refrigerated, ensuring a firm and creamy texture before slicing and serving. The golden-brown crust and smooth top indicate a perfectly made New York cheesecake, ready to be enjoyed.
  • Finally, chill the cheesecake in the refrigerator until it’s ready to be served.

Notes

  • Ensure all ingredients, especially cream cheese and eggs, are at room temperature before mixing for a smooth batter.
  • Mix the batter just until each ingredient is combined to prevent incorporating too much air, which can cause cracks.
  • For the best flavor and texture, chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, before serving.