Introduction
A rich and creamy New York cheesecake is a show-stopping dessert that’s perfect for any occasion. This recipe walks you through the process of creating a classic cheesecake with a smooth texture, luscious flavor, and a buttery graham cracker crust. Whether it’s your first time or you’re perfecting your skills, follow these steps to achieve cheesecake perfection.
Ingredients
For the Crust:
| Ingredient | Quantity |
|---|---|
| Graham cracker crumbs | 1 ½ cups |
| Granulated sugar | 3 tablespoons |
| Unsalted butter (melted) | 5 tablespoons |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Cream cheese (softened) | 4 packages (8 oz each) |
| Granulated sugar | 1 ¼ cups |
| Sour cream | 1 cup |
| Vanilla extract | 1 teaspoon |
| Eggs | 4 large |
Equipment You’ll Need
- 9-inch springform pan
- Large mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Roasting pan (for the water bath)
- Aluminum foil
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom of the springform pan to create an even layer.
- Bake the crust for 10 minutes. Let it cool while preparing the filling.
Step 2: Make the Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the granulated sugar and mix until fully incorporated.
- Beat in the sour cream and vanilla extract.
- Add the eggs one at a time, mixing on low speed to avoid over-beating.
Step 3: Assemble and Bake
- Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in during the water bath.
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
- Place the pan inside a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake the cheesecake for 75–90 minutes. The edges should be set, but the center will still jiggle slightly.
Step 4: Cool and Chill
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This helps prevent cracking.
- Remove the cheesecake from the water bath and let it cool completely at room temperature.
- Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
Tips for Perfect Cheesecake
- Avoid Overmixing: Too much air in the batter can cause the cheesecake to crack.
- Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature for a smoother filling.
- Use a Water Bath: This creates steam in the oven, ensuring an even bake and a creamy texture.
Nutritional Information (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | 350 |
| Total Fat | 23g |
| Sugars | 22g |
| Protein | 6g |
Conclusion
With its velvety texture and buttery crust, this classic New York cheesecake is the ultimate dessert for any celebration. Serve it plain or add toppings like fresh berries, whipped cream, or a drizzle of chocolate for extra flair. Once you master this recipe, it’s sure to become a household favorite!
Happy baking! 🧀🍰
