New York Cheesecake is the epitome of dessert elegance. Known for its dense, creamy texture and slightly tangy flavor, this iconic treat is a crowd-pleaser that never goes out of style. Topped with fresh fruit, a drizzle of caramel, or enjoyed plain, this cheesecake is a luxurious dessert that’s surprisingly straightforward to make.
Equipment:
- 9-inch springform pan
- Mixing bowls
- Hand or stand mixer
- Spatula
- Baking sheet
- Aluminum foil
Ingredients:
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 3 tablespoons all-purpose flour
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
Instructions:
- Prepare the Crust:
- Preheat the oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Prepare the Filling:
- In a large mixing bowl, beat cream cheese, sugar, and flour until smooth.
- Add sour cream and vanilla extract, mixing until combined.
- Beat in eggs, one at a time, on low speed to avoid incorporating too much air.
- Assemble the Cheesecake:
- Pour the filling over the cooled crust. Smooth the top with a spatula.
- Wrap the bottom of the springform pan with aluminum foil and place it in a larger baking dish. Fill the baking dish with hot water halfway up the sides of the springform pan to create a water bath.
- Bake:
- Bake for 1 hour and 15 minutes or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour.
- Cool and Chill:
- Remove the cheesecake from the water bath and cool to room temperature.
- Refrigerate for at least 4 hours, preferably overnight, before serving.
Presentation Ideas:
- Serve with a drizzle of raspberry sauce or caramel.
- Top with fresh fruit like strawberries, blueberries, or a mix of berries.
- Dust with powdered sugar or serve plain for a classic look.
Tips:
- Ensure all ingredients are at room temperature for a smooth filling.
- Avoid overmixing to prevent cracks in the cheesecake.
- Use a water bath to maintain even cooking and a moist texture.
New York Cheesecake is the ultimate dessert for cheesecake lovers. With its smooth, creamy filling and classic graham cracker crust, this recipe is as timeless as it is delicious. Whether you’re hosting a party or simply treating yourself, this cheesecake is sure to impress!
New York Cheesecake Recipe
Indulge in the rich, creamy, and classic taste of New York Cheesecake. With a velvety filling atop a buttery graham cracker crust, this dessert is perfect for any special occasion.
Equipment
- 9-inch springform pan
- Mixing bowls
- Hand or stand mixer
- Spatula
- Baking sheet
- Aluminum foil
Ingredients
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter melted
- Filling:
- 4 8-ounce packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 3 tablespoons all-purpose flour
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Prepare the Filling:
- In a large mixing bowl, beat cream cheese, sugar, and flour until smooth.
- Add sour cream and vanilla extract, mixing until combined.
- Beat in eggs, one at a time, on low speed to avoid incorporating too much air.
- Assemble the Cheesecake:
- Pour the filling over the cooled crust. Smooth the top with a spatula.
- Wrap the bottom of the springform pan with aluminum foil and place it in a larger baking dish. Fill the baking dish with hot water halfway up the sides of the springform pan to create a water bath.
- Bake:
- Bake for 1 hour and 15 minutes or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour.
- Cool and Chill:
- Remove the cheesecake from the water bath and cool to room temperature.
- Refrigerate for at least 4 hours, preferably overnight, before serving.
Leave a Reply