New York Cheesecake Recipe

The classic New York Cheesecake is known for its dense, rich, and ultra-creamy texture. It’s the kind of dessert that satisfies every sweet tooth with just one bite. With a buttery graham cracker crust and a luscious, tangy cream cheese filling, this cheesecake is a showstopper at any gathering.

In this recipe, we’ll break down how to make the perfect New York Cheesecake, from the crumbly graham cracker crust to the silky smooth filling. Let’s dive into the step-by-step guide to making this creamy dream come true.

Ingredients:

For the Crust:

• 1 and 1/2 cups graham cracker crumbs (also known as “graham cracker magic”)
• 1/4 cup melted butter (your “liquid gold”)

For the Cheesecake Filling:

• 2 and 1/2 lbs full-fat cream cheese (the “creamy dream”), softened to room temperature
• 1 and 1/4 cups granulated sugar (your “sweet crystals”)
• 1 teaspoon vanilla extract (vanilla essence)
• 4 large eggs (the “egg wonders”)
• 1 cup sour cream (the “tangy twist”)
• 1/4 cup all-purpose flour (the “binding agent”)
• 1/4 cup milk (the “liquid white”)

Instructions:

1. Preheat the Oven:

• Begin by preheating your oven to 325°F (165°C). This is key to ensuring the cheesecake bakes low and slow for a creamy, smooth texture.

2. Make the Crust:

1. Mix the ingredients: In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated and the mixture resembles wet sand.
2. Press into the pan: Transfer the mixture into a 9-inch springform pan and press it down firmly to form an even layer. You can use the back of a spoon or the bottom of a glass to help press the crust down.
3. Bake the crust: Place the pan in the preheated oven and bake for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

3. Prepare the Cheesecake Filling:

1. Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed to ensure there are no lumps.
2. Add the sugar and vanilla: Gradually add the granulated sugar and vanilla extract, continuing to beat until well combined and smooth.
3. Add the eggs one at a time: With the mixer on low speed, add the eggs one at a time, mixing just until each egg is incorporated. Avoid overmixing the eggs to prevent incorporating too much air, which can cause the cheesecake to crack.
4. Mix in the sour cream, flour, and milk: Add the sour cream, all-purpose flour, and milk. Mix on low speed until the batter is smooth and creamy. The flour helps bind the ingredients together, while the sour cream adds tanginess and a velvety texture.

4. Bake the Cheesecake:

1. Prepare a water bath: To ensure your cheesecake bakes evenly and remains crack-free, wrap the outside of the springform pan with aluminum foil. Place the pan in a large roasting dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan. This water bath (bain-marie) helps regulate the temperature and creates a moist baking environment.
2. Pour the filling: Pour the cheesecake batter into the cooled crust, smoothing the top with a spatula if needed.
3. Bake: Place the roasting pan with the cheesecake in the oven and bake at 325°F (165°C) for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the edges are set, but the center is still slightly jiggly.
4. Turn off the oven: Once done, turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for about 1 hour. This gradual cooling process prevents sudden temperature changes, which can cause cracks.

5. Cool and Chill:

1. Cool completely: After the hour is up, remove the cheesecake from the water bath and allow it to cool completely at room temperature.
2. Chill: Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling process helps the cheesecake firm up and develop its signature creamy texture.

Serving Suggestions:

• Classic: Serve this creamy dream on its own or with a dollop of whipped cream for a simple, elegant presentation.
• Fruit Toppings: For a fruity twist, top your cheesecake with fresh berries, a berry compote, or sliced seasonal fruits like strawberries or peaches.
• Caramel or Chocolate Drizzle: For added indulgence, drizzle homemade caramel sauce or melted chocolate over each slice.

Why This Recipe Works:

• Full-Fat Cream Cheese: Using full-fat cream cheese is key to achieving the rich, dense texture that New York cheesecake is famous for.
• Water Bath: The water bath creates a humid environment that prevents the cheesecake from drying out or cracking.
• Slow Baking: Baking the cheesecake at a low temperature ensures that the filling stays smooth and creamy, without overbaking the eggs.

Tips for Success:

1. Room Temperature Ingredients: Make sure all your ingredients (especially the cream cheese, eggs, and sour cream) are at room temperature before you start. This helps the ingredients blend together smoothly without lumps.
2. Don’t Rush the Cooling: Let the cheesecake cool in the oven before transferring it to the fridge. A slow cool-down prevents the top from cracking.
3. Use a Springform Pan: A springform pan is essential for easy removal and presentation of your cheesecake. Be sure to wrap the outside with foil to prevent water from seeping into the crust during the water bath.

There’s nothing quite like a slice of homemade New York Cheesecake. With its buttery graham cracker crust and velvety, rich filling, this dessert is pure indulgence. While it takes a bit of time to prepare and chill, the end result is worth every minute. Whether you’re serving it at a special occasion or simply craving a decadent treat, this cheesecake is sure to impress.

Just be warned—this creamy dream won’t last long! Enjoy every last bite of this perfectly sweet, tangy, and satisfying dessert.