Description
Classic New York Cheesecake offers creamy, rich indulgence with a graham cracker crust and silky smooth filling. Bakers can create this iconic dessert with simple ingredients and careful technique, delighting guests with each luxurious slice.
Ingredients
Scale
- 32 oz (910 g) full-fat cream cheese
- 1 cup (200 g) granulated sugar
- 1 cup (240 g) full-fat sour cream
- 3 large eggs
- 1.5 cups (180 g) graham cracker crumbs
- 5 tbsps (70 g) unsalted butter, melted
- ¼ cup (50 g) granulated sugar
- 1 tsp pure vanilla extract
- 2 tsps fresh lemon juice
Instructions
- Crust Preparation: Pulverize graham crackers into fine crumbs, mixing with sugar and melted butter until achieving a sand-like consistency. Press the mixture evenly across the bottom and slightly up the sides of a springform pan, creating a compact foundation.
- Crust Toasting: Heat the oven to 350F and toast the crust for 10 minutes until golden. Immediately reduce temperature to 325F for the filling stage.
- Filling Creation: Whip cream cheese using an electric mixer until completely smooth. Gradually integrate sugar, transforming the mixture into a luxurious, velvety base.
- Flavor Infusion: Fold in sour cream, vanilla, and lemon juice, stirring until ingredients marry seamlessly. Ensure each component is thoroughly integrated without overmixing.
- Egg Integration: Gently add eggs one at a time, mixing minimally to preserve the filling’s delicate texture and prevent air pocket formation.
- Baking Preparation: Transfer filling into the prepared crust, creating a perfectly level surface. Wrap the springform pan in aluminum foil and place within a larger pan filled with hot water.
- Baking Process: Bake for 55-70 minutes, monitoring for a subtle center jiggle indicating perfect custard-like consistency. The water bath ensures even, gentle cooking.
- Cooling Strategy: After baking, turn off the oven and leave the door slightly ajar. Allow the cheesecake to cool gradually, preventing potential surface cracking.
- Final Refinement: Remove from water bath and let rest at room temperature. Refrigerate for a minimum of 4 hours, ideally overnight, to develop optimal flavor and achieve a pristine, creamy texture.
Notes
- Prevent Cracking Technique: Avoid overmixing eggs and incorporate them gently to minimize air bubbles that can cause surface cracks during baking.
- Master Water Bath Method: Wrap springform pan completely in aluminum foil to prevent water seepage, ensuring a perfectly moist and evenly baked cheesecake without soggy edges.
- Temperature Control Trick: Cool the cheesecake gradually by leaving it in the oven with the door slightly open, allowing slow temperature reduction to prevent sudden structural changes and surface fractures.
- Texture Optimization Tip: Ensure cream cheese is at room temperature before mixing to create a smoother, lump-free filling that blends seamlessly and produces a silky, luxurious texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 420
- Sugar: 27 g
- Sodium: 320 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg