New York Cheesecake is a classic dessert known for its rich, creamy texture and delightful flavor. This iconic cheesecake is perfect for celebrations, gatherings, or just a sweet treat at home. It features a buttery graham cracker crust topped with a velvety cheesecake filling that is both satisfying and delicious.
Why Make This Recipe
Making a New York Cheesecake is a rewarding experience. The rich taste and creamy consistency make it a favorite among dessert lovers. This recipe is straightforward and requires simple ingredients that you might already have in your kitchen. Plus, there is something special about making this iconic dessert from scratch that brings joy to both the cook and the diners.
How to Make New York Cheesecake
Ingredients:
- 220 g (1 3/4 cups) graham cracker crumbs
- 100 g (5 tbsp) unsalted butter, melted
- 600 g (21 oz) cream cheese, softened
- 4 large eggs, room temperature
- 1 egg yolk, room temperature
- 200 g (3/4 cup) sour cream, room temperature
- 220 g (1 cup) granulated sugar
- 2 tbsp cornstarch
- 2 tsp vanilla extract
- 1 tbsp lemon juice (juice of 1/2 lemon)
Directions:
Graham Cracker Crust: Preheat your oven to 180°C (350°F). In a mixing bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are well-coated. Press this mixture firmly into the bottom of a springform pan to form the crust. Bake for about 10 minutes, then remove and let it cool.
Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and continue to beat until well combined. Add in the eggs and egg yolk, one at a time, mixing well after each addition. Incorporate the sour cream, cornstarch, vanilla extract, and lemon juice. Mix until the batter is smooth and creamy.
Bake: Pour the cheesecake batter over the cooled crust in the springform pan. Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for another hour. After that, refrigerate for at least 4 hours or overnight for best results.
How to Serve New York Cheesecake
When serving New York Cheesecake, slice it into wedges. You can enjoy it plain, or add toppings like fresh fruits, whipped cream, or a fruit sauce for extra flavor. Serve it chilled for a refreshing dessert experience.
How to Store New York Cheesecake
Store leftover cheesecake in the refrigerator. Cover it with plastic wrap or store it in an airtight container to keep it fresh. It can last up to 5-7 days in the fridge. If you want to keep it longer, you can freeze the cheesecake for up to 3 months. Just thaw it in the fridge when you want to enjoy a slice again.
Tips to Make New York Cheesecake
- Make sure all your ingredients are at room temperature for the best mixing.
- Don’t overmix the batter; stop mixing as soon as you see no lumps.
- To avoid cracks, bake the cheesecake in a water bath (place the springform pan in a larger pan filled with hot water).
- Let the cheesecake cool in the oven with the door slightly ajar to prevent sudden temperature changes.
Variation
You can add flavors to your New York Cheesecake by mixing in melted chocolate, fruit purees, or even spices like cinnamon or nutmeg for a unique twist. Swirling a berry sauce into the batter before baking can also create a beautiful design and delicious flavor.
FAQs
1. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the texture may be slightly different and less creamy.
2. Can I make the cheesecake ahead of time?
Absolutely! New York Cheesecake is great for making ahead. You can prepare it a day or two before serving.
3. Is New York Cheesecake gluten-free?
Traditional New York Cheesecake is not gluten-free due to the graham cracker crust. However, you can use gluten-free cookies or crackers for the crust to make it suitable for those with gluten intolerances.
Enjoy making this delicious New York Cheesecake and savor every bite!
New York Cheesecake
Ingredients
For the crust
- 220 g 220 g (1 3/4 cups) graham cracker crumbs
- 100 g 100 g (5 tbsp) unsalted butter, melted
For the filling
- 600 g 600 g (21 oz) cream cheese, softened
- 4 large 4 large eggs, room temperature
- 1 large 1 egg yolk, room temperature
- 200 g 200 g (3/4 cup) sour cream, room temperature
- 220 g 220 g (1 cup) granulated sugar
- 2 tbsp 2 tbsp cornstarch
- 2 tsp 2 tsp vanilla extract
- 1 tbsp 1 tbsp lemon juice (juice of 1/2 lemon)
Instructions
Preparation
- Preheat your oven to 180°C (350°F).
- In a mixing bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are well-coated.
- Press this mixture firmly into the bottom of a springform pan to form the crust.
- Bake for about 10 minutes, then remove and let it cool.
Making the Cheesecake Batter
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the granulated sugar and continue to beat until well combined.
- Add in the eggs and egg yolk, one at a time, mixing well after each addition.
- Incorporate the sour cream, cornstarch, vanilla extract, and lemon juice. Mix until the batter is smooth and creamy.
Baking
- Pour the cheesecake batter over the cooled crust in the springform pan.
- Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for another hour.
- Refrigerate for at least 4 hours or overnight for best results.
