New York Cheesecake
A classic dessert known for its rich, creamy texture and delightful flavor, perfect for celebrations or a sweet treat at home.
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.
Notes
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. Let the cheesecake cool in the oven with the door slightly ajar to prevent sudden temperature changes.