This New York cheesecake recipe is the ultimate creamy, indulgent dessert for cheesecake lovers. With its smooth texture and slightly tangy flavor, this cheesecake is baked to perfection with a buttery graham cracker crust. Whether you’re making it for a special occasion or just because, this New York cheesecake recipe will satisfy any sweet tooth.
Ingredients:
Ingredients for the New York cheesecake recipe:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 4 (8 oz) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
Execution
Step-by-Step Method for the New York cheesecake recipe:
- Preheat the oven: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the bottom in aluminum foil to prevent leaks.
- Make the crust: In a medium bowl, mix the graham cracker crumbs and melted butter until evenly combined. Press the mixture into the bottom of the prepared pan to form the crust.
- Prepare the filling: In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract, beating until well combined. Beat in the eggs one at a time, followed by the sour cream and flour.
- Pour the filling: Pour the cheesecake filling over the prepared crust, spreading it evenly.
- Bake the cheesecake: Place the cheesecake in a large roasting pan and fill the pan with hot water to come halfway up the sides of the springform pan. Bake for 55-60 minutes, or until the center is set but still slightly jiggly.
- Cool and chill: Remove the cheesecake from the oven and let it cool completely in the pan. Once cool, refrigerate for at least 4 hours or overnight before serving.
Tips:
For the best New York cheesecake recipe:
- Use room temperature ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature for a smooth and creamy cheesecake filling.
- Bake in a water bath: Baking the cheesecake in a water bath helps to prevent cracks and ensures even baking.
- Let it chill: Allow the cheesecake to chill for at least 4 hours or overnight to set properly before serving.
- Top with fruit: For an extra special touch, top your cheesecake with fresh berries or a fruit compote.
FAQs:
- Can I freeze New York cheesecake? Yes, you can freeze cheesecake. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
- How do I prevent cracks in my cheesecake? To avoid cracks, bake the cheesecake in a water bath, avoid overmixing, and let it cool slowly in the oven with the door slightly open after baking.
- Can I use a different crust? Yes, you can use other types of crusts like chocolate cookie crumbs or shortbread crust instead of graham crackers.
- How do I store leftovers? Store leftover cheesecake in the refrigerator for up to 5 days. Cover it with plastic wrap or store it in an airtight container.
