Ingredients:
For the Crust:
- 1 1/2 cups (150g) graham cracker crumbs (about 12 graham crackers)
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup (115g) unsalted butter, melted
- Pinch of salt
For the Cheesecake Filling:
- 4 (8 oz) packages (900g) cream cheese, softened
- 1 1/4 cups (250g) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 large eggs, at room temperature
- 2/3 cup (160ml) sour cream, at room temperature
- 2/3 cup (160ml) heavy cream, at room temperature
- 1 tablespoon all-purpose flour (optional for extra stability)
For the Topping (Optional):
- Fresh berries (blueberries, strawberries, raspberries) or fruit compote
- Whipped cream for serving
Instructions:
1. Prepare the Crust:
Preheat the Oven: Preheat your oven to 325°F (160°C). This ensures that the oven is at the perfect temperature for baking your cheesecake.
Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon (if using), melted butter, and a pinch of salt. Stir until the mixture resembles wet sand and everything is well combined.
Press the Crust Into the Pan: Take a 9-inch springform pan and press the crust mixture evenly into the bottom of the pan. You can use the bottom of a measuring cup to press it down firmly and evenly.
Bake the Crust: Place the pan in the preheated oven and bake for 8-10 minutes, or until the crust is golden and set. Remove from the oven and let it cool while you prepare the filling. This helps the crust firm up, preventing it from becoming soggy when the filling is added.
2. Prepare the Cheesecake Filling:
Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy, with no lumps remaining. This can take about 3-4 minutes, depending on the power of your mixer.
Add the Sugar, Vanilla, and Salt: Add the granulated sugar, vanilla extract, and salt to the cream cheese, and beat until the mixture is smooth and combined.
Add the Eggs: Add the eggs one at a time, beating on low speed after each addition. Be careful not to overmix at this stage. The key is to incorporate the eggs into the batter without introducing too much air, which could cause cracks during baking.
Add Sour Cream and Heavy Cream: Once the eggs are fully incorporated, add the sour cream and heavy cream. Mix just until smooth and combined. If you’re using flour, add it here to stabilize the filling. It’s optional but can help the cheesecake maintain its structure during baking.
3. Bake the Cheesecake:
Prepare the Water Bath (Optional but Recommended): To prevent cracks and ensure an even texture, you’ll want to bake your cheesecake in a water bath. To do this, wrap the outside of your springform pan with heavy-duty aluminum foil. Make sure it’s tightly sealed to prevent water from leaking into the pan.
Place the wrapped pan in a large roasting pan and fill the roasting pan with hot water until it comes about halfway up the side of the cheesecake pan. This gentle steaming process helps to create a uniform texture and minimizes the risk of cracking.
Bake the Cheesecake: Pour the cheesecake filling into the cooled graham cracker crust. Smooth the top with a spatula. Place the pan into the preheated oven and bake for 45-55 minutes, or until the edges are set, but the center still has a slight wobble when you gently shake the pan.
Turn off the Oven: Once baked, turn off the oven, crack the oven door slightly, and let the cheesecake cool for about an hour inside the oven. This slow cooling process helps prevent sudden temperature changes that could cause the cheesecake to crack.
4. Chill the Cheesecake:
Cool to Room Temperature: After the cheesecake has cooled in the oven, remove it from the water bath and place it on a wire rack to cool completely to room temperature.
Refrigerate the Cheesecake: Once cooled, cover the cheesecake with plastic wrap or foil and refrigerate for at least 4 hours, or overnight if possible. Chilling the cheesecake helps it firm up and enhances the flavor.
5. Serve the Cheesecake:
Release from the Springform Pan: Once the cheesecake has fully chilled, carefully remove the sides of the springform pan. If necessary, run a warm knife around the edges to loosen it from the sides of the pan.
Add Toppings: You can serve the cheesecake as is, or add some fresh berries or fruit compote for a burst of flavor. A dollop of whipped cream on top adds a creamy finishing touch.
Serving Suggestions:
- Fresh Berries: Top your cheesecake with fresh strawberries, raspberries, blueberries, or a mix for a burst of freshness.
- Fruit Compote: A homemade berry or cherry compote can add sweetness and a vibrant color contrast to the creamy cheesecake.
- Whipped Cream: A dollop of freshly whipped cream will make each bite extra indulgent.
- Chocolate Ganache: Drizzle warm chocolate ganache over the top for a rich twist on the classic cheesecake.
Tips for the Perfect New York Cheesecake:
- Use Room Temperature Ingredients: Be sure that the cream cheese, eggs, and sour cream are at room temperature before you begin. This ensures a smooth filling without lumps.
- Don’t Overmix: Overmixing the batter can incorporate too much air, which could cause cracks while baking. Mix until just combined.
- Slow Cooling: Let the cheesecake cool slowly to room temperature before refrigerating. This helps minimize cracks and keeps the texture smooth.
- Don’t Open the Oven Door Too Early: Avoid opening the oven door during the first 45 minutes of baking. Sudden temperature changes can cause the cheesecake to crack.
- Chill Before Serving: Let the cheesecake chill in the fridge for at least 4 hours (or overnight). This allows the flavors to develop and the texture to firm up for the perfect slice.
Storage:
Store any leftover cheesecake in the refrigerator, covered with plastic wrap or foil, for up to 5 days. You can also freeze cheesecake for up to 3 months. To freeze, wrap the cheesecake tightly in plastic wrap, followed by aluminum foil. To serve, thaw it in the refrigerator overnight before slicing.
Final Thoughts:
This New York-style cheesecake is everything you could want in a dessert: rich, creamy, and incredibly smooth with a buttery graham cracker crust. It’s the perfect treat for any occasion, whether it’s a special celebration or a simple indulgence. With its classic flavor and silky texture, this cheesecake is sure to impress everyone who takes a bite!
4o mini