why make this recipe
New York Cheesecake is a classic dessert that is creamy, rich, and surprisingly easy to make. It’s perfect for special occasions or as a treat just for yourself. This cheesecake has a delicious graham cracker crust and a smooth filling that will make your taste buds dance. Making your own cheesecake allows you to customize it with your favorite toppings, making it even more special.
how to make New York Cheesecake
Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
- 32 oz cream cheese, softened
- 1 1/4 cups sugar
- 4 large eggs
- 1 cup sour cream
- 1/3 cup heavy cream
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
Directions:
- Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaks.
- In a bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup sugar. Press this mixture firmly into the bottom of the pan.
- Bake the crust for 10 minutes, then remove it from the oven and let it cool.
- In a large bowl, beat the cream cheese and 1 1/4 cups sugar together until smooth and creamy, about 3 minutes.
- Add the eggs one at a time, mixing on low speed after each addition.
- Mix in the sour cream, heavy cream, vanilla, and flour until just combined.
- Pour the filling over the cooled crust.
- Place the springform pan in a larger roasting pan. Add hot water to the roasting pan until it comes halfway up the sides of the springform pan.
- Bake for 1 hour and 15 minutes. The center should still jiggle slightly.
- Turn off the oven and leave the cheesecake inside with the door closed for 1 hour.
- Remove from the oven and the water bath. Cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
- Serve plain or topped with fresh berries, fruit compote, or chocolate sauce!
how to serve New York Cheesecake
You can serve New York Cheesecake plain for a classic taste or dress it up with toppings. Fresh berries, fruit compotes, or a drizzle of chocolate sauce are great choices. Some people even like to add whipped cream for extra creaminess.
how to store New York Cheesecake
To store your New York Cheesecake, cover it tightly with plastic wrap or foil and keep it in the refrigerator. It will stay fresh for about 5 to 7 days. If you want to keep it longer, you can freeze it. Wrap it well and store it in the freezer for up to 3 months. Thaw it in the fridge before serving.
tips to make New York Cheesecake
- Make sure your cream cheese is at room temperature for a smooth batter.
- Beat the cheesecake mixture on low to avoid adding too much air, which can cause cracking.
- Use a water bath to help the cheesecake cook evenly and stay moist.
- Let the cheesecake cool in the oven with the door closed to prevent sudden temperature changes.
variation
You can experiment with flavors by adding lemon zest, chocolate, or different extracts. You might also try different crusts, like Oreo cookie crumbs or nut crusts, to give your cheesecake a unique twist.
FAQs
1. Why does my cheesecake crack?
A cracked cheesecake can happen if the batter is overmixed or if it’s baked at too high a temperature. Using a water bath can help reduce this issue.
2. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but it might not be as rich and creamy as the full-fat version.
3. How do I know when my cheesecake is done?
The cheesecake should look set with a slightly jiggly center. It will firm up as it cools in the oven and then in the refrigerator.
New York Cheesecake
Ingredients
Crust
- 2 cups graham cracker crumbs
- ½ cup melted butter to bind the crumbs
- ¼ cup sugar for sweetness in the crust
Filling
- 32 oz cream cheese, softened at room temperature for a smooth batter
- 1 ¼ cups sugar
- 4 large eggs added one at a time
- 1 cup sour cream adds creaminess
- ⅓ cup heavy cream
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour to prevent cracking
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaks.
- In a bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup sugar. Press this mixture firmly into the bottom of the pan.
- Bake the crust for 10 minutes, then remove it from the oven and let it cool.
Filling
- In a large bowl, beat the cream cheese and 1 1/4 cups sugar together until smooth and creamy, about 3 minutes.
- Add the eggs one at a time, mixing on low speed after each addition.
- Mix in the sour cream, heavy cream, vanilla, and flour until just combined.
- Pour the filling over the cooled crust.
- Place the springform pan in a larger roasting pan. Add hot water to the roasting pan until it comes halfway up the sides of the springform pan.
- Bake for 1 hour and 15 minutes. The center should still jiggle slightly.
- Turn off the oven and leave the cheesecake inside with the door closed for 1 hour.
- Remove from the oven and the water bath. Cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
