Classic New York Cheesecake

Introduction:
Classic New York Cheesecake is the epitome of cheesecake indulgence. Known for its dense, creamy, and smooth texture, this dessert is a timeless favorite. The signature graham cracker crust pairs beautifully with the rich cream cheese filling, making every bite a piece of heaven. Whether you’re a seasoned baker or trying your hand at cheesecake for the first time, this foolproof recipe will guide you to cheesecake perfection.

The History of New York Cheesecake:
New York Cheesecake has its roots in Jewish delis and bakeries of New York City in the early 20th century. Its distinguishing feature is its rich, velvety texture, which comes from using full-fat cream cheese, heavy cream, and eggs. Unlike other variations, New York-style cheesecake is baked and doesn’t rely on gelatin for firmness, giving it its signature dense yet creamy consistency.

Ingredients Breakdown:

• For the Crust:
  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter (melted)
• For the Filling:
  • 4 (8 oz) packages cream cheese (softened)
  • 1 1/4 cups granulated sugar
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1 tablespoon vanilla extract
  • 4 large eggs

Step-by-Step Recipe:

1. Preheat the Oven:
   • Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter and wrap the outside of the pan with heavy-duty aluminum foil to prepare for a water bath.
2. Prepare the Crust:
   • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 8-10 minutes, then set aside to cool.
3. Make the Filling:
   • In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Gradually add the sugar and continue beating until well combined.
   • Add the sour cream, heavy cream, and vanilla extract, mixing until smooth. Scrape down the sides of the bowl as needed. Add the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix to avoid incorporating too much air, which can cause cracks.
4. Assemble and Bake:
   • Pour the cream cheese filling over the cooled crust and smooth the top. Place the springform pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (creating a water bath).
   • Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
5. Chill and Serve:
   • Remove the cheesecake from the water bath and cool completely at room temperature. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight before serving.

Tips for the Perfect New York Cheesecake:

1. Room Temperature Ingredients: Ensure all your ingredients are at room temperature to avoid lumps in the filling.
2. Avoid Overmixing: Overmixing can introduce air into the batter, which can lead to cracks.
3. Water Bath: A water bath ensures even baking and helps prevent cracking on the top of the cheesecake.

Variations and Customizations:

1. Fruit Toppings: Add a fresh fruit topping like strawberries, blueberries, or raspberries for a burst of flavor.
2. Chocolate Swirl: Drizzle melted chocolate into the batter and swirl with a knife before baking for a marbled effect.
3. Flavored Crust: Swap the graham cracker crumbs with chocolate wafer cookies or Biscoff for a unique twist.

Health Considerations and Nutritional Value:

• Calories: A slice of Classic New York Cheesecake contains approximately 450-500 calories.
• Richness: This dessert is best enjoyed as an occasional indulgence due to its high fat and sugar content.

FAQ:

1. Can I freeze New York Cheesecake?
   Yes! Wrap individual slices tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator before serving.
2. How long does cheesecake last?
   Stored in an airtight container, cheesecake can last up to 5 days in the refrigerator.
3. Why did my cheesecake crack?
   Cracks can occur if the cheesecake is overbaked or cooled too quickly. Using a water bath and letting it cool gradually helps prevent cracks.

Classic New York Cheesecake

This Classic New York Cheesecake recipe is the perfect combination of rich, creamy, and smooth, with a buttery graham cracker crust and a velvety filling that melts in your mouth.

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Total Time 13 hours hrs

Course Dessert

Cuisine American

Servings 10

Ingredients

  

Crust

• 190 g graham crackers
• 35 g sugar
• 75 g melted unsalted butter

Cheesecake

• 32 oz full-fat cream cheese 4 8oz blocks
• 325 g granulated sugar about 1 1/2 cups
• 1/2 tsp salt
• 1 tsp vanilla essence
• 4 large eggs
• 120 g heavy cream 1/2 cup
• 240 g sour cream 1 cup
• 1 tbsp cornstarch
• 2-3 tbsp lemon juice

Topping

• Extra heavy cream for decoration optional

Instructions

 

• Bring all ingredients to room temp
• Preheat oven to 350F (conventional)
• Grind your Graham crackers, sugar and butter in a food processor until really smooth
• Butter the bottom of a 9” springform pan and add the crust ingredients. Pack very tightly using a measuring cup. You can push a little up the edges. Bake for 8 min, then set oven temp to 325F
• For the cheesecake batter, first cream the cream cheese for 3-5 min until creamy. Keep scraping the sides of the bowl to ensure everything combines evenly. Add the sugar, salt and vanilla and cream again for 5 min until well combined
• Break your eggs in a separate bowl and whisk lightly. Don’t overbeat because if the eggs get airy they will give a spongy texture to the cheesecake. Add them to the batter slowly and mix at a low speed until JUST combined
• Add the cream, sour cream, lemon juice and cornstarch and mix at low speed until just combined. Keep scraping sides of the bowl
• Pour the batter into the crust. Seal your pan tightly with aluminum foil on the outside (not on the top)
• Place a large tray in your oven and fill it with 1-2 inches of boiling water. Place the pan in the water and bake for about 75-80 min. Don’t open the oven. When done, the cheesecake should have firm edges but be very jiggly inside
• Cool at room temp for 15 min. Then run a butter knife or offset spatula around the edge of the cheesecake carefully so it is no longer sticking to the edges of the pan. This will help make sure the cheesecake does not crack as it cools down. DO NOT open the pan or release the edges of the pan, the cheesecake must set overnight in the fridge before being removed from the pan. Cool the cheesecake for 2-3 hours at room temp. After this, place in the fridge and chill overnight
• Decorate with whipped cream if you’d like & serve!

Notes

• Use full-fat ingredients for best results
• If graham crackers aren’t available where you live, look for wheat digestive biscuits
• Make sure to use a tight springform pan to ensure water doesn’t leak in

Keyword Classic New York Cheesecake