Originating from the bustling streets of New York, the New York-style cheesecake is renowned for its dense, velvety consistency and subtle tanginess. This dessert stands as a testament to indulgence, making it a centerpiece at gatherings and a cherished treat for special occasions.
Ingredients
For the Crust:
- 1½ cups (150g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- ½ cup (115g) unsalted butter, melted
For the Filling:
- 32 ounces (900g) cream cheese, softened to room temperature
- 1¼ cups (250g) granulated sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs, at room temperature
- 2/3 cup (160ml) sour cream
- 2/3 cup (160ml) heavy cream
Equipment Needed
- 9-inch (23cm) springform pan
- Large mixing bowls
- Electric mixer (stand or hand-held)
- Rubber spatula
- Measuring cups and spoons
- Baking sheet
- Aluminum foil
Step-by-Step Directions
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Cooling Time: 4 hours (preferably overnight)
Servings: 12
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs and sugar.
- Pour in the melted butter and mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer.
- Bake the crust for 10 minutes. Remove from the oven and allow it to cool while preparing the filling.
- Prepare the Filling:
- In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2 minutes.
- Gradually add the sugar, continuing to beat until well combined.
- Mix in the vanilla extract.
- Add the eggs one at a time, beating on low speed after each addition until just combined. Avoid overmixing.
- Gently fold in the sour cream and heavy cream until the mixture is smooth and uniform.
- Assemble and Bake:
- Pour the filling over the cooled crust, spreading it evenly.
- Place the springform pan on a baking sheet to catch any potential drips.
- Bake in the preheated oven for 55-70 minutes, or until the edges are set and the center wobbles slightly when gently shaken.
- Once done, turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour. This gradual cooling helps prevent cracking.
- Cool and Serve:
- After the hour, remove the cheesecake from the oven.
- Run a knife around the edge to loosen it from the pan.
- Allow it to cool completely at room temperature.
- Once cooled, cover the pan with aluminum foil and refrigerate for at least 4 hours, preferably overnight, to fully set.
- Before serving, remove the sides of the springform pan.
- For clean slices, use a sharp knife dipped in warm water, wiping it clean between cuts.
Tips for the Perfect Cheesecake
To achieve the perfect cheesecake, start by ensuring all dairy ingredients, such as cream cheese, eggs, and sour cream, are at room temperature. This helps create a smooth, lump-free batter that blends easily. Be careful not to overmix the ingredients, as incorporating too much air can cause the cheesecake to rise and then collapse, leading to cracks on the surface. Using a water bath (bain-marie) is a great way to maintain a consistent oven temperature and add moisture to the baking environment, preventing cracks. To do this, wrap the springform pan securely with aluminum foil to keep water out, place it in a larger roasting pan, and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Once baked, allow the cheesecake to cool gradually by turning off the oven and letting it sit inside with the door slightly open before transferring it to room temperature. This slow cooling process helps prevent sudden temperature changes that could cause cracking. Finally, don’t be afraid to experiment with flavors—add lemon zest for a citrusy twist, fold in chocolate chips for extra indulgence, or swirl fruit preserves into the batter for a delicious burst of flavor.
Per Serving (1 slice):
- Calories: 450
- Total Fat: 32g
- Saturated Fat: 18g
- Cholesterol: 125mg
- Sodium: 320mg
- Carbohydrates: 36g
- Fiber: 0g
- Sugar: 26g
- Protein: 7g
This classic cheesecake is a rich and indulgent dessert, so it’s best enjoyed in moderation. If you’re looking for a lighter version, you can use reduced-fat cream cheese, substitute Greek yogurt for sour cream, or reduce the sugar slightly.
Serving and Topping Suggestions
A New York-style cheesecake is delicious on its own, but adding toppings can take it to the next level. Fresh fruit, such as sliced strawberries, blueberries, or raspberries, provides a refreshing contrast to the rich, creamy texture. For a more intense fruit flavor, a homemade berry or cherry compote adds a sweet and tangy balance. If you’re a chocolate lover, drizzling melted dark or milk chocolate over the top enhances the cheesecake’s richness. A drizzle of caramel sauce creates a decadent flavor combination, complementing the buttery crust and velvety filling. For a lighter touch, a dollop of fresh whipped cream adds an airy texture that balances the dessert’s density. If you prefer some crunch, crushed nuts like pecans, almonds, or walnuts introduce a delightful contrast, adding depth to each bite.
The Importance of a Water Bath for Cheesecake
A water bath, also known as a bain-marie, is one of the most effective techniques for achieving a smooth, crack-free cheesecake. This method involves placing the cheesecake pan inside a larger baking dish filled with hot water, creating gentle, even heat around the dessert. The added moisture helps prevent the cheesecake from drying out and cracking as it bakes. Without a water bath, the edges may cook too quickly while the center remains undercooked, leading to an uneven texture. To set up a water bath, wrap the outside of your springform pan tightly with aluminum foil to prevent leaks, then place it in the larger pan filled with about an inch of hot water before baking. While it requires an extra step, the result is a perfectly creamy cheesecake with a silky texture that’s well worth the effort.
How to Achieve the Perfect Cheesecake Texture
The texture of a cheesecake is what sets it apart from other desserts—it should be rich, creamy, and smooth without being overly dense. To achieve this, start by using full-fat cream cheese and ingredients at room temperature, which ensures they blend seamlessly without lumps. Avoid overmixing the batter, as incorporating too much air can cause the cheesecake to rise and collapse, leading to cracks. Baking at a lower temperature for a longer period allows the cheesecake to set evenly without curdling. When checking for doneness, look for slightly set edges with a gentle wobble in the center—overbaking can make the texture dry and grainy. Lastly, cooling the cheesecake gradually in the oven with the door slightly open and then refrigerating it for several hours (or overnight) helps it firm up to the perfect creamy consistency.
How to Store Cheesecake
To keep your cheesecake fresh, store any leftovers in an airtight container in the refrigerator for up to five days. The flavors often deepen and improve after a day of chilling, making it just as delicious, if not better, the next day. If you want to enjoy your cheesecake later, freezing is an excellent option. Cheesecake freezes exceptionally well—simply wrap individual slices in plastic wrap and place them in a freezer-safe container. This method helps preserve the texture and prevents freezer burn. When ready to serve, thaw the cheesecake overnight in the refrigerator to maintain its smooth, creamy consistency.
Frequently Asked Questions
1. Why did my cheesecake crack?
Cracks usually occur due to overmixing, overbaking, or rapid cooling. To prevent them, avoid beating too much air into the batter, use a water bath, and allow for gradual cooling.
2. Can I make cheesecake without a springform pan?
Yes, but it’s not ideal. A deep cake pan lined with parchment paper can work, but it will be harder to remove the cheesecake without damaging it.
3. How do I know when my cheesecake is done baking?
The edges should be set, but the center should have a slight wobble. If it’s completely firm in the oven, it might be overbaked.
4. Can I use a different type of crust?
Absolutely! You can replace the graham cracker crust with crushed Oreos, digestive biscuits, or even a nut-based crust for a gluten-free option.
Conclusion
Making a homemade New York-style cheesecake is a rewarding experience that results in a smooth, creamy, and utterly delicious dessert. By following this step-by-step guide, using high-quality ingredients, and applying expert tips, you’ll achieve a flawless cheesecake every time.
Whether you serve it plain or topped with fresh fruit, chocolate, or caramel, this cheesecake is sure to impress at any gathering. Give this recipe a try and enjoy the perfect slice of homemade cheesecake! 🍰
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Cheesecake Recipe: A Creamy and Decadent Dessert
Ingredients
For the Crust:
- 1½ cups (150g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- ½ cup (115g) unsalted butter, melted
For the Filling:
- 32 ounces (900g) cream cheese, softened to room temperature
- 1¼ cups (250g) granulated sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs, at room temperature
- 2/3 cup (160ml) sour cream
- 2/3 cup (160ml) heavy cream
Equipment Needed
- 9-inch (23cm) springform pan
- Large mixing bowls
- Electric mixer (stand or hand-held)
- Rubber spatula
- Measuring cups and spoons
- Baking sheet
- Aluminum foil
Instructions
- Prepare the Crust:
-
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs and sugar.
- Pour in the melted butter and mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer.
- Bake the crust for 10 minutes. Remove from the oven and allow it to cool while preparing the filling.
- Prepare the Filling:
- In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2 minutes.
- Gradually add the sugar, continuing to beat until well combined.
- Mix in the vanilla extract.
- Add the eggs one at a time, beating on low speed after each addition until just combined. Avoid overmixing.
- Gently fold in the sour cream and heavy cream until the mixture is smooth and uniform.
- Assemble and Bake:
- Pour the filling over the cooled crust, spreading it evenly.
- Place the springform pan on a baking sheet to catch any potential drips.
- Bake in the preheated oven for 55-70 minutes, or until the edges are set and the center wobbles slightly when gently shaken.
- Once done, turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour. This gradual cooling helps prevent cracking.
- Cool and Serve:
- After the hour, remove the cheesecake from the oven.
- Run a knife around the edge to loosen it from the pan.
- Allow it to cool completely at room temperature.
- Once cooled, cover the pan with aluminum foil and refrigerate for at least 4 hours, preferably overnight, to fully set.
- Before serving, remove the sides of the springform pan.
- For clean slices, use a sharp knife dipped in warm water, wiping it clean between cuts.
