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Best Cheesecake in New York Recipe

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4 from 66 reviews

  • Author: Amina
  • Total Time: 7 hours 45 minutes
  • Yield: 12 servings

Description

This classic New York-style cheesecake features a creamy, rich texture achieved with full-fat cream cheese, heavy cream, and sour cream. The dessert boasts a buttery graham cracker crust baked to perfection, filled with a smooth, velvety cheese mixture enhanced by vanilla and a hint of lemon. Baked in a water bath, this cheesecake achieves the iconic dense yet soft consistency that New York cheesecakes are famous for. Ideal for special occasions, this recipe yields 12 decadent servings.

Ingredients

Crust

  • 2 cups Graham crackers, crushed
  • 1/2 cup Unsalted butter, melted

Filling

  • 4 pkg Full-fat cream cheese, room temperature (approximately 8 oz per package)
  • 4 Large eggs
  • 1 cup Granulated sugar
  • 1 tbsp Pure vanilla extract
  • 1 cup Heavy cream
  • 1/2 cup Sour cream
  • 1 tbsp Cornstarch
  • 1/4 tsp Salt
  • 1 tbsp Fresh lemon juice (optional)

Instructions

  1. Prepare the crust: In a medium bowl, combine the crushed graham crackers with the melted unsalted butter. Mix until the crumbs are evenly coated and hold together when pressed.
  2. Bake the crust: Press the graham cracker mixture firmly into the bottom of a springform pan. Bake it at 350°F (175°C) for 10 minutes to set the crust. Remove from the oven and let it cool slightly.
  3. Mix cream cheese base: In a large mixing bowl, beat the room temperature full-fat cream cheese until smooth and creamy using a hand mixer or stand mixer.
  4. Add sugar and eggs: Gradually add granulated sugar and continue beating until combined. Then add the eggs one at a time, mixing on low speed after each addition to incorporate evenly, being careful not to overmix.
  5. Fold in creams and vanilla: Gently fold in the heavy cream, sour cream, pure vanilla extract, cornstarch, salt, and fresh lemon juice (if using). Mix until just combined and smooth, ensuring the batter remains light and airy.
  6. Prepare for baking: Pour the cheesecake batter over the pre-baked crust in the springform pan. Tap the pan gently on the counter to release any air bubbles.
  7. Bake in water bath: Place the springform pan inside a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the sides of the springform pan, creating a water bath. Bake at 350°F (175°C) for about 60 to 70 minutes, or until the edges are set and the center slightly jiggles.
  8. Cool gradually: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cooling prevents cracks and maintains the creamy texture.
  9. Refrigerate: Remove the cheesecake from the water bath and cool completely at room temperature. Then refrigerate, uncovered, for at least 6 hours or overnight to set fully before serving.

Notes

  • Ensure cream cheese is at room temperature to avoid lumps in the batter.
  • The water bath is essential to prevent cracking and ensure even baking for a smooth texture.
  • Optional fresh lemon juice adds a subtle brightness to the flavor without overpowering the classic taste.
  • Use a springform pan for easy removal of the cheesecake.
  • For best results, bake the crust before adding the filling to avoid sogginess.
  • Letting the cheesecake cool gradually inside the oven helps prevent top cracks.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/best-cheesecake-in-new-york-recipe/