Hey y’all! If you’re on the hunt for a dessert that’s creamy, rich, and utterly indulgent, look no further than this classic New York Cheesecake. With its smooth texture and tangy flavor, it’s the perfect treat for any celebration, be it a birthday, holiday gathering, or just a special weekend indulgence. Let’s get cooking!
Why You’ll Love This New York Cheesecake
- It’s ultra-creamy with a perfect balance of tanginess and sweetness.
- The graham cracker crust adds a delightful crunch that complements the cheesecake beautifully.
- It’s a versatile dessert that can be dressed up with fruit toppings or served plain.
- This recipe is easy to follow, even if you’re a cheesecake novice.
- It offers a taste of New York right in your kitchen!
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 (8-ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
Directions
Prepare the Crust
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
Make the Cheesecake Filling
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add sugar and vanilla extract, mixing until well incorporated.
- Mix in the eggs one at a time, beating well after each addition.
- Stir in the sour cream and heavy cream until the mixture is smooth.
Bake the Cheesecake
- Pour the filling over the cooled crust.
- Bake for 55-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool with the oven door ajar for about an hour.
Notes
- For a smooth texture, ensure all ingredients are at room temperature before mixing. Learn more about room temperature ingredients.
- Use a water bath to prevent cracks on the surface of your cheesecake.
- Chill the cheesecake for at least 4 hours, but overnight is best for optimal flavor and consistency.
Variations
- Berry Topped Cheesecake: Add fresh or cooked berries on top before serving.
- Chocolate Swirl Cheesecake: Swirl melted chocolate into the filling before baking.
- Lemon Cheesecake: Add the zest of one lemon to the filling for a citrusy twist.
Required Equipment
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Oven
Storage Instructions
Store your New York Cheesecake in the refrigerator for up to 5 days. Ensure it’s covered to prevent it from absorbing refrigerator odors. You can also freeze it for up to 2 months; wrap it tightly in plastic wrap and then foil.
Suggested Pairings/Serving Recommendations
Serve this cheesecake with a dollop of whipped cream or a drizzle of berry sauce. A cup of strong coffee or a glass of dessert wine pairs perfectly with its rich flavors.
Pro Tips
- To ensure a no-crack top, use a water bath while baking. Learn how to create a water bath.
- Run a knife around the edge of the cheesecake before removing the pan to prevent sticking.
- For a perfect slice, dip your knife in warm water and wipe it clean between cuts.
FAQ
- Can I use reduced-fat cream cheese? For the creamiest texture, full-fat cream cheese is recommended.
- What can I do if my cheesecake cracks? Cover the crack with a topping of sour cream or fruit.
- How do I know when my cheesecake is done? The outer edges should be set, and the center should have a slight jiggle.