Introduction
New York cheesecake is the gold standard of cheesecakes — rich, dense, and creamy, with a smooth filling and a perfectly crisp graham cracker crust. Unlike other variations, this iconic dessert uses extra egg yolks and heavy cream, giving it a luscious texture that melts in your mouth. Whether you are a seasoned baker or trying this for the first time, this recipe will guide you through every step to create a flawless cheesecake.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the filling:
- 900g cream cheese, softened
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 large egg yolks
- 1 cup sour cream
- ½ cup heavy cream
Method
Step 1: Prepare the Crust
- Preheat your oven to 175°C (350°F).
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then remove and let cool.
Step 2: Make the Filling
- Beat the cream cheese in a large bowl until smooth and fluffy.
- Gradually add sugar, mixing well.
- Add vanilla extract, then the eggs one at a time, beating on low speed.
- Stir in the sour cream and heavy cream until fully combined.
Step 3: Assemble and Bake
- Pour the filling over the cooled crust.
- Bake in a water bath for 1 hour and 10 minutes, until the edges are set but the center is slightly jiggly.
- Turn off the oven, open the door slightly, and let the cheesecake cool for 1 hour.
- Refrigerate for at least 6 hours or overnight.
Tips
- Room temperature ingredients: Ensure all ingredients are at room temperature to avoid lumps.
- Water bath: Wrap the springform pan in foil to prevent water from seeping in.
- Avoid cracks: Let the cheesecake cool gradually to prevent surface cracks.
Conclusion
This Classic New York Cheesecake is a show-stopper, perfect for special occasions or simply treating yourself. Its velvety texture and buttery crust create an unforgettable dessert. Master this recipe, and you’ll have a go-to cheesecake for years to come.
FAQs
Q: Can I freeze New York cheesecake? A: Yes! Wrap it tightly in plastic wrap and store in the freezer for up to 2 months. Thaw in the fridge overnight before serving.
Q: Why did my cheesecake crack? A: Cracks usually happen due to overbaking or sudden temperature changes. Using a water bath and cooling gradually can help.
Q: How long does cheesecake last in the fridge? A: Properly covered, it will stay fresh for up to 5 days.
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