New York Cheesecake

Indulge in the timeless elegance of a classic New York Cheesecake. This recipe delivers a dessert that is unbelievably rich, creamy, and decadent, with a dense texture that melts in your mouth. Set atop a buttery graham cracker crust, it's the perfect showstopper for any special occasion or a luxurious treat to satisfy your sweet cravings.

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Crafting the perfect cheesecake is an art, but this straightforward guide breaks it down into manageable steps. The key is using room temperature ingredients and a gentle baking process with a water bath to prevent cracks and ensure a perfectly even bake.

Ingredients

• For the Crust
• 200 g (2 cups) graham cracker crumbs
• 100 g (7 tbsp) unsalted butter, melted
• 2 tbsp granulated sugar
• Pinch of salt
• For the Filling
• 900 g (2 lbs) full-fat cream cheese, at room temperature
• 200 g (1 cup) granulated sugar
• 240 ml (1 cup) sour cream, at room temperature
• 3 large eggs, at room temperature
• 1 tbsp cornstarch
• 2 tsp pure vanilla extract
• 1 tbsp fresh lemon juice
• 1/4 tsp salt
• For the Topping (optional)
• 240 ml (1 cup) sour cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions

Step 1

Preheat your oven to 160°C (325°F). Grease a 23 cm (9-inch) springform pan and line the base with parchment paper.

Step 2

In a bowl, combine graham cracker crumbs, melted butter, sugar, and a pinch of salt. Mix until the texture resembles wet sand.

Step 3

Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.

Step 4

In a large mixing bowl, beat the cream cheese until smooth and creamy, about 2 minutes. Add sugar and continue beating until well combined.

Step 5

Mix in sour cream, vanilla, lemon juice, cornstarch, and salt until just incorporated.

Step 6

Add eggs one at a time, mixing on low speed and scraping the bowl after each addition. Do not overmix.

Step 7

Pour the filling over the cooled crust and smooth the top with a spatula.

Step 8

Place the pan in a larger roasting pan and pour hot water into the outer pan to create a water bath, reaching halfway up the sides of the springform pan.

Step 9

Bake for 55–65 minutes, until the edges are set but the center still jiggles slightly.

Step 10

Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.

Step 11

Remove from the oven, run a knife around the edge, and let cool to room temperature. Refrigerate for at least 6 hours or overnight.

Step 12

For the topping (optional): Mix sour cream, powdered sugar, and vanilla. Spread over the chilled cheesecake.

Step 13

Slice with a hot, clean knife and serve.

Zusatztipps für die Zubereitung

For best results, use room temperature ingredients. This ensures a smooth, lump-free filling and helps everything incorporate evenly without overmixing.

Varianten und Anpassungen

Customize your cheesecake by adding fresh berries or a fruit compote for a burst of freshness. For a chocolate variation, gently swirl melted and slightly cooled chocolate into the filling just before baking.

Serviervorschläge

This rich cheesecake pairs beautifully with a sweet late harvest Riesling, which complements its tangy notes. For a non-alcoholic option, a strong, freshly brewed coffee provides a wonderful contrast to the dessert's sweetness.

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With these tips and a little patience, you're on your way to baking a flawless New York Cheesecake. Enjoy every rich and creamy bite of your homemade creation!

Recipe FAQs

→ Why is room temperature ingredients important?

Room temperature ingredients blend smoothly without overmixing, which prevents air bubbles and cracks. Cold cream cheese creates lumps, while cold eggs can cause the batter to curdle.

→ What is the purpose of a water bath?

The water bath creates gentle, even heat that prevents the cheesecake from cooking too quickly on the edges. This results in a smooth, creamy texture without cracks or burnt edges.

→ How do I know when the cheesecake is done?

The edges should be set and slightly puffy, while the center still jiggles like gelatin when gently shaken. It will continue cooking as it cools in the oven.

→ Why cool the cheesecake in the oven?

Gradual cooling prevents rapid temperature changes that cause cracking. Leaving the door slightly ajar lets the cheesecake cool slowly while maintaining its structure.

→ Can I make this without a springform pan?

A springform pan is ideal for easy removal, but you can use a regular round cake pan lined with parchment paper. However, removing slices may be more challenging.

→ How long should the cheesecake chill before serving?

Refrigerate for at least 6 hours, though overnight chilling produces the best flavor and texture. The filling firms up and develops its characteristic dense, creamy consistency.