New York Cheesecake (Print Version)

A rich, creamy baked cheesecake with dense texture and classic graham cracker crust, perfect for special occasions.

# What You Need:

→ Crust

01 - 2 cups graham cracker crumbs
02 - 7 tbsp unsalted butter, melted
03 - 2 tbsp granulated sugar
04 - Pinch of salt

→ Filling

05 - 2 lbs full-fat cream cheese, at room temperature
06 - 1 cup granulated sugar
07 - 1 cup sour cream, at room temperature
08 - 3 large eggs, at room temperature
09 - 1 tbsp cornstarch
10 - 2 tsp pure vanilla extract
11 - 1 tbsp fresh lemon juice
12 - 1/4 tsp salt

→ Topping

13 - 1 cup sour cream
14 - 2 tbsp powdered sugar
15 - 1/2 tsp vanilla extract

# Steps:

01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Mix until texture resembles wet sand.
03 - Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
04 - Beat cream cheese in a large mixing bowl until smooth and creamy, about 2 minutes. Add sugar and continue beating until well combined.
05 - Mix in sour cream, vanilla, lemon juice, cornstarch, and salt until just incorporated.
06 - Add eggs one at a time, mixing on low speed and scraping the bowl after each addition. Do not overmix.
07 - Pour filling over the cooled crust and smooth the top with a spatula.
08 - Place 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.
09 - Bake for 55-65 minutes, until edges are set but center still jiggles slightly.
10 - Turn off oven, crack the door open, and let cheesecake cool in the oven for 1 hour.
11 - Remove from oven, run a knife around the edge, and let cool to room temperature. Refrigerate for at least 6 hours or overnight.
12 - Mix sour cream, powdered sugar, and vanilla. Spread over the chilled cheesecake.
13 - Slice with a hot, clean knife and serve.

# Expert Advice:

01 -
  • Authentic Texture: Achieves that signature dense, smooth, and creamy consistency of a true New York cheesecake.
  • Perfectly Balanced Flavor: A subtle tang from sour cream and lemon juice cuts through the richness of the cream cheese.
  • Classic Graham Cracker Crust: A simple, buttery, and crisp base that complements the creamy filling perfectly.
  • Showstopper Dessert: While it requires some patience, the result is a professional-looking and tasting cheesecake that will impress everyone.
02 -
  • Don't Overmix: Once the eggs are added, mix on low speed just until combined. Overmixing incorporates too much air, which can cause the cheesecake to rise too quickly and then crack as it cools.
  • Use a Water Bath: The steam from the water bath creates a humid environment in the oven, which is key to preventing cracks and ensuring a creamy, even texture.
  • Cool Gradually: Letting the cheesecake cool slowly in the turned-off oven prevents drastic temperature changes that can lead to cracking.
  • Chill Thoroughly: Chilling for at least 6 hours (or preferably overnight) is crucial. This allows the cheesecake to set completely, developing its full flavor and dense texture.
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