New York Cheesecake

Indulge in the ultimate classic dessert: the New York Cheesecake. This recipe guides you to a perfectly rich, dense, and creamy cheesecake with a tangy finish, all resting on a crisp, buttery graham cracker crust. While it requires patience, the result is a show-stopping dessert that's perfect for any special occasion and a true taste of luxury.

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The secret to this cheesecake's sublime texture lies in the careful preparation and slow baking process. Using a water bath insulates the cake, allowing it to bake gently and evenly, which prevents cracks and ensures a velvety smooth finish from edge to center. The slow cooling period is just as crucial, allowing the cake to set without collapsing.

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

Organize cleaning supplies and kitchen essentials under the sink for quicker access during cooking and cleanup.

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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.

Varianten und Anpassungen

For a chocolate variation, swirl melted chocolate into the filling before baking.

Serviervorschläge

Add fresh berries or fruit compote for garnish. Pairs beautifully with a late harvest Riesling or strong coffee.

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With these steps, you're ready to create a slice of New York in your own kitchen. Serve it plain to appreciate its classic flavor, or dress it up with fresh berries or a dollop of sweetened sour cream. Enjoy every decadent bite!

Common Questions

→ Why is room temperature cream cheese important?

Room temperature cream cheese blends smoothly without lumps, creating a silky batter. Cold ingredients can lead to overmixing while trying to incorporate them, which introduces excess air and causes cracking during baking.

→ What causes cheesecake cracks and how to prevent them?

Cracks typically occur from overmixing, rapid temperature changes, or overbaking. Prevent them by mixing on low speed, using a water bath for gentle heat, and cooling gradually in the oven with the door cracked open.

→ Can I skip the water bath?

While possible, the water bath ensures even baking and that signature creamy texture. Without it, the edges may overcook before the center sets, resulting in a less uniform consistency and increased cracking risk.

→ How long should cheesecake chill before serving?

Refrigerate for at least 6 hours, though overnight chilling yields the best results. This allows the filling to firm completely and flavors to meld. The texture improves significantly with proper resting time.

→ What's the best way to slice clean cheesecake pieces?

Use a thin, sharp knife dipped in hot water and wiped clean between cuts. This creates clean edges and prevents the filling from sticking. For perfect portions, mark the top lightly before cutting through completely.

→ Can I make this in advance?

Absolutely. This cheesecake actually tastes better made 1-2 days ahead. Wrap tightly in the pan and refrigerate, or freeze for up to 3 months. Thaw overnight in the refrigerator before serving.