Indulge in the velvety smooth perfection of a Classic New York Style Cheesecake. This iconic dessert offers a rich, creamy texture with a delightful graham cracker crust, making it a truly satisfying cheesecake recipe you’ll love to master.
Key Ingredients & Substitutions:
- Cream Cheese: Use full-fat block cream cheese, not spreadable.
- Sour Cream: Provides tang and moisture. Plain full-fat Greek yogurt can be a substitute.
- Graham Cracker Crumbs: Essential for the classic crust. You can use digestive biscuits or other plain cookie crumbs if graham crackers are unavailable.
- Sugar: Granulated sugar is best for both the crust and filling.
- Eggs: Large eggs bind the filling.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 32 ounces full-fat cream cheese, softened
- 1 ½ cups granulated sugar
- 2 teaspoons vanilla extract
- ¼ cup sour cream
- 4 large eggs
How Much Time Will You Need?
- Total Time: 5 hours 30 minutes (includes chilling)
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Servings: 12
- Calories per serving: Approximately 450 calories
- Tools Needed: 9-inch springform pan, aluminum foil, large roasting pan (for water bath), electric mixer
Step-by-Step Instructions:
1. Prepare Your Springform Pan
Preheat your oven to 325°F (160°C). Wrap the bottom and sides of your 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath. This is crucial for a perfect cheesecake.
2. Make the Graham Cracker Crust
Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press this mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool slightly.
3. Prepare the Cream Cheese Filling
In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy. Gradually add the granulated sugar, beating until well combined and fluffy. Scrape down the sides of the bowl as needed to ensure no lumps.
4. Add Remaining Filling Ingredients
Beat in the vanilla extract and sour cream until just incorporated. Add the eggs one at a time, beating on low speed only until each egg is blended into the mixture. Do not overmix after adding the eggs, as this can introduce too much air.
5. Assemble and Bake the Cheesecake
Pour the cream cheese filling over the cooled graham cracker crust in the springform pan. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan.
6. Bake and Cool Your Cheesecake
Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour. Remove it from the water bath and let it cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
Variation Ideas:
- Lemon Zest: Add 1 tablespoon of fresh lemon zest to the filling for a bright, citrusy flavor.
- Berry Topping: Serve slices with a simple berry compote or fresh berries for a vibrant finish.
- Chocolate Drizzle: Melt your favorite chocolate and drizzle it over the cooled cheesecake before serving.
Storage Instructions:
Store leftover Classic New York Style Cheesecake covered tightly with plastic wrap in the refrigerator for up to 5 days. For longer storage, slices can be individually wrapped and frozen for up to 1 month. Thaw frozen cheesecake in the refrigerator overnight before serving.
Frequently Asked Questions (FAQ):
- Why do I need a water bath for cheesecake recipes?
A water bath creates a moist, even heat environment, preventing cracks and ensuring a creamy texture in your cheesecake.
- How do I know when my New York Style Cheesecake is done?
The edges should be set, but the center will still have a slight jiggle. It will continue to set as it cools.
- Can I skip the sour cream in this cheesecake recipe?
Sour cream adds essential tang and moisture. While you can omit it, the texture and flavor of your cheesecake will be less authentic.
- My cheesecake cracked, what did I do wrong?
Cracks often occur from overbaking, overmixing the batter (introducing too much air), or sudden temperature changes during cooling. Follow the cooling instructions carefully for the best results.
- What kind of cream cheese is best for cheesecake recipes?
Always use full-fat block cream cheese, not the whipped or spreadable varieties.
- Can I make this cheesecake ahead of time?
Absolutely! In fact, New York Style Cheesecake benefits from chilling overnight, allowing the flavors to meld and the texture to fully set.