Posted by Are you ready to impress your friends and family with a mouthwatering cheesecake that is as rich and creamy as those from New York’s iconic delis? With this foolproof recipe, creating a dense, luxurious cheesecake will be a breeze, even if you’re a beginner in the kitchen. Follow these step-by-step instructions to craft a delectable dessert that will have everyone asking for seconds!
Essential Preparations
Step 1: Preheat Your Oven and Prepare the Springform Pan
Start by preheating your oven to 375°F (190°C). While your oven heats up, it’s crucial to prepare your springform pan properly to prevent any leaks during the baking process.
Take one large piece of heavy-duty aluminum foil and wrap it tightly around the bottom and sides of your springform pan, ensuring there are no seams for water to seep through. For extra protection, repeat this step with another sheet of foil. After wrapping the pan, lightly coat the inside with nonstick cooking spray to make releasing the cheesecake much easier later on.
Crafting the Graham Cracker Crust
Step 2: Prepare the Crust Mixture
The crust is a vital component of any cheesecake, providing a delightful crunch that contrasts beautifully with the creamy filling. In a medium-sized mixing bowl, combine:
- 1½ cups of graham cracker crumbs (about 12 whole crackers)
- 5 tablespoons of unsalted butter, melted
- 2 tablespoons of sugar
- ⅛ teaspoon of salt
Stir the mixture until it is thoroughly combined. You should achieve a sandy consistency that holds together when pressed.
Next, evenly press the crumb mixture into the bottom of your prepared springform pan, forming a compact layer. Place the crust in the oven and bake it for 10 minutes, or until it feels set. Once baked, remove the pan from the oven and reduce the temperature to 325°F (160°C).
Creating the Cheesecake Filling
Step 3: Prepare the Creamy Filling
Now that your crust is ready, it’s time to make the cheesecake filling. In the bowl of an electric mixer fitted with a paddle attachment, combine:
- 32 ounces (four 8-ounce blocks) of cream cheese, at room temperature
- 2 cups of sugar
- 3 tablespoons of all-purpose flour
Beat the mixture on medium speed until it becomes smooth and creamy, which should take about 1 minute. Remember to scrape the sides and bottom of the bowl to ensure everything is mixed evenly.
Next, add:
- 4 teaspoons of vanilla extract
- 1 teaspoon of packed lemon zest (from 1 lemon)
- 2 teaspoons of fresh lemon juice (from 1 lemon)
- ¼ teaspoon of salt
Mix these ingredients at low speed until just combined. Now, it’s time to incorporate the eggs. Add 6 large eggs, one at a time, mixing on low speed until each egg is fully integrated before adding the next. Scrape the bowl as needed to ensure all ingredients are well incorporated.
Finally, fold in ½ cup of sour cream until the batter is uniform, being careful not to overmix.
Baking the Cheesecake
Step 4: Create the Water Bath
To achieve a perfectly baked cheesecake that is smooth and crack-free, using a water bath (bain-marie) is essential. Place the springform pan with the crust in a large roasting pan. Pour the cheesecake batter over the crust.
Then, carefully pour boiling water into the roasting pan, ensuring that it comes up about 1 inch along the sides of the springform pan. This step is crucial, as the steam from the water bath helps regulate the temperature, allowing the cheesecake to bake evenly and preventing it from drying out.
Step 5: Bake to Perfection
Bake your cheesecake in the preheated oven for 1 hour and 30 minutes to 1 hour and 45 minutes. The cheesecake should be firm yet slightly wobbly in the center when nudged. If the top begins to brown too much, cover it loosely with aluminum foil towards the end of the baking time.
Once baked, carefully remove the roasting pan from the oven and place it on a wire rack. Allow the cheesecake to cool in the water bath for about 45 minutes until the water is warm.
Cooling and Serving
Step 6: Cool the Cheesecake
After cooling, remove the springform pan from the water bath and gently peel off the foil. If necessary, run a thin-bladed knife around the edge of the cheesecake to ensure it isn’t sticking. Cover the cheesecake with plastic wrap and place it in the refrigerator to chill for at least 8 hours or overnight.
When you’re ready to serve, carefully remove the sides of the springform pan. You can serve the cheesecake directly from the base or transfer it to a serving platter using a long, thin spatula. Slice with a sharp knife, wiping the blade clean between cuts for perfect slices.
Storage Tips
If you have any leftovers, the cheesecake can be stored in the refrigerator, covered with plastic wrap, for up to two days. Alternatively, you can freeze it for up to three months. To freeze, place the cheesecake in the freezer unwrapped until firm, then double-wrap it tightly in aluminum foil or plastic wrap. Thaw in the refrigerator overnight before serving.
Pro Tip
Springform pans can sometimes be prone to leaking, which is why proper wrapping with aluminum foil is essential. Ensure there are no seams exposed to the water; otherwise, it can seep in during baking. Even if some condensation forms inside the foil, don’t worry—the crust will remain intact!
NEW YORK CHEESECAKE
If you’re looking for a simple yet delicious cheesecake recipe, you’ve come to the right place! This cheesecake is dense, creamy, and perfect for any occasion. With straightforward instructions and easy ingredients, you can create this delightful dessert with confidence.
Servings: 8 to 10
Prep Time: 30 Minutes
Cook Time: 1 Hour 55 Minutes
Total Time: 2 Hours 25 Minutes, plus cooling time
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs (from about 12 whole crackers)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- ⅛ teaspoon salt
For the Filling:
- 32 oz (four 8-oz blocks) cream cheese, at room temperature
- 2 cups sugar
- 3 tablespoons all-purpose flour
- 4 teaspoons vanilla extract
- 1 teaspoon packed lemon zest (from 1 lemon)
- 2 teaspoons fresh lemon juice (from 1 lemon)
- ¼ teaspoon salt
- 6 large eggs
- ½ cup sour cream
Special Equipment:
- 9- or 10-inch springform pan
- 18-inch heavy-duty aluminum foil
Optional:
- Berry sauce, for serving
Instructions
For the Crust:
- Preheat the oven to 375°F (190°C) and set an oven rack in the lower-middle position. Wrap your springform pan with aluminum foil, ensuring no seams are exposed. Spray the inside with nonstick cooking spray.
- In a medium bowl, mix together the graham cracker crumbs, melted butter, sugar, and salt until well combined. Press this mixture firmly into the bottom of the prepared pan. Bake for 10 minutes until set, then remove from the oven and set aside. Reduce the oven temperature to 325°F (160°C).
For the Filling: 3. Beat the cream cheese, sugar, and flour together in an electric mixer on medium speed until smooth. Scrape the bowl to ensure an even mix. Add the vanilla, lemon zest, lemon juice, and salt, and mix on low speed until combined. 4. Add the eggs one at a time, mixing on low speed and scraping the bowl as needed. Finally, mix in the sour cream, ensuring the batter is uniform but not overmixed. 5. Place the cheesecake pan inside a large roasting pan and pour the cheesecake batter over the crust. Carefully add boiling water to the roasting pan, coming up about 1 inch along the sides of the cheesecake pan. 6. Bake for 1 hour and 30 to 1 hour and 45 minutes until just set, wobbling slightly in the center. If it begins to brown too much, cover with foil.
Cooling: 7. Remove the cheesecake from the oven and cool it in the water bath for 45 minutes. Remove from the water bath and cover with plastic wrap, placing it in the fridge for at least 8 hours or overnight.
Serving: 8. Once chilled, carefully remove the sides of the springform pan. Slice with a sharp knife and serve with berry sauce if desired.
Nutrition Information (Per Serving: 10 Servings)
- Calories: 659
- Total Fat: 43 g
- Saturated Fat: 24 g
- Carbohydrates: 59 g
- Sugar: 49 g
- Fiber: 1 g
- Protein: 11 g
- Sodium: 464 mg
- Cholesterol: 233 mg
