New York Cheesecake recipe

New York cheesecake is a rich and creamy dessert with a dense yet smooth texture. It features a buttery graham cracker crust and a thick, tangy cream cheese filling, often baked in a water bath for the perfect consistency.

Ingredients

For the Crust:

• 2 cups (200g) graham cracker crumbs
• 1/4 cup (50g) granulated sugar
• 1/2 cup (115g) unsalted butter, melted

For the Cheesecake Filling:

• 32 oz (900g) cream cheese, softened
• 1 1/4 cups (250g) granulated sugar
• 1 tbsp cornstarch (helps prevent cracking)
• 1 cup (240ml) sour cream
• 1/2 cup (120ml) heavy cream
• 2 tsp vanilla extract
• 4 large eggs
• 1 tbsp lemon juice (optional, for a slight tang)

For the Topping (Optional):

• 1 cup (240ml) sour cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions

Step 1: Prepare the Crust

1. Preheat the oven to 325°F (160°C). Grease a 9-inch (23cm) springform pan.
2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
3. Press the mixture firmly into the bottom of the pan.
4. Bake for 10 minutes, then let it cool while preparing the filling.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat the cream cheese, sugar, and cornstarch on low speed until smooth (avoid overmixing).
2. Add the sour cream, heavy cream, and vanilla extract. Mix until combined.
3. Add the eggs one at a time, mixing just until incorporated. Stir in the lemon juice.
4. Pour the filling over the cooled crust.

Step 3: Bake the Cheesecake

1. Wrap the bottom of the springform pan with aluminum foil to prevent leaks.
2. Place the pan in a large roasting dish and pour hot water into the dish until it reaches halfway up the pan (water bath method).
3. Bake at 325°F (160°C) for 1 hour to 1 hour 10 minutes, or until the center is slightly jiggly but set.
4. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.

Step 4: Add the Topping (Optional)

1. In a small bowl, mix the sour cream, powdered sugar, and vanilla.
2. Spread it evenly over the cooled cheesecake.

Step 5: Chill and Serve

1. Refrigerate the cheesecake for at least 4 hours or overnight.
2. Run a knife around the edge before releasing from the springform pan.
3. Slice and serve with fresh berries, caramel, or chocolate sauce if desired.