#1 Delicous Classic New York Cheesecake

Discovering My Love for Cheesecake

My Favorite is Delicious Classic New York Cheesecake and When I was a little girl, I remember the first time I tasted a slice of Classic New York Cheesecake. It was at my grandmother’s house during one of our family gatherings. She had this magical way of turning simple ingredients into something truly special, and her cheesecake was no exception. The creamy filling, with just a hint of lemon, melted in my mouth, while the buttery graham cracker crust added the perfect crunch. From that moment on, I knew I had to learn how to make this incredible dessert myself.

Perfecting the Recipe

As I grew older, I spent countless hours in the kitchen with my grandmother, learning her secrets and perfecting my own version of the Classic New York Cheesecake. I discovered that the key to a perfect cheesecake is patience and attention to detail. Making sure all the ingredients are at room temperature, mixing them just right, and allowing the cheesecake to cool slowly in the oven were all tips she passed down to me. I also experimented with different variations, like adding a touch of vanilla extract or a splash of lemon juice to enhance the flavor.

Sharing with Loved Ones

One of my favorite things about making cheesecake is sharing it with friends and family. Whether it’s a holiday dinner, a weekend brunch, or just a casual get-together, my cheesecake always seems to bring smiles to everyone’s faces. I love watching their eyes light up with the first bite, just like mine did all those years ago. It’s not just a dessert; it’s a way to create lasting memories and bring people together. I often serve it with fresh berries or a homemade berry compote, which adds a delightful contrast to the rich, creamy filling.

A Tradition Continues

Now, I’ve passed down the tradition of making Classic New York Cheesecake to my own children. They help me crush the graham crackers for the crust and mix the filling, learning the same techniques my grandmother taught me. It’s a joy to see them take pride in creating something so delicious and to know that this cherished family recipe will continue to be enjoyed for generations to come. Every time we bake this cheesecake, it’s a reminder of our family’s love for good food and the joy of sharing it with others.

Chef’s Notes- Classic New York Cheesecake

• Ensure all ingredients, especially cream cheese, eggs, and sour cream, are at room temperature before you start mixing. This ensures a smooth, lump-free batter.
• Beat the cream cheese until it’s completely smooth before adding other ingredients. This helps avoid lumps and ensures a creamy texture.
• Once you start adding eggs, mix on low speed and just until combined. Overmixing incorporates too much air, which can cause the cheesecake to crack.
• Bake the cheesecake on a baking sheet to catch any potential drips from the springform pan. This also helps distribute heat more evenly.
• For an even creamier texture and to prevent cracking, you can bake the cheesecake in a water bath. Wrap the outside of the springform pan with foil to prevent water from seeping in.
• Let the cheesecake cool gradually in the oven with the door slightly open. This helps prevent sudden temperature changes that can cause cracking.
• Chill the cheesecake thoroughly before serving. Overnight chilling is best for the flavors to meld and for the texture to firm up.
• Use a hot knife to cut clean slices. Wipe the knife between each cut for the best presentation.

Classic New York Cheesecake

Course: DessertCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

450

kcal

Resting Time

4

hours 

Total time

5

hours 

20

minutes

Dive into the rich, creamy world of a Classic New York Cheesecake! This iconic dessert is a must-try for any cheesecake lover. With a buttery graham cracker crust and a velvety smooth filling, it’s the perfect treat for any occasion. Whether you’re hosting a dinner party or simply craving something sweet, this cheesecake will not disappoint. Follow our easy steps to create a dessert that’s sure to impress!

Ingredients

• Crust

• 1 1/2 cups finely crushed graham crackers

• 1/4 cup granulated sugar

• 1/2 cup unsalted butter, melted

• Filling

• 4 packages (8 oz each) cream cheese, softened

• 1 cup granulated sugar

• 1 cup sour cream

• 4 large eggs

• 2 teaspoons vanilla extract

• 1 tablespoon lemon juice

• 2 tablespoons all-purpose flour

• Alternative Ingredients:

• Crust: Use gluten-free graham crackers for a gluten-free option.

• Filling: Substitute Greek yogurt for sour cream for a tangier flavor.

• Sweetener: Replace granulated sugar with coconut sugar for a different sweetness profile.

Directions

• Prepare the Crust – Preheat your oven to 325°F (163°C). In a mixing bowl, combine the crushed graham crackers and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a springform pan to form an even layer. Bake for 10 minutes and let it cool while you prepare the filling.
• Make the Filling – In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and continue to beat until well combined. Add the sour cream, vanilla extract, lemon juice, and flour; mix until smooth. Add the eggs one at a time, beating on low speed just until blended after each addition.
• Assemble and Bake – Pour the cream cheese mixture over the cooled crust in the springform pan. Smooth the top with a spatula. Place the pan on a baking sheet to catch any drips and bake in the preheated oven for about 55-60 minutes or until the center is almost set but still slightly jiggly.
• Cool and Chill – Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour to prevent cracking. Remove from the oven and run a knife around the edge of the pan to loosen the cheesecake. Let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.

Equipment

• mixing bowls
• measuring cups and spoons
• food processor
• baking sheet
• springform pan
• electric mixer

Nutrition Facts

• Calories: 450kcal
• Carbohydrates: 35g
• Protein: 7g
• Fat: 32g
• Saturated Fat: 18g
• Cholesterol: 150mg
• Sodium: 350mg
• Potassium: 150mg
• Fiber: 0g
• Sugar: 25g
• Vitamin A: 20IU
• Vitamin C: 2mg
• Calcium: 10mg
• Iron: 4mg

FAQ-Classic New York Cheesecake

Can I make this cheesecake ahead of time?

Yes, you can make the cheesecake a day or two in advance. It actually tastes better after it has chilled overnight.

What is the best way to prevent cracks in my cheesecake?

Avoid overmixing the batter, bake at a low temperature, and allow the cheesecake to cool gradually in the oven. Using a water bath can also help.

Can I freeze this cheesecake?

Yes, you can freeze the cheesecake. Once it is completely cooled, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator before serving.

How can I tell when my cheesecake is done?

The cheesecake is done when the center is almost set but still slightly jiggly. It will continue to set as it cools.

Can I use a different type of crust?

Absolutely! You can use a cookie crust, such as Oreo or digestive biscuits, or even a nut crust for a different flavor and texture.