New York cheesecake recipe is a beloved dessert in the city. It’s dense, and creamy, without any fruit toppings. This classic cheesecake is gently and very testy. The recipe is straightforward, but it uses a lot of cream cheese, so choose a high-quality, full-fat one.
Ingredients to Make New York Cheesecake Recipe
- Crust:
- graham cracker crumbs
- sugar
- unsalted butter, melted
- Filling:
- cream cheese, softened
- sugar
- vanilla extract
- eggs
- sour cream
- heavy cream
- strawberry(for garnish)
How to Make New York Cheesecake Recipe
Preheat your oven to 325°F (160°C).
Prepare the crust:
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
Press the mixture into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then remove from the oven and let cool.
Prepare the filling:
In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy.
Gradually add the sugar, beating until well combined.
Add the vanilla extract.
Add the eggs one at a time, beating on low speed after each addition until just blended.
Add the sour cream and heavy cream, and mix on low speed until smooth.
Bake the cheesecake:
Pour the cream cheese mixture over the cooled crust in the springform pan.
Place the springform pan in a larger baking pan. Fill the larger pan with hot water halfway up the sides of the springform pan (water bath).
Bake in the preheated oven for 1 hour and 15 minutes, or until the center is set and the top is slightly golden.
Cool and refrigerate:
Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the water bath and let it cool completely at room temperature.
Refrigerate for at least 4 hours, or overnight.
New York Cheesecake Recipe
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New York Cheesecake Recipe
Ingredients
Crust:
- 1 cup graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter melted
Filling:
- 4 packages cream cheese softened
- 1 cup sugar
- 1 tsp vanilla extract
- 4 eggs
- ⅔ cup sour cream
- ⅔ cup heavy cream
Instructions
- Preheat your oven to 325°F (160°C).
Prepare thecrust:
- In a mediumbowl, combine graham cracker crumbs, sugar, and melted butter.Press the mixture into the bottom of a 9-inch springform pan.Bake for 10minutes, then remove from the oven and let cool.
Prepare the filling:
- In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy.Gradually add the sugar, beating until well combined.Add the vanilla extract.Add the eggs one at a time, beating on low speed after each addition until just blended.Add the sour cream and heavy cream, and mix on low speed until smooth.
Bake thecheesecake:
- Pour the cream cheese mixture over the cooled crust in the springform pan.Place the springform pan in a larger baking pan. Fill the larger pan with hot water half way up the sides of the springform pan (water bath).Bake in the preheated oven for 1 hour and 15 minutes, or until the center is set and the top is slightly golden.
Cool and refrigerate:
- Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1hour.Remove the cheesecake from the water bath and let it cool completely at room temperature.Refrigeratefor at least 4 hours, or overnight.
