@aannmiller
Classic New York-Style Cheesecake
About This Recipe
This New York-style cheesecake offers a creamy, luxurious texture with a deliciously crisp crust. It’s a perfect dessert that can be topped with fresh berries, fruit sauce, or enjoyed in its pure, unadulterated form. Enjoy your baking and the indulgent treat that follows!
Ingredients
Scale
Convert
For The Crust
For The Filling
Steps
1
Preparing the Crust:
Mix Ingredients: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
Press into Pan: Press the crumb mixture firmly into the bottom of a 9-inch springform pan and about 1 inch up the sides to form the crust.
Bake: Preheat your oven to 350°F (175°C) and bake the crust for 8-10 minutes until set and lightly golden. Remove from oven and let cool while you prepare the filling.
Mix Ingredients: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
Press into Pan: Press the crumb mixture firmly into the bottom of a 9-inch springform pan and about 1 inch up the sides to form the crust.
Bake: Preheat your oven to 350°F (175°C) and bake the crust for 8-10 minutes until set and lightly golden. Remove from oven and let cool while you prepare the filling.
2
Making the Filling:
Cream Cheese: In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy.
Add Sugar: Gradually add sugar and beat until creamy and smooth, scraping down the sides of the bowl as needed.
Incorporate Wet Ingredients: Add sour cream, vanilla extract, and lemon juice; mix until smooth.
Eggs: Add eggs and the extra yolk one at a time, mixing on low speed just until incorporated. It’s crucial not to overmix here to avoid incorporating too much air into the batter.
Pour Filling: Pour the cream cheese filling into the cooled crust and smooth the top with a spatula.
Cream Cheese: In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy.
Add Sugar: Gradually add sugar and beat until creamy and smooth, scraping down the sides of the bowl as needed.
Incorporate Wet Ingredients: Add sour cream, vanilla extract, and lemon juice; mix until smooth.
Eggs: Add eggs and the extra yolk one at a time, mixing on low speed just until incorporated. It’s crucial not to overmix here to avoid incorporating too much air into the batter.
Pour Filling: Pour the cream cheese filling into the cooled crust and smooth the top with a spatula.
3
Baking:
Water Bath: Wrap the outside of the springform pan in aluminum foil, covering the underside and extending all the way to the top. Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until the water is about halfway up the sides of the springform pan, creating a water bath.
Bake: Bake at 325°F (163°C) for about 70-85 minutes, or until the edges are set and the center is slightly jiggly.
Cool: Turn off the oven, open the oven door slightly, and let the cheesecake cool in the oven for 1 hour. Then, remove from the oven and let it cool completely on a wire rack.
Water Bath: Wrap the outside of the springform pan in aluminum foil, covering the underside and extending all the way to the top. Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until the water is about halfway up the sides of the springform pan, creating a water bath.
Bake: Bake at 325°F (163°C) for about 70-85 minutes, or until the edges are set and the center is slightly jiggly.
Cool: Turn off the oven, open the oven door slightly, and let the cheesecake cool in the oven for 1 hour. Then, remove from the oven and let it cool completely on a wire rack.
4
Chilling:
Refrigerate: Once cool, refrigerate the cheesecake for at least 4 hours or overnight, which allows it to set completely.
Refrigerate: Once cool, refrigerate the cheesecake for at least 4 hours or overnight, which allows it to set completely.
5
Serving:
Serve: Release the cheesecake from the springform pan by running a knife around the inside edge. Slice and serve chilled.
Serve: Release the cheesecake from the springform pan by running a knife around the inside edge. Slice and serve chilled.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
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Calories270kcal13%
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Fat18g0%
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Saturated Fat11g0%
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Carbohydrates24g1%
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Fiber1g0%
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Sugar17g0%
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Protein6g0%
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Cholesterol135mg6%
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Sodium300mg15%
Percent Daily Values are based on a 2,000 calorie diet.