Foolproof New York Cheesecake
Foolproof New York Cheesecake
Introduction
A classic New York Cheesecake is a dessert that truly impresses, and with this foolproof recipe, you'll achieve that iconic creamy, dense, and subtly tangy perfection every time. Say goodbye to cracks and hello to rave reviews! Our step-by-step guide ensures a smooth process from the buttery graham cracker crust to the luscious, velvety filling. Get ready to bake a cheesecake that will become your go-to special occasion (or any occasion!) treat.
Ingredients
- For the Crust:
- 1 ½ cups (about 150g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
- For the Filling:
- 32 ounces (900g) full-fat cream cheese, softened to room temperature
- 1 ¾ cups (350g) granulated sugar
- ¼ cup (60ml) sour cream, at room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon fresh lemon zest (optional, but recommended)
- 4 large eggs, at room temperature
Instructions
- 1. Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar. Pour in the melted butter and mix until all crumbs are moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. You can use the bottom of a flat-bottomed glass to help create an even layer. Bake for 10 minutes, then remove from oven and let cool slightly while you prepare the filling. Wrap the outside of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath.
- 2. Make the Filling: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
- 3. Gradually add the 1 ¾ cups granulated sugar, beating on low speed until just combined, about 1 minute. Do not overmix.
- 4. Add the sour cream, vanilla extract, and lemon zest (if using). Mix on low speed until just incorporated.
- 5. Add the eggs one at a time, mixing on low speed after each addition just until the yolk disappears. Be careful not to overmix the batter once the eggs are added; overmixing can incorporate too much air, which leads to cracks.
- 6. Bake the Cheesecake: Pour the cheesecake filling over the pre-baked crust in the prepared springform pan.
- 7. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan, creating a water bath, until the water comes about halfway up the sides of the springform pan.
- 8. Carefully transfer the roasting pan to the preheated oven. Bake for 60-75 minutes, or until the edges are set but the center (about 2-3 inches) still has a slight wobble when gently shaken.
- 9. Cool Completely: Turn off the oven, prop the oven door open slightly with a wooden spoon, and leave the cheesecake in the water bath in the oven for 1 hour. This slow cooling helps prevent cracks.
- 10. Remove the cheesecake from the water bath and remove the foil. Let it cool completely on a wire rack at room temperature for another 1-2 hours.
- 11. Chill Thoroughly: Once completely cool, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving. Chilling is crucial for setting the texture and flavor.
- 12. To serve, run a thin knife around the edge of the cheesecake before releasing the springform pan. Slice and enjoy!
Pro Tips & Notes
- Room Temperature Ingredients are Key: Ensure your cream cheese, sour cream, and eggs are at true room temperature. This allows them to blend smoothly without lumps and prevents overmixing.
- Do Not Overmix: Overmixing incorporates too much air into the batter, which expands during baking and then collapses during cooling, leading to cracks. Mix on low speed and only until ingredients are just combined.
- The Water Bath is Your Friend: A water bath (bain-marie) creates a moist, even baking environment that prevents the cheesecake from drying out, baking too fast, and cracking. It's essential for a smooth top.
- Slow Cooling Prevents Cracks: Don't rush the cooling process. Leaving the cheesecake in the turned-off oven with the door ajar allows it to gradually cool down, minimizing drastic temperature changes that can cause cracking.
- Chill for Best Texture: A properly chilled cheesecake is dense, creamy, and holds its shape perfectly. Don't skip the minimum 6-hour chill time.
Nutrition Facts (per serving)
- Calories: Approximately 450 per slice (based on 12 slices)
- Protein: 9g
- Fat: 32g
- Saturated Fat: 19g
- Carbohydrates: 30g
- Sugars: 24g
Frequently Asked Questions
- Q: My cheesecake cracked! What went wrong? A: Cracks are usually caused by overmixing, baking at too high a temperature, or cooling too quickly. Ensure ingredients are room temperature, mix minimally, use a water bath, and follow the slow cooling process.
- Q: Can I make this cheesecake ahead of time? A: Absolutely! Cheesecake is an excellent make-ahead dessert. It actually benefits from a day or two in the refrigerator for flavors to meld and the texture to fully set.
- Q: How long does New York Cheesecake last in the refrigerator? A: Properly stored in an airtight container or covered with plastic wrap, it will last for up to 5-7 days in the refrigerator.
- Q: Can I freeze this cheesecake? A: Yes, cheesecake freezes beautifully. Allow it to chill completely, then wrap individual slices or the whole cheesecake (unadorned) tightly in plastic wrap, then a layer of aluminum foil. It can be frozen for up to 1-2 months. Thaw in the refrigerator overnight before serving.