Description
Creamy New York-style cheesecake offers a luxurious dessert experience with rich, tangy cream cheese and a buttery graham cracker crust. Smooth, silky layers promise pure indulgence for anyone seeking classic comfort in a slice of heaven.
Ingredients
Scale
- 32 oz (907 g) cream cheese
- 4 large eggs
- 1 cup (240 mL) sour cream
- 1 ¼ cups (250 g) granulated sugar
- 12 whole graham cracker rectangles (6 oz / 170 g)
- 5 tbsps (74 mL) unsalted butter
- 1 tbsp (15 mL) vanilla extract
- ¼ tsp (1.5 g) salt
Instructions
- Preparation: Allow cream cheese to soften at room temperature and preheat oven to 350°F (177°C), positioning rack in lower-middle section.
- Crust Formation: Pulse graham crackers into fine crumbs, blend with melted butter, and press firmly into a buttered 9-inch springform pan, baking for 8-10 minutes until golden.
- Batter Development: Cream cheese should be whipped until silky smooth, then progressively incorporate sugar, cornstarch, salt, sour cream, lemon juice, and vanilla extract, mixing thoroughly.
- Egg Integration: Introduce eggs individually, blending completely after each addition and maintaining a uniform, lump-free consistency.
- Water Bath Technique: Wrap pan exterior with aluminum foil, place inside a larger roasting pan, fill with hot water halfway up the sides, and pour cheesecake batter evenly over pre-baked crust.
- Baking Process: Bake for 50-60 minutes, monitoring for a slightly wobbly center with set edges, then turn off oven and allow gradual cooling with door slightly ajar for one hour.
- Chilling and Presentation: Refrigerate for minimum 4 hours, release from springform pan, and garnish with fresh berries, whipped cream, or chocolate shavings before serving chilled.
Notes
- Temperature Matters: Soften cream cheese at room temperature for 1-2 hours to ensure smooth, lump-free texture and easier mixing.
- Prevent Water Leaks: Double-wrap the springform pan with heavy-duty aluminum foil to block water seepage during the water bath baking method.
- Crush Consistently: Use a food processor or rolling pin to create uniform graham cracker crumbs for an even, compact crust base.
- Gentle Cooling Technique: Allow the cheesecake to cool slowly in the oven with the door cracked open, then refrigerate for at least 4 hours to prevent cracking and develop perfect texture.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 394
- Sugar: 28 g
- Sodium: 159 mg
- Fat: 27 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 104 mg