NEW YORK CHEESECAKE

Prepare for the ultimate indulgence with this classic New York Cheesecake!

A crisp, buttery Graham cracker crust forms the perfect foundation, cradling a filling that is nothing short of extraordinary. The filling itself is the epitome of elegance: creamy, incredibly rich, and bursting with pure vanilla flavor. This recipe delivers the perfect, iconic balance of flavor and texture—a truly classic dessert that promises a slice of dense, smooth perfection in every bite.

INGREDIENTS

Crust

300 g or 2½ cups Graham Cracker Crumbs

120 g or ½ cups unsalted butter

Pinch of salt

Cheesecake batter

900g or 4 cups cream cheese, at room temperature

250 g or 1¼ cups granulated sugar

230 g or 1 cup sour cream ,at room temperature

1 tablespoon lemon juice ,freshly squeezed

3 teaspoon vanilla extract

Pinch of salt

4 eggs ,lightly whisked at room temperature

INSTRUCTIONS

You will first need to prepare a deep roasting pan for the water bath, ensuring it is large enough to comfortably fit your springform pan. Next, it is crucial to make your springform pan, which contains the baked crust, completely watertight to prevent leaks and a soggy crust. Achieve this by wrapping the pan in 5-6 layers of strong, heavy-duty aluminum foil, making certain the base and sides are fully covered to stop water from seeping in through the springform base. As an added measure, you can place the wrapped pan inside an oven-safe bag. Because the water bath must be ready as soon as the cheesecake batter is finished, be sure to complete this preparation ahead of time!

For the crust, first, gently melt the butter in the microwave or on the stovetop until fully liquid, then set it aside to cool slightly. Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip bag and rolling with a pin.

Stir a pinch of salt into the crumbs, then add the melted butter and mix until the texture resembles wet sand.

Press the mixture evenly into the bottom. Use the back of a spoon or a measuring cup, applying firm, even pressure without over-packing. Chill the crust in the fridge or freezer while preparing the filling.

Bake the chilled crust in a preheated 170°C oven for 10 minutes, until lightly golden and set. Remove it from the oven and let the crust cool completely in the pan before pouring in the cheesecake batter.

To make the creamy cheesecake filling, first, place the room temperature full-fat cream cheese into the bowl of a stand mixer fitted with the paddle attachment. Cream the cream cheese on medium-low speed for two minutes until it is smooth and lump-free, then stop and scrape down the sides and bottom of the bowl thoroughly.

Next, add the granulated sugar and continue creaming on medium-low speed for another two minutes until the mixture looks silky and is no longer grainy. Scrape down the bowl again.

Now, add the room temperature sour cream, freshly squeezed lemon juice, vanilla, and a pinch of salt. Mix on low speed just until combined, which takes about ten seconds, and scrape down the bowl one last time. This is a crucial step: lightly whisk the room-temperature eggs in a small bowl until they are just blended. With the mixer running on low speed, slowly add the eggs in a steady stream, mixing only until fully incorporated (about thirty seconds). Do not whip the batter as overmixing can incorporate too much air, leading to cracks.

Once the batter is smooth and uniform, stop the mixer. Pour the batter into the prepared and cooled baked crust. Tap the pan gently on the counter a few times to release any trapped air bubbles, then move the pan onto the prepared roasting pan.

Bring a kettle of water to a boil. Carefully pour the hot water into the roasting pan until the water reaches about one-third of the way up the sides of the foil-wrapped springform pan.

Transfer the roasting pan (with the cheesecake and water bath) into the preheated oven. Bake the cheesecake at 325°F (165°C) for 60–75 minutes, until the edges are set but the center is still slightly jiggly when gently shaken.

Do not open the oven door during baking. After the baking time is complete, turn the oven off, but leave the cheesecake inside the closed oven for another 60 minutes; this slow cooling process helps prevent the formation of cracks.

After the 60 minutes of gentle cooling in the oven, remove the roasting pan and carefully lift the cheesecake out of the water bath. Unwrap the foil and place the pan on a wire rack. Let it cool at room temperature for about one hour.

Once the cheesecake has cooled to room temperature, place it in the refrigerator to chill for at least six hours, or preferably overnight, until it is fully set. Only after chilling, release the springform pan and carefully remove the cheesecake. Remove the cheesecake from the refrigerator and let it sit at room temperature for about 20–30 minutes before slicing. Use a sharp knife dipped in hot water and wiped clean between each cut for neat slices.

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