Classic New York Cheesecake Silky Smooth Perfection
Recipe Introduction
Quick Hook: What's Your Slice of Heaven?
Fancy a slice of pure indulgence? Honestly, who doesn't! Today, we're diving headfirst into the world of cheesecake with a New York cheesecake recipe that's so good, it'll have you booking a one-way ticket to flavor town.
Get ready for a creamy, dreamy experience. This will be a cream cheese dessert !
A Classic with a Twist: Let's Get This Sorted, Shall We?
This homemade cheesecake is a real showstopper. The New York style cheesecake is as American as apple pie, originating from the Big Apple itself! It's that iconic dessert you find in every classic diner.
This one takes a bit of time, around 5 hours including cooling, and the difficulty is medium. You will get 12 generous slices.
Benefits That Bite Back
Rich in protein and utterly satisfying, this cream cheese dessert is perfect for any celebration or just because you deserve a treat.
And honestly, this recipe is special. It’s a classic dessert recipe ! Why? Because it's almost foolproof. We'll go over baking tips cheesecake that will make you a pro.
Oh my gosh, you need this in your life!
Key Ingredients for a Graham Cracker Crust
Okay, let's get this sorted, shall we? Here's what you'll need for that graham cracker crust and the dreamy filling: graham cracker crumbs, butter, sugar and optional cinnamon.
Now, for the filling, you'll need cream cheese (the star!), sugar, flour, vanilla extract, lemon zest (trust me on this one!), eggs, egg yolks, and heavy cream.
You can also use sour cream. Ready to assemble?
Why a Water Bath Cheesecake ?
You need to know to be successful with this recipe that we will use a water bath cheesecake method. Wrapping the pan in foil, it prevents water from seeping in.
Baking in a water bath ensures the cheesecake bakes evenly and stays ultra creamy, preventing cracks. It's a game changer. Speaking of success, patience is everything with homemade cheesecake ! Resist the urge to cut into it before it's fully chilled and don't overmix.
I swear.
Best Cheesecake Toppings
This cake is amazing just on its own, but you can add cheesecake variations with best cheesecake toppings . Consider topping with berries or chocolate sauce. Off you pop to the kitchen!
Ingredients & Equipment
Okay, let's get this sorted, shall we? Before we dive headfirst into making this classic dessert cheesecake , let's talk ingredients and the bits and bobs you'll need.
Trust me, having everything prepped makes life so much easier. Honestly, the most challenging part about baking cheesecake is just getting started!
Main Ingredients for a New York Cheesecake Recipe
Here's what you'll need to make my ridiculously amazing New York cheesecake recipe . I've added both US and metric measurements because that's how we roll.
- Graham Cracker Crust :
- 1 1/2 cups (150g) graham cracker crumbs. Quality graham crackers make all the difference! Look for ones that smell buttery and fresh.
- 5 tablespoons (70g) unsalted butter, melted.
- 1/4 cup (50g) granulated sugar.
- 1/4 teaspoon ground cinnamon (optional).
- Cheesecake Filling:
- 32 ounces (900g) cream cheese, full fat, softened to room temperature. This cannot be stressed enough! Cold cream cheese = lumpy cream cheese dessert .
- 1 3/4 cup (350g) granulated sugar.
- 1/4 cup (30g) all-purpose flour.
- 1 teaspoon pure vanilla extract.
- 1/4 teaspoon lemon zest (optional, but recommended).
- 2 large eggs.
- 2 large egg yolks.
- 1/2 cup (120ml) heavy cream or sour cream.
- For the Water Bath
- Boiling water
Seasoning Notes for your Homemade Cheesecake
The secret to a brilliant cheesecake is in the simplicity. Vanilla and a tiny bit of lemon zest are my go-to's.
But feel free to experiment! A dash of almond extract can be lovely too. For an extra kick, a few drops of lemon juice can brighten the flavor profile.
Equipment Needed for the Best Cheesecake Toppings
Don't worry, you don't need fancy gear for this easy cheesecake recipe . Just the essentials:
- 9 inch springform pan. It's got to be a springform for easy release!
- Large roasting pan for the water bath cheesecake . A dish bigger than your springform pan!
- Electric mixer (stand or hand mixer). Your arms will thank you.
- Aluminum foil (heavy duty). You need to use foil to prevent water from seeping in.
- Mixing bowls, measuring cups and spoons, rubber spatula.
- Instant read thermometer. Doneness test : Internal Temperature 150 F (65 C) .
Honestly, I once tried making cheesecake with just a whisk. Never. Again. Use an electric mixer! Now, let's bake this masterpiece!
Cooking Method: The Art of the Water Bath for Cheesecake
Okay, let's get this sorted. We are diving into the magical world of water baths, and it’s essential if you want a New York cheesecake recipe that’s smooth as silk and crack free.
Honestly, I used to be terrified of them. Visions of soggy crusts and watery cheesecakes haunted my dreams. But trust me, once you master it, you’ll never go back.
It really is one of the best baking tips cheesecake gurus will tell you!
Prep Steps: Mise en Place and Waterproofing
First things first, essential mise en place is key. Have your 1 1/2 cups (150g) graham cracker crumbs , 5 tablespoons (70g) melted butter, 1/4 cup (50g) sugar, and cinnamon (optional) ready for the crust.
Then grab the 32 ounces (900g) of cream cheese, 1 3/4 cup (350g) sugar, flour, vanilla, lemon zest, eggs, egg yolks, and 1/2 cup (120ml) heavy cream for the filling.
Most importantly: double wrap your 9 inch springform pan tightly with heavy duty aluminum foil. Seriously, go overboard. Water seeping into the crust is a major bummer.
Also pre-bake the crust for 10 minutes at 350F (175C) . This helps it to hold the cream cheese filling without softening.
step-by-step Process: From Filling to Floatation
- Whisk crust ingredients together and press into your pan.
- Beat softened cream cheese until smooth. Add sugar and flour.
- Mix in vanilla and lemon zest. Beat in eggs, then heavy cream.
- Pour filling into prepared crust. Tap to release air bubbles.
- Place foil wrapped springform pan inside a larger roasting pan. Pour boiling water into the roasting pan to reach halfway up the sides of the springform pan.
- Bake at 325F (160C) for 60- 75 minutes . Internal Temperature 150 F (65 C).
Pro Tips for Homemade Cheesecake Nirvana
- Don't skip the cooling! Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1- 2 hours . It is a very important step in all classic dessert recipes .
- Common Mistake: Overbaking. You want a slight wobble in the center when you take it out. It will firm up as it cools.
- make-ahead Magic: This cream cheese dessert is always better the next day. Let it chill overnight for the best texture and flavor.
There you have it! Your very own slice of easy cheesecake recipe heaven. Try some of these cheesecake variations next time. Enjoy!
Recipe Notes
Right then, let's dive into a few extra bits and bobs for this classic dessert recipe. I remember the first time I made a cheesecake .
Oh my gosh, what a disaster! It cracked like crazy, but it still tasted amazing. Anyway, enough about my baking fails, let's get this sorted, shall we?
Serving Ideas That'll Wow
So, you've got this glorious New York cheesecake recipe . Now what? Plating is key. A simple dusting of icing sugar does wonders.
Or, go wild with fresh berries. Honestly, a few raspberries and blueberries make it look like it's come straight out of a fancy patisserie.
For drinks, a good strong coffee or a dessert wine work wonders. I’m telling you, it’s the perfect end to a meal! I also enjoy serving best cheesecake toppings like salted caramel sauce.
How to Keep Your Cheesecake Happy
Storage Tips : Okay, so you've made this cream cheese dessert , and, miraculously, there's some left. Pop it in the fridge, covered, and it'll be good for about 3-4 days.
Don’t even think about leaving it out on the counter, you know? Now, freezing… I wouldn't really recommend it. The texture can change a bit, and no one wants a grainy cheesecake , do they? But if you must , wrap it really well.
When reheating, well, you don't! It's best served cold, straight from the fridge.
Shake Things Up a Bit
Looking to switch things up? You could try a cheesecake variation ! For a gluten-free version, use gluten-free graham crackers (or even crushed almonds!) for the graham cracker crust .
And if you're feeling adventurous, why not add a layer of your favorite jam before baking? Easy cheesecake recipe can be adaptated.
Seasonal ingredient swaps? Oh, the possibilities! In autumn, a bit of pumpkin puree in the filling is amazing. So, a little baking tips cheesecake , and everything will be alright!
Quick Nutrition Lowdown
Nutrition Basics : Right, so homemade cheesecake isn't exactly a health food, is it? I mean, it's rich and delicious for a reason! But hey, everything in moderation, eh? A slice is about 450-550 calories, with a decent hit of fat.
But it also has protein, so that's good, right? Plus, it's good for the soul!
Honestly, making a water bath cheesecake might seem a bit daunting, but trust me, it's totally worth it. And with these tips, you'll be whipping up the classic dessert recipes in no time.
So, go on, give it a go!
Frequently Asked Questions
Why did my cheesecake crack? It looks like the Grand Canyon!
Cracking in cheesecakes is often caused by rapid temperature changes or overbaking. Think of it like a British pavement in winter! To prevent this, use a water bath for even baking, avoid overmixing the batter, and let the cheesecake cool slowly in the oven with the door ajar.
Patience, like queuing for a proper cuppa, is key!
My cheesecake filling is lumpy! What did I do wrong?
Lumpy cheesecake filling is usually due to using cold cream cheese or overmixing. Make sure your cream cheese is completely softened to room temperature before you start mixing, as indicated in the tips.
Overmixing can also cause lumps, so mix on low speed until just combined, like stirring a good pot of tea gently does it!
Can I make this cheesecake recipe ahead of time?
Absolutely! In fact, making cheesecake ahead of time is highly recommended. The flavor and texture improve as it chills. You can bake the cheesecake up to 2-3 days in advance, wrap it well, and store it in the refrigerator. Just like a well aged cheddar, it gets better with time!
Is a water bath really necessary for cheesecake? Seems a bit extra!
Yes, a water bath is highly recommended, especially for a New York style cheesecake like this one. It provides gentle, even heat that helps the cheesecake bake evenly and prevents cracking. Think of it as a gentle hug for your cheesecake, ensuring a silky smooth texture.
No one wants a cheesecake that resembles the Cliffs of Dover!
How long does cheesecake last in the fridge, and can I freeze it?
Cheesecake will typically last for 5-7 days in the refrigerator when stored properly in an airtight container. For longer storage, you can freeze it! Wrap the cheesecake tightly in plastic wrap, then in aluminum foil, and it will keep for up to 2-3 months.
When thawing, let it thaw slowly in the refrigerator overnight patience, young Padawan.
What are some variations I can make to this cheesecake? Can I change the crust?
The possibilities are endless! For variations, consider swirling in melted chocolate, adding fresh berries, or infusing the filling with lemon zest. As for the crust, you can substitute digestive biscuits or other similar cookies for the graham crackers.
Get creative and experiment like a contestant on the Great British Bake Off!
Classic New York Cheesecake Silky Smooth Perfect
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 500 |
|---|---|
| Fat | 35g |
| Fiber | 2g |
