The rich and creamy texture of New York Cheesecake distinguishes it as a classic and decadent dessert. Here’s how to make a delectable New York Cheesecake:
Ingredients for the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Ingredients for the Filling:
- 32 ounces (900g) cream cheese, softened
- 1 and 1/2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 1/4 cup all-purpose flour
- Zest of 1 lemon (optional)
Ingredients for the Topping (optional):
- 1 cup sour cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set it aside.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar for the crust. Mix until the crumbs are evenly moistened.
- Press the crust mixture into the bottom of the prepared springform pan, covering the bottom evenly. You can use the bottom of a glass or a measuring cup to help press it down firmly.
- Place the crust in the refrigerator while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the granulated sugar and flour to the cream cheese and continue beating until well combined and fluffy.
- Mix in the sour cream and vanilla extract until fully incorporated.
- Add the eggs, one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl to ensure all ingredients are mixed together.
- Pour the filling over the prepared crust in the springform pan. Smooth out the top with a spatula.
- Place the cheesecake in the preheated oven and bake for about 1 hour to 1 hour and 15 minutes, or until the center is set and the top is lightly golden. The edges should be slightly puffed.
- Remove the cheesecake from the oven and let it cool in the pan for about 10 minutes. Then, run a knife around the edge of the pan to loosen the cheesecake from the sides.
- If desired, prepare the optional topping by mixing the sour cream, granulated sugar, and vanilla extract in a small bowl. Spread the topping evenly over the warm cheesecake.
- Allow the cheesecake to cool completely in the pan on a wire rack.
- Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to allow it to set and develop its flavors.
- When ready to serve, remove the sides of the springform pan and slice the New York Cheesecake into wedges.
Enjoy your homemade New York Cheesecake plain or topped with your favorite fruit! It’s a delectable dessert that’s sure to please.