If you’re craving something sweet and creamy that captures the essence of indulgence, a classic New York cheesecake is just the treat you need. This rich, creamy dessert is a timeless crowd-pleaser, perfect for any gathering or as a delightful personal indulgence. With its smooth texture and delicate balance of flavors, this cheesecake promises to satisfy your sweet tooth and leave you reaching for seconds. Let’s get started on creating this iconic dessert that speaks volumes with every bite.
Steps
- Preheat the oven to 375°F and prepare your springform pan by wrapping it in heavy-duty foil to prevent leaks. Coat the inside of the pan with nonstick spray to ensure easy removal.
- For the crust, mix graham cracker crumbs with melted butter, sugar, and a pinch of salt in a bowl. Press this mixture evenly into the base of the pan and bake for about 10 minutes until set. Allow the crust to cool while you prepare the filling.
- Lower the oven temperature to 325°F. In a mixer, blend cream cheese, sugar, and flour until smooth, then incorporate vanilla, lemon zest, juice, and salt. Add eggs one at a time, mixing thoroughly after each addition, followed by the sour cream, ensuring the batter remains smooth.
- Pour the batter over the cooled crust and place the springform pan into a larger roasting pan. Fill the roasting pan with boiling water until it reaches about an inch up the sides of the springform pan.
- Bake the cheesecake for 1 hour and 30-45 minutes, monitoring it to ensure the top doesn’t get too dark. It should have a slight wobble when gently shaken. Cool the cheesecake in the water bath on a wire rack for about 45 minutes, then remove and refrigerate for at least 8 hours or overnight.
- To serve, carefully remove the sides of the springform pan and slice the cheesecake with a sharp knife, wiping the blade between cuts. Optionally, pair with berry sauce for added flavor. The cheesecake can be made up to two days in advance or frozen for up to three months.
Ingredients
- 1½ cups of graham cracker crumbs (from approximately 12 whole crackers)
- 5 tablespoons of unsalted butter, melted
- 2 tablespoons of sugar
- 1/8 teaspoon of salt
- 32 ounces of cream cheese (four 8-ounce blocks), at room temperature
- 2 cups of sugar
- 3 tablespoons of all-purpose flour
- 4 teaspoons of vanilla extract
- 1 teaspoon of finely grated lemon zest (from 1 lemon)
- 2 teaspoons of freshly squeezed lemon juice (from 1 lemon)
- 1/4 teaspoon of salt
- 6 large eggs
- 1/2 cup of sour cream
- Berry sauce for serving
- A 9- or 10-inch springform pan
- 18-inch heavy-duty aluminum foil
Nutritional Values
Calories: 6590 | Fat: 430 g | Saturated fat: 240 g | Carbohydrates: 590 g | Sugar: 490 g | Fiber: 10 g | Protein: 110 g | Sodium: 4640 mg | Cholesterol: 2330 mg
FAQ
- How do I prevent my cheesecake from cracking?
- To prevent cracks in your cheesecake, bake it in a water bath. This method ensures even, gentle baking. Also, avoid over-mixing the batter, and run a thin knife around the edge of the cheesecake after baking to prevent sticking.
- Can I make the cheesecake ahead of time?
- Yes, the cheesecake can be made up to two days in advance. Store it in the springform pan, tightly covered with plastic wrap, in the refrigerator until you’re ready to serve.
- Is it possible to freeze the cheesecake?
- Absolutely, you can freeze the cheesecake for up to three months. To do so, first freeze it unwrapped to firm it up, then double-wrap with aluminum foil or plastic wrap. Thaw the cheesecake in the refrigerator overnight before serving.
- What should I do if my springform pan leaks?
- Springform pans are prone to leaking, especially when baking in a water bath. Wrap the pan with heavy-duty aluminum foil, ensuring there are no seams at the bottom or sides. Alternatively, use a larger cake pan or a silicone wrap to prevent water from seeping in.
- Why is there flour in the cheesecake filling?
- The addition of flour in the filling helps to prevent cracking and creates a lighter, fluffier texture. It acts as a stabilizing agent, ensuring a smooth and creamy cheesecake.
Tips
- Use Heavy-Duty Foil for the Water Bath: Wrap your springform pan in two layers of heavy-duty foil to prevent water from seeping in during the water bath. Alternatively, place the springform pan inside a larger cake pan or use a silicone wrap to avoid leakage.
- Avoid Over-Mixing the Batter: When preparing the cheesecake batter, mix the ingredients until just combined. Over-mixing can incorporate too much air, leading to cracks on the cheesecake’s surface.
- Check for Doneness with a Gentle Jiggle: The cheesecake should be just set with a slight wobble in the center when nudged. It will continue to cook as it cools, so avoid baking until it is completely firm.
- Prevent Cracks with Careful Cooling: Cool the cheesecake in the water bath on a wire rack for 45 minutes before removing it from the pan. This gradual cooling process helps prevent cracks from forming on the surface.
Equipment
- 9- or 10-inch springform pan
- Heavy-duty aluminum foil (18-inch recommended)
- Electric mixer (with paddle attachment or beaters)
- Large roasting pan (for water bath)
- Silicone wrap for springform pan (optional alternative to foil, if preferred)
