When it comes to desserts that never go out of style, the Classic New York Cheesecake tops the list. This rich, creamy, and perfectly dense cheesecake is a must-try for any dessert lover. With its buttery graham cracker crust and luxurious cream cheese filling, it’s a timeless dessert that’s perfect for any occasion. Whether you’re celebrating a special event or simply indulging in a sweet treat, this cheesecake will always impress. Plus, it’s versatile—you can top it with your favorite fruits, sauces, or enjoy it plain.
Ingredients:
Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
Filling:
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
1/4 cup all-purpose flour
Instructions:
Preheat and Prepare: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent water from leaking in during baking.
Make the Crust: In a medium bowl, mix the graham cracker crumbs with the melted butter until well combined. Press the mixture into the bottom of the prepared pan to form an even crust.
Prepare the Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and vanilla extract, and continue beating until well combined.
Add the Eggs: Add the eggs one at a time, beating on low speed just until blended after each addition. Be careful not to overmix.
Incorporate Sour Cream and Flour: Stir in the sour cream and flour until just combined, ensuring the mixture is smooth.
Assemble and Bake: Pour the cream cheese mixture over the crust in the springform pan. Place the pan inside a larger roasting pan, and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
Bake the Cheesecake: Bake for 1 hour and 10 minutes, or until the center is almost set but still slightly jiggly.
Cool Down: Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour.
Chill: Remove the cheesecake from the oven, cool to room temperature, and then refrigerate for at least 4 hours or overnight before serving.
Serving Tips:
Chill Before Serving: Always serve your cheesecake well-chilled. Allow it to refrigerate for at least 4 hours or overnight for the best texture and flavor. This ensures the cheesecake is firm and easy to slice.
Warm Your Knife: For clean, professional-looking slices, dip your knife in hot water and wipe it dry before each cut. This prevents the knife from dragging through the cheesecake, giving you neat slices.
Add Toppings Just Before Serving: If you plan to add toppings like fresh fruit, chocolate sauce, or whipped cream, do so just before serving to maintain their freshness and texture.
Pairing Suggestions: Serve your cheesecake with a cup of freshly brewed coffee, a scoop of vanilla ice cream, or a drizzle of berry compote for an added layer of indulgence.
Storage Tips:
Refrigeration: Store the cheesecake in the refrigerator, tightly covered with plastic wrap or aluminum foil. This will keep it fresh for up to 5 days.
Freezing: To store for a longer period, you can freeze the cheesecake. Place it in the freezer uncovered for a few hours until firm, then wrap it tightly in plastic wrap and aluminum foil or place it in an airtight container. It can be frozen for up to 2 months.
Thawing: When ready to serve, thaw the cheesecake in the refrigerator overnight. Avoid thawing at room temperature, as this can cause the cheesecake to become too soft and lose its texture.
Individual Slices: If you prefer, you can freeze individual slices for a quick dessert option. Place slices on a baking sheet to freeze, then wrap them individually before storing them in an airtight container.
Avoid Moisture: Always ensure the cheesecake is well-wrapped to prevent it from absorbing odors or moisture from the refrigerator or freezer, which can affect the taste and texture.
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FAQs:
Why did my cheesecake crack on top?
Cracks in cheesecake can occur for several reasons, such as overmixing the batter, baking at too high a temperature, or not using a water bath. To prevent cracks, mix the batter on low speed to avoid incorporating too much air, bake at the recommended temperature, and always use a water bath to ensure even baking.
Can I make this cheesecake ahead of time?
Yes, Classic New York Cheesecake is an excellent make-ahead dessert. You can prepare it up to 2 days in advance and store it in the refrigerator until ready to serve. In fact, chilling the cheesecake overnight enhances its flavor and texture.
Can I freeze the cheesecake?
Absolutely! You can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil, or store it in an airtight container. When you’re ready to enjoy it, thaw the cheesecake in the refrigerator overnight for best results.
How do I prevent my cheesecake from sticking to the pan?
To prevent sticking, make sure to grease the sides and bottom of the springform pan before adding the crust and filling. After baking, run a knife around the edge of the cheesecake before removing the sides of the pan. This will help release the cheesecake cleanly from the pan.
Conclusion:
This Classic New York Cheesecake is a dessert that’s sure to be a hit with everyone. Its rich, creamy texture and buttery graham cracker crust make it a timeless favorite. Whether you’re making it for a holiday gathering, a birthday, or simply because you’re craving something sweet, this cheesecake is a go-to recipe that will never disappoint. Customize it with your favorite toppings and enjoy a slice of this heavenly dessert!
📖 Recipe:
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Classic New York Cheesecake
- Total Time: 6 hours 30 minutes (including cooling and chilling time)
- Yield: 12 servings
- Diet: Vegetarian
Description
This Classic New York Cheesecake is a rich, creamy, and perfectly dense dessert with a buttery graham cracker crust. It’s the ideal treat for any occasion, whether you’re celebrating a special event or simply satisfying your sweet tooth. Customize it with your favorite toppings, such as fresh fruits, chocolate sauce, or caramel drizzle, for a personalized twist.
Ingredients
Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
Filling:
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
1/4 cup all-purpose flour
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent water from leaking in during baking.
- In a medium bowl, mix the graham cracker crumbs with melted butter until well combined. Press the mixture into the bottom of the prepared pan to form the crust.
- In a large bowl, beat the cream cheese until smooth and creamy. Add the sugar and vanilla extract, and continue to beat until well combined.
- Add the eggs one at a time, beating on low speed just until blended after each addition. Do not overmix.
- Stir in the sour cream and flour until just combined.
- Pour the cream cheese mixture over the crust in the springform pan.
- Place the pan inside a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
- Bake for 1 hour and 10 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour.
- Remove from the oven, cool to room temperature, and then refrigerate for at least 4 hours or overnight before serving.
Notes
Avoid Overmixing: Overmixing the batter can incorporate too much air, leading to cracks in the cheesecake.
Water Bath: A water bath helps the cheesecake bake evenly and prevents cracks on the surface.
Chilling: Ensure the cheesecake chills in the refrigerator for at least 4 hours or overnight for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 450 kcal
