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NEW YORK CHEESECAKE!!!

Transport yourself to the heart of the Big Apple with our Classic New York Cheesecake—a rich and velvety masterpiece that defines dessert elegance. This iconic cheesecake boasts a smooth and creamy texture, a buttery graham cracker crust, and a luscious cream cheese filling. Elevate your sweet tooth experience with this timeless creation that captures the essence of indulgence in every heavenly bite.

Exciting Story: The inspiration for our Classic New York Cheesecake comes from the grandeur of New York City, where this velvety dessert has graced the tables of classic diners and upscale bakeries alike. The first time we baked this cheesecake, it was like unlocking a secret to luxurious sweetness—the perfect balance of tangy creaminess, the crunch of the crust, and the sheer delight of a dessert that stands the test of time. Now, it’s a symbol of celebration, a treat that turns ordinary moments into extraordinary ones.

Why This New York Cheesecake is a Culinary Masterpiece:

Selling Points:

  • Creamy Perfection: The cream cheese filling is velvety smooth, providing a melt-in-your-mouth experience with every forkful.
  • Buttery Graham Cracker Crust: The foundation of this cheesecake is a golden-brown crust that adds a delightful crunch to complement the creamy filling.
  • Versatile Elegance: Enjoy it on its own or customize with your favorite toppings—fresh berries, fruit compote, or a drizzle of chocolate.
  • Simple Sophistication: Despite its sophisticated taste, our Classic New York Cheesecake is surprisingly easy to make, making it an ideal dessert for any occasion.

Ingredients: For the Graham Cracker Crust:

  • 2 cups (about 200g) graham cracker crumbs
  • 1/2 cup (115g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar

For the Cheesecake Filling:

  • 4 packages (32 oz or 908g total) cream cheese, softened
  • 1 and 1/4 cups (250g) granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
  • 1 cup (240ml) sour cream, room temperature
  • 1/4 cup (30g) all-purpose flour
  • Pinch of salt

For Serving (Optional):

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  • Fresh berries
  • Fruit compote
  • Chocolate ganache

Directions:

  1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

For the Graham Cracker Crust:

  1. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.
  2. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Use the back of a spoon or a flat-bottomed glass to create a smooth and even surface.

For the Cheesecake Filling:

  1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  2. Add granulated sugar and vanilla extract. Continue beating until the sugar is fully incorporated.
  3. Add eggs one at a time, beating well after each addition.
  4. Stir in sour cream, all-purpose flour, and a pinch of salt. Mix until the batter is smooth and well combined.
  5. Pour the cream cheese filling over the prepared graham cracker crust in the springform pan.
  6. Tap the pan on the counter a few times to release any air bubbles.
  7. Bake in the preheated oven for 60-70 minutes or until the edges are set, and the center is slightly jiggly.
  8. Turn off the oven and let the cheesecake cool in the oven for 1-2 hours.
  9. Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight.

For Serving (Optional):

  1. Run a knife around the edge of the springform pan to loosen the cheesecake.
  2. Release the sides of the springform pan.
  3. Transfer the cheesecake to a serving plate.
  4. Serve the Classic New York Cheesecake on its own or with your favorite toppings, such as fresh berries, fruit compote, or a drizzle of chocolate ganache.

Notes: For best results, make sure all ingredients are at room temperature before starting.

Frequently Asked Questions:

Q: Can I use a different type of crust?

A: Yes, you can experiment with different crusts such as a chocolate cookie crust or a shortbread crust.

Q: How can I prevent cracks in the cheesecake?

A: Baking the cheesecake in a water bath and allowing it to cool gradually in the turned-off oven can help minimize cracks. If cracks do appear, they can be covered with toppings.

NEW YORK CHEESECAKE!!!

NEW YORK CHEESECAKE!!!

5.0 from 1 vote
Recipe by Alexandra
Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • For the Graham Cracker Crust:
  • 2 cups 2 (about 200g) graham cracker crumbs

  • 1/2 cup 1/2 (115g) unsalted butter, melted

  • 1/4 cup 1/4 (50g) granulated sugar

  • For the Cheesecake Filling:
  • 4 packages 4 (32 oz or 908g total) cream cheese, softened

  • 1 1 and 1/4 cups (250g) granulated sugar

  • 1 teaspoon 1 vanilla extract

  • 4 large 4 eggs, room temperature

  • 1 cup 1 (240ml) sour cream, room temperature

  • 1/4 cup 1/4 (30g) all-purpose flour

  • Pinch salt

  • For Serving (Optional):
  • Fresh berries

  • Fruit compote

  • Chocolate ganache

Directions

  • Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  • For the Graham Cracker Crust:
  • In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.
  • Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Use the back of a spoon or a flat-bottomed glass to create a smooth and even surface.
  • For the Cheesecake Filling:
  • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  • Add granulated sugar and vanilla extract. Continue beating until the sugar is fully incorporated.
  • Add eggs one at a time, beating well after each addition.
  • Stir in sour cream, all-purpose flour, and a pinch of salt. Mix until the batter is smooth and well combined.
  • Pour the cream cheese filling over the prepared graham cracker crust in the springform pan.
  • Tap the pan on the counter a few times to release any air bubbles.
  • Bake in the preheated oven for 60-70 minutes or until the edges are set, and the center is slightly jiggly.
  • Turn off the oven and let the cheesecake cool in the oven for 1-2 hours.
  • Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
  • For Serving (Optional):
  • Run a knife around the edge of the springform pan to loosen the cheesecake.
  • Release the sides of the springform pan.
  • Transfer the cheesecake to a serving plate.
  • Serve the Classic New York Cheesecake on its own or with your favorite toppings, such as fresh berries, fruit compote, or a drizzle of chocolate ganache.

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