New York Cheesecake is a timeless classic that embodies a rich blend of flavors and a smooth, creamy texture. Its preparation begins by preheating your oven to 325°F (163°C), ensuring a perfect baking environment. The crust, made from graham cracker crumbs and melted butter, is compressed firmly into a 9-inch springform pan, creating a sturdy foundation for the luscious filling.
The heart of the cheesecake lies in its rich cream cheese blend, which is beaten until luxuriously smooth. Granulated sugar is steadily incorporated, followed by the tangy zest of sour cream. Eggs are added one at a time, each beat enhancing the velvety texture. Vanilla and lemon juice introduce subtle flavor nuances, while sifted all-purpose flour ensures a uniform consistency. This decadent mixture is poured over the crust and smoothed to perfection before gently tapping the pan to eliminate air bubbles.
Baking for 60-70 minutes allows the cheesecake to set with a telltale jiggle at its center. Cooling it gradually in the oven with the door slightly ajar protects it from drastic temperature changes, preventing cracks. Once at room temperature, it needs a stint in the refrigerator, a minimum of four hours, to achieve the desired firmness.
New York Cheesecake’s magic lies in its simplicity and attention to detail, qualities that render it a favorite in dessert repertoires. Its origins from the bustling city of New York lend it an urban sophistication, while its dense and creamy texture with a slight tang defines its character. Perfect for any occasion, this cheesecake is a testament to indulgence and culinary finesse.
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
4 (8 oz each) packages cream cheese, softened
1 cup granulated sugar
1 cup sour cream
4 large eggs
1 tbsp vanilla extract
1 tbsp lemon juice
2 tbsp all-purpose flour
Directions
1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, mix together the graham cracker crumbs and melted butter until well combined.
3. Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to form the crust. Make sure it is evenly spread out and compacted.
4. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
5. Add the granulated sugar to the cream cheese and continue to beat until fully incorporated.
6. Mix in the sour cream, ensuring that it is well blended with the cream cheese mixture.
7. Add the eggs, one at a time, beating well after each addition.
8. Stir in the vanilla extract and lemon juice until the mixture is smooth.
9. Sift the all-purpose flour over the mixture and gently fold it in until there are no lumps.
10. Pour the cheesecake batter over the prepared crust in the springform pan.
11. Smooth the top of the batter with a spatula to make it even.
12. Tap the pan gently on the counter to release any air bubbles trapped in the batter.
13. Bake in the preheated oven for about 60-70 minutes, or until the center is almost set. The center should still jiggle slightly when you gently shake the pan.
14. Turn off the oven and let the cheesecake cool inside the oven with the door slightly open for about an hour.
15. Remove the cheesecake from the oven and let it cool completely at room temperature.
16. Once completely cooled, refrigerate the cheesecake for at least 4 hours or overnight before serving.