New York Cheesecake
User Reviews
5
New York Cheesecake
Description
New York Cheesecake begins with a graham cracker crust pressed about an inch up the sides of a 9-inch springform pan, baked briefly to set a golden base. The filling, made by beating softened cream cheese until fluffy and incorporating sugar, flour, eggs, and vanilla, is poured onto the cooled crust. The recipe finishes with a sour cream topping mixed with powdered sugar and vanilla, which adds a subtle tang to balance the richness. Baking and cooling steps produce a dense yet smooth cake with a creamy texture that holds together well.
The cheesecake's flavor is rich from the cream cheese and subtly sweet with vanilla notes. The sour cream topping adds mild acidity and a silky finish. Its firm texture with creamy softness makes it easy to slice and suitable for serving plain or with fresh fruit or sauces. The preparation requires some attention to mixing and baking times to avoid cracks while ensuring proper set.
For best results, the cheesecake should be fully cooled and chilled before slicing. Using a springform pan with parchment prevents sticking and eases removal. This recipe allows for either heavy whipping cream or sour cream in the topping, with sour cream imparting a distinctive tang. The crust, filling, and topping proportions are designed to balance flavor and texture.
Stirring the cream cheese mixture thoroughly to incorporate air is key for a lighter filling. Baking the crust first prevents sogginess and ensures a crisp edge. Cooling on a wire rack and then chilling helps the cake set optimally. Using softened cream cheese and carefully adding ingredients avoids lumps. This cheesecake is a classic dessert with a smooth, creamy body and a tangy topping that complements its richness.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 6 tablespoons butter melted
Cheesecake Filling
- 4 packages cream cheese softened
- 3/4 cup granulated sugar
- 3 Tablespoons flour
- 2 teaspoon vanilla extract
- 3/4 cup heavy whipping cream
- 3 egg
Topping
- 2 cups sour cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Crust
- Preheat your oven to 350 degrees and prepare a 9” springform pan by spraying with non-stick spray and set aside. (For added protection, you can add a round of parchment paper along the bottom of the springform as well)
- Prepare the crust by adding about 2 packages of graham crackers to a food processor and pulse until you get about 2 cups of crumbs. Add in melted butter and pulse until well combined. Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust.
- Be sure to bring the crumbs up about 1” up the sides. Bake for 10 minutes or until golden brown. Remove and allow to cool on a wire rack.
Filling
- To prepare the cheesecake filling, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
- With the mixer on low speed, slowly add the sugar and flour. Once the sugar is combined, increase to medium speed, and mix for an additional 1-2 minutes.
- Add the vanilla extract and heavy whipping cream. Mix on low speed until just combined. Once combined, increase speed to high for 1 minute.
- Reduce the mixer to low speed and add the eggs one at a time until fully incorporated. Be careful not to overmix after adding the eggs!
- Pour the batter into the prepared pan and gently tap to release any air bubbles.
- Bake at 350 for 15 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 50 minutes until the center slightly jiggles and the edges are set. (You are looking for a Jell-o consistency, not a runny/watery consistency. If the center still looks too watery, bake for an additional 5-10 minutes checking often. However, the cheesecake will set up more while cooling, so keep that in mind.)
- Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 15-20 minutes before removing.
- Allow to cool on a wire rack until completely cooled and place in the refrigerator for at least 6 hours but overnight is recommended.
Topping
- Once you are ready to serve, combine the sour cream, powdered sugar, and vanilla extract in a medium mixing bowl and whisk to combine. Smooth over the top of the cheesecake and serve.
- Keep leftovers in an airtight container in the refrigerator for up to three days.
Notes
- For a smooth filling, ensure the cream cheese is softened before mixing.
- Brushing the crust up an inch along the pan sides helps contain the filling securely during baking.
- The sour cream topping adds a mild tang and can be substituted with heavy whipping cream if preferred.
- Allow the cheesecake to cool completely before refrigerating to set the texture and prevent cracking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Calories | 586kcal | 29% |
| Carbohydrates | 34g | 11% |
| Protein | 9g | 18% |
| Fat | 47g | 72% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 171mg | 57% |
| Sodium | 406mg | 17% |
| Potassium | 207mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 1704IU | 34% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 141mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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