New York Cheesecake Recipe
User Reviews
4.6
New York Cheesecake Recipe
Description
The New York Cheesecake recipe starts with a graham cracker crust combined with brown sugar and butter, baked until golden and crisp. The filling blends room temperature cream cheese, sugar, sour cream, lemon juice, and vanilla for a creamy, dense texture, enriched by egg yolks and whole eggs. The cheesecake is baked gently at a low temperature to achieve a smooth set without cracking, producing a thick, rich custard-like dessert. The finished cheesecake is topped with a homemade fresh strawberry mixture, adding a vibrant, lightly sweet and tangy complement to the richness of the filling.
This dessert suits occasions when a substantial yet elegant sweet treat is desired. The firm texture holds well for slicing and serving, while the fresh strawberry topping provides a balance of flavor and freshness. Cheesecake chilled thoroughly before serving ensures the best texture and flavor.
Using a springform pan ensures clean sides when removing the cheesecake after baking. An instant-read thermometer helps bake to proper doneness without overcooking. The cheesecake can be stored covered for several days in the refrigerator and can also be frozen whole or in slices, thawing overnight for convenience. Monitoring the browning on top prevents over-darkening while baking.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs 14 whole graham crackers
- ⅓ cup light brown sugar
- Pinch salt
- ½ cup butter melted, unsalted
For the Cheesecake Filling:
- 40 ounces cream cheese at room temperature and cut into 1-inch pieces
- 1½ cups granulated sugar divided
- ⅛ teaspoon salt
- ⅓ cup sour cream
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
- 2 egg yolk
- 6 egg
For the Fresh Strawberry Topping:
- 2 pounds strawberries hulled and cut into ¼-inch slices (about 3 cups sliced strawberries)
- ½ cup granulated sugar
- Pinch salt
- 1 cup strawberry jam
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 325 degrees F. Lightly grease the bottom and sides of a 9-inch springform pan.
- Make the Crust: In a medium bowl, stir together the graham cracker crumbs, brown sugar, and salt. Pour in the melted butter over the mixture and stir with a fork or rubber spatula until the entire mixture is moistened. Press evenly into the bottom and up the sides of the prepared springform pan and bake until the edges begin to lightly brown, 11 to 13 minutes. Set aside to cool completely.
- Reduce oven temperature to 200 degrees F. Adjust oven rack to lower-middle position.
- Make the Cheesecake Filling: Beat the cream cheese, ¾ cup of the sugar, and the salt on medium-low speed until combined, about 1 minute. Beat in the remaining ¾ cup of sugar until combined, about 1 minute. Scrape down the sides of the bowl and the beater. Add the sour cream, lemon juice, and vanilla extract and beat on low speed until combined, 1 minute. Add the egg yolks and beat at medium-low speed until thoroughly combined, 1 minute. Scrape the bowl and beater well. Add the whole eggs two at a time, beating for 30 seconds after each addition.
- Pour the filling over the crust and place the springform pan on the lower-middle rack. Place a rimmed baking sheet on the rack below to catch any drips. Bake until the cheesecake registers 150 degrees F on an instant-read thermometer, 2 hours 15 minutes to 3 hours.
- Remove the cake from the oven and increase the oven temperature to 500 degrees F (leave the rimmed baking sheet on the bottom rack).
- Once the oven reaches 500 degrees, place the cheesecake on the upper-middle rack. Bake until the top is lightly browned, 3 to 8 minutes. Remove from the oven, place on a wire rack and allow to rest for 5 minutes. Run a paring knife between the cheesecake and the side of the springform pan, then allow to cool to room temperature, at least 3 hours. Cover with plastic wrap and refrigerate until completely chilled, at least 6 hours but ideally overnight.
- Remove the sides of the springform pan and allow to sit at room temperature for 30 minutes before serving.
- To Make the Fresh Strawberry Topping: In a large bowl, toss together the sliced strawberries and the sugar. Let sit for 30 minutes, stirring occasionally to combine.
- Process the jam in a food processor until smooth, about 10 seconds (or, whisk vigorously until the jam is completely smooth). Place the jam in a small saucepan and bring to a simmer over medium-high heat. Simmer, stirring frequently, until the jam is dark and no longer frothy, about 3 minutes. Stir in the lemon juice, then pour over the strawberries and stir to combine. Allow to cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours (the strawberry topping is best served within 1 day of making it).
Notes
- A springform pan is necessary to achieve smooth, clean cheesecake sides after baking.
- Baking to an internal temperature of 150°F ensures a creamy texture without overcooking; use an instant-read thermometer for accuracy.
- The cheesecake should be chilled thoroughly—preferably overnight—before serving for best texture and flavor.
- Store the cheesecake covered in the refrigerator for up to 4 days to maintain freshness.
- Freeze whole or sliced cheesecake wrapped well; thaw overnight in the fridge before serving.
- Watch the top closely during browning to avoid over-darkening as it continues to darken slightly while cooling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Calories | 448kcal | 22% |
| Carbohydrates | 34g | 11% |
| Protein | 8g | 16% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 178mg | 59% |
| Sodium | 347mg | 14% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 1234IU | 25% |
| Vitamin C | 1mg | 1% |
| Calcium | 96mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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