There’s something truly heartwarming about baking a cheesecake, especially when it reminds you of cherished family gatherings where everyone can’t help but grab an extra slice. Recently, I dusted off my apron to recreate one of those moments, and oh, did this New York Style Cheesecake deliver! We’ve all had those times when family meals become about so much more than just the food. And that’s exactly what happened when I made it for a family get-together. This cake was the showstopper of the dessert table, delighting our taste buds with its creamy texture and irresistible flavor. It was one of those moments when you can practically see the joy as everyone talks about how delicious it is, and you just know it’s brought everyone a little closer together.
What I love most about this recipe is its timeless appeal and the way it brings people together. It’s not too difficult, but it’s certainly no plain Jane, which makes it a delightful challenge. And, let’s face it, who doesn’t love slicing into a creamy cheesecake with its soft yet stable base? As someone who has tried a fair share of dessert recipes, I can confidently say that this New York Style Cheesecake is one of those recipes you’ll come back to time and again.
This recipe is not only about the cheesecake, it’s a reminder of what family gatherings should be – full of laughter, sharing, and a touch of indulgence. The cheesecake is smooth, rich, and just the right amount of sweet to round off a meal, without being cloying. Honestly, it’s like wrapping yourself in a cozy, comforting hug from the inside out. If you’ve been searching for that perfect dessert brings a crowd together, look no further. Allow this cheesecake to make a grand entrance at your next event. So, tie on your apron, gather those ingredients, and let’s bake a little love into the next family feast.
How to Make New York Style Cheesecake
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Ingredients
- 4 (8 oz) blocks of full-fat cream cheese
- 1 cup sour cream (240g)
- 1/2 cup heavy cream (120g)
- 190g graham cracker crumbs
- 1 1/2 cups granulated sugar (325g)
- 35g sugar
- 75g melted unsalted butter
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tbsp cornstarch
- 2-3 tbsp fresh lemon juice
- Extra heavy cream for decoration (optional)
Directions
- To start, set out all ingredients, allowing them to reach room temperature.
- Preheat the oven to 350°F, specifically for the crust preparation.
- Blend graham cracker crumbs, sugar, and melted butter in a food processor until the mixture is smooth.
- Coat a 9” springform pan lightly with grease. Press the crumb mixture firmly into the pan’s base, extending up the sides if desired. Bake this for 8 minutes, then reduce the oven temperature to 325°F.
- For the filling, mix cream cheese, granulated sugar, salt, and vanilla together in a bowl until the texture is creamy, ensuring to scrape down the bowl frequently for about 3-5 minutes.
- In a separate bowl, lightly beat the eggs. Gradually incorporate them into the cream cheese mixture, blending on a low setting until just incorporated. Be careful not to overmix.
- Combine heavy cream, sour cream, lemon juice, and cornstarch, mixing on low speed until just blended.
- Gently pour the cheesecake mixture onto the prepared crust. Wrap the pan’s base tightly in aluminum foil.
- Place a large, shallow baking tray filled with hot water in the oven, setting the cheesecake pan within this water bath. Bake for approximately 75-80 minutes, checking that the edges are set with the center slightly wobbly.
- Allow the cheesecake to cool within the oven for 15 minutes, propping the door slightly open. Use a knife to loosen the cake’s edges, then let it cool completely at room temperature for 2-3 hours before transferring to the fridge overnight.
- If desired, add a touch of elegance by decorating with whipped cream before serving.
Storing Suggestion
To store the cheesecake, keep it in the refrigerator, covered with plastic wrap or foil, for up to 5 days. To maintain freshness, ensure the cover is airtight to prevent it from absorbing other flavors. You can also freeze the cheesecake for up to three months in a well-sealed container.
Cooking Tips
Ensure all dairy ingredients are softened and at room temperature to achieve a smooth, creamy texture. For a more robust flavor, increase the vanilla or lemon juice slightly. Additionally, avoid overmixing the batter to prevent excess air, which can cause cracking during baking.
Serving Suggestions
This New York Style Cheesecake pairs exquisitely with a drizzle of berry compote or caramel sauce. For a refreshing twist, serve it with fresh fruit like strawberries or blueberries. A cup of freshly brewed coffee or your favorite white wine can also complement the flavors beautifully.
Ingredient Substitutions
If you’re out of graham crackers, a mix of digestive biscuits or even crushed vanilla cookies can serve as a good base. For the sour cream, plain Greek yogurt is a great alternative, and if you prefer a slightly different flavor, consider substituting some of the sugar with brown sugar.
Seasonal Variations
During summer, incorporate fresh berries like raspberries or blueberries into the cheesecake mixture for a vibrant twist. In the fall, a hint of pumpkin spice mixed into the batter can create a seasonal treat. Winter welcomes a cranberry topping for a festive touch.
Allergen Information
This recipe contains dairy and eggs which are common allergens. For lactose-intolerant guests, try using lactose-free cream cheese and sour cream. For those with egg allergies, a suitable egg replacer can be used, though texture might slightly change.
FAQs
Can I freeze cheesecake after baking it?
Yes, cheesecake can be effectively frozen, which is a great option if you want to make it ahead of time. To freeze, wrap the entire cheesecake or individual slices tightly in plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to three months. Thaw it overnight in the refrigerator before serving.
Why did my cheesecake crack?
Cracking can occur due to overmixing the batter or baking the cheesecake too quickly. To prevent this, ensure ingredients are at room temperature before mixing and avoid overbeating. Utilizing a water bath helps in even cooking, reducing the risk of cracks.
What makes New York Style Cheesecake different from other cheesecakes?
New York Style Cheesecake is famously rich and dense, owing to generous amounts of cream cheese and the incorporation of heavy cream and sour cream, which lend a luxuriously smooth texture. It is known for its firm yet creamy consistency, unlike other cheesecake varieties which may be lighter or fluffier.
How can I tell if my cheesecake is done?
A perfectly baked cheesecake will have firm edges and a slightly jiggly center. You can also lightly touch the center to see if it springs back slightly. Avoid the urge to overbake, as the cheesecake will continue to set during cooling.
Can I use a different topping for my cheesecake?
Absolutely! Toppings enhance your cheesecake’s versatility. You can use fresh fruits, fruit preserves, chocolate ganache, or even a classic caramel sauce. Feel free to experiment with your favorites to customize your cheesecake’s flavor.
Is it necessary to bake cheesecake in a water bath?
While not strictly necessary, baking in a water bath helps the cheesecake cook evenly and prevents the top from cracking. By providing moist heat, it contributes to the silky, creamy texture that New York Style Cheesecakes are cherished for.
New York Style Cheesecake
Ingredients
- 4 blocks full-fat cream cheese 8 oz each
- 1 cup sour cream 240g
- 1/2 cup heavy cream 120g
- 190 g graham cracker crumbs
- 1 1/2 cups granulated sugar 325g
- 35 g sugar
- 75 g melted unsalted butter
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tbsp cornstarch
- 2-3 tbsp fresh lemon juice
- Extra heavy cream for decoration (optional)
Instructions
- Start by bringing all your ingredients to room temperature.
- Preheat your oven to 350F (conventional) for the crust.
- In a food processor, combine the graham cracker crumbs, sugar, and melted butter, and blend until smooth.
- Grease a 9” springform pan and pack the crust mixture tightly into the bottom. Optionally, you can push it up the sides a bit. Bake for 8 minutes, then reduce the oven temperature to 325F.
- For the cheesecake filling, beat the cream cheese, granulated sugar, salt, and vanilla in a mixing bowl until creamy for about 3-5 minutes, scraping down the bowl as you go.
- Beat the eggs in a separate bowl and then gradually add them to the cream cheese mixture, mixing on low speed until just blended. Don’t overmix!
- Add the heavy cream, sour cream, lemon juice, and cornstarch, mixing on low speed again just until combined.
- Pour the cheesecake batter into the prepared crust and wrap the bottom of the pan tightly with aluminum foil.
- Place a large baking tray filled with 1-2 inches of boiling water in the oven, and then put the cheesecake pan in the water bath. Bake for approximately 75-80 minutes. The edges should be firm, while the center is slightly jiggly.
- Let it cool in the oven for 15 minutes with the door slightly ajar. Carefully run a knife around the edge, then let it cool at room temperature for 2-3 hours before refrigerating overnight.
- Decorate with whipped cream before serving. Enjoy!
