New York Cheesecake
Enjoy this classic New York Cheesecake, a rich and creamy dessert featuring a smooth cream cheese filling and a buttery graham cracker crust. Baked to perfection and chilled until perfectly set, this delicious cheesecake has a dense, velvety texture and a delightful hint of vanilla. Serve it plain or topped with fresh strawberries for an irresistible homemade dessert perfect for celebrations and special occasions.
Ingredients
For The Crust:
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For The Cheesecake Filling:
- 4 packages 8 oz each cream cheese, softened
- 1¼ cups granulated sugar
- 1 cup sour cream
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- ¼ teaspoon salt
For The Topping (Optional):
- - 1 cup fresh strawberries
- - 2 tablespoons strawberry jam
- - 1 tablespoon water
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform cake pan.
- Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the Crust: Transfer the crumb mixture into the prepared pan. Press firmly into the bottom to create an even crust.
- Bake the Crust: Bake for 10 minutes, then remove from the oven and allow it to cool slightly.
- Prepare the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add Sugar and Flour: Add the granulated sugar and flour. Beat until well combined and free of lumps.
- Mix the Remaining Ingredients: Add the sour cream, vanilla extract, lemon juice, and salt. Mix until smooth.
- Add the Eggs: Add the eggs one at a time, mixing on low speed after each addition. Avoid overmixing to help prevent cracks.
- Fill the Pan: Pour the cheesecake filling over the prepared crust. Smooth the top with a spatula.
- Prepare a Water Bath: Wrap the outside of the springform pan securely with heavy-duty aluminum foil. Place it inside a larger roasting pan and carefully add hot water around it.
- Bake the Cheesecake: Bake for approximately 70–85 minutes, or until the edges are set and the center still has a slight wobble.
- Cool Slowly: Turn off the oven, open the oven door slightly, and leave the cheesecake inside for about 1 hour.
- Refrigerate: Remove the cheesecake from the water bath and cool completely. Cover and refrigerate for at least 6 hours, preferably overnight.
- Prepare the Topping: If desired, gently warm the strawberry jam with water until smooth. Arrange fresh strawberries over the chilled cheesecake and brush with the jam mixture.
- Serve: Carefully remove the springform pan sides, slice with a warm knife, and serve chilled. Enjoy your rich, creamy homemade New York Cheesecake! 🍰