New York Cheesecake
Learn all the secrets to making the perfect New York Cheesecake everytime. The texture is smooth and creamy without being too dense, and it has a delicious, slightly tangy flavor that's totally decadent.
Servings: 12 slices
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham crumbs
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter , melted
Cheesecake
- 24 oz brick-style, full-fat cream cheese*
- 1 cup granulated sugar
- 1 tablespoon cornstarch**
- 2 teaspoons lemon juice , freshly squeazed
- 2 teaspoons vanilla extract
- 1 cup sour cream*
- 4 large eggs*
Instructions
Graham Cracker Crust
- Preheat the oven to 350F degrees. Wrap the bottom and sides of a 9 inch spring form pan with aluminium foil. Wrap it at least 3 times so that no seams are showing.
- In a medium bowl stir together the graham crumbs, sugar and melted butter.
- Press into the bottom of the spring form pan, creating a little edge up the sides.
- Bake in the preheated oven for 8 minutes.
Cheesecake
- In a large bowl beat the cream cheese until soft (at least 2 minutes). Turn off the mixer and scrape down the sides of the bowl as you go.
- Beat in the sugar. Then mix in the cornstarch (you may need to sift it first), lemon juice and vanilla extract.
- Mix in the sour cream, continuing to scrape down the sides of the bowl as necessary.
- With the mixer on low speed, mix in the eggs 1 at a time. Only mix the batter until the eggs look just combined. You can turn off the mixer and gently fold them in with a rubber spatula.
- Place the spring form pan (wrapped in aluminium) inside a large roasting pan.
- Pour the cheesecake batter into the pan.
- Then pour water into the roasting pan so that there's about 1/2-1 inch of water.
- Place the roasting pan (with cheesecake inside) into the oven. Bake for 40-50 minutes or until the top looks almost set except for in the very middle and there's a little wobble still in the middle of the cake.
Cooling, Chilling & Serving the Cheesecake
- Remove the roasting pan and cheesecake from the oven. Cool the cheesecake in the roasting pan until the water is lukewarm.
- Then remove the spring form pan from the roasting pan and peel back the aluminium foil. Cool the cheesecake until the pan is room temperature.
- Cover the pan and chill the cheesecake in the fridge for at least 6 hours.
- When ready to serve, remove the cheesecake from the fridge about 20 minutes prior. Cut into slices and top with fruit or your favorite toppings.
Notes
*Ensure the cream cheese, sour cream and eggs are room temperature before getting started.
**1 tablespoon of cornstarch can be replaced with 2 tablespoons of flour.
***Store cheesecake in the fridge. Cheesecake can be frozen and thawed in the fridge over night.