Description
Creamy New York-style cheesecake promises pure indulgence with its silky texture and rich flavor. Delicate graham cracker crust and velvety cream cheese filling create a classic dessert that melts in your mouth, leaving you craving another slice.
Ingredients
Scale
Main Ingredients:
- 32 ounces (910 grams) full-fat cream cheese
- 1 cup (200 grams) granulated sugar
- 3 large eggs
- 1 cup (240 grams) full-fat sour cream
Crust Ingredients:
- 1.5 cups (180 grams) graham cracker crumbs
- ¼ cup (50 grams) granulated sugar
- 5 tablespoons (70 grams) unsalted butter, melted
Flavor Enhancers:
- 1 teaspoon pure vanilla extract
- 2 teaspoons fresh lemon juice
Instructions
- Craft a sturdy foundation by pulverizing graham crackers into fine crumbs, blending with sugar and melted butter until the mixture resembles damp sand. Press the mixture meticulously into a springform pan, creating an even base that hugs the bottom and slightly climbs the sides.
- Preheat the oven to 350F and quickly toast the crust for 10 minutes, allowing it to develop a golden, crisp texture. Reduce the temperature to 325F in preparation for the creamy filling.
- In a spacious mixing bowl, transform cream cheese into a silky smooth canvas using an electric mixer. Gradually incorporate sugar, creating a luxurious, velvety consistency that promises richness.
- Gently fold in sour cream, infusing the mixture with tangy depth. Introduce vanilla and a whisper of lemon juice, stirring until harmoniously blended.
- Incorporate eggs one at a time, treating each addition with delicate precision. Mix minimally to maintain the filling’s luxurious texture and prevent unwanted air bubbles.
- Envelop the crust with the creamy filling, ensuring an impeccably level surface. Prepare a water bath by wrapping the pan in protective aluminum foil and nestling it within a larger pan filled with hot water.
- Slide the carefully assembled cheesecake into the oven, allowing it to bake for 55-70 minutes. Watch for a subtle jiggle in the center – a sign of perfect custard-like consistency.
- Once baked, turn off the oven and crack the door, letting the cheesecake cool gradually. This gentle descent prevents unsightly cracks and ensures a smooth, elegant finish.
- Remove from the water bath and let the cheesecake rest at room temperature. Refrigerate for a minimum of 4 hours, preferably overnight, to achieve optimal flavor and texture.
Notes
- Prevent cracking by avoiding overmixing the batter, which introduces excess air and leads to structural breaks during baking.
- Ensure cream cheese is at room temperature before mixing to create a smooth, lump-free filling that blends seamlessly.
- Use aluminum foil water bath technique to provide gentle, even heat distribution and maintain moisture during baking.
- For gluten-free variation, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs to accommodate dietary restrictions.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 120mg