Mastering a classic New York Cheesecake is an irreplaceable skill. Cheesecake is a very popular dessert that shows up on just about every dessert menu in the country. It’s no mystery what makes it so appealing to folks. A well-made cheesecake will have a smooth texture, creamy and rich mouthfeel, a satisfying crunch in the crust and a just-sweet-enough finish to a great meal. Although there is some uncertainty about the origins of the first cheesecake, most people agree that a classic New York Cheesecake is defined by classic ingredients like cream cheese, eggs, etc., and mostly served plain. This cake is well-loved and much requested in my family. We enjoy this dessert with a variety of toppings. Pointers for success for a perfect cheesecake: room temperature ingredients (especially the cream cheese), cream like crazy for a smooth texture-to achieve a melt-in-your-mouth taste, bake the cheesecake in a water bath for even and gentle heating, and do not over bake. Over baked custard is a ruined dessert.
- 2 Packages of graham crackers, crushed
- 1 stick (4 ounces) unsalted butter, melted
- pinch salt
- ½ teaspoon vanilla
- 1 Pound Cream Cheese
- 4 ounces (1/2 cup) Sugar
- 3 Tablespoons Sourcream
- 3½ teaspoons Cornstarch
- pinch salt
- ½ vanilla bean (seeds scraped out) or 2 teaspoons vanilla extract
- 2 Eggs
- 12 Ounces (1½ cups) Heavy Cream
- Leave the cream cheese on the counter 1-2 hours or until soft and room temperature.
- Meanwhile, make the graham cracker crust. Combine the crushed graham crackers, melted butter, salt, and vanilla in a large bowl. The mixture should clump when squeezed with your hand.
- Press the crumb mixture into a 9" parchment-lined cake pan, preferably with a removable bottom.
- Bake in a preheated 350 F oven for 10 minutes. Cool and set aside.
- To make the cream cheese filling: With a paddle attachment cream the cream cheese and sugar, scraping down the mixer bowl often to prevent any lumps.
- Add sour cream, cornstarch, salt, and vanilla. Mix to combine.
- Add the eggs one a time and beat well after each addition.
- Gradually pour in the heavy cream, scraping down the mixer bowl, once again, until you have a smooth creamy mixture.
- Pour into the prepared cake pan and smooth the top. Place the cheesecake into a larger pan and fill about ¼ of the way up with hot water before placing it in the oven.
- Bake in a preheated 350 F oven for 40-50 minutes or until the cheesecake jiggles from side to side like Jell-O. It will set after you take it out of the oven.
- Cool and chill overnight in the freezer.
- -2 hours before serving, take out the cheesecake from the freezer. Loosen the edges with a small off-set spatula or knife and unmold onto a serving plate. Let the cheesecake defrost in the refrigerator.
- We love our cheesecake topped with creme fraiche, fresh strawberries, and strawberry sauce.
Photo Step-By-Step
Leave the cream cheese on the counter 1-2 hours or until soft and room temperature.
Meanwhile, make the graham cracker crust. Combine the crushed graham crackers, melted butter, salt, and vanilla in a large bowl. The mixture should clump when squeezed with your hand.
Press the crumb mixture into a 9″ parchment-lined cake pan, preferably with a removable bottom.
Bake in a preheated 350 F oven for 10 minutes. Cool and set aside.
To make the cream cheese filling: With a paddle attachment cream the cream cheese and sugar, scraping down the mixer bowl often to prevent any lumps. Add sour cream, cornstarch, salt, and vanilla. Mix to combine.
Add the eggs one a time and beat well after each addition.
Gradually pour in the heavy cream, scraping down the mixer bowl, once again, until you have a smooth creamy mixture.
Pour into the prepared cake pan and smooth the top.
Place the cheesecake into a larger pan and fill about 1/4 of the way up with hot water before placing it in the oven.
Bake in a preheated 350 F oven for 40-50 minutes or until the cheesecake jiggles from side to side like Jell-O.
It will set after you take it out of the oven.
Cool and chill overnight in the freezer.
1-2 hours before serving, take out the cheesecake from the freezer. Loosen the edges with a small off-set spatula or knife and unmold onto a serving plate. Let the cheesecake defrost in the refrigerator.
We love our cheesecake topped with creme fraiche, fresh strawberries, and strawberry sauce.
Thank you for this recipe. It has become one of our family favorites!