New York Cheesecake Dessert: The Ultimate Guide to Making the Perfect Slice
Indulge in a classic New York cheesecake with a buttery graham cracker crust and a rich, creamy filling. This dessert is perfect for any occasion, guaranteed to impress your guests and satisfy your sweet cravings!
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Total Time: 270 minutes
- Yield: 12 servings 1x
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 teaspoon ground cinnamon (optional)
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- ¼ cup all-purpose flour
- 1 tablespoon lemon juice
- 1 cup sour cream (for topping)
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract (for topping)
- Fresh berries or fruit compote for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and ground cinnamon (if using). Mix until the crumbs are well coated and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan, packing it tightly and evenly.
- Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let it cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add the granulated sugar and vanilla extract, beating until well combined, scraping down the sides of the bowl as needed.
- Add the eggs one at a time, mixing on low speed after each addition until just combined.
- Add the sour cream, flour, and lemon juice, mixing on low speed until smooth and creamy.
- Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly with a spatula.
- To prevent cracks, wrap the outside of the springform pan with aluminum foil. Place it in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan.
- Bake the cheesecake in the preheated oven for about 60-70 minutes. The edges should be set, but the center will still have a slight jiggle.
- Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour.
- After an hour, remove the cheesecake from the oven and the water bath. Let it cool to room temperature on a wire rack.
- Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- In a mixing bowl, combine the sour cream, powdered sugar, and vanilla extract. Mix until smooth.
- Spread the topping over the chilled cheesecake and garnish with fresh berries or fruit compote if desired.
Notes
- For best results, ensure all ingredients are at room temperature before starting.
- Allow the cheesecake to chill overnight for optimal flavor and texture.
- The optional topping adds a delightful tanginess that complements the sweetness of the cheesecake.