Classic New York-Style Cheesecake
New York is known for many different foods from amazing pizza to great bagels but, when thinking of dessert, New York cheesecake is the best! This recipe is a classic, simple yet delicious, easy yet will be sure to wow a crowd. This recipe creates a cheesecake that is creamy and smooth but is not overly sweet. Sour cream adds just the right amount of zeal to keep this cheesecake from being boring. You can also feel free to experiment with this cheesecake by adding in a swirl of raspberry jam or maybe some chocolate ganache- the possibilities are endless! This cheesecake also freezes very well (again thanks to the sour cream!) so double the recipe and freeze one to take out later! Rich and dense, smooth and creamy, simple to make- this recipe has it all! Get ready to bake a mouth-watering dessert.
Directions
In a mixer fitted with a paddle attachment, cream the sugar and cream cheese until light and fluffy. Make sure to turn off the mixer and scrape down the bowl several times to ensure that the cream cheese is smooth and there are no lumps in the mixture.
Slowly add the milk and eggs in several additions, scraping down the bowl in between each addition. The key here is to add the wet ingredients slowly to keep the batter smooth.
Add the sour cream and vanilla in one addition and mix until just combined.
In a mixer fitted with a paddle attachment, cream the sugar and cream cheese until light and fluffy. Make sure to turn off the mixer and scrape down the bowl several times to ensure that the cream cheese is smooth and there are no lumps in the mixture.
Slowly add the milk and eggs in several additions, scraping down the bowl in between each addition. The key here is to add the wet ingredients slowly to keep the batter smooth.
Add the sour cream and vanilla in one addition and mix until just combined.
Add the Flour and Salt to the mix and stir briefly to incorporate. Set the cream cheese batter aside. In a separate bowl, combine the graham cracker crumbs, sugar and melted butter. Stir until everything is mixed together well. Press the graham Cracker Crumbs into an 8" round spring form pan using your hands to push the crust into the bottom of the pan.Pour the cheesecake batter into the pan.
Add the Flour and Salt to the mix and stir briefly to incorporate. Set the cream cheese batter aside. In a separate bowl, combine the graham cracker crumbs, sugar and melted butter. Stir until everything is mixed together well. Press the graham Cracker Crumbs into an 8″ round spring form pan using your hands to push the crust into the bottom of the pan.Pour the cheesecake batter into the pan.
Wrap the pan in aluminum foil, place into a water bath and bake at 325 degrees Fahrenheit for one hour or until the cheesecake is firm and no longer jiggles at the touch. Allow the cheesecake to cool in the refrigerator in the pan before removing. Serve with fresh berries, whipped cream or plain. Enjoy!
Wrap the pan in aluminum foil, place into a water bath and bake at 325 degrees Fahrenheit for one hour or until the cheesecake is firm and no longer jiggles at the touch. Allow the cheesecake to cool in the refrigerator in the pan before removing. Serve with fresh berries, whipped cream or plain. Enjoy!
Cookist's Notes
- Don't rush the first step! Allowing the cream cheese and sugar to get very soft and smooth will help your cheesecake tremendously.
- Scraping down the bowl many times during this recipe is a must to make sure everything is incorporated and no cream cheese lumps are left on the bottom of the bowl.
- After you add the eggs to the batter, try to not over mix when adding the remaining ingredients. Mixing too much once the eggs are added may cause the cheesecake to crack when baking.
- Once the cheesecake is baked, it is best to let it cool in the fridge for several hours or overnight. This will make it much easier to remove from the pan.
- If you would like to freeze the cheesecake, wrap the cooled cake tightly with plastic wrap and keep in the freezer for up to 3 months. When ready to serve, remove the plastic wrap and allow the cheesecake to thaw at room temperature. Store in the fridge for up to one week once thawed.
