Cooking

New York Cheesecake

One of my favorite desserts is cheesecake. Here is the recipe to my New York cheesecake. I hope you enjoy it!

Crust Ingredients

  • 6 tbsp unsalted butter 
  • 2 sleeves of graham crackers (roughly 16 full graham crackers)
  • 1 tbsp sugar 
  • 1/8 tsp salt 

Filling Ingredients

  • 40 oz cream cheese 
  • 1 1/4 cup of sugar 
  • 1/3 cup sour cream
  • 2 tbsp all purpose flour 
  • 1 tsp lemon juice
  • 1 tsp vanilla extract 
  • 1/8 tsp salt
  • 6 large eggs 
  • 2 egg yolks 

Crust Preparation

  • Preheat oven 325 degrees Fahrenheit and grease 10 inch springform pan.
  • Place 6 tbsp melted butter, crushed graham cracker, sugar, and salt into mixing bowl and mix until combined.
  • Transfer crumb mixture to the base of the springform pan. Press to form a firm layer. Bake crust in the oven for 15 minutes. Set aside to cool.

Filling Preparation

  • Place 40 oz of room temperature cream cheese into mixing bowl and whip.
  • Add 1 1/4th cup sugar, 1/3 cup sour cream, 2 tbsp flour, 1 tsp lemon juice, 1 tsp vanilla extract (or one vanilla bean), and 1/8th tsp salt. Mix until combined and smooth.
  • While mixing on low add in 6 eggs and 2 egg yolks. Increase speed and mix until smooth.
  • Pour cheesecake filling over pre-baked crust. Rest for 5 minutes before baking.
  • Bake for 10 minutes at 450 degrees then reduce heat to 200 degrees and bake for an additional 1 hour and 45 minutes. 
  • Allow to cool and then refrigerate.

Tips

  • Before baking your cheesecake place the springform pan on top of a baking sheet just in case your pan leaks.
  • Cheesecake is notorious for cracking. To prevent cracking/bubble formation I allow the cheesecake mixture to rest for 5 minutes before placing in the oven.
  • Once your cheesecake is finished baking, leave in the oven with the oven door open to allow for a slow cool. Drastic temperature changes is one of the big reasons cheesecakes crack.
  • Once I take my cheesecake out of the oven I run the backside of a butterknife around the edges of the cheesecake. This will prevent pulling and potential cracking as the cheesecake cools.
  • Allow your cheesecake to cool before placing in the fridge, roughly a minimum of 4 hours.

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