Classic New York Style Cheesecake

Name: Classic New York Style Cheesecake
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 12-16 servings
Cuisine: Deutsch
Ingredients: Crust:; 1 ½ cups Graham Cracker Crumbs; ¼ cup Granulated Sugar; 6 tbsp Unsalted Butter, melted; Filling:; 4 (226g each) Blocks Full-Fat Cream Cheese, softened; 1 ½ cups Granulated Sugar; 2 tbsp All-Purpose Flour; 1 tsp Vanilla Extract; ½ tsp Lemon Zest (optional, for brightness); 4 large Eggs; ½ cup Sour Cream, full-fat; Optional Fresh berries or fruit topping for serving

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February is often associated with Valentine's Day, making a decadent dessert like a Classic New York Style Cheesecake the perfect sweet indulgence. This recipe delivers that iconic creamy texture and rich flavor that cheesecake lovers adore. Baked slowly in a water bath to prevent cracks, it's a show-stopping dessert that promises a luxurious experience with every bite. Its simplicity in flavor allows the quality of the ingredients to shine through, making it truly unforgettable.

speichern

Prep Time30 min

Cook Time75 min

Servings12-16 servings

DifficultyMedium

Equipment

9-inch Springform PanLarge Roasting PanElectric MixerAluminum Foil

Instructions

1
Preheat oven to 175°C (350°F). For the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove and let cool. Reduce oven temperature to 160°C (325°F).
2
Prepare a water bath: Wrap the outside of the springform pan tightly with heavy-duty aluminum foil, covering the bottom and sides to prevent water from seeping in. Place the wrapped pan inside a larger roasting pan.
3
For the filling: In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth. Gradually add sugar and flour, beating until just combined and smooth, scraping down the sides of the bowl. Do not overmix.
4
Beat in vanilla extract and lemon zest (if using). Add eggs one at a time, beating on low speed until just incorporated after each addition. Stir in the sour cream until just combined. Pour the filling over the cooled crust in the springform pan.
5
Carefully pour hot water into the roasting pan around the springform pan, until it comes about halfway up the sides of the springform pan. Bake for 60-75 minutes, or until the edges are set and the center jiggles slightly when gently shaken. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
6
Remove the cheesecake from the water bath and roasting pan. Carefully remove the foil. Let cool completely on a wire rack, then cover and refrigerate for at least 6 hours, or preferably overnight, before serving. Garnish with fresh berries if desired.

Nutrition

Calories450 kcal

Protein8g

Fat30g

Carbohydrates

Frequently Asked Questions

Why do I need a water bath?

A water bath (bain-marie) helps the cheesecake bake evenly, creates a moist environment to prevent cracking, and ensures a creamy, smooth texture by slowing down the cooking process.

How do I prevent my cheesecake from cracking?

Using a water bath, not overmixing the batter (especially after adding eggs), not opening the oven door too frequently, and slowly cooling the cheesecake in the oven with the door ajar are key steps to prevent cracks.

Can I use different crusts?

Absolutely! While graham cracker is classic, you can use crushed shortbread cookies, digestive biscuits, or even chocolate wafers for a different flavor profile.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.