Classic New York Cheesecake


Creamy, rich, dense, and highly indulgent Classic NEW YORK CHEESECAKE. Top it with a fresh strawberry compote, or leave it bare and simple. Either way, you won’t be stopping at just one slice!


Graham Crust:

2 cups graham cracker crumbs (about 16 whole crackers)

8 tablespoons (112g) melted butter

2 tablespoons (25g) brown sugar

1 tablespoon (12.5g) sugar

pinch of salt


2 pounds cream cheese (4, 8 oz cream cheese blocks) , softened

1 ¾ cup (350g) granulated sugar

¼ teaspoon (1.25g) salt

3 tablespoons (22.5g) corn starch

½ cup (115g) sour cream

2 teaspoons (8.4g) vanilla extract

2 teaspoons (10ml) lemon juice

2 large egg yolks

4 large eggs, at room temperature

½ cup (120ml) milk

Strawberry Topping:

1 lb (453.59g) strawberries, halved

1 cup (237ml) water

1 cup (200g) sugar


1 – Preheat oven to 375 F.

2 – Brush a 10-inch springform pan with butter. Set aside.

In a large mixing bowl, mix together graham cracker crumbs, butter, sugar, and salt using a wooden spoon until evenly combined. If you like a thick crust, double the crust recipe and cook for about 5 minutes longer.

3 – Press graham cracker mixture into bottom and up the sides of the springform pan and bake until set. About 10 minutes. Remove from the oven. Reduce heat to 200 F.

4 – In a large bowl, using an electric mixer using a paddle attachment, cream together cream cheese, sugar, salt, and cornstarch until evenly combined – about 1 minute. Scrape sides with a rubber spatula.

5 – Add sour cream and vanilla extract and lemon juice. Mix well.

Followed by egg yolks, mix, then add whole eggs.

6 – Finally, add milk and continue mixing until all the ingredients have been mixed in.

7 – Pour batter into the springform pan. Set aside for 10 minutes until bubbles form on the surface. Using a fork to pop the bubbles.

8 – Make sure the oven is at 200 F. Then transfer the springform pan to the oven and bake until set. About 3 – 3 ½ hours. The batter should jiggle a bit when nudged. To be more specific, if the center of your cake registers at 165 degrees F, then you are good to go.

9 – Carefully take out the cheesecake from the oven and then bump up the temperature to 450 degrees F.

10 – When the oven is at 450 degrees F, return cheesecake back to the oven and place on the upper rack, bake until top is evenly browned, about 4-8 minutes. Start checking after 2-3 minutes. It browns quickly. Remove as soon as it brown.

11 – Remove from the oven and let cool it cool for 5 minutes; run a paring knife between cheesecake and side of the springform pan to make it easier for the cheesecake to come off when ready to slice the cake.

12 – Let it cool down, this might take approximately 2 ½ to 3 hours. Wrap tightly in plastic wrap and refrigerate until cold and firmly set, at least 6 hours or preferably overnight. You can’t rush perfection.

13 – To get the pretty and clean slices, dip your knife in hot water. Then dry it off and slice. The warm knife will cut cleanly for pretty slices.


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