This recipe isn’t just about cheesecake; it’s about mastering an art form. Sure, you can buy a pre-made cheesecake at the store, but where’s the fun in that? Nothing compares to the satisfaction of making your own cheesecake at home, seeing it rise flawlessly, cutting into it, and discovering that perfect creamy texture. Not to mention how proud you’ll feel when you show it out at the dinner table and everyone gives you a gasp of appreciation.
The Origins of Sweet and Sour Chicken
Before we get started on the recipe, let’s take a moment to appreciate where this legendary meal came from. Sweet and sour tastes have been a staple of Chinese cuisine for generations. Originally created as a sauce for fish meals in southern China, the taste combination rapidly became renowned across the world.
Let me share a little secret with you before we start: cheesecake is not as difficult as it seems. A few tried-and-true strategies (don’t worry, I’ll teach you all of them) and patience are the key. I promise that after tasting your homemade New York cheesecake, you won’t want to eat it again. (Just kidding, hehe; it’s special.)
Let’s start baking!
Ingredients you will need to make a New York Cheesecake
Cheesecake may appear luxurious, but the ingredients are surprisingly basic. The idea is to use the greatest quality you can find—quality is really important in this dessert.
For the crust:
- use 1 ½ cups of graham cracker crumbs, a basic basis for any superb cheesecake.
- To bind the crumbs and add richness, use 6 tablespoons of unsalted butter, melted.
- Granulated sugar (2 tbsp): Add a touch of sweetness.
For filling:
- Cream cheese (4 packs, 8 oz each, softened): The standout ingredient. To ensure a smooth texture, keep it at room temperature.
- Use 1 ¼ cups of granulated sugar to get the desired sweetness level.
- Sour cream (1 cup): This is what gives New York cheesecake its distinctive tang.
- Eggs (4 large): They add structure and help everything set properly.
- Vanilla extract (2 tsp) provides a pleasant, soothing taste.
- Lemon zest (1 tsp, optional): Adds a touch of brightness to offset the richness.
Topping (optional)
- Fresh berries or compote: A classic complement with cheesecake.
- Whipped cream: Why not?
- Powdered sugar: A simple dusting makes it appear bakery-worthy.
Step by step instructions for cooking a New York Cheesecake
Let’s break this down into simple steps. Don’t worry—by the time you’re done, you’ll feel like a cheesecake expert.
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (165°C). While the oven is heating up, grab a springform pan (9-inch is perfect) and lightly grease the sides.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand. Pour the mixture into your prepared pan and press it down firmly to form an even layer. I like to use the bottom of a measuring cup for this—it makes the crust super smooth.
Bake the crust for 10 minutes, then set it aside to cool while you work on the filling. The smell of the toasting graham crackers? Heavenly.
Step 2: Make the Filling
In a large mixing bowl, beat the cream cheese until it’s completely smooth. This step is crucial—lumpy cream cheese means a lumpy cheesecake. I always use a hand mixer for this, but a stand mixer works just as well.
Gradually add the sugar and continue beating until it’s fully incorporated. Next, add the sour cream and vanilla extract, mixing until smooth. If you’re using lemon zest, toss it in now for a little extra zing.
Finally, add the eggs one at a time, mixing on low speed. Be gentle here; overmixing can introduce too much air, which might cause cracks later.
Step 3: Assemble the Cheesecake
Pour the filling over the cooled crust, spreading it out evenly. Tap the pan gently on the counter a few times to release any air bubbles.
Here’s a pro tip: wrap the bottom of your springform pan in aluminum foil. This will prevent water from seeping in during the next step.
Step 4: Bake in a Water Bath
Place your springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath helps the cheesecake bake evenly and prevents cracks.
Bake the cheesecake for 55-60 minutes. You’ll know it’s done when the edges are set, but the center still jiggles slightly when you shake the pan.
Step 5: Cool and Chill
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for about an hour. This gradual cooling helps prevent cracks.
Once it’s cool to the touch, transfer it to the fridge and let it chill for at least 4 hours, preferably overnight. This is the hardest part—waiting—but it’s so worth it.
Serving Tips
When you’re ready to serve, run a knife around the edge of the pan to loosen the cheesecake before releasing the springform. Use a sharp, warm knife (dip it in hot water and wipe it dry) for clean slices.
Top your cheesecake with fresh berries, a drizzle of chocolate, or simply enjoy it plain. Each bite is a little piece of heaven.
Why This Recipe Works
- The Water Bath: Keeps the texture creamy and prevents cracks.
- Room-Temperature Ingredients: Ensures a smooth, lump-free filling.
- Sour Cream: Adds that signature tangy flavor that sets New York cheesecake apart.
Pro Tips for Cheesecake Success
- Don’t Rush the Cooling Process: A gradual cool-down is key to a crack-free cheesecake.
- Avoid Overmixing: Too much air in the batter can ruin the texture.
- Experiment with Flavors: Add a swirl of raspberry puree or a layer of chocolate ganache for a twist on the classic.
Final Thoughts
go ahead, roll up your sleeves, and give this recipe a try. I promise it’ll be the highlight of your dinner table. Let me know how it turns out, and don’t forget to savor every bite.
New York Cheesecake
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the Filling:
- 32 oz four 8-oz packages full-fat cream cheese, at room temperature
- 1 ½ cups granulated sugar
- ¼ cup all-purpose flour
- 5 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 2 teaspoons fresh lemon juice
- 1 teaspoon grated lemon zest
- ½ cup sour cream at room temperature
Instructions
Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs and granulated sugar.
- Stir in melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- Bake for 10 minutes, then remove from the oven and let it cool while preparing the filling.
Prepare the Filling:
- Reduce the oven temperature to 325°F (160°C).
- In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes.
- Gradually add granulated sugar and flour, mixing until well combined.
- Add eggs one at a time, mixing on low speed after each addition to avoid incorporating too much air.
- Mix in vanilla extract, lemon juice, and lemon zest until just combined.
- Gently fold in sour cream until the mixture is smooth and homogeneous.
Assemble and Bake:
- Pour the filling over the cooled crust, smoothing the top with a spatula.
- Place the springform pan on a baking sheet to catch any potential drips.
- Bake for 1 hour and 15 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
Chill and Serve:
- After cooling in the oven, remove the cheesecake and let it reach room temperature.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the texture to set.
- Before serving, run a knife around the edge of the pan to loosen the cheesecake, then remove the sides of the springform pan.
- Slice with a sharp knife, wiping the blade clean between cuts for neat slices.
- Serve plain or with your favorite toppings, such as fresh berries, fruit compote, or a drizzle of chocolate sauce.
Video
Notes
- Room Temperature Ingredients: Ensure all ingredients, especially cream cheese, eggs, and sour cream, are at room temperature for a smooth, lump-free filling.
- Avoid Overmixing: Mix on low speed and avoid overmixing to prevent incorporating excess air, which can cause cracks.
- Water Bath Alternative: While a water bath helps prevent cracks, this recipe is designed to minimize cracking without one. Cooling the cheesecake gradually in the oven also aids in preventing cracks.
- Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Baking a New York Cheesecake is a rewarding experience that combines precision with creativity. It’s a dessert that impresses every time, whether you’re serving it at a party or indulging on a quiet evening at home. I hope this guide has given you the confidence to try this iconic recipe.
Remember, every cheesecake tells a story, and I can’t wait to hear yours! Share your creations with me on nannyisrecipes.com. Let’s keep the tradition of amazing cheesecakes alive. Happy baking! .
Frequently Asked Questions: New York Cheesecake Recipe
This usually happens due to overbaking, sudden temperature changes, or skipping the water bath.
Yes! Wrap it tightly in plastic wrap and foil, and it can be frozen for up to 2 months.
New York Cheesecake uses cream cheese and sour cream for its signature dense and creamy texture, while other styles may use ricotta or mascarpone.
