Name: Rich and Creamy New York Cheesecake
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 7 h 45 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs (roughly 12 full sheets); ⅓ cup unsalted butter, melted; 2 tbsp granulated sugar; ¼ tsp ground cinnamon; 4 blocks (8 oz each) full-fat brick cream cheese, softened; 1 cup granulated white sugar; 1 cup full-fat sour cream, room temperature; 1 tbsp pure vanilla extract; 1 tbsp fresh lemon juice; 3 tbsp all-purpose flour; 4 large eggs, room temperature

Description

This Classic New York Cheesecake features a buttery graham cracker crust and an ultra-rich, silky cream cheese filling baked gently in a water bath for the perfect smooth texture.

Ingrédients

Scale

1 ½ cups graham cracker crumbs (roughly 12 full sheets)
⅓ cup unsalted butter, melted
2 tbsp granulated sugar
¼ tsp ground cinnamon
4 blocks (8 oz each) full-fat brick cream cheese, softened
1 cup granulated white sugar
1 cup full-fat sour cream, room temperature
1 tbsp pure vanilla extract
1 tbsp fresh lemon juice
3 tbsp all-purpose flour
4 large eggs, room temperature

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Instructions

Preheat oven to 160°C (325°F).
Combine graham cracker crumbs, sugar, cinnamon, and melted butter until mixture resembles wet sand.
Press mixture firmly into the bottom and 1 inch up the sides of a 9-inch leakproof springform pan.
Bake crust for 10 minutes, then cool completely.
Wrap the outside of the cooled pan with three layers of heavy-duty aluminum foil.
Beat softened cream cheese and sugar together on medium-low speed for 2 to 3 minutes until smooth and lump-free.
Add sour cream, vanilla extract, lemon juice, and flour. Mix on low speed until combined.
Add eggs one at a time, mixing on the lowest speed just until incorporated.
Pour batter into the prepared crust and smooth the surface.
Place the foil-wrapped pan inside a large roasting pan.
Pour boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
Bake for 65 to 75 minutes until edges are set and center slightly jiggles.
Turn off oven, crack the door open slightly, and leave cheesecake inside for 1 hour.
Remove from water bath, discard foil, and cool completely at room temperature.
Refrigerate for at least 6 hours or overnight before slicing and serving.

Notes

For the creamiest texture, ensure all dairy ingredients and eggs are at room temperature. Avoid overmixing after adding the eggs to prevent cracks.

Temps de préparation: 30 minutes
Temps de cuisson: 1 hour 15 minutes
Catégorie: Dessert
Méthode: Baked
Cuisine: American

Nutrition

Portion: 1 slice
Calories: 520
Sucre: 29g
Sodium: 330mg
Graisse: 38g
Graisse saturée: 22g
Graisses insaturées: 13g
Gras trans: 0g
Glucides: 38g
Fibres: 1g
Protéine: 8g
Cholestérol: 165mg