Description
Silky New York cheesecake delivers classic elegance with rich cream cheese and graham cracker crust. Delicate flavors and smooth texture make this dessert a luxurious finale that will delight you at any special gathering.
Ingredients
Scale
Main Ingredients:
- 12 whole graham cracker rectangles (6 ounces / 170 grams)
- 5 tablespoons (75 milliliters) unsalted butter
Supporting Ingredients:
- None
Seasoning/Flavoring Ingredients:
- None
Instructions
- Prepare the oven by heating to 350°F (175°C). Allow cream cheese to reach room temperature for half an hour. Generously butter a 9 or 10-inch springform pan and carefully wrap the exterior with aluminum foil to prevent water infiltration during baking.
- Transform graham crackers into fine, uniform crumbs using a food processor or rolling pin. Combine crumbs with melted butter until the mixture coheres. Firmly press the crumb mixture into the bottom of the springform pan, creating an even, compact base. Bake the crust at 350°F (175°C) for 8-10 minutes until it releases a toasty aroma and develops a light golden hue. Remove and allow to cool completely.
- In a large mixing bowl, blend cream cheese, granulated sugar, cornstarch, and salt until achieving a silky, lump-free consistency. Incorporate sour cream, freshly squeezed lemon juice, and pure vanilla extract. Introduce eggs individually, gently folding after each addition to maintain a smooth texture. Manually stir the batter to eliminate any potential air pockets.
- Pour the creamy cheesecake mixture over the cooled crust, ensuring an even distribution. Position the springform pan inside a larger roasting pan. Carefully add boiling water around the cheesecake, creating a water bath that reaches approximately 1 inch up the pan’s sides.
- Bake for 50-60 minutes, monitoring until the edges appear set while the center maintains a gentle wobble. Switch off the oven and leave the door slightly ajar, allowing the cheesecake to gradually cool for one hour.
- Remove from the oven and let the cheesecake reach room temperature. Refrigerate for a minimum of 4 hours, preferably overnight, to achieve optimal setting and flavor development. Carefully remove the springform ring before serving.
Notes
- Ensure cream cheese reaches room temperature to prevent lumps and create a silky smooth texture.
- Graham cracker crust provides a buttery, crunchy foundation that perfectly complements the creamy filling.
- Use full-fat cream cheese for maximum richness and decadent flavor in every bite.
- Water bath technique prevents cracking and helps achieve a velvety, crack-free cheesecake surface.
- Slow cooling process allows the cheesecake to set gradually, developing deep, complex flavors.
- Refrigerating overnight intensifies taste and creates an incredibly smooth, dense consistency.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 680 kcal
- Sugar: 12g
- Sodium: 420mg
- Fat: 48g
- Saturated Fat: 30g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 120mg