Indulge in the rich and creamy goodness of a Classic New York Baked Cheesecake. With a buttery graham cracker crust and a luscious cream cheese filling, this cheesecake is the perfect dessert for any occasion. Whether you enjoy it plain or topped with fresh fruit, this recipe will guide you through creating the ultimate cheesecake experience.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 4 (8 oz each) cream cheese packages, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour
For the Topping (Optional):
- Fresh fruit or fruit compote
How to Make Classic New York Baked Cheesecake
Step-by-Step Instructions
1. Prepare the Crust:
Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool while you prepare the filling.
2. Prepare the Filling:
In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer on medium speed until smooth and creamy, making sure there are no lumps. Add the granulated sugar and vanilla extract, and continue to beat until well incorporated and smooth.
Next, add the eggs one at a time, beating on low speed after each addition until just combined. This ensures a smooth texture without overmixing. Mix in the sour cream and heavy cream until the mixture is uniform and creamy. Finally, gradually add the flour and mix gently until fully combined.
3. Bake the Cheesecake:
Pour the cream cheese filling over the cooled crust in the springform pan. Use a spatula to smooth the top of the cheesecake for an even surface. Bake in the preheated oven for 55-60 minutes. The cheesecake is ready when the edges are set and the center still has a slight jiggle.
4. Cool and Chill:
Once the cheesecake is baked, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour. This helps prevent cracking by allowing the cheesecake to cool slowly. After an hour, remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Once cooled, cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, to allow it to set fully and develop its rich flavor.
5. Serve:
Before serving, you can top the cheesecake with fresh fruit or a fruit compote if desired. Slice and enjoy your creamy, classic New York Baked Cheesecake!
Helpful Tips
- Room Temperature Ingredients: Ensure all your ingredients, especially the cream cheese, eggs, and sour cream, are at room temperature for a smooth and creamy filling.
- Avoid Overmixing: Mix the ingredients just until combined to avoid incorporating too much air, which can cause cracks.
- Prevent Cracking: Cooling the cheesecake gradually in the oven helps prevent cracks. However, if cracks do form, they can be easily covered with toppings.
Frequently Asked Questions
Can I freeze New York cheesecake?
Yes, you can freeze it! Wrap the cooled cheesecake (without toppings) in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator before serving.
Why is my cheesecake cracked?
Cracks can occur if the cheesecake cools too quickly or if it’s overbaked. Gradual cooling in the oven helps, as does baking the cheesecake until just set.
Can I use a different type of crust?
Certainly! You can use a crust made from crushed digestive biscuits, chocolate cookies, or even a nut-based crust for a different flavor.
Storage Instructions
Store the cheesecake covered in the refrigerator for up to 5 days. If you have leftovers, they can be frozen as mentioned above. When ready to serve, allow frozen slices to thaw in the refrigerator before enjoying.
