New York Cheesecake Indulgence (Print view)

Dense and creamy New York cheesecake with graham crust, ideal for elegant desserts and celebrations.

# What You'll Need:

→ Crust

01 - 2 cups graham cracker crumbs
02 - 7 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt

→ Filling

05 - 2 pounds full-fat cream cheese, room temperature
06 - 1 cup granulated sugar
07 - 1 cup sour cream, room temperature
08 - 3 large eggs, room temperature
09 - 1 tablespoon cornstarch
10 - 2 teaspoons pure vanilla extract
11 - 1 tablespoon fresh lemon juice
12 - 1/4 teaspoon salt

→ Topping (optional)

13 - 1 cup sour cream
14 - 2 tablespoons powdered sugar
15 - 1/2 teaspoon vanilla extract

# Cooking Steps:

01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - Combine graham cracker crumbs, melted butter, sugar, and salt until mixture resembles wet sand.
03 - Press crust mixture firmly into the pan base. Bake for 10 minutes, then cool slightly.
04 - In a large bowl, beat cream cheese until smooth. Add sugar and beat until fully combined.
05 - Mix in sour cream, vanilla extract, lemon juice, cornstarch, and salt until just combined.
06 - Add eggs one at a time on low speed, scraping the bowl after each addition. Avoid overmixing.
07 - Pour filling into cooled crust and smooth the surface with a spatula.
08 - Place springform pan inside a larger roasting pan. Pour hot water halfway up the sides of the springform pan.
09 - Bake for 55 to 65 minutes until edges are set but center still jiggles slightly.
10 - Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
11 - Remove from oven, run a knife around edges, cool to room temperature, then refrigerate at least 6 hours or overnight.
12 - Combine sour cream, powdered sugar, and vanilla extract. Spread over chilled cheesecake if desired.
13 - Slice with a hot, clean knife and serve.

# Expert Ideas:

01 -
  • The dense, creamy texture stays perfect for days, unlike those fluffy imposters that disappear before anyone notices.
  • One deep pan means no springform drama, and the water bath prevents the cracks that haunt your dessert nightmares.
  • Room temperature ingredients sound finicky but actually guarantee a smooth filling that bakes evenly and never seizes up on you.
02 -
  • Room temperature ingredients aren't just a suggestion, they're the difference between silky and broken. Cold cream cheese will never fully incorporate, no matter how long you beat it.
  • That jiggle in the center isn't a mistake; it's exactly what you want. The cheesecake continues cooking even after it leaves the oven, and that carryover heat sets the center to perfection.
  • The water bath saves you from cracks, dryness, and the regret that comes from a cheesecake that looks like a topographical map instead of a dessert.
03 -
  • Use parchment paper on the pan bottom so you can actually remove the cheesecake without it sticking, and it makes cleanup almost embarrassingly easy.
  • A hot knife dipped in water and wiped clean between slices gives you edges sharp enough to look intentional, not like you wrestled the cake with a dull blade.
  • This cheesecake actually keeps beautifully for up to five days refrigerated, so bake it the day before a dinner party and eliminate last-minute stress.
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