New York cheesecake uses cream cheese invented in 1872 by accident when a dairy farmer tried making French Neufchâtel.
New York Cheesecake
Dive into the creamy delight of a classic New York cheesecake, where velvety cream cheese meets a buttery graham cracker crust for an irresistible treat! With just a handful of ingredients and a few simple steps, you'll master the art of this iconic dessert that’s perfect for any occasion. Get ready to impress your taste buds and your guests with this dreamy, rich cheesecake that defines indulgence!
Prep
15
min
Cook
60
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(2)
- 2 tablespoons corn starch (30 ml)
- lemon juiceoptional
🥛Dairy & Eggs(5)
- 120 g butter (8.4 tbsp)
- 400 g cream cheese (14.1 oz)
- 2 eggs
- 150 g heavy cream 33% (5.29 oz)
- 200 g sour cream (7.06 oz)
🫙Pantry Staples(2)
- 150 g powdered sugar (0.75 cup)
- vanilla (optional)optional
📦Other(2)
- berries for decoration (optional)optional
- 300 g cookies (10.6 oz)
👨🍳 Instructions
- 1
Melt the butter in the microwave until liquid.
- 2
Grind the cookies in a blender into fine crumbs.
- 3
Combine the cookie crumbs and melted butter to form a pliable mass for the base.
- 4
Line a 24 cm form with parchment paper and press the mixture into the bottom and up the sides to form a crust.
- 5
Refrigerate the crust.
- 6
For the filling, mix cream cheese, powdered sugar, heavy cream, and sour cream in a bowl until combined.
- 7
Add the eggs and corn starch, mixing until smooth and without lumps.
- 8
Optionally, add vanilla and lemon juice.
- 9
Pour the filling into the crust and bake at 180 degrees Celsius for 30 minutes.
- 10
Then reduce the temperature to 120-140 degrees Celsius and bake for another 30 minutes.
- 11
Place a bowl of water in the oven under the cheesecake.
- 12
Let the cheesecake cool for at least 4 hours in the refrigerator.
- 13
Decorate with berries before serving.
💡 Pro Tips
- ✓Bake your cheesecake at 325°F in a water bath (bain-marie) to prevent cracking - the steam maintains 100% humidity and even heat distribution prevents the proteins from coagulating too rapidly.technique325°F with water bath
- ✓Bring cream cheese to exactly 70°F before mixing because cold cream cheese won't incorporate smoothly and creates lumps that won't dissolve even with extended beating.ingredient70°F
- ✓Mix filling on lowest speed to minimize air incorporation - excess air creates bubbles that expand during baking and cause surface cracks when they collapse during cooling.technique
- ✓Cool your cheesecake gradually by turning off oven and cracking door for 1 hour, then room temperature for 1 hour before refrigerating - rapid temperature changes cause the filling to contract faster than the crust, creating cracks.timing1 hour oven cool + 1 hour room temp
- ✓Press your graham cracker crust with a flat-bottomed measuring cup using 2-3 pounds of pressure to create a compact base that won't crumble when sliced.equipment2-3 pounds pressure
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