90 min.
Medium
Medium
New York Style Cheesecake is one of the most iconic American desserts, known for its dense, ultra-creamy texture and rich flavor. Traditionally made with cream cheese, sugar, eggs, and a buttery graham cracker crust, it is slowly baked to achieve a smooth and velvety consistency. Unlike lighter cheesecakes, the New York version is rich, indulgent, and perfectly balanced with a... Read More
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Graham cracker crumbs
1 1/2 cups graham cracker crumbs (about 10 crackers)
Butter
5 tbsp unsalted butter, melted
Granulated sugar
1 cup granulated sugar
Salt
1 pinch salt
Cream cheese
(900 g) (32 oz) cream cheese, room temperature
Sour cream
1 cup sour cream
Egg
3 large eggs
Vanilla extract
1 tbsp vanilla extract
Lemon juice
1 tbsp lemon juice (optional)
All-purpose flour
2 tbsp all-purpose flour
Heavy cream
1/4 cup heavy cream
Fresh berries
Optional Topping
Strawberry sauce
Optional Topping
Berry compote
Optional Topping
90 min.
Preheat oven to 175°C / 350°F. Combine graham cracker crumbs, sugar, melted butter, and salt until the mixture resembles wet sand. Press firmly into the bottom of a springform pan. Bake for 8-10 minutes and let cool.
Beat the cream cheese until smooth and creamy. Add sugar and mix until incorporated. Add eggs one at a time, mixing on low speed. Mix in sour cream, heavy cream, vanilla extract, lemon juice, and flour until smooth.
Wrap the outside of the springform pan with aluminum foil. Place the pan in a large baking tray. Pour the cheesecake batter over the crust. Fill the tray with hot water halfway up the sides of the pan.
Bake at 160°C / 325°F for 55-65 minutes. The center should still have a slight jiggle.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Cool at room temperature for another hour. Refrigerate 4-6 hours or overnight before serving.
Per slice (12 servings): Calories: (~430 kcal), Fat: (32 g), Carbohydrates: (28 g), Protein: (7 g). Whole cheesecake: (~5100 kcal).
For the smoothest texture, make sure all ingredients are at room temperature and mix at low speed to avoid incorporating too much air, which can cause cracks during baking.
Serving:
10
by Chef Marvin Piña
90 min.
Medium
Medium
New York Style Cheesecake is one of the most iconic American desserts, known for its dense, ultra-creamy texture and rich flavor. Traditionally made with cream cheese, sugar, eggs, and a buttery graham cracker crust, it is slowly baked to achieve a smooth and velvety consistency. Unlike lighter cheesecakes, the New York version is rich, indulgent, and perfectly balanced with a slight tang from sour cream and lemon juice.
90 min.
Medium
Medium
New York Style Cheesecake is one of the most iconic American desserts, known for its dense, ultra-creamy texture and rich flavor. Traditionally made with cream cheese, sugar, eggs, and a buttery graham cracker crust, it is slowly baked to achieve a smooth and velvety consistency. Unlike lighter cheesecakes, the New York version is rich, indulgent, and perfectly balanced with a slight tang from sour cream and lemon juice.
Graham cracker crumbs
1 1/2 cups graham cracker crumbs (about 10 crackers)
Butter
5 tbsp unsalted butter, melted
Granulated sugar
1 cup granulated sugar
Salt
1 pinch salt
Cream cheese
(900 g) (32 oz) cream cheese, room temperature
Sour cream
1 cup sour cream
Egg
3 large eggs
Vanilla extract
1 tbsp vanilla extract
Lemon juice
1 tbsp lemon juice (optional)
All-purpose flour
2 tbsp all-purpose flour
Heavy cream
1/4 cup heavy cream
Fresh berries
Optional Topping
Strawberry sauce
Optional Topping
Berry compote
Optional Topping
90 min.
Preheat oven to 175°C / 350°F. Combine graham cracker crumbs, sugar, melted butter, and salt until the mixture resembles wet sand. Press firmly into the bottom of a springform pan. Bake for 8-10 minutes and let cool.
Beat the cream cheese until smooth and creamy. Add sugar and mix until incorporated. Add eggs one at a time, mixing on low speed. Mix in sour cream, heavy cream, vanilla extract, lemon juice, and flour until smooth.
Wrap the outside of the springform pan with aluminum foil. Place the pan in a large baking tray. Pour the cheesecake batter over the crust. Fill the tray with hot water halfway up the sides of the pan.
Bake at 160°C / 325°F for 55-65 minutes. The center should still have a slight jiggle.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Cool at room temperature for another hour. Refrigerate 4-6 hours or overnight before serving.
Per slice (12 servings): Calories: (~430 kcal), Fat: (32 g), Carbohydrates: (28 g), Protein: (7 g). Whole cheesecake: (~5100 kcal).
For the smoothest texture, make sure all ingredients are at room temperature and mix at low speed to avoid incorporating too much air, which can cause cracks during baking.
Serving:
10
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