Cheesecake is a classic and indulgent dessert with a rich, creamy filling, typically made from cream cheese, eggs, and sugar, set atop a graham cracker crust. It can be enjoyed plain or topped with fruits, chocolate, or other toppings. Here’s a simple and delicious recipe for a traditional New York-style Cheesecake:
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 graham crackers, crushed)
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 teaspoon cinnamon (optional)
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 large eggs, at room temperature
- 2 cups sour cream (or Greek yogurt) for topping
Instructions:
1. Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and cinnamon (if using). Stir until everything is well combined, and the mixture resembles wet sand.
- Press the crumb mixture into the bottom of a 9-inch springform pan, covering the bottom evenly. Use the back of a spoon or your fingers to press it firmly into place.
- Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool while you prepare the filling.
2. Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add the sugar, vanilla extract, and salt, and beat until combined, scraping down the sides of the bowl as needed.
- Add the eggs, one at a time, mixing on low speed after each addition. Be careful not to overmix.
- Once all the eggs are incorporated, beat for 1-2 more minutes until the mixture is smooth and well combined.
3. Bake the Cheesecake:
- Pour the cheesecake filling over the cooled graham cracker crust in the springform pan. Smooth the top with a spatula.
- Tap the pan on the counter to remove any air bubbles.
- Place the pan on the center rack in the preheated oven and bake for 50-60 minutes, or until the edges are set, but the center still slightly jiggles. You can also check the center with a toothpick—if it comes out mostly clean, it’s done.
- Turn off the oven and leave the cheesecake in the oven for an additional hour to cool gradually (this helps prevent cracking).
4. Chill the Cheesecake:
- After the hour of cooling in the oven, remove the cheesecake from the oven and let it cool at room temperature for 30 minutes.
- Once it’s at room temperature, cover the cheesecake with plastic wrap or aluminum foil and refrigerate it for at least 4 hours, or preferably overnight. The cheesecake must be fully chilled before serving.
5. Add the Topping (Optional):
- If desired, spread a layer of sour cream (or Greek yogurt) on top of the cheesecake once it’s fully chilled. You can mix a little sugar and vanilla into the sour cream before spreading for extra flavor.
- You can also top your cheesecake with fresh fruit like berries, a fruit compote, or chocolate ganache for added flavor.
6. Serve:
- Once chilled and topped, remove the cheesecake from the springform pan and slice it with a hot, clean knife. Wipe the knife clean between cuts for perfect slices.
Tips:
- Prevent Cracking: To avoid cracks in your cheesecake, make sure to bake it in a water bath (by placing the springform pan in a larger pan with hot water) or bake it at a lower temperature (around 300°F/150°C) to ensure even cooking.
- Flavor Variations: You can infuse different flavors into the cheesecake by adding lemon zest, chocolate chips, or other flavorings into the filling.
- Storage: Keep any leftovers in an airtight container in the refrigerator for up to 5-7 days. Cheesecake can also be frozen for up to 2 months; just make sure to wrap it well in plastic wrap and foil before freezing.
This New York-style Cheesecake is the perfect dessert for any occasion. It’s creamy, rich, and always a crowd-pleaser. Enjoy