New York Cheesecake Dessert is a timeless classic that has captured the hearts and taste buds of dessert lovers around the world. With its rich, creamy texture and a buttery graham cracker crust, this indulgent treat is not just a dessert; its an experience. Originating from the bustling streets of New York City, this cheesecake has a fascinating history that dates back to ancient Greece, where it was first served to athletes during the Olympic Games. Over the years, it has evolved into the velvety delight we know today, often adorned with fresh fruit or a drizzle of chocolate.

People adore New York Cheesecake Dessert for its perfect balance of sweetness and tanginess, making it a delightful end to any meal. The convenience of preparing this dessert, whether for a special occasion or a simple family gathering, adds to its charm. I love how each slice offers a taste of nostalgia, reminding me of cozy gatherings and celebrations. Join me as we dive into the world of New York Cheesecake Dessert and discover how to create this iconic dish in your own kitchen!

Ingredients:

For the crust:

1 ½ cups graham cracker crumbs
½ cup granulated sugar
½ cup unsalted butter, melted
1 teaspoon ground cinnamon (optional)

For the cheesecake filling:

4 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
¼ cup all-purpose flour
1 tablespoon lemon juice

For the topping (optional):

1 cup sour cream
¼ cup powdered sugar
1 teaspoon vanilla extract
Fresh berries or fruit compote for garnish

Preparing the Crust

Lets start with the crust, which is the foundation of our New York cheesecake. Its super easy to make and adds a delightful crunch to the creamy filling.

Preheat your oven to 350°F (175°C). This is crucial as we want our crust to bake perfectly.
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and ground cinnamon (if using). Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Make sure to pack it tightly and evenly to create a solid base for the cheesecake.
Bake the crust in the preheated oven for about 10 minutes, or until its lightly golden. Remove it from the oven and let it cool while you prepare the filling.

Preparing the Cheesecake Filling

Now that the crust is cooling, lets whip up that luscious cheesecake filling. This part is where the magic happens!

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until its smooth and creamy. This usually takes about 2-3 minutes. Make sure there are no lumps!
Add the granulated sugar and vanilla extract to the cream cheese. Continue to beat until well combined, scraping down the sides of the bowl as needed.
Next, add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can incorporate too much air into the batter, leading to cracks in your cheesecake.
Once the eggs are fully incorporated, add the sour cream, flour, and lemon juice. Mix on low speed until everything is just combined. The batter should be smooth and creamy.

Cooking Process

With the filling ready, its time to bake our cheesecake. This is where patience is key, as we want a perfectly set and creamy dessert.

Pour the cheesecake filling over the cooled crust in the springform pan. Use a spatula to spread it evenly.
To prevent cracks, well create a water bath. Wrap the outside of the springform pan with aluminum foil to ensure no water seeps in. Place the wrapped pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan.
Carefully place the entire setup in the preheated oven. Bake for about 60-70 minutes, or until the edges are set but the center still has a slight jiggle. It will firm up as it cools.
Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour. This gradual cooling helps prevent cracks.
After an hour, remove the cheesecake from the oven and the water bath. Let it cool to room temperature on a wire rack.
Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to meld and the cheesecake to set properly.

Conclusion:

New York Cheesecake Dessert: The Ultimate Guide to Making the Perfect Slice

Author: Maria
Total Time: 300 minutes
Yield: 12 servings 1x

Print Recipe

Description

Experience the rich and creamy goodness of classic New York cheesecake, featuring a buttery graham cracker crust and a smooth filling. This delightful dessert is perfect for any occasion and is sure to impress with its velvety texture and delicious flavor.

Instructions

Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and ground cinnamon (if using). Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan, ensuring it is tightly packed and even.
Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Ensure there are no lumps.
Add the granulated sugar and vanilla extract to the cream cheese, continuing to beat until well combined, scraping down the sides of the bowl as needed.
Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing to prevent cracks.
Once the eggs are incorporated, add the sour cream, flour, and lemon juice. Mix on low speed until everything is just combined, resulting in a smooth and creamy batter.
Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly with a spatula.
To prevent cracks, wrap the outside of the springform pan with aluminum foil. Place the wrapped pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan.
Carefully place the entire setup in the preheated oven. Bake for about 60-70 minutes, or until the edges are set but the center still has a slight jiggle.
Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour.
After an hour, remove the cheesecake from the oven and the water bath. Let it cool to room temperature on a wire rack.
Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Notes

For a smoother texture, ensure all ingredients are at room temperature before mixing.
The optional topping can be added just before serving for an extra layer of flavor.
This cheesecake can be stored in the refrigerator for up to a week.

Prep Time: 30 minutes
Cook Time: 70 minutes