New York Cheesecake Recipe 🍰

This classic New York cheesecake is easy to make and delicious! With a creamy texture and perfectly balanced flavors, it’s bound to impress everyone who tries it. The smooth, rich filling paired with the perfect crust (optional) is an unforgettable treat. Let’s dive into how to make it!

Ingredients:

For the Cheesecake:

• 5 large eggs, room temperature
• 2 cups (one pint) sour cream, room temperature
• 4 8-ounce packages cream cheese, room temperature
• 8 tablespoons (one stick) unsalted butter, room temperature
• 1 1/2 cups sugar
• 2 tablespoons cornstarch
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon fresh lemon juice
• 1 teaspoon grated lemon zest

How to Make New York Cheesecake:

1. Prepare the Pan:

• Generously butter the inside of a 10-inch springform pan.
• Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides of the pan. Crimp and pleat the foil to make it conform. This will help prevent water from seeping in when the pan goes into the bain-marie (water bath).
• Preheat the oven to 300°F (150°C) and position the baking rack in the center.

2. Mix the Cheesecake Batter:

• In a large mixing bowl, use an electric mixer to beat the eggs and sour cream until well blended.
• In another bowl, beat the cream cheese and butter together until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
• Add sugar, cornstarch, vanilla, lemon juice, and lemon zest, and beat thoroughly for about 2 minutes.

3. Prepare for Baking:

• Pour the cheesecake batter into the prepared springform pan.
• Place the pan in a roasting pan (or any pan large enough to prevent the sides from touching) and carefully pour in hot tap water until it reaches halfway up the sides of the springform pan. This creates the water bath.

4. Bake the Cheesecake:

• Bake for 2 hours, 15 minutes, or until the cake is lightly colored and a knife inserted in the center comes out clean.
• Remove the pan from the water bath and carefully peel the aluminum foil off the sides.
• Let the cheesecake stand at room temperature for 4 hours to cool completely. Then refrigerate it, covered, until well chilled. For the best texture and flavor, chill it overnight.

Notes:

• Caution with the hot water: When removing the cheesecake from the bain-marie, be careful, as the water is very hot. Have a large platter or dish ready to hold the springform pan.
• The cheesecake may appear light and puffy when first removed from the oven and may have some small cracks. This is normal. As it cools, the cracks will disappear.

Delicious Variations for Your New York Cheesecake:

• Chocolate Swirl Cheesecake: Melt some dark chocolate and swirl it into the batter before baking for a rich chocolate flavor.
• Berry-Topped Cheesecake: After chilling, top with a mix of fresh berries like strawberries, blueberries, and raspberries, or drizzle with berry compote.
• Pumpkin Cheesecake: Add 1 cup of pumpkin puree and 1 teaspoon of pumpkin pie spice to the batter for a fall twist.
• Lemon Blueberry Cheesecake: Stir in fresh blueberries and extra lemon zest for a refreshing flavor combination.
• Nutella Cheesecake: Swirl in Nutella for a decadent chocolate-hazelnut flavor.

Tips to Enhance Your New York Cheesecake:

• Use fresh ingredients: Always opt for fresh cream cheese, eggs, and sour cream for the best flavor and texture.
• Room temperature ingredients: Make sure the cream cheese and eggs are at room temperature to prevent lumps in the batter.
• Mix gently: Avoid overmixing to prevent too much air, which can cause cracks in the cheesecake during baking.
• Baking in a water bath: The water bath ensures even baking and prevents cracks. Remember to wrap the springform pan in foil to prevent water from seeping in.
• Cool gradually: Let the cheesecake cool gradually in the oven with the door ajar to avoid sudden temperature changes, which can cause cracks.
• Chill overnight: For the best flavor and texture, refrigerate the cheesecake overnight before serving.

Storage Tips for Your New York Cheesecake:

1. Cool Completely: Let the cheesecake cool completely at room temperature before storing it to prevent condensation.
2. Cover and Store: Wrap the cheesecake tightly with plastic wrap or aluminum foil to protect it from odors and moisture. Store in the fridge for up to 5-7 days.
3. Freezing: If you want to keep the cheesecake longer, freeze it! Slice it into individual portions, wrap each slice in plastic wrap, and store them in a freezer-safe container. It can last for up to 2 months. Thaw it in the fridge overnight before enjoying.

Conclusion:

This New York Cheesecake is the perfect combination of creamy, tangy, and sweet, with the right balance of texture and flavor. Follow the steps, add your own twist with variations, and enjoy a delightful dessert that everyone will love. Whether it’s a special occasion or a simple treat, this cheesecake will be the star of the show!

Enjoy! 🍰