Classic New York Cheesecake: How to Bake the Perfect Creamy Dessert
The Classic New York Cheesecake is a beloved dessert, known for its dense, creamy texture and simple, rich flavor.
Often baked with a graham cracker crust and a smooth cream cheese filling, this iconic cheesecake has its origins in early 20th-century New York. The straightforward recipe allows the quality of the ingredients, especially the cream cheese, to stand out, delivering a dessert that’s both rich and satisfying.
Cheesecake itself dates back to ancient Greece, but the New York-style version became famous in the 1920s. This version is often credited to Arnold Reuben, a well-known Manhattan deli owner, who developed a recipe that replaced the traditional curds with cream cheese, resulting in a much creamier and smoother texture. This style quickly became a favorite across New York and set the standard for what many now consider a classic cheesecake.
New York cheesecake is distinct because it uses heavy cream, cream cheese, and sometimes sour cream to create its signature dense and creamy consistency. It’s typically baked at a lower temperature to avoid cracks and ensure the interior stays perfectly smooth.
A fun fact is that New York's love for cheesecake led to friendly rivalries between delis and bakeries across the city, each vying for the title of the best cheesecake. Today, this cheesecake is regarded as a classic in the world of desserts, appreciated for its balance of flavor and creamy texture.
A dense and creamy New York-style cheesecake with a buttery graham cracker crust, perfect for any dessert lover seeking that iconic cheesecake experience.
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 32 oz cream cheese, softened (900 g)
- 1 ¼ cups granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- ¾ cup sour cream
- ¼ cup heavy cream
Preheat the oven to 350°F (175°C).
Grease a 9-inch springform pan.
In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter.
Mix until the texture resembles wet sand.
Press the mixture evenly into the bottom of the springform pan to form the crust.
Bake for 10 minutes, then let it cool while preparing the filling.
In a large bowl, beat the softened cream cheese until smooth.
Gradually add sugar and beat until creamy.
Add vanilla extract and mix well.
Beat in the eggs one at a time, mixing just until incorporated.
Add sour cream and heavy cream, and mix until smooth.
Pour the filling over the crust in the springform pan.
Bake for 50-60 minutes, or until the edges are set and the center still jiggles slightly.
- Turn off the oven and let the cheesecake cool inside for an hour to prevent cracks, then refrigerate for at least 4 hours or overnight.
- Pour the filling over the crust in the springform pan.
- Bake for 50-60 minutes, or until the edges are set and the center still jiggles slightly.
- Turn off the oven and let the cheesecake cool inside for an hour to prevent cracks, then refrigerate for at least 4 hours or overnight.
- Once chilled, remove from the pan, slice, and serve plain or with a topping of your choice.
Ensure cream cheese is at room temperature to avoid lumps in the filling.
For a water bath, place the springform pan in a larger baking pan filled with 1 inch of hot water to help prevent cracks.
With a foundation in French culinary tradition and a flair for fusion cuisine, Chef Isabelle Laurent brings gourmet techniques to everyday meals. Trained in a virtual culinary institute, Isabelle specializes in elevating simple recipes with refined methods, blending classic French techniques with global flavors. Her approachable style and expert guidance make even the most sophisticated dishes accessible to home cooks of all levels. Known for her creativity, Isabelle believes in transforming ordinary ingredients into extraordinary meals, from classic fried chicken to indulgent espresso cheesecake.
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