I believe a traditional New York-style cheesecake stands out as one of the most delightful desserts worldwide. However, many cheesecakes and cheesecake recipes need to improve despite their simplicity. But don’t worry, I have crafted the ultimate cheesecake recipe that will surpass all others. It is unbelievably smooth, indulgent, and delicious. You won’t ever require another recipe. The best New York cheesecake recipe promises to deliver a rich and velvety texture and the perfect balance of sweetness. Plus, it’s straightforward to make, requiring just a few essential ingredients and easy-to-follow steps. So, get ready to impress your friends and family with the recipe for a mouthwatering cheesecake dessert that’s sure to become a favorite.
Crust – 190 g Graham Crackers – 35 g Sugar – 75 g Melted Unsalted Butter Cheesecake – 32 oz Cream Cheese – 325 g Granulated Sugar – ½ tsp Salt – 1 tsp Vanilla Essence – 4 Eggs – 120 g Heavy Cream (½ cup) – 240 g Sour Cream – 1 tbsp Cornstarch – 2-3 tablespoons Lemon Juice
– Remember to have all the ingredients at room temperature before starting. – Preheat the oven to 350F (conventional). – Use a food processor to grind the Graham crackers, sugar, and butter until smooth. – Spread a layer of butter on the bottom of a 9″ springform pan, then firmly press the crust ingredients into it using a measuring cup to pack them tightly. – Bake the crust for 8 minutes, then reduce the oven temperature to 325F.
– To make the cheesecake batter, cream the cream cheese for 3-5 minutes until creamy, scraping the sides of the bowl to ensure even mixing. – Add the sugar, salt, and vanilla to the cream cheese and cream again for 5 minutes until well combined. – Use a separate bowl to break the eggs and lightly whisk them. Be careful not to overbeat the eggs, as this can make the cheesecake spongy. Slowly add the eggs to the batter and mix at a low speed until just combined. – Add the cream, sour cream, lemon juice, and cornstarch to the batter and mix at low speed until just combined. Don’t forget to scrape the edges of the bowl to make sure everything is mixed together evenly.
– Allow the cheesecake to cool for 15 minutes at room temperature. Gently run a butter knife or offset spatula around the edges of the cheesecake to prevent sticking. – Avoid opening or releasing the edges of the pan. Make sure to refrigerate the cheesecake overnight for it to set properly. Cool it at room temperature for 2-3 hours before chilling best cheesecake recipe in the refrigerator overnight. – Add whipped cream as decoration before serving, if desired.
The crust may be soggy because water has likely seeped into your pan from the water bath. Here are 3 ways to prevent this: 1. Opt for a high-quality springform pan that doesn’t leak. 2. Wrap the pan securely with aluminum foil for extra protection. 3. Use three large sheets of foil, overlapping them in various directions. If you need clarification on using foil, place the pan in a larger pan or silicon mold before placing the cheesecake in the water bath.
If you can’t find Wheat Digestive biscuits, don’t fret! You can still create a tasty crust using any plain packaged biscuits that you enjoy the flavor of. Choose your favorite biscuits and use them as a substitute for Graham crackers. You can still achieve a delicious crust for your NY cheesecake recipe.
Indulge in your decadent velvet cheesecake as it is or add a touch of elegance with a variety of toppings. Personally, I prefer mine with a delightful raspberry sauce. But you can also try it with lemon curd, chocolate ganache, salted caramel, strawberry or blueberry sauce, or homemade whipped cream. Let your imagination run wild or stick to the classics. Either way, it’s sure to impress.