Name: New York Cheesecake
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 12 servings
Ingredients: 1.5 cups Graham cracker crumbs; 2 tbsp Granulated sugar (for crust); 6 tbsp Unsalted butter, melted; 40 oz Cream cheese, softened; 1.5 cups Granulated sugar (for filling); 1 cup Sour cream, room temperature; 1 tbsp Vanilla extract; 1 tsp Fresh lemon juice; 5 pcs Large eggs, room temperature

"Experience the gold standard of desserts with this authentic New York Cheesecake. Tall, dense, and incredibly smooth, it features a rich cream cheese base and a perfectly crisp graham cracker crust that will impress any guest."

1 Ingredients

Qty	Item
1.5 cups 150 g	Graham cracker crumbs
2 tbsp 25 g	Granulated sugar (for crust)
6 tbsp 85 g	Unsalted butter, melted
40 oz 1135 g	Cream cheese, softened
1.5 cups 300 g	Granulated sugar (for filling)
1 cup 240 ml	Sour cream, room temperature
1 tbsp 15 ml	Vanilla extract
1 tsp 5 ml	Fresh lemon juice
5 pcs 5 pcs	Large eggs, room temperature

2 Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. Wrap the outside of the pan tightly with two layers of heavy-duty aluminum foil.

Mix graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Press the mixture firmly into the bottom and 1 inch up the sides of the pan. Bake for 10 minutes, then set aside to cool.

Reduce oven temperature to 325°F (160°C). In a large bowl, beat the softened cream cheese and 1.5 cups of sugar on medium speed until smooth and airy.

Blend in the sour cream, vanilla extract, and lemon juice until just combined.

Add the eggs one at a time, beating on low speed after each addition just until incorporated. Do not overmix.

Pour the batter into the prepared crust. Place the springform pan into a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the cheesecake pan.

Bake for 75 to 90 minutes, or until the edges are set and the center has a slight jiggle.

Turn off the oven and prop the door open slightly. Let the cheesecake cool in the oven for 1 hour. Remove, let it reach room temperature, then refrigerate for at least 8 hours or overnight.

·
Ensure all ingredients, especially cream cheese and eggs, are at room temperature to avoid lumps.
·
Avoid overbeating the batter once the eggs are added; air bubbles can cause the cake to rise and then crack.
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The water bath (bain-marie) is essential for even cooking and a crack-free surface.
·
Run a thin knife around the edge of the pan after the oven cooling phase to prevent the cake from sticking as it shrinks.

? Frequently Asked Questions

Why did my cheesecake crack?

Cracks are usually caused by overmixing the eggs, which incorporates too much air, or by cooling the cake too quickly.

Can I freeze New York Cheesecake?

Yes, it freezes beautifully. Wrap the chilled cheesecake tightly in plastic wrap and foil; it will stay fresh for up to 3 months.

How do I know when the cheesecake is done?

The 'jiggle test' is best. The edges should be firm and slightly puffed, but a 2-3 inch circle in the center should still wobble like Jell-O.

Can I use low-fat cream cheese?

For an authentic New York style, full-fat cream cheese is highly recommended for the correct density and creaminess.

Visual Guide

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