The ideal sweet and creamy dessert, New York Cheesecake is created with cream cheese, sugar, eggs, and vanilla and baked in a graham cracker crust.
Creamy and decadent, New York Cheesecake has a sweet cream cheese and sour cream filling on top of a graham cracker shell. It’s safe to say that this is a popular dessert that people have always loved, and it makes the ideal cheesecake for the holidays and birthdays.
Although almond extract would be an unconventional substitution, it might also work well with the cheesecakes that are made with mocha or chocolate. The recipe asks for vanilla extract.
To make it even simpler to remove from the pan when serving, use a nonstick springform pan coated with parchment paper.
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TIPS FOR MAKING NEW YORK CHEESECAKE
- Add sweet garnishes to your New York style cheesecake, such as preserves, fresh fruit, cookie crumbs, chocolate sauce, or coconut flakes.
- Make sure not to overmix the filling or your cheesecake will get deflated.To prevent over-beating, set your stand mixer to low and keep an eye on the components until they are barely incorporated.
- Instead of using a springform pan, place the graham cracker crust into a muffin tray. Then, evenly distribute the cheesecake filling and fruit topping over the top.
- If you don’t have graham crackers, you may use Oreo cookie crumbs or any other cookie crumbs you have for the graham cracker crust.
- Between servings, place your cheesecake in the refrigerator to prevent melting and to ensure food safety.
- Bring the sour cream, cream cheese, and eggs to room temperature. This will facilitate better mixing and avoid the formation of any cheesecake lumps.
- When the sides of the cheesecake are set but the center is still somewhat jiggly, your cheesecake is done. To allow the oven to cool, open the door a little and turn it off. It will be able to stay smooth and free of cracks by avoiding abrupt temperature swings as a result.
- If you want to prevent the cheesecake batter from sticking to the pan, use a nonstick spring form pan coated with parchment paper.
- To prevent the cheesecake’s top from splitting as it cooks, place it in a water bath.
Graham Cracker Crust
- 1/2 cups graham cracker crumbs , 12 full crackers
- 1/3 cup sugar
- 6 tablespoons unsalted butter , melted
- 32 ounces cream cheese , softened
- 1/2 cups sugar
- 3/4 cup whole milk
- 4 large eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 1/4 cup flour
- Preheat oven to 350 degrees and wrap a 9 inch springform pan in a large piece of foil to protect from the water bath and a large pan of water you can set the springform pan in to bake.
Graham Cracker Crust
- Mix the graham cracker crumbs, ⅓ cup sugar and 6 tablespoons melted butter and press into the bottom of the springform pan and 1 inch up the sides.
- In a stand mixer beat the cream cheese and sugar then add in the milk until combined.
- Add in the eggs one at a time until fully combined then add in the sour cream, vanilla and flour until combined before pouring into the springform pan.
- Pour filling into pan over the crust and spread evenly.
- Place the pan in the water bath and bake for 1 hour.
- Turn off the oven, open the door a couple inches to let the heat out gently and let cool for 1 hour.
- Remove from oven, discard the foil and refrigerate overnight before serving.
Calories: 551kcal | Carbohydrates: 45g | Protein: 8g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 164mg | Sodium: 355mg | Potassium: 190mg | Sugar: 36g | Vitamin A: 1415IU | Vitamin C: 0.2mg | Calcium: 131mg | Iron: 1.1mg