NEW YORK CHEESECAKE

Step-by-Step Directions

1. Prepare the Crust

Start by preheating your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to get an even and compact crust. Bake the crust for about 10 minutes, then remove it from the oven and let it cool while you prepare the filling.

2. Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar, continuing to beat until well combined. Add the eggs one at a time, beating after each addition. Mix in the vanilla extract, sour cream, and flour, ensuring that all ingredients are well incorporated. Be careful not to overmix, as this can introduce too much air into the batter, leading to cracks in your cheesecake.

3. Bake the Cheesecake

Pour the cheesecake filling over the cooled crust in the springform pan. Tap the pan gently on the counter to release any air bubbles. Place the springform pan on a baking sheet and wrap the outside of the pan with aluminum foil to prevent water from seeping in during baking. Place the baking sheet on the center rack of your preheated oven.

To create a water bath (which helps prevent cracks), fill a roasting pan with hot water and place it on the oven rack below the cheesecake. Bake the cheesecake for about 55-70 minutes, or until the edges are set but the center still has a slight wobble. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. This gradual cooling helps prevent cracks.

4. Chill and Serve

After the cheesecake has cooled in the oven, remove it and let it cool completely at room temperature. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to fully set. Before serving, run a knife around the edge of the cheesecake to loosen it from the sides of the pan. Carefully remove the springform ring and transfer the cheesecake to a serving platter. Add your desired toppings and enjoy!

Tips and Tricks for the Best New York Cheesecake

• Room Temperature Ingredients: Ensure all ingredients, especially cream cheese and eggs, are at room temperature. This helps achieve a smooth, lump-free batter.
• Water Bath: While optional, a water bath helps maintain even baking and prevents the cheesecake from cracking.
• Avoid Overmixing: Overmixing the batter can lead to excess air in the mixture, resulting in a cracked cheesecake. Mix just until the ingredients are combined.
• Cooling Process: Cooling the cheesecake gradually in the oven helps prevent sudden temperature changes, which can cause cracks.

Variations and Substitutions

• Crust Variations: Instead of graham cracker crumbs, try using crushed Oreos or digestive biscuits for a different flavor profile.
• Flavor Twists: Add a swirl of fruit puree, such as raspberry or strawberry, into the filling for a fruity twist. You can also add a tablespoon of lemon zest for a zesty kick.
• Toppings: Get creative with toppings—think caramel sauce, crushed nuts, or a dusting of powdered sugar.

How to Store Leftovers

Leftover cheesecake can be stored in the refrigerator for up to 5 days. Make sure to cover it tightly with plastic wrap or place it in an airtight container to prevent it from drying out. For longer storage, you can freeze individual slices by wrapping them in plastic wrap and placing them in a freezer-safe bag. Frozen cheesecake can be stored for up to 2 months. To enjoy, thaw the slices in the refrigerator overnight before serving.