Classic New York Cheesecake

New York Cheesecake is decadently smooth with rich creamy textures and heavenly flavors that make this dessert an instant family classic. Best described as a creamy filling taste of the buttery rich vanilla. The graham cracker crust if fresh and the perfect combination for this fancy desert. Delicious with delightful elegance, this treat marries well with the tart gentle flavors of fresh raspberries. The family will love each slice down to the last bite. This recipe is a perfect sweet ending to any occasion.

Watch the video and follow the instructions below to be on your way to the universal joy of homemade Classic New York Cheesecake. Like and share this or any of my recipes you may find interesting. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Also if you have any questions or want to just talk food, leave a comment and let me know how this turned out for you. This is an easy to follow, slightly meticulous, recipe that is worth the preliminaries and the time. My entire family absolutely loves this recipe and we hope yours does too.

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Crust

Preheat the oven to 325°F. Wrap the pan with foil- tear a very large piece of heavy duty aluminum foil. Tightly wrap the foil around the outside of the pan. Make sure that there is no holes or tears in the foil. This will prevent water leaking into the springform. Place the graham crackers in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter & brown sugar to the food processor and pulse until the crumbs are moist. Place the crumb mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create and level layer)

Cheesecake

Turn down the heat to 275°F. In bowl: beat/mix cream cheese until smooth.

Add sugar and beat until smooth.

Add sour cream, vanilla extract, lemon juice, salt and beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add cornstarch (make sure to sift it) and mix everything together until smooth. 

Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have 4 separate bowls with each egg ready to use.

 Use a spatula to transfer the batter to the springform. 

Water Bath- Place the cheesecake in the center of the roasting/lasagna pan. Carefully add boiling hot water into the bottom of the pan ~ up to halfway full. Do not get any water in the cheesecake. 

Carefully place the pan in the center of the preheat oven. Cook for 2 hours at 275°F. Then, turn off the oven and leave the pan with cheesecake for 1 hour longer unopened (do not open the oven door).Then, open the oven door approx. half way , leaving the cheesecake undisturbed for 1 more hour. Lastly, remove cheesecake from the oven. Slowly and carefully remove the aluminum foil from the water bath. Place the cheesecake on the counter and let set at room temperature for 2-3 hours. Refrigerate for 8 hours or overnight (recommend: do not cover the cheesecake while in the refrigerator). 

Decorate

Garnish with your favorite fruit, jam, caramel or anything you prefer. Then, cover leftovers with an air tight container or saran wrap.

Serve

Enjoy!

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New York Cheesecake (low & slow)

New York Cheesecake is decadently smooth with rich creamy textures and heavenly flavors that make this dessert an instant family classic.
No ratings yet
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American
Servings 10
Calories

Equipment

  • 9" springform pan
  • heavy duty aluminum foil
  • roasting or lasagna pan

Ingredients
  

Crust

  • 15 full sheets graham crackers about 1 ¾ cups
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter melted

Cheesecake

  • 32 oz cream cheese full fat (4 blocks) room temperature & softened
  • 1 ¼ cups superfine sugar
  • ½ cup sour cream full fat
  • 1 tbsp cornstarch
  • 1 ½ tsp vanilla extract
  • 1 tsp lemon juice
  • ¼ tsp salt
  • 4 large eggs room temperature

Additional

  • boiling hot water

Instructions
 

Crust

  • Preheat the oven to 325°F.
  • Wrap the pan with foil- tear a very large piece of heavy duty aluminum foil. Tightly wrap the foil around the outside of the pan. Make sure that there is no holes or tears in the foil. This will prevent water leaking into the springform.
  • Place the graham crackers in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter & sugar to the food processor and pulse until the crumbs are moist.
  • Place the crumb mixture in the springform pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create and level layer). Bake for 10 minutes. Let cool for 15- 20 minutes.

Cheesecake

  • Turn down the heat to 275°F.
  • In bowl: beat/mix cream cheese until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add sugar and beat until smooth. Add sour cream, vanilla extract, lemon juice, salt and beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl.
  • Add cornstarch (make sure to sift it) and mix everything together until smooth.
  • Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have 4 separate bowls with each egg ready to use. Use a spatula to transfer the batter to the springform. 
  • Water Bath- Place the cheesecake in the center of the roasting/lasagna pan. Carefully add boiling hot water into the bottom of the pan ~ up to halfway full. Do not get any water in the cheesecake.
  • Carefully place the pan in the center of the preheat oven. Cook for 2 hours at 275°F.
    Then, turn off the oven and leave the pan with cheesecake for 1 hour longer unopened (do not open the oven door).
    Then, open the oven door approx. half way, leaving the cheesecake undisturbed for 1 more hour.
    Lastly, remove cheesecake from the oven.
  • Slowly and carefully remove the aluminum foil from the pan. Place the cheesecake on the counter and let set at room temperature for 2-3 hours. Use a knife to loosen the cheesecake from the springform. Refrigerate for 8 hours or overnight (recommend: do not cover the cheesecake while in the refrigerator).

Serve

  • Garnish with your favorite fruit, jam, caramel or anything you prefer. Then, cover leftovers with an air tight container or saran wrap.

Video

Keyword best new york cheesecake, classic new york cheesecake, easy new york cheesecake, low and slow new york cheesecake, water bath new york cheesecake
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