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.
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.