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Best Cheesecake (New York Style) Recipe (with Video)

Gluten, Tree nut free, Soy-free
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By
bakewithzoha

Discover our Best Cheesecake (New York Style) Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
12

Prep 30min | Cook 1h15min

Ingredients

Crust
- 190 g graham crackers
- 35 g Sugar
- 75 g Unsalted butter, melted
Cheesecake
- 32 oz full-fat cream cheese
- 325 g Granulated sugar, about 1 ½ cups
- 0.5 tsp Salt
- 1 tsp vanilla essence
- 4 Large eggs
- 120 g Heavy cream, ½ cup
- 240 g Sour cream, 1 cup
- 1 tbsp Cornstarch
- 3 tbsp Lemon juice
Topping
- Heavy cream, extra for decoration (optional)
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Directions

Preparation
1. Bring all ingredients to room temperature.
2. Preheat oven to 350F (conventional).
3. Grind your Graham crackers, sugar, and butter in a food processor until really smooth.
4. Butter the bottom of a 9” springform pan and add the crust ingredients.
5. Pack very tightly using a measuring cup. You can push a little up the edges.
6. Bake for 8 min, then set oven temp to 325F.
For the cheesecake batter
1. First, cream the cream cheese for 3-5 min until creamy.
2. Keep scraping the sides of the bowl to ensure everything combines evenly.
3. Add the sugar, salt, and vanilla and cream again for 5 min until well combined.
4. Break your eggs in a separate bowl and whisk lightly.
5. Don't overbeat because if the eggs get airy they will give a spongy texture to the cheesecake.
6. Add them to the batter slowly and mix at a low speed until JUST combined.
7. Add the cream, sour cream, lemon juice, and cornstarch and mix at low speed until just combined.
8. Keep scraping sides of the bowl.
Baking the cheesecake
1. Pour the batter into the crust.
2. Seal your pan tightly with aluminum foil on the outside (not on the top).
3. Place a large tray in your oven and fill it with 1-2 inches of boiling water.
4. Place the pan in the water and bake for about 75-80 min.
5. Don't open the oven.
6. When done, the cheesecake should have firm edges but be very jiggly inside.
Cooling and serving
1. Cool at room temp for 15 min.
2. Then release the cheesecake from springform edges using a butter knife (don't open the edges yet!).
3. Cover with foil and cool for 2-3 hours at room temp.
4. After this, place in the fridge and chill overnight.
5. Decorate with whipped cream if you’d like & serve!

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