New York Cheesecake

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New York Cheesecake

The greatest cheesecake is this traditional New York cheesecake. It is really simple to create, and unlike most cheesecake recipes, it doesn’t require a water bath. It is dense, rich, and creamy. It really is among the greatest cheesecakes I’ve ever had! This is how you get perfection.

INGREDIENTS

Crust

  1. One and a half cups (150g) of finely ground vanilla wafer crumbs, digestive biscuits, or graham cracker crumbs (pulse in a food processor).
  2. Two teaspoons of sugar, granulated
  3. Four and a half tablespoons (65g) of melted unsalted butter

Stuffing

  1. Four cups (900g) of room-temperature full-fat cream cheese
  2. Scoop and ⅛ cup (225g) powdered sugar
  3. two tsp cornstarch
  4. Four sizable eggs and one yolk, room temperature
  5. ½ cup, or 120 milliliters thick cream
  6. A teaspoon and a half of pure vanilla extract
  7. grated zest from one lemon one small spoon

Guidelines

Cook the crust.

  • Heat the oven to 350°F, or 180°C. Grease the 9-inch springform pan from bottom to side.
  • Crumbs, 2T sugar, and melted butter should all be combined and moistened in a medium-sized basin. Evenly press mixture into bottom of prepared pan to create crumb layer. Roast for 8 to 9 minutes, or until well-browned. Let cool fully on a wire cooling rack. Meanwhile, get the filling ready.

Cheesecake Filling

  • Raise the oven’s setting to 425°F/220°C.
  • Beat the cream cheese on medium-low speed for one to two minutes, or until it is smooth and lump-free, using an electric mixer fitted with the paddle attachment or a handheld mixer. Beat in sugar until well combined. Using a rubber spatula, scrape down the sides and bottom of the bowl as needed. Stir in cornstarch until well combined. When the eggs are added, beat them in completely. Beat in the cream, vanilla essence, and zest from the lemon until smooth and well mixed. Evenly distribute batter over chilled crust after pouring
  • After 10 minutes of baking, reduce the oven temperature to 225°F/110°C and bake the cake for an additional 60 minutes, or until the sides are set but the center is still slightly jiggly. Some people have commented that this was not a long enough baking time. This is something I’ve baked a lot, and it works. You can add an extra 10 to 20 minutes to baking times if you’re not sure if your oven is correct or if you generally bake for longer than what recipes ask for (but try not to open the oven door too frequently). It’s okay if your cheesecake doesn’t get golden brown around the edges; simply follow the directions 🙂. After turning off the oven, partially or fully open the door to let cool air in, and let the cake for sixty minutes in the oven. This will keep the cake from cracking and keep its creamy texture. Once the cake has cooled to room temperature, move it to a wire rack. Place plastic wrap over the cake and place it in the fridge for a minimum of 12 hours or overnight.
  • Refrigerated cheesecake can last for up to five days.

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