New York Cheesecake
A true New York cheesecake, rich and creamy, with a berry or vanilla and lemon flavor. Learn how to prepare and succeed by following my tips. You can then serve it with the toppings of your choice: homemade coulis, salted butter caramel, fresh chopped fruit, etc. It’s up to you!
Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Filling:
4 (8-ounce) packages cream cheese, softened
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
2/3 cup sour cream
2/3 cup heavy cream
Topping (optional):
Fresh berries or berry compote
Directions:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the vanilla extract and mix well.
Add the eggs one at a time, beating well after each addition. Then mix in the sour cream and heavy cream until fully incorporated.
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Bake the cheesecake in the preheated oven for 55-70 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool slowly.
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
Before serving, top with fresh berries or a berry compote if desired.
Prep Time: 20 minutes | Cooking Time: 1 hour 10 minutes | Cooling Time: 5 hours | Total Time: 6 hours 30 minutes
Kcal: 450 kcal per slice | Servings: 12 slices
