New York Cheesecake

Classic New York Cheesecake

Classic new york cheesecake: A dense yet not-heavy classic that can't be beaten. For a silky-smooth batter, take care to bring the cream cheese, eggs, and sour cream to room temperature before blending. Using a water bath ensures the cake bakes evenly, so the center doesn’t crack.

New York Cheesecake is so delicious and With this recipe, a creamy, gorgeous, crack-free New York-style cheesecake is totally doable, even for beginners!

How To Make Classic New York Cheesecake

Ingredients:

Graham Crest:

• 1 tablespoon (12.5 g) sugar
• 8 tablespoons (112 g) melted butter
• 2 tablespoons (25 g) brown sugar
• 2 cups graham crackers (about 16 whole crackers)
• a pinch of salt

cheese cake:

• 2 teaspoons (8.4 g) vanilla extract
• 2 teaspoons (10 ml) lemon juice
• 2 large egg yolks
• 2 pounds cream cheese (4, 8 ounces cream cheese blocks), soft
• 1 1/2 cups (350 g) granulated sugar
• ½ teaspoon (1.25 g) salt
• 3 tablespoons (22.5 g) cornstarch
• ½ cup (115 grams) sour cream
• 4 large eggs, room temperature
• ½ cup (120 ml) milk
• Strawberry topping:
• 1 cup (200 g) sugar
• 1 pound (453.59 g) strawberries, halved
• 1 cup (237 ml) water

Grease a 10-inch springform pan with butter. Set aside.

In a large mixing bowl, mix the graham crackers, butter, sugar, and salt together using a wooden spoon until evenly blended. 

If you like a thicker crust, double the crust and let it cook for 5 minutes longer.

Press the graham cracker mixture into the bottom and top of the springform pan and bake until done. About 10 minutes. We take it out of the oven. Reduce heat to 200 degrees F.

In a large bowl, using an electric mixer using the paddle attachment, cream together the cream cheese, sugar, salt, and cornstarch until evenly blended - about 1 minute. 

Scrape sides with a rubber spatula. Add sour cream, vanilla extract, and lemon juice. Mix well.

Followed by the egg yolks, mix and then add the whole eggs.

Finally, add the milk and continue mixing until all the ingredients are combined.

Pour mix to springform pan. Leave it for 10 minutes until bubbles form on the surface. Use a fork to pop bubbles.

Make sure the oven is at 200 F, then transfer the springform tray to the oven and bake until done. About 3 - 3 hours. The mixture should shake slightly when pushed.

To be more specific, if the center of your cake registers at 165 degrees Fahrenheit, you are good to go.

Carefully remove the cheesecake from the oven, then raise the temperature to 450 degrees Fahrenheit.

When the oven is at 450 F, return the cheesecake back to the oven and place it on the top rack, and bake until evenly browned about 4-8 minutes. Start scanning after 2-3 minutes. It blushes quickly. 

Remove it once it turns brown.

remove from the oven and let cool for 5 minutes; Run a paring knife between the cheesecake and the side of the springform pan to make it easier for the cheesecake to pop out when it's ready to slice the cake. 

Let it cool, this may take about 2 to 3 hours. Wrap tightly in plastic wrap and refrigerate until cool and firmly set, at least 6 hours or preferably overnight. You cannot rush to perfection.

For beautiful and clean slices, dip a knife in hot water. Then dry it and cut it. The warm knife will cut cleanly to get beautiful slices. Enjoy!

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