Description
Classic New York cheesecake featuring a buttery graham cracker crust and a creamy, smooth cream cheese filling, baked in a water bath for a perfect silky texture. This rich and decadent dessert is chilled overnight to set and served with fresh fruit or coulis.
Ingredients
Graham Cracker Crust
- 220 g (1 3/4 cups) graham cracker crumbs
- 100 g (5 tbsp) unsalted butter, melted
Cheesecake Batter
- 600 g (21 oz) cream cheese, softened
- 4 large eggs, room temperature
- 1 egg yolk, room temperature
- 200 g (3/4 cup) sour cream, room temperature
- 220 g (1 cup) granulated sugar
- 2 tbsp cornstarch
- 2 tsp vanilla extract
- 1 tbsp lemon juice (juice of 1/2 lemon)
Instructions
- Prepare Graham Cracker Crust: Line an 8-inch (20 cm) springform pan with parchment paper. Blend the graham crackers into fine crumbs. Mix the crumbs thoroughly with the melted butter until evenly coated. Press the mixture firmly into the bottom and slightly up the sides of the pan. Refrigerate the crust while preparing the batter.
- Prepare the Water Bath: Bring a large pot of water to a boil to be used for a water bath during baking.
- Make the Cheesecake Batter: Using a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar, and cornstarch on medium speed until smooth and creamy. Add the eggs and the additional egg yolk gradually on low speed to avoid incorporating air. Mix in the sour cream, vanilla extract, and lemon juice just until the batter is smooth and uniform.
- Assemble and Bake: Pour the batter over the chilled crust in the springform pan, tapping gently to release any trapped air bubbles. Place a deep baking tray on the oven rack below the cheesecake and carefully pour the boiling water into this tray, creating the water bath. Bake the cheesecake at 302°F (150°C) for 1 hour and 30 minutes.
- Cool and Chill: After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 to 45 minutes to cool gradually. Then remove it from the oven and let it cool completely at room temperature. Cover and refrigerate overnight to fully set.
- Serve: The next day, remove the cheesecake from the springform pan and serve with fresh fruit or a fruit coulis for a delightful presentation.
Notes
- Using room temperature ingredients helps create a smoother batter.
- Do not overmix the eggs to prevent excess air incorporation which can cause cracks.
- The water bath helps to maintain a moist oven environment, preventing the cheesecake from cracking.
- Chilling the cheesecake overnight is essential for the best texture and flavor.
- Use a sharp knife dipped in hot water to slice the cheesecake cleanly.
