Classic New York Style Cheesecake
Indulge in the creamy, rich flavors of this Classic New York Style Cheesecake, known for its dense yet smooth texture and buttery graham cracker crust. Perfectly sweetened and infused with just a hint of lemon, this cheesecake is the ideal finale to any meal or celebratory gathering. Serve it plain or topped with fresh berries for a delightful contrast that will impress your guests and satisfy your sweet tooth.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Graham cracker crumbs
2 cups (finely crushed)
Butter or margarine
1/2 cup (melted)
Cream cheese
5 packages (8 ounces each) (softened)
Sugar
1 3/4 cups (granulated)
All-purpose flour
2 tablespoons (sifted)
Vanilla extract
1 1/2 teaspoons (pure)
Eggs
5 (large)
Egg yolks
2 (large)
Whipping cream
1/3 cup (heavy)
Lemon zest
1 teaspoon (finely shredded)
Instructions
1
Preheat your oven to 325°F (160°C).
2
In a medium bowl, combine the finely crushed graham cracker crumbs and melted butter. Mix until well combined.
3
Press the crumb mixture firmly into the bottom and about 2-1/2 inches up the sides of a 9x3-inch springform pan to form the crust. Set aside.
4
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until creamy and fluffy.
5
Gradually add sugar, flour, and vanilla while continuing to beat until the mixture is smooth and well incorporated.
6
Add the eggs and egg yolks, one at a time, beating on low speed after each addition just until combined. Avoid overmixing any further.
7
Gently fold in the whipping cream and finely shredded lemon zest until just combined.
8
Pour the cheesecake batter into the prepared crust, smoothing the top with a spatula.
9
Place the springform pan in a larger baking pan to create a gentle heat environment in the oven. (Optional: Add hot water to the larger pan for a water bath to prevent cracking, if desired.)
10
Bake in the preheated oven for about 1-1/2 hours, or until the center is nearly set and the edges are lightly golden. The center may still have a slight jiggle.
11
Allow the cheesecake to cool in the oven with the door slightly ajar for 15 minutes.
12
Loosen the crust from the sides of the pan using a knife, then cool for an additional 30 minutes.
13
Remove the sides of the springform pan carefully and allow the cheesecake to cool completely at room temperature.
14
Cover and refrigerate the cheesecake for at least 4 hours, or ideally overnight, to allow it to firm up and develop flavor.
15
Before serving, garnish with fresh berries or your favorite topping, if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What defines a Classic New York Style Cheesecake?
It is known for its dense yet smooth texture, a rich cream cheese flavor, and a buttery graham cracker crust.
What ingredients are needed for the crust?
The crust is made from 2 cups of finely crushed graham cracker crumbs and 1/2 cup of melted butter or margarine.
How do I prepare the springform pan?
Press the crumb mixture firmly into the bottom and approximately 2-1/2 inches up the sides of a 9x3-inch springform pan.
What is the recommended oven temperature?
The cheesecake should be baked at 325 degrees Fahrenheit (160 degrees Celsius).
How much cream cheese does this recipe require?
This recipe uses five 8-ounce packages of softened cream cheese.
What is the key to a smooth cheesecake batter?
Beating the softened cream cheese until fluffy and gradually adding sugar, flour, and vanilla while continuing to beat ensures a smooth consistency.
How should the eggs be added to the mixture?
Add the 5 eggs and 2 egg yolks one at a time, beating on low speed after each addition just until they are combined.
Why should I avoid overmixing the batter after adding eggs?
Overmixing can incorporate too much air, which may cause the cheesecake to puff up and then crack as it cools.
When do I add the whipping cream and lemon zest?
Gently fold in 1/3 cup of heavy whipping cream and 1 teaspoon of finely shredded lemon zest after the eggs are incorporated.
How long does the cheesecake need to bake?
It needs to bake for about 1-1/2 hours until the center is nearly set and the edges are lightly golden.
How do I know when the cheesecake is finished baking?
The edges should be lightly golden and the center should still have a slight jiggle.
What is the benefit of a water bath?
A water bath provides a gentle, moist heat environment that helps prevent the surface of the cheesecake from cracking.
How should I cool the cheesecake after baking?
Cool it in the oven with the door slightly ajar for 15 minutes, then on a counter for another 30 minutes before removing the pan sides.
Why must the crust be loosened before cooling completely?
Loosening the crust with a knife helps prevent the cheesecake from pulling and cracking as it shrinks during the cooling process.
How long should the cheesecake be refrigerated?
It should be chilled for at least 4 hours, but ideally overnight, to allow the flavor to develop and the texture to firm up.
Can I use regular granulated sugar?
Yes, the recipe calls for 1-3/4 cups of granulated sugar.
What type of flour is used in the batter?
The recipe requires 2 tablespoons of sifted all-purpose flour.
What kind of vanilla is best for this recipe?
Pure vanilla extract is recommended for the best flavor profile.
Is the lemon flavor very strong?
No, the 1 teaspoon of lemon zest provides just a hint of brightness to balance the richness of the cream cheese.
How many egg yolks are added in addition to whole eggs?
In addition to 5 large eggs, 2 large egg yolks are added for extra richness.
What toppings are recommended for serving?
The cheesecake can be served plain or garnished with fresh berries or your favorite dessert topping.
Does the recipe specify salted or unsalted butter for the crust?
The recipe lists butter or margarine; generally, unsalted butter is preferred for baking, but either will work.
How high should the crust go up the sides of the pan?
The crust should reach about 2-1/2 inches up the sides of the 3-inch deep springform pan.
What should the consistency of the cream cheese be before mixing?
The cream cheese must be softened to room temperature to avoid lumps in the batter.
Is the whipping cream whipped before adding?
No, the heavy whipping cream is folded into the batter in its liquid state.
Can I bake this without a water bath?
Yes, placing the springform pan in a larger baking pan is suggested for gentle heat, but the water bath itself is optional.
How do I store leftovers?
Leftover cheesecake should be covered and stored in the refrigerator.
What size eggs should be used?
The recipe specifies using large eggs.
Can I use a different type of crumb for the crust?
While graham crackers are classic, you could substitute with digestive biscuits or vanilla wafers if preferred.
Why is it important to sift the flour?
Sifting the 2 tablespoons of all-purpose flour ensures it incorporates smoothly without forming clumps.