Classic New York-Style Cheesecake with Creamy Vanilla Whip
This delightful New York-Style Cheesecake is a tribute to the rich flavors and smooth textures that epitomize classic desserts. Crafted from a velvety blend of cream cheese, eggs, and vanilla, this cheesecake boasts a buttery graham crust that adds just the right amount of crunch. Perfect for any occasion, it can be served plain or topped with fresh berries or a drizzle of chocolate. This beloved recipe, originally found in a magazine years ago, has become a cherished favorite in my home, reminding me of good times spent with dear friends, especially my late friend Ronnie.
8
Servings
N/A
Calories
8
Ingredients
Ingredients
Graham cracker crumbs
3/4 cup (crushed)
Butter, melted
3 tablespoons (melted)
Sugar
1 cup (granulated)
Cornstarch
2 tablespoons (sifted)
Cream cheese
5 (8 ounce) packages (softened)
Large eggs
2 (room temperature)
Vanilla extract
1 tablespoon (pure or imitation)
Heavy whipping cream
1/2 cup (cold)
Instructions
1
Preheat the oven to 350°F (175°C).
2
Grease the bottom and sides of an 8-inch springform pan with nonstick spray and set aside.
3
In a mixing bowl, combine the graham cracker crumbs and melted butter until well mixed.
4
Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even crust.
5
In a large mixing bowl, whisk together the sugar and cornstarch until combined.
6
Add the cream cheese to the bowl and beat with a mixer on medium speed until the mixture is completely smooth and free of lumps.
7
Add the eggs one at a time, mixing just until incorporated. Be careful not to overmix.
8
Stir in the vanilla extract until just combined, scraping down the sides of the bowl as needed.
9
With the mixer set to low, pour in the heavy whipping cream and blend until just combined.
10
Carefully pour the filling into the prepared crust in the springform pan.
11
Bake in the preheated oven for 55 to 60 minutes, or until the cheesecake has puffed slightly, the edges are lightly browned, and the center has a gentle jiggle when the pan is moved.
12
Remove from the oven and let the cheesecake cool in the pan on a wire rack for about 1.5 hours, allowing it to set completely.
13
After cooling, run a knife around the edge of the cheesecake to loosen it from the pan, then cover it loosely and refrigerate for at least 4 hours before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Classic New York-Style Cheesecake?
It is a rich, smooth dessert made with a velvety blend of cream cheese, eggs, and vanilla atop a buttery graham cracker crust.
What temperature should I preheat the oven to?
The oven should be preheated to 350°F (175°C).
What size pan is required for this recipe?
You should use an 8-inch springform pan.
How do I prepare the springform pan?
Grease the bottom and sides of the pan with nonstick spray before adding the crust.
What ingredients are needed for the crust?
You will need 3/4 cup of crushed graham cracker crumbs and 3 tablespoons of melted butter.
How do I assemble the cheesecake crust?
Combine the crumbs and melted butter, then press the mixture firmly into the bottom of the prepared pan.
Why is cornstarch used in the filling?
Cornstarch is whisked with the sugar to help stabilize the filling and provide a smooth texture.
How much cream cheese does this recipe use?
This recipe requires five 8-ounce packages of softened cream cheese.
What is the best way to mix the cream cheese?
Beat it with a mixer on medium speed until the mixture is completely smooth and free of lumps.
How should the eggs be added to the batter?
Add the eggs one at a time, mixing just until they are incorporated.
Why shouldn't I overmix the eggs?
Overmixing can incorporate too much air, which may cause the cheesecake to crack during baking.
What type of vanilla extract is recommended?
You can use 1 tablespoon of either pure or imitation vanilla extract.
When do I add the heavy whipping cream?
Pour in the heavy whipping cream after the eggs and vanilla are incorporated, using the low setting on your mixer.
How long does the cheesecake need to bake?
It should bake for 55 to 60 minutes.
How do I know if the cheesecake is done?
It is done when it has puffed slightly, the edges are lightly browned, and the center has a gentle jiggle.
How long should the cheesecake cool on a wire rack?
Let it cool in the pan on a wire rack for about 1.5 hours to allow it to set.
What should I do before refrigerating the cheesecake?
Run a knife around the edge of the cheesecake to loosen it from the pan.
How long does the cheesecake need to be refrigerated?
It needs to be refrigerated for at least 4 hours before serving.
How many servings does this recipe provide?
This recipe yields approximately 8 servings.
Can I add toppings to this cheesecake?
Yes, it is excellent served with fresh berries or a drizzle of chocolate.
What kind of sugar is used in the recipe?
The recipe calls for 1 cup of granulated sugar.
Should the eggs be at room temperature?
Yes, the recipe specifies using 2 large eggs at room temperature.
How much heavy whipping cream is used?
The recipe uses 1/2 cup of cold heavy whipping cream.
What is the texture of the finished cheesecake?
It is described as velvety, creamy, and smooth.
Is the graham cracker crust crunchy?
Yes, the buttery graham crust adds the perfect amount of crunch to the dessert.
Who is the inspiration behind this recipe?
The recipe is a cherished favorite that reminds the creator of their late friend Ronnie.
What tags are associated with this recipe?
Tags include cheesecake, dessert, baking, and sweet treats.
Is this recipe suitable for special occasions?
Yes, it is tagged as a celebration recipe and is perfect for any special occasion.
What happens if I don't grease the pan?
The cheesecake may stick to the sides, making it difficult to remove even after running a knife around the edge.
Can I use sifted cornstarch?
Yes, the recipe suggests using 2 tablespoons of sifted cornstarch for the best results.