Easy New York-Style Cheesecake Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10 slices
Ingredients
  • ** I used a 11" springform pan and this gave me a nice thin crust. So if you like a little thicker crust, double the amount of ingredients to make crust and proceed. If you are going to be using a smaller say 8" springform pan then this much amount will give you a nice thick crust! So just go with what you like!
  • *** Also a smaller size springform pan will give a taller cheesecake.
CRUST :
  • Graham crackers (4 ounces), broken into rough pieces and then grinded into fine even crumbs
  • 4 tbsp sugar
  • 6 tbsp unsalted butter, melted plus extra for brushing on the inside of pan
FILLING:
  • Soft room temperature cream cheese (24 ounces)
  • ⅛ tsp salt
  • 1 cup regular white granulated sugar
  • 3 tbsp full fat sour cream (If you don't get sour cream where you live, replace with thick full fat yogurt)
  • 1.5 tsp lemon juice
  • 1.5 tsp vanilla extract
  • 1 egg yolk
  • 3.5 eggs ( To get half half, break one egg in a bowl and stir. Then use half of it and keep the rest of it to use for something else!)
Instructions
CRUST:
  1. Pre heat oven to 325 F and make sure the oven rack is in the lower middle position.
  2. Break graham cracker into pieces and then transfer them to a food processor and process until they turn into fine even crumbs. Transfer it to a bowl and to it add melted butter and sugar and using a fork stir until all the graham cracker crumbs are evenly moist.
  3. Melt 1 tbsp butter in another bowl and using a pastry brush or your hands. generously coat the base and sides of springform pan with butter.
  4. Empty the crumb mixture into this baking pan and press it down tightly using your hands and then make sure it's a smooth layer using the back of a bowl or measuring cups as shown in one of the pictures above.
  5. Bake it for 10 minutes at 325F.
  6. Once baked, the crust will be nice goldenish. Place the springform pan over a cooling rack so it cools down.
  7. Increase the oven temperature to 500F.
FILLING:
  1. Now make your filling. In a large deep bowl, add soft room temperature cream cheese and using a hand mixer, mix for about 1 minutes until the cream cheese becomes soft and creamy. Add sugar, salt and mix for another 2 minutes.
  2. Now add sour cream,lemon juice, vanilla extract and 1 egg yolk and mix for another 1 minute. Make sure to scrape the sides of the bowl using a spatula so everything is mixed evenly.
  3. Now add 2 eggs first and mix for a minute and then add the remaining egg and mix for another 1 minute.
  4. Make sure NOT TO OVERMIX.
  5. Now pour this mix into the already baked crust in springform pan and place this springform pan over a baking sheet so as to catch any spills inside the oven.
  6. Bake it for 10 minutes at 500F.
  7. Without opening the oven door, lower the oven temperature to 200F and bake for about 1&1/2 hours.
  8. Once completely baked, take it out gently and place the cheesecake in springform pan over a cooling rack. Let it cool for 3 hours on cooling rack. Run a clean knife around the cheesecake to loosen the sides. Cover it tightly with plastic wrap and chill in fridge for about 4 hours at least or overnight which I prefer.
  9. It can be kept in fridge for upto 2-4 days!
  10. When ready to eat, keep it out at room temperature for about 30 mins before serving. Cut into slices using a knife. Make sure to dip your knife in how water after each time you cut and wipe it clean before cutting again as it helps in cutting clean slices.
  11. Serve with fresh vanilla whipped cream or strawberry sauce or chocolate sauce.
Notes
Ami says:
Cheesecake recipe adapted from Cooks Illustrated.
Recipe by Naive Cook Cooks at https://www.naivecookcooks.com/easy-new-york-style-cheesecake-recipe/