Sometimes a classic is just that a classic. This classic New York Cheesecake is one of my most requested recipes amongst family and friends. And every time I want to change it, they all say no. It’s perfect the way it is.
Now, I won’t say it’s very simple to make. Because frankly, it isn’t. However, once you have mastered the Classic New York Cheesecake you will get requests for it over and over.
Time is the key to success
The New York Cheesecake is not very complicated to make, although it takes to time. One has to be patient. Especially in order for the Cheesecake not to crack.
The part of the recipe where it says you have to leave in the oven for two hours, first with the oven door closed than with the oven door open is a crucial part to succeeding with this Classic New York Cheesecake recipe.
Overnight is the easiest way
Usually, I make the cheesecake the night before. Therefore it’s easy to just let it rest in the fridge overnight. I have done it the same day as well, but I think it’s far too stressful that way.
I can’t stress this enough. When all of your ingredients are the same temperature, room temperature the results will get much better.
Sometimes a classic is simply the best.
- 150 gr graham crackers
- 90 gr melted butter
- 700 gr cream cheese
- 2 tsp vanilla powder
- 330 gr icing sugar
- 3 tbsp flour
- 1 tbsp lemon zest
- 2 tsp lemon juice
- 200 gr sour cream
- 1 tbsp icing sugar
- 1 tbsp lemon juice
Set the oven to 160 C/fan and place parchment paper at the bottom of a springform.
Melt the butter and use a mixer to crumb the graham crackers. Mix with the butter.
Distribute the crumbs at the bottom of the springform. Bake in the middle of the oven for about 10 min. Let it cool.
Raise the oven temperature to 250 C/fan.
If you have a kitchen aid or similar it's time to get that baby cracking. Whisk the cream cheese until smooth (about 2 min.) Add icing sugar, flour, a pinch of salt, vanilla powder, lemon zest and juice. Do this slowly, in order for the batter not to be filled with lumps.
Add one egg at a time. Make sure that they are at room temperature. Lastly, add the egg yolk. Make sure everything is mixed evenly.
Butter the sides of the form. Cut strips of parchment paper to fit the sides of the springform. Place them edge-to-edge. Butter the stripes with melted butter and attach to the sides. This makes it a lot easier to remove them later on.
Fill the springform with the batter. Bake in the middle of the oven for 10 minutes.
Turn down the heat to 110 C/fan. Put the timer for 25 minutes. Turn off the oven. Let the cake stay in the oven with the oven door closed for 1 hour.
After 1 hour open the oven door and let the cake cool in the oven for additionally 1 hour.
Meanwhile, mix the ingredients for the topping.
Mix the sour cream, icing sugar and lemon.
Take the cake out of the oven and spread it evenly on top of the cake.
Cover the cake with foil and let it rest in the fridge for about 6 hours.
Take it cake out of the fridge, place it on a serving platter and decorate.
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