Description
Silky smooth New York-style cheesecake emerges from a perfectly executed water bath technique, ensuring a luxurious, crack-free dessert. Precise temperature control and gentle baking create a creamy masterpiece you’ll savor with each elegant slice.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 3 large eggs
- 1 ½ cups graham cracker crumbs
- 1 cup sour cream
- 1 cup granulated sugar
Binding and Stabilizing Ingredients:
- ½ cup unsalted butter, melted
- 1 tablespoon all-purpose flour
Flavor Enhancers:
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- ¼ cup granulated sugar
Instructions
- Prepare the oven by heating to 325°F and positioning a rack in the center. Protect a 9-inch springform pan by coating with non-stick spray and enveloping its exterior completely with heavy-duty aluminum foil to create a waterproof barrier.
- Craft the crust by blending graham cracker crumbs, melted butter, and sugar into a cohesive mixture. Press firmly into the pan’s bottom, creating an even layer. Bake for 10 minutes until lightly golden, then allow to cool completely.
- Create the filling by whipping cream cheese and sugar until velvety smooth. Incorporate eggs individually, ensuring thorough integration after each addition. Gently fold in vanilla extract and sour cream, blending until uniform. If desired, mix in flour for enhanced texture.
- Delicately transfer the creamy filling over the cooled crust, spreading evenly and eliminating any air pockets.
- Establish the water bath by positioning the wrapped springform pan inside a larger roasting pan. Carefully pour scalding hot water around the cake, reaching approximately halfway up the pan’s exterior.
- Slide the elaborate setup into the preheated oven. Bake for 55-65 minutes, watching for a slightly trembling center while edges remain firm and set.
- Once baking completes, switch off the oven. Slightly open the oven door, allowing the cheesecake to gradually cool within its warm environment for one hour, preventing sudden temperature changes.
- Extract the cheesecake from the water bath, removing foil carefully. Refrigerate for a minimum of 4 hours or preferably overnight, enabling complete setting and optimal flavor development before serving.
Notes
- Prevent water leakage by wrapping the springform pan’s exterior with multiple layers of heavy-duty aluminum foil, ensuring a tight and secure seal.
- Create a perfectly smooth cheesecake texture by beating cream cheese at room temperature and avoiding overmixing, which can introduce excess air and cause cracking.
- Control moisture and prevent surface cracks by using the water bath method, which provides gentle, even heating and maintains a humid environment during baking.
- Customize the recipe by experimenting with different crust variations like chocolate cookie crumbs, ground nuts, or adding zest and extracts to the filling for unique flavor profiles.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 446
- Sugar: 28 g
- Sodium: 235 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 105 mg