Description
Creamy New York Cheesecake tempts with its silky texture and rich Philadelphia cream cheese base. Classic graham cracker crust provides the perfect foundation for this iconic dessert you’ll savor down to the last heavenly bite.
Ingredients
Scale
Main Ingredients:
- 750 grams (26.5 ounces) cream cheese, room temperature
- 4 eggs
- 300 milliliters (10.1 fluid ounces) light sour cream
- 215 grams (1 cup) caster sugar
Crust Ingredients:
- 250 grams (8.8 ounces) plain sweet biscuits
- 125 grams (4.4 ounces) unsalted butter, melted
Additional Ingredients:
- 2 teaspoons lemon zest
- 2 tablespoons plain flour
- 120 grams (4.2 ounces) fresh or frozen raspberries
- 300 milliliters (10.1 fluid ounces) light sour cream
Instructions
- Prepare a 160°C oven and line a springform pan with parchment paper for optimal baking performance.
- Transform graham crackers into fine crumbs, blend thoroughly with melted butter, creating a cohesive base mixture that will form a sturdy foundation for the cheesecake.
- Carefully press the crumb mixture into the pan’s bottom and sides, ensuring an even, compact layer. Refrigerate for 30 minutes to solidify the crust.
- Whip cream cheese in a large mixing bowl until achieving a silky, lump-free consistency, creating a smooth canvas for additional ingredients.
- Gradually incorporate sugar, vanilla extract, and lemon zest, blending until the mixture becomes uniform and fragrant.
- Gently sift flour into the cream cheese mixture, stirring carefully to prevent lumps and maintain a velvety texture.
- Introduce eggs one at a time, incorporating each completely before adding the next, which helps maintain the batter’s structural integrity.
- Delicately fold sour cream into the mixture, creating a luxurious, creamy consistency that will contribute to the cheesecake’s signature richness.
- Transfer the prepared batter into the chilled crust, spreading evenly and eliminating any potential air pockets.
- Bake for 75-90 minutes, monitoring until the center is just set but still slightly jiggly, indicating perfect doneness.
- Turn off the oven, leave the door slightly open, and allow the cheesecake to cool gradually for approximately 2 hours, preventing potential cracking.
- Refrigerate for a minimum of 4 hours to fully set and develop optimal flavor and texture.
- Before serving, garnish with fresh raspberries, adding a vibrant and tangy complement to the creamy dessert.
Notes
- Prevent cracks by ensuring all ingredients are at room temperature before mixing to create a smooth, uniform batter.
- Use a water bath technique by placing the springform pan in a larger pan filled with hot water to ensure even, gentle baking and prevent surface cracking.
- Substitute graham crackers with gluten-free alternatives like almond flour or gluten-free cookies for a celiac-friendly version of the cheesecake.
- Cut clean slices by dipping your knife in hot water and wiping dry between each cut for picture-perfect presentation.
- Prep Time: 40 minutes
- Cook Time: 90 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 480
- Sugar: 33 g
- Sodium: 200 mg
- Fat: 33 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 120 mg