Recipe Classic New York Cheesecake

New York Cheesecake is a delightful dessert that has won the hearts of many around the world. With its creamy texture and rich flavor, this cheesecake is a perfect blend of cream cheese, sugar, and eggs, all resting atop a buttery graham cracker crust. Each bite offers a smooth, satisfying experience that pairs wonderfully with coffee or fresh fruit. Whether you’re celebrating a special occasion or simply indulging yourself, this classic cheesecake is sure to impress.

Ingredients

• 300 grams graham crackers (or digestive biscuits)
• 100 grams unsalted butter (melted)

For the Cheesecake Filling:

• 650 grams cream cheese (softened)
• 200-250 ml heavy cream
• 150 grams granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• A pinch of salt

Method

1. Prepare the Crust: Preheat your oven to 180°C (350°F). Crush the graham crackers in a food processor until they resemble fine crumbs. If you don’t have a processor, you can place the crackers in a plastic bag and crush them with a rolling pin.
2. In a mixing bowl, combine the crushed crackers with the melted butter until well mixed. Press this mixture into the bottom of a 22 cm (9-inch) springform pan to create an even layer. Bake for 7-10 minutes, then allow it to cool while you prepare the filling.
3. Make the Cheesecake Filling: In a large bowl, combine the softened cream cheese and granulated sugar. Mix until smooth and creamy, using a spatula or a hand mixer at a low speed. Avoid overmixing, as this can incorporate too much air into the batter.
4. Gradually add the eggs, one at a time, mixing just until incorporated after each addition. Next, pour in the heavy cream, vanilla extract, and a pinch of salt. Stir until the mixture is smooth and well combined.
5. Assemble and Bake: Pour the cheesecake filling over the cooled crust in the springform pan. Tap the pan gently on the countertop to remove any air bubbles. Place the pan in the preheated oven and bake for about 40-60 minutes. The center should be slightly jiggly but not liquid.
6. Cooling: Once baked, turn off the oven and let the cheesecake sit inside with the door slightly ajar for about 30-40 minutes. This gradual cooling helps prevent cracking. Afterward, remove the cheesecake from the oven and allow it to cool to room temperature for another hour.
7. Before refrigerating, carefully run a knife around the edges of the cheesecake to loosen it from the pan. Cover it with plastic wrap and place it in the refrigerator for at least 4 hours or preferably overnight.
8. Serve: For the best flavor and texture, serve the cheesecake chilled. Optionally, garnish with fresh fruits, a drizzle of fruit sauce, or a sprinkle of powdered sugar for a touch of elegance.

Enjoy your homemade New York Cheesecake, a dessert that is sure to impress with its creamy richness and delightful taste!