When I think of New York cheesecake, I imagine a great date. I have no idea why. It’s the mix of the graham cracker crust, the fluffy cheesecake filling, and the warm strawberry sauce on top.
This dense, fluffy New York Style Cheesecake is like a slice of heaven on a tray! It’s a creamy, velvety cheesecake with a traditional graham cracker crust that will rekindle the passion for cheesecake.
You probably all know how much I love cheesecake. I have an almost infinite amount of cheesecake recipes, but I have never made a traditional New York-Style Cheesecake!
And there’s no question that this cheesecake recipe is delicious! The cheesecake is very rich and moist, and the coating is silky smooth. You can probably try a New York-style cheesecake if you haven’t already. It’s certainly for real cheesecake enthusiasts!
These all ingredients you’ll need to make this cheesecake:
FOR THE CRUST, I USED FOUR INGREDIENTS:
• 200 grams.Of graham cracker crumbs.
• 3 large spoons.Of granulated sugar.
• 5 large spoons.Of unsalted melted butter.
• A pinch.Of salt.
FOR THE FILLING, YOU’LL NEED:
• 800 grams.Of full-fat cream cheese, I used it softened to room temp.
• 300 grams.Of sugar.
• A pinch.Of salt.
• 2 Small spoons.Of vanilla extract.
• 1 large spoon.Of fresh lemon juice.
• 1 large spoon.Of cornstarch.
• 4 eggs, at room temp.
• 1 Cup.Of sour cream, at room temp.
FOR THE STRAWBERRY TOPPING, YOU ONLY NEED:
• 500 grams.Of diced fresh strawberries.
• 6 large spoons.Of granulated sugar.
• 1 large spoon.Of fresh lemon juice.
• ½ small spoon.Of vanilla extract.
AND THIS IS HOW TO MAKE IT FROM SCRATCH:
• Step 1 – Switch the temperature of the oven to 350 degrees Fahrenheit and place the rack in the bottom part.
• Step 2 – Cover the bottom and sides of a 9-inch springform pan with a double coat of extra-large aluminum foil, covering it securely across the sides to guarantee that water gets in while baking in a water bath.
• Step 3 – To make the crust, combine graham cracker crumbs, sugar, melted butter, and salt in a large mixing bowl.
• Step 4 – In a springform pan, press the mixture onto the bottom and sides. Set aside to cool and during 10 to 15 minutes bake it.
Reduce the oven temperature to 325 degrees Fahrenheit!!!
• Step 5 – To make the filling, beat melted cream cheese until it is fluffy and smooth.
• Step 6 – Gradually add the sugar until the mixture is light and fluffy. Then add the salt, vanilla extract, lemon juice, and cornstarch and mix well.
• Step 7 – In a low-speed mixer, beat in the eggs one by one, only gently mixing the ingredients until smooth. You don’t want to put so much air into the batter. Finally, apply the sour cream and blend properly.
• Step 8 – In a roasting pan, put the springform pan. Smooth the surface of the batter in the springform tub. Pour hot water halfway up the side of the springform pan in the roasting pan, making sure no water drips on the batter.
• Step 9 – Preheat the oven to 325°F and bake for approximately 90 minutes or more.
• Step 10 – Allow the cheesecake to cool in the oven with the door slightly pushed open for an hour, but don’t forget to turn off the oven!!!
• Step 11 – Remove the cheesecake from the water bath, dry the bottom of the tub, and loosen the cake with a thin knife around the edges.
ENJOY IT!!