Can I use low-fat cream cheese for this recipe?

Sure, you can! Just know, the texture might be a tad less creamy. For the best indulgence, full-fat is the way to go. But hey, you do you!

Why did my cheesecake crack on top?

Ah, the classic dilemma! Cracks can happen if the cheesecake is overmixed or baked at too high a temp. Remember, gentle mixing and a water bath can work wonders for a smooth top.

How long should I really chill the cheesecake before serving?

Patience, my friend! A good chill for at least 4 hours is key, but overnight? That's when the magic really happens. It's worth the wait, I promise.

Can I freeze the cheesecake?

Absolutely! Wrap it up tight and freeze for up to a month. Just thaw in the fridge before serving. It's like time-travel for your taste buds!

What's the best way to get clean slices?

Hot knife, my dear baker! Dip a sharp knife in hot water, wipe it dry, and slice. Repeat between cuts for that pristine look.

Can I make this cheesecake without a springform pan?

You can, but it's tricky. A springform is your best bet for easy removal. No springform? Line a regular pan with parchment for a makeshift lift.

How do I prevent water from seeping into my cheesecake during the water bath?

Wrap it up! Heavy-duty foil around the pan, maybe even a couple of layers, should keep your precious cake safe and dry.

Classic New York Cheesecake Recipe

Description

Indulge in the ultimate Classic New York Cheesecake, a heavenly dessert with a rich, velvety cream cheese filling and a buttery graham cracker crust. Perfect for any occasion, this cheesecake recipe is a delightful treat that’s sure to impress with its smooth texture and exquisite taste.

Ingredients

Crumbled Graham Crackers: The base of your crust, offering a sweet and crunchy foundation.
Melted Unsalted Butter: Binds the crumbs for a solid, rich base.
Granulated Sugar: Sweetens the crust and balances the tang of the filling.
Pinch of Salt: Enhances the overall flavor profile.
Full-Fat Cream Cheese: The key to that classic creamy filling.
All-Purpose Flour: Gives structure to the cheesecake.
Pure Vanilla Extract: Adds a warm, aromatic flavor.
Fresh Lemon Zest and Juice: Provides a bright, citrusy note.
Large Eggs: Essential for binding and texture.
Sour Cream: Adds tanginess and creaminess.

Instructions

Preheat your oven and prepare the springform pan with foil and nonstick spray.
Combine graham cracker crumbs, butter, sugar, and salt for the crust and press into the pan. Bake briefly.
Beat cream cheese, sugar, and flour for the filling until smooth.
Mix in vanilla, lemon zest, and juice. Add eggs one at a time, then fold in sour cream.
Pour the filling over the crust and prepare a water bath for baking.
Bake until set but slightly wobbly, then cool gradually and chill overnight.
Remove from the pan, slice with a hot knife, and serve.

Notes

Ensure all ingredients are at room temperature for a smoother filling.

Wrap the pan thoroughly to prevent water from seeping in during the water bath.

Allow the cheesecake to cool gradually to prevent cracks.

Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 25g
Sodium: 350mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 0.5g
Protein: 7g
Cholesterol: 150mg

Keywords: Classic New York Cheesecake, Creamy Cheesecake Recipe, Graham Cracker Crust Cheesecake