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Philadelphia New York Cheesecake Recipe

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★★★★★

4.9 from 131 reviews

This classic Philadelphia New York Cheesecake features a creamy, smooth cream cheese filling atop a buttery graham cracker crust. Baked gently in a water bath for a velvety texture and minimal cracking, this iconic dessert is perfect for celebrations or an indulgent treat any time. Chilled overnight to set perfectly, it’s delicious served plain or with fresh fruit or coulis.

Ingredients

Scale

Crust

  • 220 g (1 3/4 cups) Graham crackers
  • 100 g (5 tbsp) Butter – melted

Cheesecake Filling

  • 600 g (21 oz) Cream cheese – softened
  • 4 Eggs – room temperature
  • 1 Egg yolk – room temperature
  • 200 g (3/4 cups) Sour cream – room temperature
  • 220 g (1 cup) Sugar – granulated
  • 2 tbsp Cornstarch
  • 2 tsp Vanilla extract
  • 1/2 Lemon juice

Instructions

  1. Prepare the pan: Line an 8 inch (20 cm) springform pan with parchment paper to prevent sticking and make it easier to remove the cheesecake after baking.
  2. Make the crust: Blend the graham crackers into fine crumbs then mix with melted butter until evenly combined. Press the crumb mixture firmly into the bottom and slightly up the sides of the springform pan to form an even crust. Chill in the refrigerator while preparing the filling.
  3. Preheat oven and prepare water bath: Boil a large pot of water to prepare for a water bath to ensure gentle, even cooking of the cheesecake.
  4. Mix the cheesecake batter: In a stand mixer bowl, combine softened cream cheese with sugar and cornstarch on medium speed until smooth. Gradually add the eggs and egg yolk one at a time on low speed, mixing until the batter is smooth and homogeneous. Add sour cream, vanilla extract, and lemon juice while mixing on low speed to avoid incorporating air for a dense, crack-free cheesecake.
  5. Assemble and remove air bubbles: Pour the batter over the chilled crust in the springform pan. Tap the pan gently on your work surface to release any trapped air bubbles in the batter.
  6. Bake the cheesecake: Place an oven-safe baking tray on the bottom rack and pour boiling water into it creating a water bath. Position the springform pan on the rack just above the water bath and bake at 302°F (150°C) for about 1 hour 30 minutes until the edges are set and the center slightly wobbly.
  7. Cool gradually in oven: After baking, leave the cheesecake in the oven with the door slightly open for 30 to 45 minutes to cool gently and prevent cracking.
  8. Chill overnight: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Cover tightly with cling film and refrigerate in the pan overnight to fully set and develop flavor.
  9. Serve: The next day, remove the cheesecake from the springform pan and serve with fresh fruit or fruit coulis if desired.

Notes

  • Bring eggs and sour cream to room temperature before mixing to ensure a smooth batter.
  • Do not overmix once eggs are added to prevent incorporating too much air, which can cause cracks.
  • Baking in a water bath helps maintain moist heat and prevents the cheesecake from drying out or cracking.
  • Letting the cheesecake cool gradually in the oven reduces temperature shock, which helps avoid cracks.
  • Chilling overnight allows the cheesecake to set properly and develop a better texture and flavor.
  • Use a springform pan for easy removal without damaging the crust or cake sides.

Keywords: New York cheesecake, Philadelphia cheesecake, classic cheesecake, cream cheese dessert, baked cheesecake, graham cracker crust

Find it online: https://thedishspot.com/philadelphia-new-york-cheesecake-recipe/