New York Cheesecake at home
- Yield 12
- Prep 20 minutes
- Cook 40 minutes
New York Cheesecake at home is a dessert recipe on Avoteb. The yield on the card is 12. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 2 cups (280g) finely ground honey graham cracker crumbs (about 2 sleeves)*
- 1/4 cup (60g) granulated sugar
- 1/8 teaspoon fine sea salt
- 1/2 cup (110g) unsalted butter, melted
- 4 (8-ounce) blocks full-fat cream cheese, room temperature
- 1 1/2 cups (300g) granulated sugar
- 2 tablespoons cornstarch
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon fine sea salt
- 1 cup (250g) sour cream, room temperature
- optional toppings: fresh berries, powdered sugar or strawberry sauce
Method
Prep the pan. Warm oven to 350°F. Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
Stir the crust. In a medium bowl, stir together the graham cracker crumbs, sugar, and salt. Tip in the melted butter and mix until evenly combined.
Press and bake. Move the mixture to the prepared pan and firmly press it into the bottom and up the sides, almost to the top (a small measuring cup works well here).
Roast Roast for 10 minutes, then remove from the oven and keep nearby to cool.
Adjust oven + prep steam bath. Lower oven temperature to 305°F. Set a large roasting pan or a deep oven-safe baking dish on the bottom rack of the oven. Raise a medium pot of water to a boil on the stovetop.
Stir the eggs. In a small mixing bowl, lightly beat the eggs, vanilla extract, and salt with a fork. Keep nearby.
Make the filling. Using a stand mixer fitted with the paddle attachment (or a hand mixer on low speed only), beat the cream cheese on medium-low speed just until smooth, about 30–60 seconds. Tip in the sugar and cornstarch and mix on low speed just until combined, scraping down the sides and bottom of the bowl as needed. With the mixer on the lowest speed, slowly add the egg mixture in 3–4 additions, mixing gently after each addition. Lift the bowl from the mixer and fold in the sour cream until
Fill the pan. Tip the batter into the cooled crust and gently tap the pan on the counter a few times to release any trapped air bubbles.
Roast Carefully pour the boiling water into the pan or dish on the bottom rack, then immediately place the cheesecake on the middle rack above it and close the oven door to trap the steam. This gentle steam helps the cheesecake bake evenly and reduces cracking. Roast for 1 hour and 40 minutes, until the edges are lightly golden and the center still has a gentle jiggle but is no longer wet or liquid-looking.
Cool and chill. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour. Lift from the oven, then refrigerate uncovered overnight before serving.
Plate Lift the cheesecake from the pan. Slice and serve plain or with your desired toppings.
