New York Cheesecake by Tyler Florence
Indulge in the ultimate dessert experience with Tyler Florence's New York Cheesecake, a decadent classic that’s irresistibly rich and creamy. This recipe starts with a buttery graham cracker crust, perfectly chilled to provide a sturdy base for the silky smooth cheesecake filling made with a generous 32 ounces of cream cheese, a hint of vanilla, and just the right balance of eggs and sour cream for a velvety texture. Baked in a gentle water bath to prevent cracks and ensure even cooking, this cheesecake is a masterpiece of culinary precision. After cooling gradually and setting overnight in the refrigerator, each slice boasts a luscious, melt-in-your-mouth consistency that pairs beautifully with fresh fruit, whipped cream, or a drizzle of caramel. Whether you're hosting a dinner party or treating yourself, this classic New York Cheesecake is sure to impress with its luxurious flavor and professional-quality presentation. Perfect for cheesecake enthusiasts and dessert lovers alike!
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 1 stick Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 32 ounces Cream cheese, softened
- 1.5 cups Granulated sugar
- 0.25 cup All-purpose flour
- 1 tablespoon Vanilla extract
- 5 large Eggs
- 2 large Egg yolks
- 0.5 cup Sour cream
Instructions
Preheat your oven to 325°F (160°C) and generously butter the sides and bottom of a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until evenly combined and press the mixture firmly into the bottom of the springform pan to form the crust. Refrigerate for at least 15 minutes.
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy, about 3 minutes.
Gradually add 1.5 cups of granulated sugar and the flour, mixing until incorporated.
Mix in the vanilla extract. Add the eggs one at a time, beating well after each addition, followed by the egg yolks.
Fold in the sour cream using a spatula until just combined, ensuring a smooth batter without overmixing.
Pour the cheesecake batter onto the chilled crust in the prepared springform pan. Smooth the top with a spatula.
Wrap the bottom of the springform pan tightly in aluminum foil to prevent water from seeping in during the baking process.
Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan, creating a water bath for even baking.
Carefully transfer the roasting pan to the preheated oven and bake for 1 hour and 30 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven, leaving the cheesecake inside to cool gradually for 1 hour with the oven door slightly ajar. This helps prevent cracking.
Remove the springform pan from the water bath, discard the foil, and let the cheesecake cool to room temperature on a wire rack.
Cover the cheesecake with plastic wrap or aluminum foil and refrigerate it for at least 6 hours, or ideally overnight, to set completely.
Before serving, carefully run a knife along the edge of the pan to release the cheesecake and remove the springform ring. Slice and serve chilled.
Nutrition Facts
Calories |
7137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 489.6 g | 628% | |
| Saturated Fat | 281.7 g | 1408% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2608 mg | 869% | |
| Sodium | 4846 mg | 211% | |
| Total Carbohydrate | 598.1 g | 217% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 426.7 g | ||
| Protein | 118.6 g | 237% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1396 mg | 107% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1732 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
