New York New York Cheesecake
Indulge in the creamy decadence of the iconic "New York New York Cheesecake," a dessert that epitomizes classic elegance and irresistible flavor. Featuring a buttery graham cracker crust baked to perfection, this recipe is filled with a rich, velvety blend of cream cheese, sour cream, and heavy cream, subtly enhanced by pure vanilla extract. Baked in a gentle water bath for the ultimate smooth texture, the cheesecake boasts a perfectly set edge and a lusciously soft, slightly jiggly center. With its luxurious, melt-in-your-mouth consistency, this timeless dessert is the perfect centerpiece for any special occasion. Chill overnight for best results, then serve it plain or with your favorite toppings for a true New York-style experience. Perfect for cheesecake lovers, this recipe guarantees indulgence in every bite!
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Recipe Information
Ingredients
- 250 grams graham cracker crumbs
- 115 grams unsalted butter, melted
- 50 grams granulated sugar (for crust)
- 900 grams cream cheese, softened
- 200 grams granulated sugar (for filling)
- 240 ml sour cream
- 120 ml heavy cream
- 30 grams all-purpose flour
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 large egg yolks
Instructions
Preheat the oven to 175°C (350°F). Grease a 23 cm (9-inch) springform pan and line the bottom with parchment paper.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and 50 grams of sugar. Mix until well combined.
Press the crumb mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool.
Reduce the oven temperature to 160°C (325°F).
In a large bowl, beat the cream cheese and 200 grams of sugar together using a hand or stand mixer until smooth and creamy.
Add the sour cream, heavy cream, flour, and vanilla extract. Mix until fully incorporated.
Add the eggs and egg yolks one at a time, mixing on low speed after each addition to avoid overmixing.
Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in.
Place the pan in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
Carefully transfer the roasting pan to the oven and bake for 1 hour and 20 minutes, or until the edges are set but the center is still slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to allow it to cool gradually.
Remove the cheesecake from the water bath and let it cool to room temperature. Then refrigerate for at least 4-6 hours, or preferably overnight, before serving.
Run a knife around the edge of the pan before releasing the springform ring. Slice and serve chilled.
Nutrition Facts
Calories |
7462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 549.6 g | 705% | |
| Saturated Fat | 320.3 g | 1602% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2600 mg | 867% | |
| Sodium | 4935 mg | 215% | |
| Total Carbohydrate | 537.9 g | 196% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 361.5 g | ||
| Protein | 116.7 g | 233% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1534 mg | 118% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1668 mg | 35% | |
*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.
