Cheesecake ~ N.y.c. Recipe
rich, dense, smooth & creamy, served ‘scorched’ or classic
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Ingredients
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Crust
Filling
Topping (optional)
Method
Crust
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are fully coated and resemble wet sand.
- 2
Form the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan, making sure to create an even layer. Bake in the preheated oven for 8-10 minutes until lightly golden. Remove from oven and allow to cool while preparing the filling.
Filling
- 3
Prepare the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add in sugar and continue beating until well combined.
- 4
Add remaining ingredients
Add sour cream, vanilla extract, and lemon juice to the cream cheese mixture. Mix until well blended. Then, add the eggs one at a time, mixing on low speed after each addition. Do not overmix. Once eggs are incorporated, add the flour and mix until just combined.
- 5
Pour filling into crust
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 6
Bake the cheesecake
Bake in the preheated oven for 55-65 minutes, or until the edges are set and the center is still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
- 7
Chill
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight for best results.
Topping
- 8
Prepare topping
If using, slice fresh strawberries and set aside. Drizzle with strawberry sauce before serving, if desired.
- 9
Serve
Remove the cheesecake from the springform pan and slice into wedges. Top with sliced strawberries and drizzle with strawberry sauce, if desired. Serve chilled.