Cheesecake (New York Style)
This is my go to recipe for a classic New York style cheesecake. It delivers a wonderfully creamy texture with balanced sweetness and reliably bakes without any cracks forming on the surface. You can serve it plain or finish it with your favourite topping. The recipe yields one cheesecake, which can be sliced into twelve generous portions.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 4 tablespoons sugar
- 4 tablespoons butter or 4 tablespoons margarine, melted
- 2 (8 ounce) packages neufchatel cheese, softened
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 3 tablespoons flour
- 1 tablespoon vanilla extract
- 3 eggs
- 1/2 cup sour cream
- 1 (14 ounce) can sweetened condensed milk
Method
- Combine the graham cracker crumbs with 4 tablespoons of sugar and the melted butter, then press this mixture firmly into the base of a 9 inch springform pan.
- Place the pan in an oven preheated to 350 degrees and bake the crust for 10 minutes.
- Using an electric mixer on medium speed, beat the softened neufchatel and cream cheeses with 1 cup of sugar, the flour and vanilla extract until the mixture is smooth and fully combined.
- Introduce the eggs one by one, mixing on a low speed after adding each egg until it is just incorporated.
- Gently blend in the sour cream and the entire can of sweetened condensed milk until the filling is uniform.
- Bake the cheesecake for 1 hour or until the centre is nearly set but still has a slight wobble.
- Carefully run a knife or a thin metal spatula around the inside edge of the pan to separate the cake from the rim.
- Allow the cheesecake to cool completely, then refrigerate it for at least 4 hours or preferably overnight.
- Unclip and remove the outer ring of the springform pan before slicing the cheesecake.
- Add your chosen garnish just before serving.
Nutrition (per serving)
Sodium460400 mg
Recipe details
CategoryDessert
Authorcaroline_14
