New York Cheesecake
New York cheesecake is distinguished by its heavy reliance on cream cheese, which gives the filling a dense, almost clay-like consistency when chilled and a rich dairy flavor that coats the palate. The crust - crushed graham crackers pressed together with melted butter - provides a sandy, slightly salty foundation that offsets the sweetness above. Sour cream folded into the batter introduces a mild acidity that keeps the richness from becoming monotonous. Baking at a moderate temperature and cooling gradually inside the closed oven minimizes the surface cracking that plagues rushed versions. After refrigeration overnight, the texture firms enough to hold a clean knife line, and the flavors consolidate into a unified creaminess. Each slice stands tall on the plate, pale and smooth, requiring nothing more than a fork to enjoy - though a spoonful of fruit compote alongside never hurts.
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Instructions
- 1
Crush graham crackers, mix with melted butter, press into pan bottom, and bake at 170°C for 10 minutes.
- 2
Beat room-temp cream cheese until smooth, then add sugar and mix.
- 3
Add eggs one at a time, mixing gently, then fold in sour cream, vanilla, and lemon juice.
- 4
Sift in cake flour, fold gently, and pour over the crust.
- 5
Bake in a water bath at 160°C for 55-65 minutes. Edges should be set with a slight jiggle in the center.
- 6
Crack the oven door and cool 1 hour inside, then refrigerate at least 4 hours.
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Nutrition (per serving)
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