This New York-style cheesecake is the creamiest and richest. For some, making cheesecake is a daunting task, but with a few tips your cheesecake can look as good as one from a bakery. This cheesecake recipe is an empty canvas for so many flavours, from cookie dough to raspberry swirl.
THE SECRET TO THE BEST CHEESECAKE
Here are a few tips to make the best cheesecake.
- Room temperature ingredients. Using room temperature ingredients for cheesecake is vital. It prevents the cream cheese from clumping up or separating.
- Tap out air bubbles. Too much air in your cheesecake batter can also cause cracking during baking. Make sure to take out any air bubbles to prevent this.
- Water bath. A water bath keeps the cheesecake moist throughout the baking process. Wrap your springform pan in aluminum foil to prevent the water from getting into the pan.
- Do not overbake. Overbaking anything can ruin your dish, bake your cheesecake, so that there is still a little jiggle in the center.
- Cool gradually. Cooling gradually is also very important, cool the cake in the oven, then open the door, cool at room temperature, and then chill.
Preheat your oven to 350°F, and grease a 8 or 9-inch springform pan. Wrap the outside of the pan in two layers of aluminum foil. In a bowl, combine the graham cracker crumbs, brown sugar, salt, and cinnamon.
Mix in the butter and vanilla extract until saturated.
Press evenly into the bottom of the pan. Bake for 10-12 minutes until golden brown.
In a larger bowl, beat the cream cheese to smooth it out.
Cream together with the sugar until light.
Whisk in the vanilla extract, lemon juice, and the eggs, one at a time until fluffy.
Mix in the sour cream until incorporated.
Stir in the flour and salt. Tap out the air bubbles, before pouring in the pan.
Tap out the air bubbles again.
Place the pan in a roasting pan or a high-sided dish. Place on the oven rack, and pour enough hot tap water into the pan to go 3/4″ up the pan. Bake for 55-65 minutes until there is still a slight jiggle in the center.
Turn off the oven and leave in the cake in the oven for 15 minutes. Open the door all the way and wait 30 minutes, before removing. Cool at room temperature for 3-4 hours. Chill for at least 4 hours before serving.
Enjoy!
- 12 crushed graham cracker
- 3 tbsp light brown sugar
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/3 cup melted unsalted butter
- 1/2 tsp pure vanilla extract
- 32 oz softened full-fat cream cheese
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 tsp pure vanilla extract
- 1 tsp fresh lemon juice
- 3/4 cup full-fat sour cream
- 3 tbsp all-purpose flour
- 1/4 tsp salt
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Preheat your oven to 350°F, and grease a 8 or 9-inch springform pan. Wrap the outside of the pan in two layers of aluminum foil.
-
In a bowl, combine the graham cracker crumbs, brown sugar, salt, and cinnamon.
-
Mix in the butter and vanilla extract until saturated.
-
Press evenly into the bottom of the pan.
-
Bake for 10-12 minutes until golden brown.
-
In a larger bowl, beat the cream cheese to smooth it out.
-
Cream together with the sugar until light.
-
Whisk in the vanilla extract, lemon juice, and the eggs, one at a time until fluffy.
-
Mix in the sour cream until incorporated.
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Stir in the flour and salt.
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Tap out the air bubbles, before pouring in the pan.
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Tap out the air bubbles again, and place the pan in a roasting pan or a high-sided dish.
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Place on the oven rack, and pour enough hot tap water into the pan to go 3/4" up the pan.
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Bake for 55-65 minutes until there is still a slight jiggle in the center of the cake.
-
Turn off the oven and leave in the cake in the oven for 15 minutes.
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Open the door all the way and wait 30 minutes, before removing.
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Cool at room temperature for 3-4 hours.
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Chill for at least 4 hours before serving.
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Use a warm, damp knife to slice the cake.
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Enjoy!