New York-Style Cheesecake
This recipe guides you in preparing a classic New York-Style Cheesecake, focusing on creating a perfect graham cracker crust as its foundation. The process yields a rich, dense, and creamy dessert, traditionally baked and cooled to achieve its signature texture and prevent cracking.
Equipment
- 1 9-inch Springform Pan Essential for easy release of the cheesecake without damage.
- 1 Food Processor For finely crushing graham crackers evenly and efficiently.
- 1 Large Mixing Bowl For combining crust ingredients and later, the cheesecake filling.
- 1 Measuring Cups and Spoons For precise measurement of all ingredients.
- 1 Rubber Spatula For scraping bowls and smoothing the cheesecake batter.
Ingredients
Main
- 12 graham crackers
- 6 tablespoons butter melted; plus more, room temperature, for pan
- 2 tablespoons sugar
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing the sides and lining the bottom with parchment paper.
- Finely crush graham crackers in a food processor until they resemble fine crumbs. Transfer to a large mixing bowl.
- Add melted butter and sugar to the graham cracker crumbs and mix until well combined and the crumbs are moistened.
- Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan. Use the bottom of a glass or a flat measuring cup to compact it.
- Bake the crust for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly on a wire rack.
- Reduce oven temperature to 325°F (160°C).
- Prepare your cheesecake filling (not detailed in this input, but typically involves cream cheese, sugar, eggs, and vanilla, blended until smooth and creamy).
- Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a rubber spatula.
- Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan to come halfway up the sides of the springform pan, creating a water bath.
- Bake for approximately 60-75 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour. Remove from water bath, cool completely on a wire rack, then chill in the refrigerator for at least 8 hours or overnight before serving.
Notes
1. For the crust, ensure graham crackers are crushed to a fine, even crumb. Press the mixture firmly and evenly into the pan base using the bottom of a glass or a flat measuring cup to create a solid foundation that won't crumble. Par-baking the crust briefly helps prevent sogginess. 2. For the cheesecake filling (which this recipe input does not detail but is assumed for a complete cheesecake), always use room-temperature cream cheese, eggs, and other dairy. This ensures a silky-smooth batter without lumps and prevents overmixing, which can incorporate too much air, leading to cracks. 3. Employing a water bath during baking is crucial for New York-style cheesecakes. It provides gentle, even heat, preventing the edges from cooking too quickly and creating a dense, creamy texture while minimizing cracks. 4. Allow the cheesecake to cool slowly, first in the oven with the door ajar, then on the counter, before chilling thoroughly. This gradual cooling prevents thermal shock, which is a primary cause of cracking. Chill for at least 8 hours, preferably overnight, for optimal setting and flavor development.