Cheesecake is a luscious dessert made of a creamy sweet cheese and cheese filling. Ad one cup of graham cracker crumbs in a bowl then add a couple of tablespoon of sugar and melted butter then stir until they are well coated. Press the crust into the bottom of the pan then place it in a 350 degrees oven for 10 minutes just to set the crust. Add softened room temparature cream cheese to a stand mixer and start beating it adding sugar in between the process a little at a time. The next thing you are going to add in the stand mixer is a little corn starch, cornstarch adds to thet velvety texture in cream cheese, add in two teaspoons of vanilla extract and set the stand mixer to medium-high speed.
Add in three whole eggs then one egg yolk for that added richness. While adding the eggs, make sure you keep the mixer on low speed, you don’t want to work too much air in the cheesecake at this point because it will expand with the heat in the oven and then contracts as it cold and that is where a crack can sometimes develop. The last ingredients to add is the signature ingredient in the New York style cheesecake is the sour cream, three-quarters of a cup and this just takes the New York cheesecake over the top. Add in the mixer a beat it for a minute and the cream cheese mixture is don. Remove the graham cracker crust from the oven and give it time to cool before adding the filling. Once cooled, brush the sides of the pan with melted butter and te add the beautiful cream cheese then pop it in the oven.
The oven at this point is at 400 degrees and leave the cheesecake for 10 minutes then turn the oven down to 225 degrees, bake it for another 25 minutes then turn off the oven and leave the cheesecake for an hour. Halfway through that, slightly open the oven door so by the time you pull out the cheesecake from the oven will be cooled. Once out of the oven, sweeten the cheesecake at the top with a mixture of sour cream, sugar, and lemon juice. Just spread it over the surface of the cheesecake and set it aside to cool to room temperature before putting it in the fridge to set. You have to give it a good 6 hours to sit in the fridge Use a sharp knife to slice the cheesecake.
- 1 cup (225 g) graham cracker crumbs
- 2 Tbsp (25 g) sugar
- ¼ cup (60 g) unsalted butter, melted, plus extra for greasing the pan
- 4 pkg 250-gram packages of cream cheese, at room temperature
- 1 1/4 cup + 2 Tbsp (275 g) sugar
- 3 Tbsp (22 g) cornstarch
- 2 tsp (10 ml) vanilla extract
- 2 tsp (4 g) finely grated lemon zest
- 3 large whole eggs
- 1 large egg yolk
- 1 ½ cup (375 ml) sour cream (not low-fat), divided
- 2 tsp (10 ml) lemon juice
- Preheat the oven to 350ºF (176 C).
- For the crust, stir the graham crumbs, sugar, and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan.
- Bake this for 10 minutes, then cool. Brush the sides of the pan with a little melted butter.
- For the cheesecake, increase the oven temperature to 400ºF (205 C).
- Beat the cream cheese until light and fluffy. Add the 1 ¼ cups of sugar a little at a time, and scraping the sides and bottom of the bowl often.
- Beat in the cornstarch, vanilla and lemon zest.
- Beat in the eggs one at a time, on a lower speed, and scraping after each addition, then beat in the yolk.
- Still on low speed, beat in a ¾ cup of sour cream. Scrape this over the cooled crust.
- Bake the cheesecake for 10 minutes at 400ºF (205 C) and then reduce the oven temperature to 225ºF (107 C) and bake for 25 more minutes.
- Turn off the oven, and leave the cheesecake in for an hour, cracking the oven door after 30 minutes.
- While the cheesecake is baking, prepare the sour cream layer.
- Stir the remaining ¾ cup of sour cream with the remaining 2 Tbsp of sugar and the lemon juice.
- Spread this over the top of the cheesecake as soon as it has come out of the oven.
- Allow the cheesecake to cool completely to room temperature, then carefully run a spatula around the outside of the cheesecake to loosen it from the pan.
- Chill the cheesecake for at least 6 hours before slicing and serving. The cheesecake will keep, refrigerated, for up to 4 days.