Description
Creamy classic New York cheesecake dazzles dessert lovers with its rich, velvety texture and graham cracker crust. Luscious slices topped with seasonal berries promise a heavenly finale that will delight you at first bite.
Ingredients
Scale
Main Ingredients:
- 4 (8-ounce) packages cream cheese, softened
- 4 large eggs
- 1 cup sour cream
- 1 cup granulated sugar
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Flavor and Garnish Ingredients:
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Assorted fresh fruits (strawberries, blueberries, kiwi, etc.)
- Mint leaves for garnish (optional)
Instructions
- Craft the graham cracker foundation by combining crumbs, melted butter, and sugar into a cohesive mixture. Press firmly into a 9-inch springform pan, creating an even layer. Bake at 325F for 10 minutes, then allow to cool completely.
- Whip cream cheese using an electric mixer until ultra-smooth and velvety. Incorporate sugar and vanilla extract, blending thoroughly until creamy.
- Introduce eggs individually, gently folding at low speed to maintain a silky texture. Avoid aggressive mixing to prevent surface cracks.
- Fold in sour cream and lemon juice, stirring until the filling achieves a uniform, glossy consistency.
- Transfer the filling over the prepared crust, gently tapping the pan to eliminate potential air pockets.
- Slide the cheesecake into the preheated oven, baking for 55-60 minutes. Look for set edges with a slight center wobble, indicating perfect doneness.
- After baking, turn off the oven and leave the door slightly ajar. Allow the cheesecake to gradually cool for one hour, minimizing potential cracking.
- Refrigerate the cooled cheesecake for a minimum of 4 hours, ideally overnight, to achieve optimal firmness and flavor development.
- Before serving, decorate with an assortment of fresh seasonal fruits and optional mint garnish for a vibrant presentation.
Notes
- Master the graham cracker crust by pressing the mixture firmly and evenly to create a solid, compact base that won’t crumble when slicing.
- Ensure cream cheese is at room temperature and beat until silky smooth to prevent lumpy texture and achieve that classic creamy consistency.
- Avoid overmixing eggs to prevent air bubbles that can cause unsightly cracks during baking, mixing just until ingredients are incorporated.
- Use the water bath technique by placing the springform pan in a larger pan filled with hot water to create consistent, gentle heat and prevent surface cracking.
- Customize the cheesecake by experimenting with different fruit toppings like berries, kiwi, or caramelized peaches for varied flavor profiles.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 400
- Sugar: 24 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 95 mg