NEW YORK CHEESECAKE
A delectable delicacy that is always a fan favorite, New York Cheesecake is known for its silky smoothness and velvety creaminess. Everyone will be able to create this cheesecake since it is so simple. The cheesecake is always stunning to look at, and it has a flavor that is perfect in every aspect. Give it a go at the next party you throw!!!
The moment you leave the room with this opulent, luscious, and creamy dessert in your hands, you are going to be hailed as the most well-liked individual there. It’s common knowledge that cheesecake is one of the most popular desserts in the world, but this one takes the cake with its excellent flavor and surprisingly simple preparation. Anyone is capable of doing this, making them the undisputed champion of sweets. Prepare yourself for the cheesecake to be gobbled up since it is a delectable treat. It’s possible that there won’t be very many leftovers.
This New York cheesecake is a lovely dessert since it can be customized any way you want by using your favorite toppings on top of its already decadent base. However, it may also function on its own. You do not have to be familiar with all of the ins and outs of baking a cheesecake since I will provide you with those details here. If you have never baked a cheesecake before, this is the perfect recipe to use as your first effort. Everyone has a soft spot in their heart for cheesecake, and this one won’t let you down.
SUPER SIMPLE INGREDIENTS! THE MAJORITY OF THESE COMPONENTS ARE PROBABLY ALREADY STASHED AWAY IN YOUR CUPBOARDS. THE FOLLOWING IS WHAT YOU WILL NEED:
THE CRUST INGREDIENTS:
- 1½ Cups.Of graham cracker crumbs.
- ¼ Cup.Of white sugar.
- ¼ Cup.Of butter – melted.
- A pinch.Of salt.
THE CHEESECAKE INGREDIENTS:
- 4 Pkgs.Of 8-ounces of cream cheese softened to room temp.
- An 8-ounces Pkg.Of sour cream.
- 1½ Cup.Of granulated sugar.
- 5 large eggs.
- 1 Tbsp.Of Vanilla extract.
- 1 Tbsp.Of lemon zest.
Step 1: Turn on the oven to 325 degrees. Spray your springform pan with cooking spray, line the bottom with a paper circle, then repeat the spraying process on top of the parchment.
Step 2: Combine the graham cracker crumbs, sugar, and melted butter in a bowl. It should have the consistency of wet sand. The crumb mixture is then pressed evenly into the springform pan.
Step 3: For a uniform crust, push it down with the bottom of a glass or a measuring cup. Put in the oven for ten minutes. Set aside some time to calm down entirely.
Step 4: After softening the cream cheese, place it in the bowl of a stand mixer fitted with a paddle and beat on medium-high speed for approximately 1 minute. After scraping down the bowl’s edges and bottom, continue beating for a few more seconds.
Step 5: To the sour cream, add the sugar, and mix on a medium to low speed until mixed. Repeat scraping and blending for another 10 seconds.
Step 6: To the mixture, add the eggs and beat on low speed for 30 seconds-1 minute, or until the mixture is smooth. Redo the scraping of the bowl. Flavor with vanilla extract and lemon peel. Mix until a smooth consistency is reached. The batter is ready when it is smooth and moderately runny.
Step 7: Cover the outside of your springform pan with four layers of heavy-duty aluminum foil, 18 inches in diameter. While standard aluminum foil will work, you may need an extra sheet or two to completely seal off the pan from the water.
Step 8: Put the covered pan into a large, deep roasting pan. A baking sheet can do in a pinch; just make sure the sides are at least 2 inches deep. You should pour the cheesecake batter into your springform pan.
THE BAKING PROCESS OF YOUR CHEESECAKE:
Step 1: Fill the baking sheet with boiling water until it reaches approximately 1 1/2 inches below the rim of the springform pan. Place your pan gently in the oven on a rack in the lowest third.
Step 2: Bake for 1 hour. After an hour, test the cheesecake to see whether it’s done. Try giving the pan (still inside the oven) a little bounce to see whether it’s done. The cheesecake has to have some give, but not be runny. Wait 15 minutes and re-evaluate if it still appears extremely liquid.
Step 3: After the cheesecake has reached a firm but jiggly consistency, turn off the oven but keep it closed for another hour or two until the oven has cooled down. Don’t go opening the oven till the timer goes off!
Step 4: To remove the cheesecake from the pan, wait until both the oven and the cheesecake have cooled.
Step 5: Place in the refrigerator and let chill for at least 6 hours. To make removal of the springform pan easier, run a knife along the edge of the pan just before serving. Add your favorite toppings and enjoy it!