Get a Taste of New York: Classic Cheesecake Recipe

New York ForumDaily continues to delight with simple recipes for traditional New York dishes. Today it's the turn of those with a sweet tooth. We'll tell you how to make the city's best classic dessert - cheesecake.

Cheesecake is one of those perfect desserts, which has a bad reputation. They say it's very difficult to make. Become a cheesecake expert with this easy recipe.

Graham Cracker Crust

The crust is everyone's favorite part. It's very easy to make. Finely crushed biscuits, melted butter, a little sugar, a pinch of salt should be mixed and covered with this mixture the bottom and sides of a springform pan, and then baked for 12-15 minutes. That's it!

Want to replace graham crackers with something else? Go for it. Try Nilla wafers, shortbread cookies, ginger snaps, печенье Oreo You will need about 2 cups of crushed cookies.

How to Prevent Cheesecake from Cracking

Don't overmix. By whisking the filling until it's a smooth consistency, you'll prevent it from churning and falling in the oven while baking.

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Don't cook the cheesecake for too long. You want the center to still be slightly jiggly when you turn off the oven and leave it open to cool.

Let the dessert cool slowly.

Don't forget the water bath. The key to avoiding all the cheesecake pitfalls is the water bath. It controls the humidity and temperature in the oven. This ensures no dark spots on top, a light and creamy texture, and most importantly, no cracks.

Wrap the bottom and sides of a springform pan in two layers of foil, place it in a larger baking dish, then put the whole thing in the oven. While the pan is in the oven, carefully pour boiling water into it (use a gooseneck kettle if you have one).

Classic cheesecake recipe

Ingredients

Cake:

• cooking spray;
• 9 finely crushed graham crackers (about 1 pack);
• 6 tbsp melted unsalted butter;
• 1/4 tbsp granulated sugar;
• a pinch of salt.

Toppings:

• 220 g cream cheese, softened to room temperature;
• 1 tbsp (200 g) granulated sugar;
• 3 large eggs;
• 1/4 tbsp sour cream;
• 1 tsp pure vanilla extract;
• 2 tbsp all-purpose flour;
• 1 / 4 tsp. salt.

Korzh

Step 1

Preheat oven to 325°F (163ºC). Grease a 20- or 22-inch springform pan with cooking spray.

Step 2

In a large bowl, combine graham cracker crumbs, butter, granulated sugar, and salt until smooth (the mixture should resemble wet sand). Press into the bottom and up the sides of the prepared pan.

Step 3

Bake the crust until fragrant and the edges begin to darken, 12 to 15 minutes. Transfer to a wire rack and let cool.

Filling

Step 1

In a large bowl, using a hand mixer on medium-high speed (or in the large bowl of a stand mixer fitted with the whisk attachment), beat the cream cheese and granulated sugar until lumps are gone. Add the eggs, one at a time, beating after each, then pour in the sour cream and vanilla, then add the flour and salt and beat until smooth.

Pour the mixture into the crust.

Step 2
Line the bottom of the pan with foil and place in a larger baking dish. Pour in enough boiling water to come halfway up the sides of the springform pan.

Step 3

Bake the cheesecake until the center is slightly jiggle-free (about 1 hour 30 minutes). Turn off the oven, open the door, but leave the dessert in the oven – let it cool inside for about 1 hour.

Step 4

Remove the foil. Refrigerate the cheesecake for at least 5 hours or better yet overnight.

Bon appetit!