New York Cheesecake Recipe
Shaziya
There’s something undeniably luxurious about a classic New York cheesecake, with its velvety smooth filling and buttery graham cracker crust. In just 20 minutes of prep, you’ll have a dessert that feels like it came straight from a bakery.
Prep Time 20 minutes mins
Cook Time 1 minute min
Total Time 1 minute min
- 2 ⅔ cups 8 oz/225 g Graham cracker crumbs
- 8 tablespoons 4 oz/115 g butter melted
- 4 ½ cups 2 lbs 4 oz/1015 g cream cheese softened
- 1 cup 8 oz/225 g granulated sugar
- 5 large eggs room temperature
- 1 tablespoon vanilla extract
- grated zest and juice of 1 lemon
- ¼ cup 1 ¼ oz/35 g all-purpose flour
Preheat the oven to 350°F (180°C).
In a small bowl mix together the cookie crumbs and melted butter. Press into a 9-inch springform tin. Place in the fridge to chill.
Using a stand mixer or an electric hand mixer, whisk the cream cheese and sugar together on high speed until smooth and there are no lumps, about 3 minutes. On medium speed, slowly add in the eggs one at a time until fully blended. Next add in the vanilla, lemon zest, and juice.
Add in the flour and mix until combined.
Pour the filling into the prepared springform pan and smooth out with a spatula on top. Bake for about 70 - 80 minutes. You will know when it is done when there will still be a slight jiggle in the middle. Set aside to cool completely before putting the tin in the fridge to chill for a minimum of 5 hours but preferably overnight.
Serve with some stewed fruit, whipped cream, or ice-cream on top. Store in the fridge for up to 4 days. It also freezes very well for up to 4 weeks.
Keyword baking tips, Cream Cheese, dessert recipe, Graham Cracker Crust, New York Cheesecake