Classic New York Style Cheesecake Recipe, How to make Classic New York Style Cheesecake

Classic New York Style Cheesecake is a decadent dessert, perfect for Christmas and any kind of celebration. It is rich in taste, and when done well is light and fluffy in texture. The cake can be topped with strawberry or mango pulp for added flavor. Unlike regular cakes such as the Apricot and Blueberry Wholewheat Cake and Chocolate Chip Pound Cake, cheesecakes are simple and can look deceptive, but are loaded with flavor. Whisking the cream cheese to just the right consistency will make the cake turn out just the way you want it. Here is how to make perfect Classic New York Style Cheesecake.

Classic New York Style Cheesecake

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Classic New York Style Cheesecake

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 2 hours

Total Time 2 hours 15 minutes

Author Neha Mathur

Ingredients

• For the crust
• Wheat Crackers - 2 cups Finely ground
• Melted butter - 4 tbsp
• Granulated sugar - 2 tbsp
• For the cheesecake
• Cream Cheese - 900 g
• Eggs - 3
• Granulated sugar - 1 and 1/2 cup
• All purpose flour - 1/4 cup
• Vanilla extract - 2 tsp
• Sour Cream - 1/2 cup

Instructions

1. Pre-heat the oven to 180 degrees C.
2. Grease a 10 inch springform pan using butter.
3. Cut two large pieces of aluminum foil and lay them in a criss-cross fashion.
4. Keep the pan in the middle and fold the edges of the foil up around the sides of the pan.
5. Mix finely ground crackers and sugar in a bowl.
6. Add melted butter and mix well.
7. Press the crumb mixture at the bottom of a 10 inch springform pan and refrigerate the pan for 10 minutes.
8. Bake the crust for 10 minutes in the oven.
9. Remove from the oven and keep aside.
10. Whisk cream cheese and sugar in bowl until light and fluffy ( Approx 3-4 minutes on high speed )
11. Add in the flour and whisk until the mixture is smooth.
12. Add in the whisked eggs and Vanilla extract and whisk until nicely combined.
13. Add sour cream and mix just until combined.
14. Pour the batter over the crust.
15. Keep the pan inside a baking tray with high edges or a roasting pan.
16. Carefully pour boiling water in the baking tray until almost half of the springform pan.
17. Bake for 4o minutes or until 2 inch area around the edge looks to be set when gently shaken.
18. Reduce the temperature to 160 degrees C and bake for another 15 - 20 minutes until set but still slightly wobbly in the center.
19. Turn off the oven and open the door of the oven halfway.
20. Let the cake cool inside the oven of an hour.
21. Remove the pan and let the cake cool on a wire rack.
22. Refrigerate it uncovered over night.
23. To unmould the cake, run a knife around the edge of the cheesecake and then loosen the pan.
24. Dip knife in hot water before cutting the cake into slices to give neat slices.