How to Bake the Best New York Style-Cheesecake
Indulge in the rich and creamy flavors of a classic New York-style cheesecake with this easy-to-follow recipe. Perfect for any occasion, this cheesecake features a buttery graham cracker crust and a silky smooth filling made with cream cheese, sour cream, and vanilla extract. Baked to perfection, this dessert is sure to impress your family and friends. Follow these simple steps to create your own delicious beast cheesecake that will leave your taste buds satisfied and craving more.
The origins of New York-style cheesecake can be traced back to the 1900s when a German immigrant named Arnold Reuben, who owned a popular New York City restaurant, first added cream cheese to his recipe for cheesecake. This addition gave the dessert a richer, creamier texture than the traditional cheesecake made with cottage cheese or ricotta cheese. Over time, the recipe for New York-style cheesecake evolved to include other ingredients such as sour cream and vanilla extract, and it became a beloved dessert across the United States and around the world. Today, this decadent dessert remains a staple in many bakeries and restaurants, and it continues to be a favorite among cheesecake lovers everywhere.
Ingredients:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
4 (8 oz) packages cream cheese, softened
1 1/4 cups granulated sugar
4 large eggs, at room temperature
1 cup sour cream, at room temperature
1 tablespoon vanilla extract
Instructions:
Preheat the oven to 325°F (160°C).
In a mixing bowl, combine the graham cracker crumbs and melted butter until well mixed.
Press the mixture into the bottom and up the sides of a 9-inch springform pan.
Bake the crust for 10 minutes, then remove from oven and set aside to cool.
In a large mixing bowl, beat the cream cheese and sugar together until smooth.
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Mix in the sour cream and vanilla extract until well combined.
Pour the mixture into the crust and smooth out the top.
Bake for 1 hour or until the center of the cheesecake is almost set.
Turn off the oven and let the cheesecake cool inside for 30 minutes.
Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan.
Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
Enjoy!
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