Are you craving a dessert that’s both elegant and utterly satisfying? Look no further than this Martha Stewart New York Cheesecake recipe. This isn't just a cheesecake; it’s a culinary experience. It’s the perfect blend of creamy, tangy filling, and a perfectly crisp graham cracker crust. Whether you're a seasoned baker or a kitchen novice, this recipe is surprisingly easy to follow, guaranteeing a show-stopping dessert for any occasion. Get ready to impress your friends and family with this delicious and easy-to-make homemade masterpiece!
Ingredients:
For the Crust:
- 1 ½ cups (150g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Filling:
- 32 ounces (900g) cream cheese, softened to room temperature (this is crucial!)
- 1 ¾ cups (350g) granulated sugar
- ¼ cup (60ml) sour cream
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- 5 large eggs
Instructions:
Making the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or glass to ensure an even layer.
- Bake for 8-10 minutes, or until lightly golden. Let cool completely on a wire rack.
Preparing the Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the sugar, beating until well combined.
- Beat in the sour cream, vanilla extract, and salt until smooth.
- Add the eggs one at a time, beating well after each addition. Be careful not to overmix. A few streaks of egg are okay.
Baking the Cheesecake:
- Pour the filling over the cooled crust.
- Place the springform pan in a larger roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 70-80 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This slow cooling prevents cracking.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack. This process takes several hours.
- Once completely cool, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to set completely.
Serving and Enjoyment:
Run a thin knife around the edge of the pan to loosen the cheesecake before releasing the springform. Garnish as desired – fresh berries, whipped cream, chocolate shavings – all make delightful additions to this classic dessert. Enjoy every delicious bite!
Tips for Success:
- Room Temperature Ingredients: Make sure your cream cheese is at room temperature for a smooth, creamy filling.
- Don't Overmix: Overmixing the batter can incorporate too much air, leading to cracks.
- Water Bath: The water bath helps create a moist environment for even baking and prevents cracks.
- Slow Cooling: Slow cooling is essential to prevent cracks.
Variations:
- Chocolate Swirl: Add a swirl of melted chocolate to the filling for a decadent twist.
- Fruit Topping: Top with your favorite fresh fruit, such as strawberries, blueberries, or raspberries.
- Spiced Crust: Add cinnamon or nutmeg to the graham cracker crust for a warm, comforting flavor.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: Approximately 25-30g Sugar: Approximately 40-45g
This information is an estimate and may vary depending on the specific ingredients used.
This Martha Stewart New York Cheesecake recipe is a surefire way to impress your guests and enjoy a truly delicious dessert. It’s a perfect recipe for special occasions or a simple weeknight treat – the possibilities are endless! Enjoy the process and the delightful results.