Are you ready to transport your taste buds to the creamy, dreamy heart of New York City? This isn't just any cheesecake; this is Martha Stewart's New York Style Cheesecake – a recipe synonymous with perfection. Forget those boxed mixes; this homemade version is surprisingly easy to make and delivers a depth of flavor and texture that will leave you craving more. Whether you're looking for impressive dessert recipes, easy recipes for a weeknight treat, or simply the best recipes for a special occasion, this classic will not disappoint. Get ready to experience the ultimate in creamy, tangy deliciousness.
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 (4 packages) 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
- 4 large eggs
Instructions:
Making the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press the crumb 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 10-12 minutes, or until lightly golden. Remove from the oven and let cool completely.
Making the Filling & Baking the Cheesecake:
- In a large bowl, beat the softened cream cheese until smooth and creamy. This step is essential for a smooth, lump-free cheesecake.
- 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.
- Pour the filling over the cooled crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath, preventing cracking).
- Bake in the preheated oven for 50-70 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 process helps prevent cracking.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Once 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 & Storage:
Once chilled, carefully remove the sides of the springform pan. Serve chilled and enjoy every bite of this delicious, easy-to-make dessert! Leftovers can be stored in the refrigerator for up to 3 days.
Tips for Success:
- Room temperature cream cheese: This is vital for a smooth and creamy cheesecake.
- Don't overmix the batter: Overmixing can incorporate too much air, leading to cracks.
- Water bath is key: The water bath prevents rapid temperature changes and ensures even baking.
- Slow cooling: This is crucial for preventing cracks.
- For a richer flavor, use full-fat cream cheese and sour cream.
Variations:
- Chocolate Swirl: Add ½ cup of melted dark chocolate to half of the batter before pouring it over the plain batter in the crust. Swirl gently with a knife.
- Berry Topping: Top the finished cheesecake with your favorite fresh berries.
- Caramel Drizzle: Drizzle melted caramel sauce over the chilled cheesecake.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: 25-30g Saturated Fat: 15-20g Sugar: 40-50g Protein: 6-8g
This nutritional information is an estimate and may vary based on the specific ingredients used. Enjoy responsibly! This recipe is perfect for those searching for healthy meals, quick dinner ideas (though it's a dessert!), and homemade cooking at its finest. It's a delicious dish that elevates any occasion.