Crust: – Graham crackers – Unsalted butter Cheesecake batter : – Cream cheese – Sugar – Cornstarch – Eggs – Sour cream – Lemon juice – Vanilla extract:
Finely blend the graham crackers in a food processor, then mix with the melted butter. Pour the mixture into the bottom of a springform pan and press down with a spoon and glass, then place in the fridge for 30 minutes.
In a large bowl, mix the sugar, cream cheese and cornstarch with an electric mixer until smooth and homogeneous.
Add the egg and yolk mixture and mix with an electric mixer at medium speed.
Add the sour cream, lemon juice and vanilla and mix again just until incorporated.
Preheat the oven to 302°F/150°C and bake the cheesecake in a steam bath for 90 minutes. Then switch off the oven and leave the cheesecake to cool for 1 hour with the door slightly open.
1. Room Temperature Ingredients: Make sure your ingredients are all at room temperature before you begin. This ensures a smooth and lump-free batter. 2. Use Full-Fat Ingredients: Opt for full-fat cream cheese and sour cream to achieve the creamiest texture and richest flavor. 3. Proper Mixing: Mix the cream cheese until it's smooth and creamy, but avoid overmixing, as this can incorporate too much air and cause cracking during baking. 4. Prevent Cracks: To minimize the risk of cracks on the surface use a water bath during baking to provide even heat and moisture. 5. Slow Cooling: After baking, let the cheesecake cool slowly in the oven with the door ajar for about an hour. Then, refrigerate it for several hours or overnight to set properly.
Serve the New York Cheesecake cold with a raspberry sauce and a dollop of whipped cream.
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