New York Cheesecake
Classic New York cheesecake with graham cracker crust. Cream cheese beaten for 30 minutes until impossibly smooth, with folded egg whites for airy texture.
YIELD
16 servingsPREP
50 minCOOK
60 minREADY
9 hrsThis is New York cheesecake the old-school way, with one unusual step that makes all the difference. You’ll beat the cream cheese for 20-30 minutes (yes, really) until it’s impossibly smooth and creamy, then slowly add sugar and egg yolks followed by sour cream, lemon juice, and vanilla.
Separately beaten egg whites get folded in for an airy, almost souffle-like texture. After baking, you’ll turn off the oven and leave the cheesecake inside for another hour to cool gradually (prevents cracking).
Refrigerate overnight before serving for the dense, creamy texture New York is famous for.
Pro Tips
- Beat cream cheese for the full 20-30 minutes (this is the secret to ultra-smooth texture)
- Add sugar very slowly while mixer is running for best incorporation
- Beat egg whites just until soft and frothy, not stiff (they need to fold in easily)
- Fold egg whites gently to preserve air bubbles that make the texture light
- Don’t open the oven during the 1-hour cooling period (sudden temperature change causes cracks)
Ingredients
Directions
CRUST: Mix the ingredients together and press into pan.
FILLING: Beat cream cheese with electric mixer for 20 to 30 minutes, until creamy and soft.
Add 1 cup sugar, slowly. Add egg yolks one at a time to mixture.
Then add sour cream, lemon juice and vanilla until smooth.
Beat egg whites in separate bowl until soft and frothy, but not firm.
Then fold egg white mixture into batter and pour entire mixture into 9 inch springform pan crust.
Bake at 325F for one hour, then turn off oven and leave cheesecake in oven for 1 hour.
Refrigerate cheesecake for 6 hours or overnight.
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