📝 About This Recipe
Indulge in a fast-food classic reimagined with a gourmet touch: a dense, velvety New York-style cheesecake slice featuring a buttery graham cracker crust. This recipe balances a tangy cream cheese base with a hint of citrus and real vanilla bean, delivering that iconic 'diner-style' decadence in every bite. Whether enjoyed plain or drizzled with a vibrant fruit coulis, this slice is the gold standard of portable, high-end desserts.
🥗 Ingredients
The Buttery Crust
- 2 cups Graham cracker crumbs (finely crushed)
- 1/2 cup Unsalted butter (melted)
- 1/4 cup Granulated sugar
- 1/4 teaspoon Salt
The Creamy Filling
- 32 ounces Cream cheese (full-fat, softened to room temperature)
- 1 1/4 cups Granulated sugar
- 1 cup Sour cream (at room temperature)
- 1/4 cup Heavy cream
- 4 Large eggs (at room temperature)
- 1 tablespoon Vanilla bean paste (or pure vanilla extract)
- 1 teaspoon Lemon juice (freshly squeezed)
- 2 tablespoons All-purpose flour (sifted)
Optional Strawberry Topping
- 2 cups Fresh strawberries (sliced)
- 2 tablespoons Sugar
- 1 teaspoon Cornstarch
👨🍳 Instructions
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1
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan thoroughly and wrap the outside of the pan in two layers of heavy-duty aluminum foil to prevent water from leaking in during the bake.
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2
In a medium bowl, combine the graham cracker crumbs, melted butter, 1/4 cup sugar, and salt. Stir until the mixture resembles wet sand.
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3
Press the crumb mixture firmly into the bottom and 1 inch up the sides of the prepared springform pan. Use the bottom of a measuring cup to ensure it is even and packed tight.
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4
Bake the crust for 10 minutes, then remove from the oven and set aside to cool completely while you prepare the filling.
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5
In a large stand mixer fitted with the paddle attachment, beat the softened cream cheese and 1 1/4 cups sugar on medium-low speed until completely smooth and creamy, about 2-3 minutes. Scrape down the sides frequently.
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6
Add the sour cream, heavy cream, vanilla bean paste, and lemon juice. Mix on low speed until just combined. Do not overmix, as adding air will cause the cheesecake to crack.
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7
Sift in the flour and mix briefly until no white streaks remain.
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8
Add the eggs one at a time, mixing on the lowest speed after each addition just until the yellow disappears. This is the secret to a dense, crack-free texture.
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9
Pour the batter over the cooled crust. Place the springform pan inside a large roasting pan and fill the roasting pan with boiling water until it reaches halfway up the sides of the cheesecake pan.
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10
Bake for 75 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle when gently shaken.
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11
Turn off the oven and crack the door open slightly. Let the cheesecake sit in the cooling oven for 1 hour. This gradual cooling prevents the top from sinking or cracking.
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12
Remove from the water bath, take off the foil, and let it cool to room temperature on a wire rack. Cover and refrigerate for at least 6 hours, preferably overnight, to set the texture.
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13
To serve, run a thin knife dipped in hot water around the edges before releasing the springform. Slice into 12 wedges, cleaning the knife with hot water between every single cut for professional, clean edges.
💡 Chef's Tips
Always use room temperature ingredients to ensure a perfectly smooth batter without lumps. Avoid over-beating the eggs, as incorporated air causes the cake to rise and then collapse, creating cracks. The water bath (bain-marie) is essential for a creamy texture and even cooking; don't skip it! For a gluten-free version, substitute the graham crackers with gluten-free digestive biscuits or almond flour crumbs. If a crack does appear, simply mask it with the strawberry topping or a thin layer of sweetened sour cream.
🍽️ Serving Suggestions
Drizzle with a warm dark chocolate ganache and a sprinkle of sea salt. Serve with a dollop of homemade Chantilly cream and fresh mint leaves. Pair with a hot Espresso or a cold-brew coffee to cut through the richness. Top with a spoonful of warm strawberry compote for the classic 'Red Velvet' look. Serve alongside a glass of dessert wine like a Late Harvest Riesling.