The Best New York-Style Cheesecake
Rich and creamy, this classic New York-Style Cheesecake gets gussied up with fresh strawberry sauce. Today I’m teaching you exactly how to make this dreamy dessert at home.
So let’s talk about the important recipe details you need to follow to make this cheesecake dream into a REALITY. To make this easy to follow (and not too boring!), I’ve broken down the most crucial “NEED TO KNOW” details in order of how they’ll be followed in the recipe.
Here we go:
1) Place your cream cheese, sour cream, and eggs out on the counter top for at least one FULL hour. This step – although easy – is extremely important. You need your cream cheese to be verrrrry soft so that it creams easily in your blender or food processor. You’ll want the cream cheese, sour cream, and eggs to all be at the same temperature when blending, which is why it’s ideal to set them all out at the same time.
2) Before placing your graham cracker crust in the springform pan, be sure to lightly spray the entire pan with non-stick spray. You could also lightly butter the pan if you don’t have/don’t use canned sprays. Spraying the entire pan will ensure your crust and cheesecake won’t get stuck to the pan during baking.
3) When pressing the graham cracker crust down into the bottom of the springform pan, press it down very firmly. A firmly packed crust will bake up nice and thick, and most importantly, won’t crumble too much when sliced. I recommend starting to press the crumbs down in the center of the pan, then working the crust out and just a little bit up the edges. You can use the back of a spoon to do this, or wrap your hand in a piece of plastic wrap (also known as saran wrap) and do it manually.
