New York-Style Cheesecake

Ingredients

This recipe stays true to the classic New York-style cheesecake, but with a soulful twist. We use a graham cracker crust and add a touch of cinnamon to give it that extra warmth and depth of flavor. We alse have the original recipe for New York-Style Cheesecake, so you can check it out.

• 2 cups (240g) graham cracker crumbs 2 cups (240g) graham cracker crumbs
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 tsp ground cinnamon 1/2 tsp ground cinnamon
• 32 oz (907g) cream cheese, softened 32 oz (907g) cream cheese, softened
• 1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
• 1 tsp vanilla extract 1 tsp vanilla extract
• 4 large eggs, room temperature 4 large eggs, room temperature
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream

Nutrition

• Calories: 650 kcal / 2718 KJ
• Fat: 47g (29g saturated)
• Carbohydrates: 50g (38g sugars)
• Protein: 10g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   Preheat oven to 325°F (160°C).
2. 2.
   In a bowl, mix together graham cracker crumbs, melted butter, sugar, and cinnamon until well combined.
3. 3.
   Press mixture into the bottom and up the sides of a 9-inch (23cm) springform pan.
4. 4.
   In a large bowl, beat cream cheese until smooth.
5. 5.
   Gradually add sugar and vanilla extract, beating until well combined.
6. 6.
   Add eggs, one at a time, beating well after each addition.
7. 7.
   Stir in heavy cream until just combined.
8. 8.
   Pour mixture into prepared crust.
9. 9.
   Bake for 60-70 minutes, or until center is almost set.
10. 10.
    Turn off oven and let cheesecake cool inside for 30 minutes.
11. 11.
    Remove from oven and run a knife around the edges to loosen.
12. 12.
    Let cool to room temperature, then chill in the refrigerator for at least 4 hours before serving.

Treat your ingredients with care...

• Cream cheese — Make sure it is softened to room temperature before using to ensure a smooth and creamy texture.
• Eggs — Use room temperature eggs to prevent the cheesecake from cracking.
• Heavy cream — Do not overmix the heavy cream, as this can cause the cheesecake to become too dense.

Tips & Tricks

• To prevent cracks, do not overmix the batter and avoid opening the oven door during baking.
• Let the cheesecake cool to room temperature before chilling in the refrigerator.
• Serve with fresh berries or a drizzle of caramel sauce for an extra indulgent treat.

Serving advice

Serve chilled, with a dollop of whipped cream on top.

Presentation advice

Garnish with fresh berries and a dusting of powdered sugar for an elegant presentation.