Prepare to embark on a culinary journey that will transform your dessert game forever! Lynda's New York Style Cheesecake isn't just a recipe—it's a creamy, decadent experience that promises to transport you straight to the heart of Manhattan's most legendary bakeries. With its perfectly smooth texture, rich cream cheese base, and irresistible graham cracker crust, this cheesecake is about to become your new obsession. Whether you're a baking novice or a seasoned pro, this foolproof recipe guarantees a show-stopping dessert that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 4 packages cream cheese
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (163°C). This will ensure that your cheesecake bakes evenly and achieves the perfect texture.
- In a medium mixing bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to create a crust. Make sure it is evenly distributed and packed tightly for a sturdy base.
- In a large mixing bowl, beat the four packages of cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add 1 cup of sugar to the cream cheese and continue to beat until well combined, about 1-2 minutes.
- Add the four large eggs, one at a time, mixing well after each addition. This will help to incorporate air into the batter, resulting in a light and fluffy cheesecake.
- Stir in the teaspoon of vanilla extract and mix until fully combined. Be careful not to overmix, as this can introduce too much air into the batter.
- Pour the cream cheese mixture over the prepared crust in the springform pan, smoothing the top with a spatula.
- Place the springform pan in the preheated oven and bake for 60 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will continue to set as it cools.
- Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour. This gradual cooling process helps prevent cracks on the surface of the cheesecake.
- After the hour, remove the cheesecake from the oven and let it cool to room temperature on a wire rack.
- Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and the cheesecake to firm up.
- Before serving, run a knife around the edge of the springform pan to loosen the cheesecake, then remove the sides of the pan.
- Slice and serve your delicious Lynda's New York Style Cheesecake plain, or with your favorite toppings such as fresh fruit, whipped cream, or chocolate sauce.
Tips
- Always use room temperature ingredients to ensure a smooth, lump-free batter.
- Use a water bath (place the springform pan in a larger pan filled with hot water) to prevent cracking and create a silky texture.
- Don't overmix the batter—this can introduce too much air and cause surface cracks.
- Use a high-quality cream cheese for the best flavor and consistency.
- Let the cheesecake cool slowly to prevent sudden temperature changes that can cause cracking.
- Invest in an accurate oven thermometer to ensure precise baking temperature.
- For clean slices, use a hot, wet knife and wipe it clean between each cut.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
