Ina Garten’s New York Cheesecake features a buttery graham cracker crust filled with a creamy mixture of cream cheese, sugar, eggs, sour cream, and lemon zest. Baked to perfection, this decadent dessert serves 10 and takes approximately 2 hours and 30 minutes to prepare and bake.
More Ina Garten Recipe:
🤎 Why You’ll Love This New York Cheesecake Recipe:
- Creamy Texture: This New York Cheesecake boasts a velvety smooth texture that melts in your mouth with each bite.
- Rich Flavor: Indulge in the decadent richness of this cheesecake, enhanced by the tangy notes of cream cheese and a hint of vanilla.
- Classic Style: Experience the quintessential taste of a traditional New York-style cheesecake, reminiscent of iconic dessert flavors.
- Make-Ahead Option: Prepare this cheesecake in advance and refrigerate until ready to serve, allowing you to focus on other aspects of your meal or event.
- Simple Ingredients: With just a few basic ingredients like cream cheese, sugar, eggs, and vanilla extract, this recipe is straightforward and accessible for home bakers of all skill levels.
❓ What Is Ina Garten New York Cheesecake Recipe?
Ina Garten’s New York Cheesecake recipe combines cream cheese, sugar, eggs, sour cream, and lemon zest for a rich and creamy filling. Baked atop a graham cracker crust, this indulgent dessert is a classic favorite for any occasion.
🥚 Ina Garten New York Cheesecake Ingredients
For The Crust
- 1½ cups graham cracker crumbs, from 12 whole crackers
- 5 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- ⅛ teaspoon salt
For The Filling
- 32 oz (four 8-oz blocks) cream cheese, at room temperature
- 2 cups sugar
- 3 tablespoons all-purpose flour
- 4 teaspoons vanilla extract
- 1 teaspoon packed lemon zest, from 1 lemon
- 2 teaspoons fresh lemon juice, from 1 lemon
- ¼ teaspoon salt
- 6 large eggs
- ½ cup sour cream
- Special equipment: 9- or 10-inch springform pan 18-inch heavy-duty aluminum foil
🥮 How To Make Ina Garten New York Cheesecake
- Preheat your oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, melted butter, sugar, and salt until well combined.
- Press the mixture firmly into the bottom of a 9- or 10-inch springform pan to form the crust. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
- Reduce the oven temperature to 325°F (160°C). In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the flour, vanilla extract, lemon zest, lemon juice, and salt, and beat until well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the sour cream until evenly incorporated.
- Wrap the bottom of the springform pan with heavy-duty aluminum foil to prevent leaks. Pour the filling over the cooled crust in the pan, smoothing the top with a spatula.
- Place the springform pan in a larger baking dish or roasting pan.
- Pour hot water into the larger dish until it reaches halfway up the sides of the spring form pan. Bake the cheesecake in the preheated oven for 1 hour and 15 minutes, or until the edges are set but the center still jiggles slightly.
- Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool gradually.
- Remove the cheesecake from the oven and refrigerate it for at least 4 hours or overnight to chill and set completely.
💭 Recipe Tips:
- Even Mixing: Beat the cream cheese and sugar together until smooth and free of lumps before adding other ingredients. This will ensure a uniform texture in the cheesecake.
- Gradual Egg Incorporation: Add the eggs one at a time and beat well after each addition. This helps prevent overmixing and ensures a silky texture.
- Careful Baking: Bake the cheesecake in a water bath to prevent cracking and ensure even cooking. The water bath provides gentle, indirect heat, resulting in a creamy texture throughout.
- Cooling Process: Allow the cheesecake to cool gradually in the turned-off oven with the door closed. This gradual cooling helps prevent cracks from forming on the surface.
- Chilling Time: Refrigerate the cheesecake for at least 4 hours or overnight before serving. Chilling allows the flavors to develop and the texture to set, resulting in a firmer cheesecake.
🍷 What To Serve With New York Cheesecake?
Serve New York cheesecake with Limoncello Fruit Salad, Cream Cheese Frosting, a drizzle of Whipped Cream, or Pomegranate Cosmo For a contrasting texture, offer crunchy elements such as nuts or a sprinkle of cookie crumbs.
🎚 How To Store Leftovers New York Cheesecake?
- Refrigerator: To store leftovers new york cheesecake cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 5 days.
- Freezer: To freeze wrap leftovers new york cheesecake in plastic wrap and aluminum foil then place it in an airtight container freeze for up to 2 months.
🚫 Can I Reheat Leftovers New York Cheesecake?
No, reheating New York cheesecake is not recommended instead, enjoy it chilled to preserve its creamy texture and flavor. Just take it out of the fridge and serve.
FAQ’S
How Do You Prevent A New York Cheesecake From Cracking?
To prevent a New York Cheesecake from cracking, use a water bath during baking and avoid overmixing the batter.
How Can I Prevent My New York Cheesecake From Tasting Eggy?
Prevent an eggy taste in your New York Cheesecake by ensuring all ingredients are at room temperature before mixing, and don’t overbeat the eggs.
?How do you remove a New York Cheesecake from a springform pan without it sticking?
To remove a New York Cheesecake from a springform pan without sticking, run a thin knife around the edges before releasing the springform latch, then gently lift the cheesecake using a spatula.
How Do You Know When A New York Cheesecake Is Done?
You’ll know a New York Cheesecake is done when the edges are set and slightly puffed, while the center still jiggles slightly.
More Ina Garten Recipe:
- Ina Garten Make Ahead Whipped Cream
- Ina Garten Peanut Butter And Jelly Bars
- Ina Garten Gingerbread Cake
Ina Garten New York Cheesecake Nutrition Facts
Serving size:1 slice
- Calories: 659
- Fat: 43 g
- Saturated fat: 24 g
- Carbohydrates: 59 g
- Sugar: 49 g
- Fiber: 1 g
- Protein: 11 g
- Sodium:464 mg
- Cholesterol:233 mg
Ina Garten New York Cheesecake
Description
Ina Garten’s New York Cheesecake features a buttery graham cracker crust filled with a creamy mixture of cream cheese, sugar, eggs, sour cream, and lemon zest. Baked to perfection, this decadent dessert serves 10 and takes approximately 2 hours and 30 minutes to prepare and bake.
Ingredients
For The Crust
For The Filling
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, melted butter, sugar, and salt until well combined.
- Press the mixture firmly into the bottom of a 9- or 10-inch springform pan to form the crust. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
- Reduce the oven temperature to 325°F (160°C). In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the flour, vanilla extract, lemon zest, lemon juice, and salt, and beat until well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the sour cream until evenly incorporated.
- Wrap the bottom of the spring form pan with heavy-duty aluminum foil to prevent leaks. Pour the filling over the cooled crust in the pan, smoothing the top with a spatula.
- Place the spring form pan in a larger baking dish or roasting pan.
- Pour hot water into the larger dish until it reaches halfway up the sides of the spring form pan. Bake the cheesecake in the preheated oven for 1 hour and 15 minutes, or until the edges are set but the center still jiggles slightly.
- Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool gradually.
- Remove the cheesecake from the oven and refrigerate it for at least 4 hours or overnight to chill and set completely.
Notes
Even Mixing: Beat the cream cheese and sugar together until smooth and free of lumps before adding other ingredients. This will ensure a uniform texture in the cheesecake.- Gradual Egg Incorporation: Add the eggs one at a time and beat well after each addition. This helps prevent overmixing and ensures a silky texture.
- Careful Baking: Bake the cheesecake in a water bath to prevent cracking and ensure even cooking. The water bath provides gentle, indirect heat, resulting in a creamy texture throughout.
- Cooling Process: Allow the cheesecake to cool gradually in the turned-off oven with the door closed. This gradual cooling helps prevent cracks from forming on the surface.
- Chilling Time: Refrigerate the cheesecake for at least 4 hours or overnight before serving. Chilling allows the flavors to develop and the texture to set, resulting in a firmer cheesecake.