Classic New York Cheesecake (Extra Creamy)
About this recipe
If you're craving a rich, creamy, and tangy dessert, this Classic New York Cheesecake is just the ticket. Nick's Kitchen has perfected this recipe, ensuring every bite is a delightful experience. The secret? Browning the butter for the graham cracker crust adds a nutty depth that elevates the entire cheesecake.
This cheesecake is not only about the filling but also about the crust, which is made from crushed graham crackers mixed with brown butter. The result is a crust that holds together perfectly without being oily or soggy.
Ingredient notes
- Brown the butter for the crust to enhance flavor.
- Use room temperature eggs for a better filling texture.
- You can add lemon zest and juice to the berry sauce for extra brightness.
Tips from Nick's Kitchen’s video
- When browning butter, look for it to become foamy and golden brown before removing it from heat.
- Pulse the graham crackers until no large pieces remain, then add a sprinkle of salt and sugar before mixing in the brown butter.
- Mix the cheesecake filling on low to avoid incorporating too much air, which keeps it dense and creamy.
Good to know
- What type of pan should I use for this cheesecake?
- Use a springform pan, which allows you to easily remove the sides after baking.
- How long should I bake the cheesecake?
- Bake the cheesecake at a low temperature for about 1.5 hours until set.
No life story here — the video and the recipe are the whole point. All credit to Nick's Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Brown the butter in a pan until foamy and golden brown, then pour it into a bowl.
- 2
Crush the graham crackers in a food processor until no large pieces remain.
- 3
Add a sprinkle of salt and a touch of sugar to the crushed graham crackers.
- 4
Slowly add the brown butter to the graham cracker mixture while pulsing until it resembles wet sand.
- 5
Press the graham cracker mixture into the bottom of a springform pan, ensuring it is even and flat.
- 6
Bake the crust for a few minutes to set it, then let it cool.
- 7
In a bowl, mix sugar with the zest of one lemon, pressing the zest into the sugar to release oils.
- 8
Add the lemon sugar to the cream cheese and mix until combined.
- 9
Add the juice of half a lemon, sour cream, vanilla bean paste, and a pinch of salt to the cream cheese mixture and mix on low to avoid adding air.
- 10
Add the eggs one at a time, mixing until fully incorporated after each addition.
- 11
Scrape the bowl to ensure everything is evenly mixed, then pour the filling into the cooled crust.
- 12
Tap the pan gently to release any air bubbles from the filling.
- 13
Bake the cheesecake at a low temperature until set, about 1.5 hours.
- 14
While the cheesecake bakes, prepare the berry sauce by combining berries, sugar, and water in a saucepan over medium heat.
- 15
Optionally add lemon zest and juice to the berry mixture.
- 16
Once it begins to bubble, reduce the heat and cook until the berries start to open up.
- 17
Add a cornstarch slurry to thicken the sauce, then remove from heat and let cool.
Heads up — we had to guess a little:
- The quantity of butter was inferred based on typical cheesecake crust recipes.
Credit where it’s due: this recipe was transcribed from Nick's Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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