The New York-style cheesecake, with its origins dating back to the 1900s, has become the gold standard of cheesecakes worldwide. The secret lies in the perfect balance of cream cheese, eggs, and careful baking techniques that create that signature dense yet creamy texture.
| Ingredient | Amount |
|---|---|
| Cream Cheese | 8 oz |
| Sugar | 1/4 cup |
| Eggs | 1 large |
| Graham Crackers | 4 sheets |
| Butter | 2 tbsp |
| Ingredient | Amount |
|---|---|
| Cream Cheese | 16 oz |
| Sugar | 1/2 cup |
| Eggs | 2 large |
| Graham Crackers | 8 sheets |
| Butter | 4 tbsp |
| Ingredient | Amount |
|---|---|
| Cream Cheese | 32 oz |
| Sugar | 1 cup |
| Eggs | 4 large |
| Graham Crackers | 16 sheets |
| Butter | 8 tbsp |
Understanding the chemistry behind cheesecake helps achieve perfect results. The proteins in cream cheese and eggs create a delicate network that traps moisture and fat, resulting in that signature smooth texture. Temperature control and proper mixing are crucial for preventing common issues like cracks and lumps.
| Nutrient | Amount |
|---|---|
| Calories | 400 |
| Protein | 7g |
| Carbohydrates | 28g |
| Fat | 30g |
| Calcium | 100mg |
Cracks usually occur from drastic temperature changes or overmixing. Use a water bath and cool slowly in the oven to prevent this.
Yes! Cheesecake freezes beautifully for up to 2 months. Wrap well and thaw in the refrigerator overnight.
Lumps come from cold cream cheese. Ensure all ingredients are at room temperature before starting.
The edges should be slightly puffed while the center still has a slight jiggle, like gelatin.
