经典纽约芝士蛋糕
甜点5小时40分钟12 份中等关于此食谱
一款浓郁、奶油般顺滑、质地完美密集的纽约式芝士蛋糕，搭配黄油格拉姆饼干脆皮。这款经过充分测试的食谱采用水浴和缓慢冷却的方式，可制作出丝般顺滑的馅料和金黄的表面，完全无裂纹。这是一款令人惊艳的甜点，制作方法出人意料地简单，绝对值得细细品尝。
步骤说明
- 1
Preheat your Oven to ![325°F]. Wrap the outside of a Springform Pan tightly with two layers of heavy-duty Aluminum Foil, covering the bottom and coming all the way up the sides. This prevents water from seeping in during the water bath.
- 2
In a Mixing Bowl, stir together the Graham Cracker Crumbs, Sugar, melted Butter, and Salt until the mixture resembles wet sand. Every crumb should be coated.
- 3
Press the crumb mixture firmly and evenly into the bottom of the prepared Springform Pan. Use the flat bottom of a Measuring Cups to compact it into a tight, even layer. Bake for 10 minutes, then remove and let cool while you make the filling.
- 4
In a large Mixing Bowl using a Hand Mixer or Stand Mixer fitted with the paddle attachment, beat the softened Cream Cheese on ^[medium-low speed] until completely smooth and lump-free, about 2–3 minutes. Scrape down the sides and bottom of the bowl frequently.
- 5
Add the Sugar and All-Purpose Flour, and beat on ^[medium-low speed] until fully incorporated and smooth, about 1–2 minutes. Scrape down the bowl again.
- 6
Add the Sour Cream, Pure Vanilla Extract, Lemon Juice, and Lemon Zest (if using). Mix on ^[low speed] just until combined and smooth.
- 7
Add the Eggs and Egg Yolk one at a time, mixing on ^[low speed] after each addition just until the yellow disappears.
- 8
Pour the filling over the cooled crust and smooth the top with a Spatula. Tap the pan gently on the counter a few times to release any air bubbles.
- 9
Place the foil-wrapped Springform Pan into a large Roasting Pan. Carefully pour enough hot water into the roasting pan to come about 1 inch up the sides of the springform pan. This water bath (bain-marie) ensures even, gentle baking and prevents cracking.
- 10
Bake at ![325°F] for 55–65 minutes. The cheesecake is done when the edges are set and puffed slightly, but the center 2–3 inches still jiggles gently like Jell-O when you nudge the pan.
- 11
Turn off the Oven and crack the oven door open about 1 inch (prop it with a Wooden Spoon). Let the cheesecake cool inside the oven for 1 hour. This gradual cool-down is the key to avoiding cracks.
- 12
Remove the cheesecake from the water bath and discard the Aluminum Foil. Run a thin Knife or Spatula around the edge of the pan to loosen the cheesecake from the sides. Let it cool completely on a Wire Rack to room temperature, about 1 more hour.
- 13
Cover the pan loosely with Plastic Wrap and refrigerate for at least 4 hours, or ideally overnight. The cheesecake must be fully chilled before slicing for clean cuts and the best texture.
- 14
When ready to serve, remove the springform ring. Slice with a sharp Knife, wiping the blade clean between each cut for perfect slices. Top with fresh sliced Strawberries, Berry Compote, or a dollop of Heavy Whipping Cream as desired.
