What’s the secret to getting that perfect, creamy New York Cheesecake? It’s Chef Anna Olson’s Recipe.
We are excited to come across her legendary NY Cheesecake Recipe and we have her video tutorial to show you how.
New York Cheesecake Crust Recipe Ingredients
via Anna Olson
- 1 cup (225 g/8 oz) graham cracker crumbs
- 2 Tbsp (25 g/1 oz) sugar
- ¼ cup (60 g/2 oz) unsalted butter, melted, plus extra for greasing the pan
Cheesecake Filling Ingredients
- 4 pkg 250 gram (8 oz) packages of cream cheese, at room temperature
- 1 1/4 cup + 2 Tbsp (275 g/9.7 oz) sugar
- 3 Tbsp (22 g/1 oz) cornstarch
- 2 tsp (10 ml/0.35 oz) vanilla extract
- 2 tsp (4 g/0.14 oz) finely grated lemon zest
- 3 large whole eggs
- 1 large egg yolk
- 1 ½ cup (375 ml/12.7 oz) sour cream (not low-fat), divided
- 2 tsp (10 ml/0.35 oz) lemon juice
Secret New York Cheesecake Recipe Video
via Anna Olson
In the above video, chef Anna Olson guides you through making the perfect cheesecake. You’ll begin by baking a graham cracker crust from scratch and then making your filling and toppings.
Anna gives lots of top tips to achieving that perfect light and fluffy texture. She even shows you how to slice your cheesecake the correct way. Click Play above to view now ^
Graham Cracker Crust Recipe Instructions
via Anna Olson
Preheat the oven to 350ºF (176 C).
For the crust, stir the graham crumbs, sugar, and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan.
Bake this for 10 minutes, then cool. Brush the sides of the pan with a little melted butter.
New York Cheesecake Recipe Instructions
For the cheesecake, increase the oven temperature to 400ºF (205 C).
Beat the cream cheese until light and fluffy. Add the 1 ¼ cups of sugar a little at a time, and scraping the sides and bottom of the bowl often.
Beat in the cornstarch, vanilla and lemon zest.
Beat in the eggs one at a time, on a lower speed, and scraping after each addition, then beat in the yolk.
Still on low speed, beat in a ¾ cup of sour cream. Scrape this over the cooled crust.
Bake the cheesecake for 10 minutes at 400ºF (205 C) and then reduce the oven temperature to 225ºF (107 C) and bake for 25 more minutes.
Turn off the oven, and leave the cheesecake in for an hour, cracking the oven door after 30 minutes. While the cheesecake is baking, prepare the sour cream layer.
Stir the remaining ¾ cup of sour cream with the remaining 2 Tbsp of sugar and the lemon juice. Spread this over the top of the cheesecake as soon as it has come out of the oven.
Allow the cheesecake to cool completely to room temperature, then carefully run a spatula around the outside of the cheesecake to loosen it from the pan, then chill the cheesecake for at least 6 hours before slicing and serving.
The cheesecake will keep, refrigerated, for up to 4 days. Enjoy!