New York Style Cheesecake
This is a recipe I came up with after combining multiple recipes and instructions. There is a suggested gluten-free crust recipe in the tips section. You will need to eliminate the flour in the filling.
This is a recipe I came up with after combining multiple recipes and instructions. There is a suggested gluten-free crust recipe in the tips section. You will need to eliminate the flour in the filling.
- 1/4 cup granulated sugar
- 2 cups graham cracker crumbs
- 1 tsp vanilla extract
- 1 cup sour cream
- topping
- 1 cup granulated sugar
- 1/2 tsp vanilla extract
- crust
- filling
- 1/3 cup heavy whipping cream
- 5 large eggs
- 1/2 cup unsalted butter melted
- 32 oz cream cheese room temperate (use full fat, not reduced fat or fat free cream cheese)
- 3 tb all purpose flour
- 1 whole lemon zested
- 1 whole orange zested
- 2 tb granulated sugar
- Carbohydrate 38.1337630701998 g
- Cholesterol 291.803601116858 mg
- Fat 43.2340474877873 g
- Fiber 1.2134215739086 g
- Protein 11.5611264497822 g
- Saturated Fat 23.3870679655996 g
- Serving Size 1 1 Serving (221g)
- Sodium 407.429331869851 mg
- Sugar 36.9203414962912 g
- Trans Fat 5.96642722028638 g
- Calories 577 calories
Step-by-step
- Preparation: Grease, or spray with Pam, a 9 inch (23 cm) spring form pan.
- Place the spring form pan on a larger baking pan to catch any leakage while the cheesecake is baking.
- Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.
- For Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter.
- Pour the crumbs in the center of the pan and spread out.
- First, press the crumbs evenly about 1 inch up the sides of the pan.
- Then press the crumbs evenly across the bottom of the pan.
- Now, if you have problems with getting the right crust consistency, the test to see if you have the right amount of crumbs to melted butter is, once you have mixed the ingredients together, to squeeze some in your fist.
- If the crumbs hold together, you have the perfect crust.
- Once the crust is made and pressed into the tart pan, it is left to chill in the refrigerator.
- If you would prefer a firmer crust, instead of chilling you can bake the crust in a 350 degrees F (177 degree C) oven for about 10 minutes.
- For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour.
- Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed.
- Add the eggs, one at a time, beating well (about 30 seconds) after each addition.
- Scrape down the sides of the bowl.
- Add the whipping cream, lemon zest, vanilla extract and beat until incorporated.
- Remove the crust from the refrigerator and pour in the filling.
- wrap the outside of the cheesecake pan in aluminum foil.
- Boil water and place it in aroasting pan, about 1 inch deep.
- Place the cheesecake in the water bath.
- Place in the oven.
- Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 60 - 90 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly.
- (The baking time can vary due to the differences in ovens, so make sure to check that the cheesecake is firm with only the center being a little wet and wobbly.)
- Remove from oven and place on a wire rack.
- For Topping: In a small bowl combine the sour cream, sugar, and vanilla extract.
- Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes.
- Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).
- Let cool completely before covering with plastic wrap.
- To help prevent cracking, refrigerate with the cheesecake still in the spring form pan.
- Refrigerate several hours, preferably overnight.
- Serve with fresh fruit or fruit sauces.
- To freeze: Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm.
- Then wrap in aluminum foil and place in a freezer bag.
- Seal and return to freezer.
- Can be frozen for several months.
- Thaw uncovered cheesecake in the refrigerator overnight.
Unlike standard chiffon or ricotta-based cakes, a proper New York style cheesecake relies on an exceptionally high proportion of cream cheese to achieve its characteristic density and weight. Citrus zest cut into the batter adds necessary brightness to offset the sheer volume of dairy fat. Slicing dense baked goods requires a sharp blade dipped in hot water between cuts to keep the edges clean and prevent the crumb base from dragging through the filling. Acidity provides the best counterweight to rich desserts, making fresh tart fruit or a tart raspberry coulis an ideal accompaniment. Whole berries macerated briefly in lemon juice offer textural contrast against the velvet consistency of the chilled slice. Proper temperature management determines the final texture long before the dessert reaches the table. Baking requires starting the oven at 350 degrees F for 15 minutes before dropping the heat to 250 degrees F to gently coagulate the proteins without cracking the surface. Visual doneness relies on observing the center of the cake, which should remain slightly wet and wobbly while the outer edges are fully set. Cooling the pastry inside the springform pan overnight in the refrigerator stabilizes the crumb structure before unmolding.
