NEW YORK STYLE CHEESECAKE
This is an old recipe that came from a magazine years ago. No one remembers the magazine. I got this from my daughter-in-law's grandmother.
This is an old recipe that came from a magazine years ago. No one remembers the magazine. I got this from my daughter-in-law's grandmother.
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
- 1 tablespoon sugar
- 6 large eggs
- 2 large egg yolks
- cheesecake filling
- 5 tablespoons unsalted butter
- graham crackers crust
- 1 cup graham cracker crumbs 4 oz - 8 whole crackers
- 1 tablespoon unsalted butter melted for greasing pan
- 2 1/2 pounds cream cheese
- 1 1/2 cups sugar 10 1/2 oz
- 1/3 cup sour cream 2 1/2 oz
- 2 teaspoons fresh lemon juice 1 fresh lemon
- Carbohydrate 93.0245849282555 g
- Cholesterol 1088.1866313166 mg
- Fat 111.598059941679 g
- Fiber 0.262616786510001 g
- Protein 30.9323330468007 g
- Saturated Fat 60.3350882064717 g
- Serving Size 1 1 Serving (531g)
- Sodium 819.435083717498 mg
- Sugar 92.7619681417455 g
- Trans Fat 13.6458564347246 g
- Calories 1475 calories
Step-by-step
- Adjust oven rack to the lower-middle position and heat oven to 325 degrees.
- Combine graham cracker crumbs and sugar in medium bowl; add 5 tablespoons butter and toss with a fork until evenly moistened. Brush bottom and sides of 9 inch springform pan with most of the remaining melted butter, making sure to leave enough to brush pan in step 3. Empty crumbs into springform pan and press evenly into pan bottom.
- Bake until fragrant and beginning to brown around edges, about 13 minutes.
- Leave in pan and cool on wire rack while making the filling
- Increase oven temperature to 500 degrees.
- In standing mixer fitted with the paddle attachment, beat cream cheese at medium low speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula:
- Add salt and about half of the sugar and beat at medium low speed until combined, about one minute. Scrape beater and bowl again.
- Add remaining sugar and beat at medium low speed until combined, about one minute. Scrape beater and bowl again.
- Add sour cream, lemon juice, vanilla and beat on low speed until combined, about 1 minute. Scrape again.
- Add egg yolks and beat at medium low speed until thoroughly combined, about 1 minute. Scrape again.
- Add whole eggs two at a time, beating until thoroughly combined, about 1 minute. Scraping bowl between addition of eggs.
- Brush sides of springform pan with remaining melted butter. Set springform pan on rimmed baking sheet (to catch spills if springform pan leaks). Pour filling into cooled crust and bake 10 minutes; without opening oven door, reduce oven temperature to 200 degrees and continue to bake until instant read thermometer inserted into the center of cheesecake registers about 150 degrees, about 1 1/2 hours.
- Transfer cake to wire rack and cool 5 minutes; run paring knife between cake and side of springform pan.
- Cool until barely warm about 2 1/2 to 3 hours.
- Wrap tightly in place wrap and refrigerate until cold, at least 3 hours. Cake can be refrigerated up to 4 days.
- To unmold cheese cake, remove sides of pan. Slide a thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving plate. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.
Cream cheese provides the dense, velvety foundation for this dessert, requiring deliberate temperature management before it ever meets the mixer. Incorporating dairy straight from refrigeration introduces stubborn lumps that demand overbeating to smooth out, which whips unwanted air into the batter and ruins the dense structure.
- Cut two and a half pounds of cream cheese into uniform one-inch chunks and let them sit at room temperature for thirty to forty-five minutes to soften evenly.
- Monitor the internal temperature with an instant-read thermometer rather than relying solely on visual cues, pulling the cake from the oven when the center reaches one hundred fifty degrees to prevent overbaking.
- Run a thin paring knife around the perimeter of the cake just five minutes after it comes out of the oven to release the edges from the springform pan before cooling begins.
- Keep a pitcher of hot tap water nearby when slicing the chilled dessert, dipping the blade and wiping it clean with a kitchen towel between every cut to produce pristine wedges.
Substitutions offer flexibility when pantry staples run low, such as swapping graham crackers for fourteen chocolate wafers to build the crust. Once chilled thoroughly for at least three hours, the finished dessert holds its quality in the refrigerator for up to four days.
