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
- 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.
A Baker's Journey: Mastering the New York Style Cheesecake
As a busy working mom, finding time to bake is a luxury. But when the craving for a truly decadent dessert hits, there’s nothing quite like the creamy, tangy perfection of a New York-style cheesecake. This isn't just any cheesecake; this is a labor of love, a testament to the power of combining simple ingredients to create something truly extraordinary. It's a recipe I’ve perfected over time, a culmination of various techniques and inspirations that has become my go-to recipe for impressing family and friends – or simply treating myself after a long week. The anticipation, the careful preparation, the aroma filling the kitchen as it bakes… it’s a therapeutic ritual that makes the final product even more satisfying.
The journey began, as many culinary journeys do, with a search for the perfect recipe. I scoured countless websites and cookbooks, each promising the "ultimate" cheesecake experience. What I discovered wasn’t just a single recipe, but a tapestry of techniques and variations. Some emphasized the importance of a perfectly crisp graham cracker crust, others focused on achieving that signature creamy texture in the filling. And that's where my own unique approach came in. I started with tried and tested recipes, drawing upon years of experience experimenting in my kitchen. This wasn’t a simple copy-paste situation. This was about adapting and refining until I had a recipe that I was 100% confident in, one that consistently delivered the perfect cheesecake, time after time.
The process itself is a beautiful dance between precision and intuition. The careful measuring of ingredients, the gentle folding of the filling – each step is crucial to creating that iconic, smooth, velvety texture that defines a true New York-style cheesecake. This recipe is not just about following instructions; it’s about understanding the "why" behind each step, the subtle nuances that transform ordinary ingredients into something extraordinary. The baking process itself is a dance of patience, a slow and deliberate journey towards perfection. The water bath, a technique I've come to rely on, ensures a slow, even baking and prevents cracking – those minor imperfections that can so easily detract from the final presentation.
Beyond the technical aspects, there's something deeply personal about creating a cheesecake. It's a dish that evokes feelings of comfort, nostalgia, and celebration. The rich, creamy filling, the slightly sweet crust – it's the perfect blend of textures and flavors. And that's what truly makes this recipe special – not just the taste, but the experience. Every time I make it, I'm reminded of the joy of baking, the satisfaction of creating something delicious, and the simple pleasure of sharing that creation with loved ones.
The reward? A cheesecake that’s so creamy, so rich, so utterly satisfying, it’s impossible to resist. It's the kind of cheesecake that melts in your mouth, leaving a lingering taste of sweet, tangy perfection. And that, more than anything, is what makes all the effort worthwhile. It's about more than just a dessert; it's about creating a moment, a memory, a taste of something truly special.
So, the next time you're looking for a truly exceptional dessert, I encourage you to give this recipe a try. It's more than just a recipe; it's an experience. It's a journey, a testament to the transformative power of simple ingredients and a little bit of love.
