New York Cheesecake

Cheesecake. It never lets me down. Creamy, smooth and decadent in any form, and most importantly – my all-time favorite dessert.

I must say that I’m vanilla (aka boring) when it comes to my favorite flavour of cheesecake. I of course love a good chocolate, pumpkin, or any other flavour really, but what speaks to me is a good old New York Cheesecake. I could scream my love of this from the mountaintops!..and I’m in Switzerland too, so it’s quite possible. I chose this recipe from my America’s Test Kitchen New Best Recipe book. Those guys rock my world. This recipe was the best cheesecake I’ve ever had, let alone made, and I highly suggest it. Enjoy my fav!!

For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees F. Combine graham cracker crumbs and sugar in medium bowl; add 5 tablespoons melted butter and toss with fork until evenly moistened.

Brush bottom and sides of 9-inch springform pan with most of remaining melted butter, making sure to leave enough to brush pan later. Empty crumbs into springform pan and press evenly into pan bottom.

I usually press the extra crumbs that catch on the sides with a spoon. It’s a great trick!

Bake until fragrant and beginning to brown around edges, about 13 minutes. Cool on wire rack while making filling.

For the filling: Increase oven temperature to 500 degrees. In standing mixer fitted with 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 sugar and beat at medium-low speed until combined, about 1 minute.

Scrape bowl; beat in remaining sugar until combined, about 1 minute. Scrape bowl; add sour cream, lemon juice, and vanilla, and beat at low speed until combined, about 1 minute. Scrape bowl; add yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape bowl; add whole eggs two at a time, beating until thoroughly combined, about 1 minute, and scraping bowl between additions.

Brush sides of springform pan with remaining melted butter. Set springform pan on rimmed baking sheet (to catch any 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 center of cheesecake registers about 150 degrees, about 11/2 hours.

Transfer cake to wire rack and cool 5 minutes; run paring knife between cake and side of springform pan. Cool until barely warm, 2 1/2 to 3 hours. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. (Cake can be refrigerated up to 4 days.)

Slice and enjoy! You can top this with any of your favorite fruit toppings. I personally like a cherry sauce, but for this particular cake I made a nice raspberry dressing. DE-VINE!



New York Cheesecake
Recipe taken from the America’s Test Kitchen New Best Recipe Cookbook
Makes one 9-inch cheesecake, serves 12-16.

Note from America’s Test Kitchen: The flavour and texture of the cheesecake is best if the cake is allowed to stand at room temperature for 30 minutes before serving. When cutting the cake, have a pitcher of hot tap water nearby; dipping the blade of the knife into the water and wiping it clean with a kitchen towel after each cut helps make neat slices.

Ingredients:
Graham Cracker Crust
1 cup graham cracker crumbs (4 ounces, 8 whole crackers, broken into rough pieces and processed in food processor until uniformly fine)
1 tablespoon granulated sugar
5 tablespoons unsalted butter , melted, plus additional 1 tablespoon melted butter for greasing pan

Cheesecake Filling
2 1/2 pounds cream cheese , cut into rough 1-inch chunks and left to stand at room temperature for 30 to 45 minutes
1/8 teaspoon table salt
1 1/2 cups granulated sugar (10 1/2 ounces)
1/3 cup sour cream (2 1/2 ounces)
2 teaspoons lemon juice from 1 lemon
2 teaspoons vanilla extract
2 large egg yolks
6 large eggs

Instructions:
1. For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Combine graham cracker crumbs and sugar in medium bowl; add 5 tablespoons melted butter and toss with fork until evenly moistened. Brush bottom and sides of 9-inch springform pan with most of 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. Cool on wire rack while making filling.
2. For the cheesecake filling: Increase oven temperature to 500 degrees. In standing mixer fitted with 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 sugar and beat at medium-low speed until combined, about 1 minute. Scrape bowl; beat in remaining sugar until combined, about 1 minute. Scrape bowl; add sour cream, lemon juice, and vanilla, and beat at low speed until combined, about 1 minute. Scrape bowl; add yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape bowl; add whole eggs two at a time, beating until thoroughly combined, about 1 minute, and scraping bowl between additions.
3. Brush sides of springform pan with remaining melted butter. Set springform pan on rimmed baking sheet (to catch any 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 center of cheesecake registers about 150 degrees, about 11/2 hours. Transfer cake to wire rack and cool 5 minutes; run paring knife between cake and side of springform pan. Cool until barely warm, 2 1/2 to 3 hours. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. (Cake can be refrigerated up to 4 days.)
4. To unmold cheesecake, remove sides of pan. Slide 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.

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Comments

  1. Gorgeous cheesecake! Always my favorite dessert! Lots of eggs in this one, it must be velvety rich!!

  2. What a dream dessert! It looks wonderful.

  3. Gotta love a new york cheesecake! I’ve been obsessed with cheesecake anything lately. That and coconut. I’ve got a fun giveaway going on for us food bloggers :) come see..

  4. I have never made a REAL cheese cake only the cheater one. So with company coming I’ll be sure to try this one.

  5. I’m with you – I love seasonal cheesecakes but plain is my favorite. Although I do like to dump a fair amount of hot fudge on top. ;-)

  6. I’m with you – I love every flavor, but plain vanilla is my favorite!!

  7. Oh,how fabulous!! There are few things in life that I completely can’t resist but a really good cheesecake is one of them. Yours turned out just beautifully.

  8. That’s one gorgeous looking piece of cheesecake! That first photo you took is fantastic!! Love the way the light is hitting the berries. It makes my mouth water! :)

  9. This cheesecake looks fabulous – makes me miss my home town, NY :)

  10. This looks heavenly! Thanks for sharing :)

  11. I love a good cheesecake! YUM. You know this is going to be good when it calls for 2 1/2 pounds of cream cheese!

  12. Sometimes simple is best. This is one of my favorite cheesecake flavors too because it’s all about the cheesecake and not the other flavors :) Yours looks fantastic!

  13. I always trust America’s test kitchens… they are like God when it comes to cooking. Always looking out for us busy bodies in the kitchen; I like that.
    New York Cheesecake is a favorite of mine; this looks divine!

  14. I’ve never actually attempted a full cheesecake. I’ve made minis a few times. I’m feeling inspired now :)! Great photos too!

  15. I love this recipe from ATK too – definitely a favorite! That top photo is gorgeous, wish I had a slice here now to enjoy.

  16. Simply perfect!

  17. Mmm this looks divine! I love a good, dense, rich cheesecake.

  18. I love cheesecake – but for some reason I’ve never made it. Maybe the water bath scares me? Thanks for the inspiration!

  19. Oh. Gawsh, That looks so amazing that I want to run out and buy three more blocks of cream cheese just so I can make it. I went to New York this summer and unfortunately, I didn’t have enough time to actually find a place that sold cheesecake, so now I have to make my own :D

  20. Wow!
    What an awesome cheesecake. I was going to make the below version but I think I will attempt your version instead.
    http://www.wascene.com/food-drink/new-york-cheesecake-recipe/

    Many thanks,
    Jen

  21. have never ever bought a cheesecake. always make mine from scratch.
    i will definitely be making this. thank you.

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