Cakes and Cheesecakes,  Dessert

New York Cheesecake

 

Cheesecake has always been a favourite dessert of mine.  While I enjoy many types of cheesecake, New York Cheesecake is by far my favourite.  There is something very satisfying about a dense and smooth cheesecake set upon a crumbly cookie crust.  This New York Cheesecake recipe delivers just that.  It has a creamy cream cheese filling, crumbly graham cracker crust and sour cream topping.  This will surely become your go-to recipe for cheesecake as it is mine!

 

 

 

 

Tips for Making Perfect Cheesecake

 

  1. Make sure the filling is smooth:  Any lumps in the filling will result in lumps in the baked cheesecake.  To prevent lumps from forming in the filling, make sure the cream cheese and egg are at room temperature before mixing.  Also make sure the cream cheese/sugar mixture is smooth before adding the egg.
  2. Mix briefly once the egg is added: Mix the filling briefly once the egg is added.  If the batter is beaten too much after the egg is added the cheesecake may rise too much in the oven.  This can create a top that is not level and cracks in the cheesecake.
  3. Bake in a water-bath: Baking the cheesecake in a water-bath ensures that the cheesecake cooks slowly and evenly
  4. Prevent cracks during cooling: To prevent cracks from forming as the cheesecake cools, run a sharp knife around the crust in contact with the pan once the cheesecake is removed from the oven.
  5. Let the cheesecake rest:  Let the cheesecake rest in the refrigerator for a couple of days before serving to enhance its flavour and allow it to set fully.

 

 

Recipe Q & A

 

Q:  How can I get rid of lumps in my cheesecake filling? 

 A:  Transfer the filling to a blender or food processor and blend until smooth.

Q:  How do I know when the cheesecake is baked? 

A:  The cheesecake is baked once the centre is set and the cheesecake jiggles like jello.

 

 

 

 

New York Cheesecake

 

Recipe By:        Blue Ribbon Eats
Servings:           8
Prep Time:       40 minutes
Baking Time:   ~45 minutes

 

 

 

INGREDIENTS

 

Crumb Crust:

1 ½ cups graham cracker crumbs
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon sea salt

¼ cup butter, melted

 

Filling:

2 x 8 ounces cream cheese, at room temperature

¾ cup + 4 teaspoons white sugar

2 tablespoon all-purpose flour

60g eggs, at room temperature

½ cup heavy cream, at room temperature

2 teaspoons natural vanilla extract

Sour Cream Topping:

1 1/2 cups sour cream, 14% fat

1 teaspoon natural vanilla extract

3 tablespoons white sugar

 

 

 

INSTRUCTIONS

 

Crumb Crust:
  1. In a bowl combine the graham cracker crumbs, sugar, cinnamon, salt and butter and mix well.
  2. Grease the bottom and 2 inches up the sides of an 8 inch non-stick circular cake pan with butter.  Cut a circle of parchment paper the size of the bottom of the cake pan and a 2 inch strip of parchment paper that lines the inner circumference of the cake pan.  Place inside the cake pan.
  3. Cover the bottom and 2 inches up the side of the cake pan with the crumb mixture.  Refrigerate the crust for ~1 hour to set.
  4. Bake the crust at 350°F for 10 minutes or until lightly golden.  Cool to room temperature.

 

Filling:
  1. Place the cream cheese and sugar into the bowl of a mixer. Beat on medium speed using a paddle attachment until light and fluffy.  Add the cream and vanilla extract and mix until smooth.  Add the eggs and mix just until blended.  Add the flour and mix just until blended.
  2. Pour the cheesecake batter into the cooled crust.  Place the cake pan in a water bath and bake at 325°F until the centre of the cheesecake is just set.  While the cheesecake is baking, prepare the sour cream topping.

 

Sour Cream Topping:
  1. In a large bowl combine sour cream, sugar and vanilla extract.  Mix until blended.
  2. When the centre of the cheesecake is just set remove it from the oven.  Spread the sour cream topping over the entire top of the cheesecake in an even layer.
  3. Bake at 325°F for 10 minutes to set the sour cream topping.
  4. Once out of the oven, run a sharp knife around the edge of the cheesecake to free it from the pan.
  5. Let the cheesecake cool to room temperature on a wire rack.  Refrigerate the cheesecake for a few days before serving to allow the flavor to develop.
  6. To serve, place the cheesecake in the cake pan in a hot water bath for ~15 minutes.  Unmold onto a serving dish.

 

 

Yields 8 servings

New York Cheesecake

40 minPrep Time

45 minCook Time

1 hr, 25 Total Time

Save RecipeSave Recipe
Recipe Image

Ingredients

Crumb Crust:

1 ½ cups graham cracker crumbs

2 tablespoons brown sugar

1/2 teaspoon cinnamon

1/8 teaspoon sea salt

¼ cup butter, melted

Filling:

2 x 8 ounces cream cheese, at room temperature

¾ cup + 4 teaspoons white sugar

2 tablespoon all-purpose flour

60g eggs, at room temperature

½ cup heavy cream, at room temperature

2 teaspoons vanilla extract

Sour Cream Topping:

1 1/2 cups sour cream, 14% fat

1 teaspoon natural vanilla extract

3 tablespoons white sugar

Instructions

    Crumb Crust:
  1. In a bowl combine the graham cracker crumbs, sugar, cinnamon, salt and butter and mix well.
  2. Grease the bottom and 2 inches up the sides of an 8 inch non-stick circular cake pan with butter.  Cut a circle of parchment paper the size of the bottom of the cake pan and a 2 inch strip of parchment paper that lines the inner circumference of the cake pan.  Place inside the cake pan.
  3. Cover the bottom and 2 inches up the side of the cake pan with the crumb mixture.  Refrigerate the crust for ~1 hour to set.
  4. Bake the crust at 350°F for 10 minutes or until lightly golden.  Cool to room temperature.
  5. Filling:
  6. Place the cream cheese and sugar into the bowl of a mixer. Beat on medium speed using a paddle attachment until light and fluffy.  Add the cream and vanilla extract and mix until smooth.  Add the eggs and mix just until blended.  Add the flour and mix just until blended.
  7. Pour the cheesecake batter into the cooled crust.  Place the cake pan in a water bath and bake at 325°F until the centre of the cheesecake is just set.  While the cheesecake is baking, prepare the sour cream topping.
  8. Sour Cream Topping:
  9. In a large bowl combine sour cream, sugar and vanilla extract.  Mix until blended.
  10. When the centre of the cheesecake is just set remove it from the oven.  Spread the sour cream topping over the entire top of the cheesecake in an even layer.
  11. Bake at 325°F for 10 minutes to set the sour cream topping.
  12. Once out of the oven, run a sharp knife around the edge of the cheesecake to free it from the pan.
  13. Let the cheesecake cool to room temperature on a wire rack.  Refrigerate the cheesecake for a few days before serving to allow the flavor to develop.
  14. To serve, place the cheesecake in the cake pan in a hot water bath for ~15 minutes.  Unmold onto a serving dish.
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