4 December, 2019
How To Make A New York Style Cheesecake – Elegant & Delicious!
This dessert is great for a holiday or birthday dinner and your guests will love it! It is easy to make, but I do recommend making it ahead of time. I think it is best after it has sat in the refrigerator for 1-2 days. The flavors come together better and the texture is creamier. So plan ahead when making this dessert.
1 1/2 cups graham cracker crumbs
5 tablespoons butter – melted
2 tablespoons sugar
Dash of salt
In a medium-sized bowl, combine graham cracker crumbs, sugar, and salt. Add melted butter and stir to combine well. Spray the bottom of a springform pan with cooking spray then press mixture into the bottom of your pan. Preheat oven to 375 degrees and place springform pan with crust in it on the middle rack. Bake for 10 minutes or until the crust is set. Set aside and let cool.
Immediately turn down oven to 325 degrees for filling.
4 – 8-ounce blocks of cream cheese at room temperature
2 cups of sugar
3 tablespoons all-purpose flour
4 teaspoons pure vanilla
lemon zest from 1 large lemon
1/4 cup fresh lemon juice from the large lemon
1/4 teaspoon salt
6 large eggs
1/2 cup sour cream
Put cream cheese, sugar and flour in a bowl of a Kitchen Aid stand mixer. Beat on high for 1 minute till mixture is smooth and creamy. Add in vanilla, lemon zest, lemon juice, and salt. Beat for 1 more minute on medium speed till everything is incorporated. Turn the mixer down on a low speed and add eggs one at a time, allowing the mixer to completely incorporate each egg before adding the next egg. After eggs are incorporated add in sour cream and mix for 1 more minute, scraping bottom and sides of the bowl as necessary.
Pour mixture on top of the crust in a springform pan.
In a separate medium-size casserole dish or ovenproof dish, add boiling water and put on the bottom rack of the oven. Put the cheesecake in the springform pan on the middle rack. The boiling water will add steam to the oven to prevent the cheesecake from cracking.
Bake at 325 degrees for 1 hour and 30 minutes or until cake does not look liquidy. Set aside to cool for 1 hour. After the first hour, run a butter knife along the sides of the pan to keep the cheesecake from cracking as it cools the rest of the way. Put the cheesecake, still in a springform pan, in the refrigerator at least overnight. I think it is better after sitting for 1- 2 days.
When you are ready to serve, remove sides of the pan and serve cheesecake on the bottom plate of the pan.
If you want a topping for your cheesecake, you could take the easy way out and purchase a can of pie filling and pour on top. Or, you can make this simple fruit compote, using any kind of fruit you like.
Easy Fruit Compote
3 cups of frozen berries – mixed berries, cherries, etc. Your choice.
1/4 cup white sugar
1/2 teaspoon orange zest
1/8 cup orange juice
1 tablespoon cornstarch
1 tablespoon water
- Combine berries, sugar, orange zest and orange juice in a medium saucepan. Bring to a boil over medium heat stirring frequently.
- Mix cornstarch and water together in a measuring cup.
- Slowly stir cornstarch and water mixture into boiling berries till berries are thickened.
- Cool before topping cheesecake.
How Did Yours Turn Out?
Below is a comment section. I would love to hear how your cheesecake turned out! Do you have any tips on how to keep your cheesecake from cracking? Let me know below!
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