The New York-style cheesecake is a classic dessert that never goes out of style. This rich and creamy cake is made with a graham cracker crust and a smooth, dense filling that is often flavored with vanilla or lemon. It’s perfect for any occasion, from birthdays to holidays, and can be served plain or topped with fruit, caramel, or chocolate sauce. Making a New York-style cheesecake can be a bit of a challenge, but with a little patience and attention to detail, it’s a dessert that will impress your guests and leave everyone satisfied. In this recipe, the cheesecake is baked in a water bath to ensure even cooking and prevent cracking, and it’s chilled overnight to allow the flavors to develop fully. Serve a slice of this decadent cheesecake with a cup of coffee or tea and enjoy!
Last week I made an upside down plum cake. Unfortunately, I used the wrong size pan for the New york style cheesecake. And although it is true that the poor cake tried to rise above the sides of the pan and ultimately failed, and fell, in the end, it actually worked out not too bad. I cut off the warped top and decorated it with strawberries. You know, they say that chefs hide their mistakes under sauces, and pastry chefs – under the icing :). This is exactly the case here: the strawberry sauce is normally served on the side for New York cheesecake but I had it on top. When I first came to the States, I had never heard of cream cheese or cheesecake. At the first taste, I was hooked. I ordered cheesecake in every restaurant and cafe that served it, as though it were the greatest invention of humanity. It’s amazing that I did not balloon into the size of New York. By the way, I do remain a fan of the New York style cheesecake: of its tall stature, of its dense creaminess without the jellied texture of some other cheesecakes in which gelatine is used, and of its moderate sweetness, offset by a fruit sauce. The following recipe is based on the one developed in America’s Test Kitchen. It is perfect.
New York Style Cheesecake
For crust:
5 tablespoons melted butter, plus more for greasing the pan
8 oz (110 grams) Graham crackers, processed into crumbs
1 tablespoon sugar
For filling:
2.5 lb (1 kg 130 gr) cream cheese, room temperature
1/8 teaspoon salt
1 1/2 cups (300 gr) sugar
1/3 cup sour cream
2 tablespoons lemon juice (from one lemon)
2 teaspoons vanilla extract
2 egg yolks plus 6 eggs, room temperature
Preheat oven to 325F (160C). Grease a 9 in (23 cm) springform pan.
Mix crust ingredients and press the mixture to the bottom and sides of the pan, about 1/2 in (1 cm) high. Bake until browned and fragrant, about 13 min. Cool completely. Turn up heat to 500F (260C).
Using an electric mixer, mix cream cheese on medium speed until creamy, 1 min. Add salt and half the sugar and mix for 1 more minute. Add the rest of the sugar and mix for 1 more minute. Add sour cream, lemon juice, and vanilla, and mix at low speed for 1 minute. Add yolks and mix at medium speed for 1 minute, until well incorporated. Add eggs 2 at a time, mixing well after each addition. Scrape the sides of the bowl frequently.
Place the cooled pan on the baking sheet (in case of spills), pour the cream cheese filling into the pan, and bake for 10 minutes. DECREASE TEMPERATURE to 200F (90C) (do not open oven door) and bake for about 1 1/2 hrs. If you have an instant-read thermometer, great: the temperature in the center of the cake should read 150F (66C). Cool completely, about 2.5 – 3 hrs, then refrigerate for at least 3 hrs (cheesecake can keep up to 4 days, refrigerated).
Run a knife around the sides of the pan to separate the cheesecake, and remove the sides. Let sit for 30 min at room temperature before cutting.
Serve with strawberry sauce.
Fresh Strawberry Sauce
2 lb (1 kg) fresh strawberries, cut
1/2 cup sugar
1 cup strawberry jam, blended till smooth
2 tablespoons lemon juice
Mix strawberries with sugar, let sit for a few minutes, and drain.
Heat jam in a small pan, and cook, stirring frequently, until thick and no longer foamy, about 3 min. Mix in strawberries and lemon juice.