Yummy New York Style Cheesecake

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My favorite all purpose cookbook at the moment is ‘The America’s Test Kitchen Family Cookbook’.  My girlfriend sent me a copy as a lovely gift, and I have found that it has some wonderful recipes.  If you enjoy really rich, heavy, and dense cheesecake, this is a recipe for you. 

New York Cheesecake

Crust
1 1/4 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
1 tablespoon sugar
Filling
2 1/2 pounds cream cheese, cut into 1 inch chunks and softened
1 1/2 cups sugar
1/8 teaspoon salt
1/3 cup sour cream
2 teaspoons fresh lemon juice
2 teaspoons vanilla extract
2 large egg yolks, at room temperature
6 large eggs, at room temperature
1 tablespoon unsalted butter, melted
  1. Crust:  Adjust an oven rack to the middle position and heat the oven to 325 degrees F.  Mix the graham crumbs, melted butter, and sugar together, then pour into a 9 inch springform pan.  Press the crumbs firmly into an even layer.  Bake the crust until fragrant and beginning to brown, approximately 10 – 15 minutes.  Let cool on a wire rack, about 30 minutes.
  2. Filling: After the crust is removed from the oven, raise the oven temperature to 500 degrees F.  Beat the cream cheese in a large bowl with an electric mixer on medium-low speed unitl softened, 1 – 3 minutes.
  3. Beat in half of the sugar and the salt until incorporated, 1 – 3 minutes.  Beat in the remaining sugar until mixed well, 1 – 3 minutes.  Beat in the sour cream, lemon juice, and vanilla until mixed, 1 – 3 minutes.  Beat in the egg yolks until mixed, 1 – 3 minutes.  Beat in the eggs, two at a time, until mixed thoroughly, 1 – 3 minutes, scraping the sides of the bowl as needed.
  4. Being careful not to disturb the baked crust, brush the sides of the springform pan with the melted butter.  Set the pan on a rimmed baking sheet.  Pour the filling over the crust and bake for 10 minutes.
  5. Without opening the oven door, reduce the oven temperature to 200 degrees F and continue to bake until an instant-read thermometer inserted in the center reads about 150 degrees F, about 1 hour and 30 minutes, rotating the pan halfway through baking.
  6. Transfer the cake to a wire rack and run a paring knife around the edge of the cake. Let cool until barely warm, 2 1/2 to 3 hours, running a paring knife around the edge of the cake every hour or so.  Wrap the pan tightly in plastic wrap and refrigerate until cold, at least 3 hours.
  7. To unmold the cheesecake, wrap a wet, hot kitchen towel around the springform pan and let sit for 1 minute.  Remove the sides of the pan.  Let the cheesecake stand at room temperature about 30 minutes before serving.

This cheesecake is delicious as is, but if you prefer,  just before serving add your favorite cheesecake topping.  Yum!!

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