New York cheesecake is a rich and creamy dessert, famous for its dense, smooth, and luscious consistency. Originating from New York, this cheesecake is distinct from other styles due to its luxurious texture and simple yet elegant flavor profile. It typically features a thick, buttery crust made from crushed graham crackers, providing a delightful contrast to the silky filling.
The filling of a New York cheesecake is its hallmark, made with high-quality cream cheese which imparts a deep, tangy flavor. This is complemented by a balanced sweetness and a hint of vanilla, creating a sophisticated and indulgent taste experience. The texture is particularly noteworthy – dense and velvety, it melts in the mouth, leaving a rich and satisfying mouthfeel.
Baked to perfection, New York cheesecake has a slightly golden top, with a smooth, flat surface that’s often served unadorned or with a simple fruit compote on the side. This cheesecake is known for its height, often towering with its thick layer of filling atop the thin crust. Its simplicity in appearance belies the complexity of its flavors and textures, making it a favorite among dessert connoisseurs.
Often associated with special occasions and fine dining, New York cheesecake is not just a dessert, but a culinary experience. It’s a classic that has stood the test of time, embodying the essence of traditional cheesecake with its rich flavors and sumptuous texture. Its enduring popularity is a testament to its timeless appeal and the skill required to perfect this iconic dessert.
Ingredients:
°5 large eggs, at room temperature
°2 cups (1 pint) sour cream, room temperature
°4 8-oz packages cream cheese
°8 tablespoons (1 stick) unsalted butter, at room temperature
°1 1/2 cups of sugar
°2 tablespoons of cornstarch
°1 1/2 teaspoons of vanilla extract
°1 teaspoon fresh lemon juice
°1 tsp lemon peel
How to make:
Generous butter inside a 10-inch springform saucepan. Wrap a double layer of heavy-duty aluminum foil tightly around bottom and outside sides, creasing and crimping the foil to align with the pan. This will prevent water from seeping into the pan when you put it in Marie’s sink. Place cooking rack in center of oven; Preheat the oven to 300 degrees Fahrenheit.
In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well combined.
In a medium bowl, whisk the cream cheese with the butter until smooth and creamy. Add to the egg-sour cream mixture and whisk until smooth.
Add the sugar, cornstarch, vanilla, lemon juice, and lemon zest, and beat well for about 2 minutes.
Pour into prepared springform pan and place in a roasting pan (or other pan) large enough to prevent sides from touching. Place in the oven and carefully pour enough hot tap water to come halfway up the sides of the pan.
Bake for 2 hours and 15 minutes or until the cake is lightly colored and a knife inserted in the center comes out clean. Remove from double boiler and carefully remove foil around skillet. Leave at room temperature until completely cooled, about 4 hours. Refrigerate, covered, until completely cooled. For the best flavor and texture, this cheesecake is best refrigerated overnight.
Enjoy !
This recipe is amazing!!!
This New York Cheesecake recipe says “it typically features a thick, buttery crust from crushed graham crackers….” but doesn’t say how to make it. Do you have more information on the graham cracker crust and how to make it you could email me? Thanks
Certainly! A graham cracker crust is a classic and simple base for many desserts like cheesecakes, particularly the New York Cheesecake. Here’s a basic recipe and instructions for making a graham cracker crust:
### Ingredients:
– Graham crackers: You’ll need about 1 and 1/2 to 2 cups of graham cracker crumbs, which is about 10-12 full-sheet graham crackers.
– Sugar: About 1/4 cup of granulated sugar to sweeten the crust.
– Melted butter: Around 1/2 cup (1 stick) of unsalted butter, melted, helps bind the crumbs together.
### Instructions:
1. **Crush the Graham Crackers**: Begin by crushing the graham crackers into fine crumbs. You can do this by placing them in a large ziplock bag and rolling over them with a rolling pin, or by pulsing them in a food processor until finely ground.
2. **Mix Ingredients**: In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture is well combined and resembles wet sand.
3. **Press into Pan**: Pour the mixture into your pie dish or springform pan (if making cheesecake). Firmly press the crumbs down into the base of the dish and slightly up the sides to form a crust. You can use the bottom of a measuring cup or glass to help press it down evenly.
4. **Pre-Bake (Optional)**: For a cheesecake or pie that will be baked, you can pre-bake the crust for about 8-10 minutes at 350°F (175°C). This helps it firm up and can prevent it from getting soggy. If your filling doesn’t require baking, you can skip this step.
5. **Fill and Bake**: Once your crust is ready, you can add your cheesecake or pie filling and bake according to your recipe’s instructions.
This graham cracker crust recipe is versatile and can be adapted for various pies and cheesecakes. It provides a deliciously buttery and slightly sweet base that complements a wide range of fillings.