My recipe for N.Y. Style Cheesecake
An absolute classic and easily one of the most infamous of all New York food contributions to the world.
I wanted to start bringing more food into this website. I knew the natural progression was to share some of the extensive recipes I have picked up during my travels and from other foodies. This recipe is a nice balance of citrus notes, vanilla and a hint of almond.
Yield; 1-8" round cheesecake
Cook time; 1hr 30min
Baking time; ~1hr
Baking Temp; 350 for 5min then 325 for 1hr
4- 8oz pkgs of Cream Cheese
1c Granulate Sugar
1/2c Sour Cream
1/4c Heavy Cream
3TB All-Purpose Flour
3TB Lemon Juice (fresh squeezed)
1TB Lemon Zest (1 lemon)
1TB Tahitian Vanilla
3 Lg Eggs
1/2tsp Almond Extract
Cheesecake recipes are generally made in the same way. You begin by beating your cream cheese until creamy but NOT whipped. Then while on low add your sugar slowly and mix until fully incorporated. Stop the mixer and add your sour cream, heavy cream and lemon zest - start slowly and only incorporate. While still on low begin adding your flour slowly so you don't get lumps. Next add your vanilla and almond extracts as well as your lemon juice. Your last step is to add the eggs, 1 at a time and do not break the eggs on the bowl, you may get shells in the batter.
2pkgs of graham crackers (most boxes have 3 plastic wrapped inside)
2c Nilla waffers
8-10TB Melted Butter
2TB Brown Sugar
Crusts are easy. Just pulse the first two ingredients in a food processor or grind by hand in a ziplock bag and rolling pin. Then fold in the remaining two ingredients with a fork. When you add to your pan press in and bake for 5 min. Remove and add your batter. Wrap you filled pan in tin foil and place in a water bath and bake.
- Beating too much can add too much air and cause your cheesecake to puff up and then collapse or simply crazy like the Grand Canyon.
- Wrapping in foil helps seal out the water
- A water bath is simply a pan filled with half water and it helps cook your cheesecake evenly
- When done baking it should be firm on the edges but not the center
- Leave in oven with door open after done baking
- When done baking run an knife around the edges of the pan to release the crust and prevent possible shrinking or cracking after.
- To get a professional looking crust try using a flat bottomed glass cup to press into the pan