Nee York Style Cheesecake
This is not a new recipe, it’s everywhere, but this is the version that I made, a rich, creamy, tangy version, balanced with the salt in the graham crackers crust.
New York Style Cheesecake
The version of the New York cheesecake I made with success, it’s rich, tender, creamy, with a good balance of the salt from the crust.
Equipment
- 8” Springform Pan
Ingredients
Crust
- 5 Tbsp unsalted butter melted
- 1.5 cups graham cracker crumbs ~12 whole crackers
- 2 Tbsp sugar
- 1/4 t salt
Filling
- 32 oz cream cheese (must be room temp)
- 1.5 cups sugar (reduced from 2 cup from original recipe)
- 3 Tbsp all-purpose flour
- 3 tsp vanilla bean paste
- 1 tsp packed lemon zest from 1 lemon
- 2 tsp fresh lemon juice from 1 lemon
- 1/4 tsp salt
- 6 large eggs
- 1/2 cup sour cream
Instructions
Crust
- Preheat oven to 375F
- Wrap the outside of 9” springform pan with clear wrap then wrap with aluminum foil all the way up the sides
- Spread butter into bottom of springform pan, then line with parchment paper
- Mix together melted butter, crumbs, sugar and salt, until resembles wet sand
- Press onto pan until firm
- Bake for 10 minutes, remove from oven to cool
Filling
- Reduce oven heat to 325F
- Boil a kettle of water
- Into a kitchen aid mixer, add room temp cream cheese, mix on medium speed until smooth
- Add sugar and flour, mix on medium speed until no more grit (about 3-5mins) (scrape down the sides and bottom of the bowl a few times to make sure everything is mixed well)
- Add lemon zest, lemon juice, vanilla bean paste and salt, mix on low speed until combined (scrape bowl)
- Add eggs in one at a time, mix on low speed (scrape bowl)
- Add sour cream, mix on low until combine (scrape bowl)
- Pour smooth creamy uniform filling into springform pan
- Place in a roasting pan, pour water up to at least half way of the cake, and place in oven for 90mins
- The sides should be set and the center should be jiggly. If the sides haven’t set properly, bake up to 15 mins more.
- Remove from oven, let rest in the water for 30mins, remove to cool, and cover and place in fridge for at least 8 hours to set
- Heat a knife to cut for crisp edges
Notes
- Cream cheese MUST be room temp
- Water bath is necessary to make sure the baking temperature is even and controlled
- Run a knife around the top of the edge to make sure it won’t crack
- This is a reduced sugar recipe, I removed 1/2 cup, you can add the whole 2 cups
- I used an 8” Springform pan, it makes a taller cheesecake that is creamier in the center
- Can use 4t vanilla extract instead of 3t vanilla bean paste
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