NY Style Cheesecake

This cheesecake almost didn’t happen. The night I had planned to make it for a lunch we were holding the next day, I conveniently forgot where the springform pan’s base was. I sat for a while on Pinterest trying to get inspirations for another dessert to make, but nothing was appealing to me. Once I had the idea to make this cheesecake, I just couldn’t forget it and that was the problem. I tried again, opening every cabinet and looking between pans that the springform base could be hidden in. Just when I was about to call it a night, my mom yelled over to me and there it was in her hand. Apparently it was in our outside refrigerator; an area that I never thought to check. Cheesecake is one of those desserts that is really worth making because the end product never fails to satisfy. Check below to enjoy your own home-made version as well!

new york cheesecake

New York Style Cheesecake

Printable Recipe Here

Ingredients

Crust

  • 2 cups crushed graham wafers
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

Cheesecake Filling

  • 32 ounces (4 of the 8 ounce packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 5 eggs
  • 1/3 cup heavy whipping cream
  • 1 tablespoon lemon zest  (optional)
  • 1 teaspoon vanilla extract

Directions

  1. Put the wafers in a food processor and blend until they are small crumbs
  2. Pour the crumbs in a bowl and add the 1/4 cup of sugar and melted butter
  3. Spray the springform pan with cooking spray and press the crumbs on the bottom and halfway up the pan
  4. Refrigerate while you make the cheesecake filling
  5. Put the cream cheese, 1 cup of sugar, and flour in a mixing bowl and beat until well incorporated (1 minute)
  6. Add the eggs, one at a time, until they are blended in
  7. Scrape the sides of the bowl as you mix so that you do not have any lumps of cream cheese remaining
  8. Add the whipping cream, lemon zest, and vanilla extract and beat for a minute or until well mixed
  9. Before you pour the filling into your crust, cover the outside of the springform pan with aluminum foil (so no water gets in)
  10. Pour the filling into the aluminum wrapped springform pan
  11. Put the springform pan in a large baking dish and fill the dish with water (so the water is halfway up the pan)
  12. Bake at 350 F for 15 minutes
  13. Reduce to 250 F and bake for 1 hour and 30 minutes or until only the center is a little wobbly when you shake the pan
  14. Cool and refrigerate overnight and decorate/serve the following day

Tips

  • For the design, I melted semi-sweet chocolate and dipped strawberries in it. For some strawberries, I covered them with chopped almonds and for the others, I dipped them in a ready made strawberry glaze.
  • If you do not have graham wafers (as I did not), be creative and improvise with ANYTHING that you have. I used waffle cones that we had and just put those in the food processor. I have also used animal crackers in the past so anything will work.
  • Baking the cheesecake in a water bath will prevent it cracking because then the outer edge will not bake faster than the center (the hottest the water bath can get is 100 C).
  • Short 1 minute video for how to assemble a water bath here

Recipe modified from ZoomYummy

new york cheesecake

new york cheesecake

 

For more ideas check out some of my past cheesecakes below:

reeses cheesecake

 

pecan cheesecake

 

cheesecake

 

 

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