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 Style Cheesecake
Printable Recipe Here
- 2 cups crushed graham wafers
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 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
- Put the wafers in a food processor and blend until they are small crumbs
- Pour the crumbs in a bowl and add the 1/4 cup of sugar and melted butter
- Spray the springform pan with cooking spray and press the crumbs on the bottom and halfway up the pan
- Refrigerate while you make the cheesecake filling
- Put the cream cheese, 1 cup of sugar, and flour in a mixing bowl and beat until well incorporated (1 minute)
- Add the eggs, one at a time, until they are blended in
- Scrape the sides of the bowl as you mix so that you do not have any lumps of cream cheese remaining
- Add the whipping cream, lemon zest, and vanilla extract and beat for a minute or until well mixed
- Before you pour the filling into your crust, cover the outside of the springform pan with aluminum foil (so no water gets in)
- Pour the filling into the aluminum wrapped springform pan
- Put the springform pan in a large baking dish and fill the dish with water (so the water is halfway up the pan)
- Bake at 350 F for 15 minutes
- 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
- Cool and refrigerate overnight and decorate/serve the following day
- 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
For more ideas check out some of my past cheesecakes below:
Let me just warn you. If don’t own a bundt cake pan and go out to buy one now, you will not be able to stop making bundt cakes! Trust me, there are plenty of flavors out there for you to try. Oh and plenty of toppings as well. The options are pretty much endless. Whenever I have too much free time on my hands I like to bake something. It takes forever though to choose the perfect recipe from foodgawker.com, so due to my laziness I decided to use my classic chocolate Hershey’s cake recipe. Yup, and I just had to use that bundt cake pan! After the cake was done, another dilemma came up. What frosting to use?! For some reason, I am a fail at frostings and have yet to find the perfect healthy one. My original one I’d use is basically butter and powdered sugar but I’ve been trying to experiment with different recipes to find something different. If you are lazy, the easiest frosting is just to melt baking chocolate squares and pour that allll over the cake, as I did :) My only mistake that I realized later was that after you refrigerate it, that the chocolate will harden and make it even tougher to cut the cake. Not too big of a deal, certainly didn’t stop me from eating it haha. For the end, I topped it off with sweetened coconut and my favorite- the glazed strawberries.
P.S. and yes, those mini strawberry chocolate bundt cakes I made in an earlier post helped inspire this! I just had to make the big version :)
OMG almost forgot, but this recipe was not just any chocolate cake, it was a TRES LECHES CHOCOLATE CAKE! Really Easy. Just mix a combination of evaporated milk (1 12oz can), sweetened condensed milk (1 14 oz can) , and heavy cream (1 1/2 cups) and pour it over the cake. Let it soak for a couple hours. And by the way, the measurements for the milk mixture to soak it in do not have to be exact. There are many variations as to how much you put of each type of milk, but I chose these.
Puff pastry is one of my favorite desserts to work with because it is just so easy to use! It’s pretty simple too and you can design it however you like for the finished product. You can add whatever fruit floats your boat to this recipe. In my case, I added raspberries to it. It’s basically a pastry sandwich though, with a chocolate cream cheese spread inside topped with sliced strawberries. The outside is simply raspberries and powdered sugar for a deeeelish dessert that will look amazing and taste even better! The colors look great together and having some green mint on the cover tops it off. It’s funny because I actually forgot to buy mint for this recipe so I made my own “mint leaves” from the green leaves on the strawberries haha. Lesson learned: always make the best out of what you have and you will come out with something quite incredible, so never underestimate your capabilities.
Chocolate Strawberry & Raspberry Napoleon
- 1 package of Puff Pastry sheets, defrosted
- 8 oz. cream cheese, room temp
- 1 1/2 cups of sliced strawberries
- 1/2 cup of raspberries
- 1/4 cup plus 3 tbsp sugar
- 3 tbsp unsweetened cocoa
- 2 tbsp plus 2 tsp milk
- 1/2 tsp vanilla extract
- 1 egg
- powdered sugar, for topping
- mint leafs, for topping
- Preheat the oven to 400 F. Fold out the puff pastry sheets and cut them into 6 pieces (if you want to do the mini ones) or cut them into 2 longwise pieces (for the larger design)
- Brush the top of the pastry sheets with egg and place into the oven for about 10 minutes or until puffed up and golden
- Once they are finished, let them cool off while you prepare the cream cheese filling
- In one bowl, combine the softened cream cheese, milk, and vanilla extract by mixing them with a fork
- In another bowl, mix together the sugar and unsweetened cocoa
- Pour the sugar mixture into the cream cheese bowl and mix well
- Now you can start assembling the puff pastry sandwiches
- Place one puff pastry down and cover with a layer of the chocolate cream cheese and then top with strawberries
- Put another puff pastry on top and then sprinkle powdered sugar on top in addition to putting whichever toppings you like