New York style cheesecake… nuff said

NY style cheesecake, creamy and smooth and no cracks guaranteed. Honestly, making cheese cake that doesn’t crack has been elusive to me. This recipe is simple to make with great results why not give it a try. You will need a 9″ springform pan and only a few ingredients. Flavor as you like I used vanilla (heavy on the vanilla) and made a cherry compote. Here’s how to make it:

Springform pan

NY style cheesecake

Crust

heaping 1 1/2 c graham cracker crumbs (approximately 12 -14 graham crackers)

2 tbs sugar

1/4 c + 1 tbs melted unsalted butter

Preheat oven to 350 degrees. Pulse graham crackers in food processor or pound with a mallet/hammer in a zip lock bag until they are fine crumbs. Mix with the sugar and melted butter, dump into the pan and using a glass or a measuring cup with a flat bottom press into the pan working from the bottom working the crumb mixture up the side of the pan. Bake for 10-12 minutes, remove from the oven and set aside to cool while you make the filling.

Filling

16 oz room temperature cream cheese (24 oz, three 8 oz blocks if you cannot find mascarpone)

8 oz mascarpone room temperature

1 c sugar

1/2 c sour cream

1/4 tsp salt

2 tsp vanilla extract ( 3 tsp if you don’t have vanilla powder)

1/4 tsp vanilla powder

3 large eggs room temperature

Beat cream cheese, sugar and salt until smooth and creamy, add the mascarpone and vanilla and beat using paddle attachment until combined. With mixer on medium low beat in the eggs one at a time ONLY until combined (careful not to overbeat). Add the sour cream mixing only until combined. Pour into the graham cracker crust and bake at 350 degrees for 15 minutes, reduce temperature to 300 degrees and continue baking another 35-45 minutes (ovens vary so check at 35 minutes). Give the pan a gentle shake it should jiggle in the middle. Turn off the oven (don’t open the oven door) and let sit in the oven for 1 hour. Remove from the oven let it cool completely on the counter in the pan. Once cooled cover with plastic wrap and refrigerate overnight. When ready to serve run a thin knife around the edges, release the pan and place on serving platter or cake stand.

Tips:

cream cheese should be room temperature so as to avoid lumps

Be careful not to overmix the eggs, beat only until the eggs are combined

Do not open the oven door when the cheesecake sits in the oven after baking

Jiggle in the middle is good, don’t worry it will finish baking while it sits in the oven and will set in the refrigerator

cheesecake with cherry compote

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