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DESSERT RECIPE:
New York Style Cheesecake
Crust
1 1/4-cups graham cracker crumbs
5-tbsp butter, melted
1-tbsp sugar
Filling
2 1/2-lbs (5-8oz packages) cream cheese, cut into 1 inch chunks, softened
1 1/2-cups sugar
1/8-tsp salt
1/3-cup sour cream
2-tsp fresh lemon juice
2-tsp vanilla extract
2-large egg yolks, room temperature
6-large eggs, room temperature
1-tbsp butter, melted
Light & creamy New York Style Cheesecake

Crust
Preheat oven to 325*F
Mix the crumbs, melted butter and sugar together
Pour into a 9-inch springform pan
Spread evenly and press firmly into bottom of pan
Bake the crust on the middle rack until starts to turn brown, about 10-15 minutes
Let cool on wire rack for 30 minutes
Filling
Increase oven temperature to 500*F
In a large bowl, beat the cream cheese with an electric mixer on medium low speed until softened, about 1-3 minutes
Beat in 3/4-cup of the sugar and the salt until incorporated, about 1-3 minutes
Beat in remaining 3/4-cup sugar until incorporated, another 1-3 minutes
Beat in the sour cream, lemon juice and vanilla until incorporated, 1-3 minutes
Beat in egg yolks, and then eggs two at a time until incorporated, 1-3 minutes each time
Carefully brush the sides of the springform pan with the melted butter
Set the pan on a rimmed baking sheet
Pour the filling over the crust and bake for 10 minutes
Reduce heat to 200*F without opening the door
Continue to bake until an instant read thermometer inserted into the centre of the cheesecake reads about 150*F, 
about 1 1/2 hours, rotating the pan halfway through the baking
Transfer the cake to a wire rack
Run a small paring knife around the edge of the cake
Let cool for 2 1/2-3 hours, running the paring knife around the edge of the cake every hour
Wrap the pan tightly in plastic wrap and refrigerate until cold, at least 3 hours
To unmold, wrap a wet, hot kitchen towel around the springform pan and let sit for 1 minute
Remove the sides of the pan
Let stand 30 minutes at room temperature before serving
To cut the cheesecake, have a pitcher of hot water ready
Dip the knife into the hot water and wipe before each slice makes a nice clean cut

HINT: You may want to put some parchment paper tied with string around the top of the springform pan to create a collar. The cheesecake batter will fill the pan, and will rise up quite a bit above the pan while cooking. Cooling, the cake will return to the pan's height

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