June 12, 2013

New York-Style Cheesecake

I don't know too many people who don't like cheesecake.  It can be flavored to fit any one's preferences, or you can just make it plain and top it with whatever you like.  

I recently made this cheesecake for a get-together at a neighbor's house and it was perfect. I'm always a little nervous about cheesecakes because mine tend to crack on top.  Not bad if you're planning to top the whole thing but if you're planning to leave it plain like I did, you really don't want the cracks. 
This cake was supposed to be a no crack sort of cheesecake, plus I trust the baker to posted the recipe so I decided to give it a try.  

Not only did it not crack, it was delicious!  It does take a little bit of time to put together, and you do need to refrigerate it for at least several hours before serving, but it can be made days ahead of time.  The end result is a perfect New York-Style Cheesecake.  

I brought two toppings, one was a blueberry sauce that I made myself and the other was a canned cherry pie filling.  It would be yummy with some whipped cream, chocolate sauce, cookies or just plain.  Really the possibilities are endless. 

Give yourself a day in advance to make this cheesecake, it's best after it's been refrigerated for awhile.  I'll post the blueberry sauce recipe soon.  Enjoy!

New York-Style Cheesecake
Recipe from Brown Eyed Baker

Ingredients for the crust
  • 8 whole graham crackers, broken into pieces
  • 1 Tbsp granulated sugar
  • 5 Tbsp unsalted butter, melted
Ingredients for the filling
  • 40 ounces cream cheese, at room temperature and cut into pieces
  • 1 1/2 cups granulated sugar, divided
  • 1/8 tsp salt
  • 1/3 cup sour cream
  • 2 tsp lemon juice
  • 2 tsp vanilla extract
  • 2 large egg yolks
  • 6 large eggs
  • 1 Tbsp unsalted butter, melted
Cooking Directions

For the crust
  1. Preheat the oven to 300º and put rack in lower middle position.
  2. Either use a food processor or by hand to crush the graham crackers into fine crumbs.
  3. Add the sugar and mix to distribute it evenly.
  4. Add the melted butter and either pulse your food processor until all the pieces are wet and look like sand, or mix by hand.
  5. Press the graham cracker mixture into the bottom of a 9" spring form pan.
  6. Bake until the graham crackers become fragrant and the edges are beginning to brown, about 13 minutes.
  7. Transfer to a wire rack to cool while the filling is prepared.
For the filling
  1. Increase the oven temperature to 500º
  2. Using the bowl of your stand mixer, add the cream cheese and beat for about 1 minute.
  3. Scrape down the sides of the bowl and add 3/4 cup of the sugar and the salt and beat for 1 minute.
  4. Scrape down the sides of the bowl again, add the remaining 3/4 cup of sugar and beat for 1 minute.
  5. Scrape down the sides of the bowl and add the sour cream, lemon juice and vanilla and beat for 1 minute.
  6. Scrape down the sides and add the egg yolks, beat on medium speed for 1 minute.
  7. Add the eggs 2 at a time, scrape down the sides of the bowl and beat for 20 seconds between additions.
  8. Without touching the crust, brush the sides of the spring form pan with the melted butter.
  9. Add the filling on top of the crust and bake for 10 minutes.
  10. Do not open the oven door, turn the heat down to 200º and bake for approximately 1 1/2 hours. Bake until the middle of the cheesecake has reached 150º.
  11. Place the pan on a wire rack and let cool for 5 minutes.
  12. Use a butter knife to run along the edges of the pan to loosen it. Let cool until it's at room temperature, about 2 1/2 to 3 hours.
  13. Cover with plastic wrap and move it to the refrigerator and let cool completely, a minimum of 2 hours or up to 4 days. (With no topping)
  14. If you're adding a fruit topping, it's best if eaten within 12 hours after refrigerating.

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