While I was in Portland this past week, I was fortunate enough to spend a good amount of time with my Aunt Nancy. Well, guess what? She's a foodie too!!
I know, right?!
So, we had lots to talk about and had a blast making this cheesecake for her husband's birthday. My aunt has been to New York many times and so she had some first hand experience with the cheesecake there. She said this recipe was right on! Since I've never been to New York city, I'll take her word for it.
Can you believe I've never been to New York city? I've driven around it many time but have never actually stopped to check it out. Oh well, maybe someday.
We drizzled the top of the cake with some chocolate syrup first, then had some masserated berries nearby for those who wanted to add them on top.
I have to tell you, this is one of my very favorite cheesecake recipes. Exactly like you would expect from a great restaurant, only you get to eat the leftovers. :)
Creamy texture with that little bite of sour cream on the top, combined with the graham cracker crust and honestly you don't even need other toppings. It never hurts to add to perfection however, so pile on your favorite toppings!
New York Cheesecake
Recipe from Cooking With Sugar
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 8 Tbsp (1 stick) butter, melted
- 4 - 8 oz packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 2 tsp vanilla extract
- 2 Tbsp lemon juice
- 5 whole eggs
- 2 Tbsp all-purpose flour
Sour Cream Topping
- 1 pint sour cream
- 1/3 cup granulated sugar
- 1/2 tsp vanilla extract
- 1 Tbsp lemon juice
- Strawberries - fresh and a strawberry sauce will be beautiful and delicious.
- Chocolate - sauce and/or shavings or even chocolate chips.
- Whipped cream
- Mixed berries or any other type of fruit such as sliced peaches or even canned pie filling.
- Crushed cookies (such as Oreo's) or candies.
- Nuts such as chopped walnuts or pecans, alone or mixed with some of the options above.
- NOTE: I wouldn't put the toppings on the whole cake, I would wait until it's been cut and plated before adding the toppings just in case there are leftovers. Some of the suggestions above might become soggy if they are left on top the cheesecake and then refrigerated again as a leftover.
- Heat the oven to 325º
- Wrap tin-foil around the outside bottom and sides of the springform pan, this will prevent anything from seeping out of the pan.
- In a bowl, mix the crust ingredients together and press into the bottom and slightly up the sides of a 10 inch springform pan.
- Bake for 10 minutes. After you remove it from the oven, leave the oven on at the same temperature.
- While the crust cooks, make the filling. In the bowl of your stand mixer add the cream cheese, vanilla extract and lemon juice. Mix until smooth.
- Add the eggs one at a time, mixing after each egg addition. Scrape down the sides.
- Add the flour and mix until smooth.
- Let the crust cool for 5-10 minutes before adding the filling. Once the filling has been added, bake for 50-55 minutes. The filling is done when the sides are pretty set but the center is still slightly giggly.
- Remove from the oven and let cool for 5-10 minutes while you make the sour cream topping. Leave the oven on at the same temperature.
- Stir all the sour cream topping ingredients in a bowl (or the bowl of your stand mixer) and mix until smooth.
- Once the cake has cooled slightly, spoon the sour cream mixture over the top and bake for about 10 minutes.
- Once removed from the oven, run a butter knife around the edges of the cake. Let cool completely on the counter before refrigerating. Refrigerate for at least 3 hours or overnight before serving.
- Slice with a hot, wet knife. Wipe the knife each time a cut is made. This will help make the slices easier and prettier.
- Store leftovers in the refrigerator.