New York Cheesecake

Jump to Recipe Print Recipe

 

New York Cheesecake

Print Recipe
Course Dessert

Ingredients
  

Crust

  • 1.5 cups graham cracker crumbs, usually 12 whole crackers is enough, depending on brand.
  • 5 tbsp unsalted, melted butter
  • 2 tbsp sugar
  • 1/8 tsp salt

Filling

  • 4 8 oz packages cream cheese, room temperature ( MUST BE ROOM TEMP )
  • 1/2 cup sour cream
  • 3 tbsp cornstarch
  • 1.5 cups sugar
  • 6 large eggs, room temperature ( MUST BE ROOM TEMP )
  • 4 tsp vanilla extract
  • 1 tsp lemon zest (packed)
  • 2 tsp freshly squeezed lemon juice
  • 1/4 tsp salt

Instructions
 

Crust

  • Preheat oven to 350F
  • Wrap a 9" springform pan in 2 layers of extra strength (and wide) aluminum foil .
  • Spray the inside the of pan with non-stick spray.
  • Combine the crust ingredients in a food processor.
  • Spread the crust across the bottom of the springform pan, and press it firmly into place with the bottom of a heavy, flat object.
  • Bake in the lower third of your oven until the crust is golden brown (usually 12-15 minutes).
  • Remove from the oven, and let cool completely (at least 10 minutes).

Filling

  • Keep the oven at 350F.
  • Start to boil a kettle of water, or pot of water on the stove. You'll need this in about 8 minutes.
  • Break the eggs into a separate bowl, amaze your friends and family with the eggshell hack if you know what that is.
  • Mix the cream cheese on medium-low speed until smooth, approximately 3 minutes. Scrape down the sides of the bowl, and mixfor another minute.
  • Add the sour cream, cornstarch, and sugar, mix on medium-low for 30 seconds. Scrape down the sides, and mix another 15 seconds. The mixture should be lighter in colour, and very creamy.
  • Let the batter sit for 2 minutes.
  • Mixing at low speed, add 1 egg at a time until fully incorporated before adding the next egg.
  • Add the remaining ingredients, mix at low speed until incorporated.
  • You do not want to whip the eggs. The goal is to have a creamy, but very dense batter with no air bubbles.
  • Slowly pour the batter into the springform pan. Place that in a roasting pan, place that in the oven. Carefully pour boiling water into the roasting pan until it reaches halfway up the side of the springform pan.
  • Bake for approximately 60-100 minutes. The cheesecake is done when it is "set" (middle barely jiggles), or a thermometer reads 145F in the middle if you're into poking thermometers into the middle of your cheesecakes.
  • Turn off the oven, prop the oven door open an inch, and let it cool completely, approximately 2 hours.
  • Place the springform pan on a cooling rack, carefully run a thin knife along the springform pan to make sure it will come out cleanly. Let cool for 2 hours.
  • Refrigerate overnight, do not cover the cheesecake.
  • Run a knife along the inside the springform pan, remove the pan, decorate, serve, enjoy.

Notes

Baked cheesecakes are not a same day kind of dessert. You need to make this at least a day in advance.
You need to have aluminum foil that is *at least* 4" wider than the diameter of the springform pan. Splurge on a wide roll of extra strength aluminum foil (18") You should have at least 2 layers. If you're worried you didn't wrap it properly, use 3 layers. You can also use a disposable aluminum pie plate and form that around the bottom of your springform pan, but I like using the foil.
Turn the graham crackers into crumbs in your food processor, or crush them in a ziplock bag with a rolling pin or baseball bat.
The cream cheese and eggs must be at room temperature. This is not negotiable. 
 

For a topping, a can of cherry pie filling is the easiest thing.

Since you know I’m kidding, here’s how to make your own cherry topping.

Cherry Sauce for Cheesecake

Print Recipe
Course Dessert

Ingredients
  

  • 1 pound cherries ( frozen, or fresh - washed and pitted )
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 tbsp fresh lemon juice
  • 1 tbsp cornstarch

Instructions
 

  • In a medium saucepan, bring cherries, water, sugar to a boil on medium-high heat. Make sure to stir often so nothing sticks and burns.
  • In a small bowl, whisk the lemon juice and cornstarch until smooth.
  • Stir the cornstarch mixture into the cherries, and keep stirring.
  • If the mixture is too thick, add 1 tbsp of water.
  • Keep stirring, and keep cooking until the sauce reaches the desired thickness.
  • Remove from heat, let cool a bit, then taste. Add 1 tsp of sugar at a time, or 1/4 tsp lemon juice to taste, if needed.
  • Let cool completely before serving.