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Monday, May 11, 2015

New York-Style Cheesecake




Here is the last one of the three recipes that I promised couple of weeks back. Today I am going to present how to make New York style Cheese Cake. You must be wondering why I am making so many different kinds of desserts/cakes off late and probably because my family loves them. Not really. None of my son or husband is a huge fan of dessert or cake. But they are very popular among my friend circle and so whenever there is a party, I love to prepare a special cake for them. This particular one was made for a friend who loves cheesecake. But surely I like taking pictures of each one and then sharing with you in this blog.




Cheesecake is one of the most cherished desserts around the world. There are many different cheesecake recipes. The ingredients are what make one cheesecake different from another. It can have one or more layers. Many believes that the cheesecake was originated from New York. It’s the place that put its own spin on the taste of cheesecakes. You can decorate or flavor your cheesecake many ways but New York cheesecake is the pure, unadulterated cheesecake.  It is served with only the cake and no fruit or chocolate is served on the top. 





New York Cheesecakes has three layers. The first layer is graham cracker crumb crust, topped with a cream cheese filling. Then comes a layer of lightly sweetened sour cream.  Sour cream makes the cheesecake most resilient to freezing. The typical New York cheesecake is rich and has a dense, smooth and creamy consistency. The recipe is adopted from Joy of Baking. 






Recipe of New York Style Cheesecake : for a 9 inch round cake. 


Ingredients :

for the Crust :

Graham Crust : 2 cups 
Granulated white sugar : 2 tablespoons 
Butter or Margarine : 1/2 cup

For the Filling :

Cream cheese : ( full fat ) I used philadelphia cream cheese, 32 oz 
Granulated white sugar : 1 cup
All purpose flour : 3 tablespoons 
Large eggs : 5 
Heavy whipping cream : 1/3 cup 
Lemon zest : 1 tablespoon 
Vanilla essence : 1/2 teaspoon 

For the Topping :

Sour Cream : 1 cup 
Granulated white sugar : 2 tablespoons 
Vanilla extract : 1/2 teaspoon 



Method :

1. Grease a 9 inch springform pan with nonstick spray. Preheat the oven to 350 degrees F (170 C ) . Place the rack in the center of oven. 

2. In a bowl, add graham cracker crumbs, sugar and melted butter and mix it. Now press the mixture evenly over the bottom and about 1 inch up the sides of the springform pan. Cover and refrigerate it until the filling is ready.

3. Take a mixing bowl, add cream cheese ( at room temperature ), sugar and all purpose flour beat on medium speed until smooth. ( Don't over beat ). 

4. Add the eggs, one at a time and beat well after each addition. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. 

5. Remove the springform pan from the refrigerator and pour the filling. Place the pan on a larger baking pan and place it in the oven. 

6. Bake the cake for 15 minutes and then lower the oven temperature to 250 degrees F ( 120 C ). Continue to bake for another 70 to 90 minutes or until it is set. ( the center of the cheesecake may look a little wet and wobbly. Remove from oven and put it on a wire rack. 

7. Take a small bowl, add sour cream, sugar and vanilla extract. Mix it well. Spread the mixture over the warm cake. Again place the cake to oven and bake for about 15 minutes. 

8. Remove from oven and when the cheese cake is still warm, carefully run a knife around the edge of the cake. 

9. Let it cool completely then cover with plastic wrap and refrigerate it over night. Serve with fresh fruit or fruit sauce. 






2 comments:


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  2. I was meeting a few friends for a drink, we had a few glasses of red and enjoyed them at the best boozy brunch nyc. They also have a beer list but we didn't get to that.

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