New York Cheesecake
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4.5
12 reviews
Excellent
New York Cheesecake
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The history of cheesecake and a traditional recipe for New York Cheesecake with a variety of fruit toppings from food historian Gil Marks.
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Ingredients
Crust Ingredients
- 1 1/2 cups ground graham cracker, biscotti, chocolate wafers, vanilla wafers, or zwieback 6 ounces/170 grams
- 2 tablespoons granulated sugar 1 ounce/25 grams
- 1/2 teaspoon ground cinnamon optional
- 6 tablespoons unsalted butter, melted ¾ stick/3 ounces/85 grams
Filling Ingredients
- 3 cups cream cheese, softened 24 ounces/680 grams
- 1 1/2 cups granulated sugar 10.5 ounces/300 grams
- 2-3 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 4 large eggs ¾ cup/7 ounces/200 grams
- 2 cups sour cream or plain Greek yogurt 16 fluid ounces/17 ounces/480 grams
Cherry Topping Ingredients (Optional)
- 2 cups (bottled, canned, or frozen) pitted sour cherries, drained, reserving ½ cup liquid 14.5 ounces/415 grams
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- Pinch salt
- 1 tablespoon lemon juice OR 1/4 tsp almond extract
- 3 drops Red food coloring optional
Strawberry Topping Ingredients (Optional)
- 1 cup crushed strawberries 5.25 ounces/150 grams
- 1 cup water 8.25 ounces/230 grams
- 1/2 - 3/4 cup granulated sugar
- Pinch salt
- 2 tablespoons cornstarch dissolved in 1 tablespoon water
- 3 drops Red food coloring optional
- 2 cups fresh strawberries, halved optional
Sour Cream Topping (optional)
- 1 1/2 cups sour cream 12 fluid ounces/12.75 ounces/360 grams
- 1/4 cup confectioners' sugar OR 3 tablespoons granulated sugar
- 3/4 teaspoon vanilla extract
Instructions
Crust
- Grease the sides of a 9-inch springform pan. Combine the crumbs, sugar, and, if using, cinnamon, then stir in the melted butter.
- Press into the bottom of the prepared pan and chill.Position a rack in the center of the oven. Preheat the oven to 350°F. If baking the cake in a water bath, double-wrap the outside of the pan with heavy-duty foil. Otherwise place a pan of water on the bottom shelf.
Filling
- In a medium bowl, beat the cream cheese until smooth, frequently scraping down the sides, about 5 minutes. Add the sugar and beat until light, about 3 minutes.
- Blend in the lemon juice, vanilla, and salt, occasionally scraping down the sides.
- Beat in the eggs, one at a time.
- Fold in the sour cream.
- Pour into the prepared pan. If using a water bath, place the springform pan in a larger pan (it should not touch the sides of the larger pan), place on the oven rack, and add cool water to the larger pan to reach halfway up the sides. Bake (do not open the oven) until firm and lightly browned around the edges and 150°F in the center (2 inches in the center will jiggle slightly but will firm during cooling), about 1¼ hours. Turn off the oven, open the door, and let the cake stand in the oven for 30 minutes.
- Place the pan on a wire rack, run a thin-bladed knife around the edge of the cake, and let cool completely, about 2 hours. Cover with plastic wrap or an inverted large bowl and refrigerate for at least 6 hours or up to 4 days or freeze for up to 2 months. Let stand at room temperature for at least 30 minutes before serving. If using, cover the top with a topping (recipes follow). Dental floss held taut cuts cheesecake smoother than a knife.
Cherry Topping
- In a medium saucepan, combine the sugar, cornstarch, and salt.Stir in the reserved liquid. Cook over medium heat, stirring constantly, until bubbly, thickened, and translucent, about 3 minutes. Remove from the heat and stir in the lemon juice, food coloring, and cherries. Let cool to room temperature.
Strawberry Topping
- In a medium saucepan, bring the crushed strawberries and water to a boil. Press through a sieve and return to the pan. Add the sugar and salt and return to a boil. Stir in the cornstarch mixture and cook, stirring constantly, until bubbly and thickened, about 5 minutes. If using, stir in the food coloring. Let cool to room temperature.
Sour Cream Topping
- Combine the sour cream, sugar, and vanilla until smooth.
Notes
- You will also need: nonstick cooking spray, 9 inch springform pan, mixing bowl, hand mixer, large roasting pan (for water bath)
- Nutrition information is calculated on cheesecake without topping.
Nutrition Information
Show Details
Calories
494kcal
(25%)
Carbohydrates
38g
(13%)
Protein
7g
(14%)
Fat
35g
(54%)
Saturated Fat
19g
(95%)
Cholesterol
159mg
(53%)
Sodium
355mg
(15%)
Potassium
173mg
(5%)
Sugar
32g
(64%)
Vitamin A
1270IU
(25%)
Vitamin C
1.3mg
(1%)
Calcium
118mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Calories | 494kcal | 25% |
| Carbohydrates | 38g | 13% |
| Protein | 7g | 14% |
| Fat | 35g | 54% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 159mg | 53% |
| Sodium | 355mg | 15% |
| Potassium | 173mg | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 1270IU | 25% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 118mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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