The Creamiest New York-Style Cheesecake I've Ever Made
User Reviews
4.7
The Creamiest New York-Style Cheesecake I've Ever Made
Description
The recipe begins with a crust of crushed cookies mixed with melted butter, compacted and lightly baked to form a firm base. The filling combines softened cream cheese with sugar, eggs, cream, flour, vanilla powder or extract, and grated Meyer lemon rind, which imparts a delicate citrus note. The batter is beaten thoroughly to ensure smoothness and then baked starting at 475°F for 12 minutes, which helps set the top, followed by baking at 300°F to finish cooking gently without cracking.
The result is a creamy, velvety cheesecake with a slight firmness that holds shape well but remains tender. This cheesecake can be served plain or topped with fruit, jam, or sauce as desired, adapting to various preferences or occasions.
The instructions suggest resting the cheesecake in the turned-off oven for 30 minutes after baking to stabilize the texture further. The lemon zest enhances the traditional richness with a fresh accent, balancing the density of the cream cheese filling.
Ingredients
Crust:
- 1 cup COOKIE such as Graham crackers, or Digestives, crushed
- 3 Tbsp butter melted
Filling:
- 5 oz packages cream cheese softened
- 1 ¼ cups sugar
- 5 large egg
- 2 large egg yolk
- ½ cup cream
- 3 Tbsp flour
- ½ tsp vanilla powder or 1 tsp vanilla extract, brand: Heilala
- 1 rind lemon grated (preferably an organic Meyer lemon
To serve:
- cherries or any fruit topping, jam, sauce, etc, brand: Fabbri, Italian
Instructions
Preheat oven to 350°F ( 180°C).
- Make the base by mixing the crushed cookies and butter and press into the bottom of a 10" springform pan.
- Place in preheated oven for 5 to 7 minutes until the edges are just beginning to color. Remove from oven and allow to cool.
- IMPORTANT: Change oven temperature to 475°F (245°C).
- In the bowl of a large stand mixer, beat the cream cheese until smooth, then add the sugar. Scrape down the sides of the bowl with a rubber spatula, then add the remaining ingredients: eggs, cream, flour, yolks, vanilla and rind. Beat well for about 5 minutes, stopping occasionally to scrape down the sides of the bowl.
- Pour cheesecake batter into the the springform pan with the cooled base and bake for 12 minutes (see oven temp change above), then lower oven temperature to 300°F (150°C) and continue to bake for another 35 minutes.
- At the end of this cooking time, turn off the oven, but allow the cheesecake to remain in the oven for another 30 minutes. Remove cheesecake from the oven and cool in the pan on a wire rack.
- When completely cool, cover and refrigerate overnight or a minimum of 6 hours.
- Remove the New York-style cheesecake from the fridge and run a knife along the side of the tin, then remove the the springform side. Place onto a serving plate and top with your choice of fruit, jelly or whatever you choose. Alternatively, cut slices and place on individual serving plates then place the topping on each piece (this is what I usually do).
Notes
- Use crushed graham crackers or digestive cookies for the crust for a firm, buttery base.
- Beat the filling ingredients well to achieve a smooth, creamy texture without lumps.
- Bake initially at high heat to set the top, then reduce temperature to avoid cracking and overcooking.
- Let the cheesecake cool slowly in the turned-off oven to help prevent surface cracks and maintain creaminess.
- Serve topped with fresh fruit, jam, or sauces to complement the creamy texture and add flavor variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 522kcal | 26% |
| Carbohydrates | 45g | 15% |
| Protein | 8g | 16% |
| Fat | 35g | 54% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 167mg | 56% |
| Sodium | 324mg | 14% |
| Potassium | 157mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 1255IU | 25% |
| Vitamin C | 2mg | 2% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
