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NEW YORK CHEESE CAKE RECIPE

New York cheesecakes are rich and have a dense, smooth, and creamy consistency. New York-style cheesecake using a cream cheese base, also paired with heavy cream or sour cream. Sour cream makes cheesecakes more resistant to freezing and is the method of most frozen cheesecakes.

INGREDIENTS

Crust

Filling

  • 150gr graham cracker crumbs
  • 4 1/2 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon salt
  • 900gr cream cheese, at room temperature
  • 2 cups granulated sugar
  • 2 tablespoons all-purpose flour
  • 5 large eggs
  • 4 tablespoons Mireia Pure Vanilla Extract
  • 1 teaspoon lemon zest
  • 2 teaspoon lemon juice
  •  1/2 cup heavy cream or sour cream

DIRECTIONS

For the crust

  1. Preheat oven to 180°C. Wrap the outside of a 9-inch springform pan (bottom and sides) with a large piece of foil.
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until golden brown. Remove the pan from the oven and set aside.
  3. Reduce the oven temperature to 325°F. Set a kettle of water to boil.

For the Filling

  1. In a mixer fitted with the paddle attachment, beat cream cheese, sugar and flour on medium-low speed until smooth and lump-free, 1-2 minutes.
  2. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, and lemon juice; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until combine and smooth, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.
  3. Pour batter over cooled crust and spread evenly.

Next Step

  1. Reduce the oven temperature to 165°C. Set a kettle of water to boil.
  2. Set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes.
  3. Leave the cake for 60 minutes, this will help prevent the cake from cracking and the cake will remain creamy. Transfer the cake to a wire rack and allow it to cool to room temperature.
  4. Cover the cake with plastic wrap and transfer to the refrigerator to cool for at least 12 hours or overnight.
  5. Serve and enjoy!
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