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June 24, 2004

NY Style Cheesecake

Cheesecake This cheesecake is a classic baked NY style cheesecake, but with one difference, with the right care it remains light rather than heavy and cloying like many NY Cheesecakes. Cheesecake is very simple to make, yet it can easily go terribly wrong, but by following a few simple rules you can master this delicious desert. I have left this recipe plain, but you can top the cheesecake with your chosen topping, fruit is always delicious and who doesn't like chocolate sauce?


Recipe: (makes one 8" cheesecake)
 
2 cups
½ tsp
4 oz
 
1lb
1 cup
3
1 tsp
1
1 pint
Crust
Graham crackers or digestive biscuits, finely ground
ground cinnamon
unsalted butter, melted
Filling
cream cheese, room temperature
sugar
eggs
vanilla extract
lemon zest, finely grated
sour cream
  1. Preheat the oven to 325º
  2. Grease an 8" spring-form pan. Place the pan on a large piece of heavy duty aluminium foil and fold it up the sides around the pan.
  3. In a mixing bowl combine the crust ingredients until evenly moistened (a fork works best).
  4. Firmly press the crumb mixture over the bottom and 1" up the sides of the pan using your fingers or the smooth bottom of a glass.
  5. Refrigerate the crust
  6. Beat the cream cheese on low speed for one minute until smooth and lump free.
  7. Gradually add the sugar and beat until creamy 1-2 minutes only, scraping down the sides of the bowl and the beaters from time to time.
  8. Add the eggs, one at a time and continue to beat slowly until combined.
  9. Stir in the vanilla, lemon zest and the sour cream. The mixture should be well mixed but not over beaten.
  10. Pour the filling into the crust-lined pan and smooth the top with a spatula.
  11. Carefully set the cake pan in a larger roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.
  12. Bake for 45 minutes. The cheesecake should still jiggle in the centre, it will firm up after chilling.
  13. Let cool in the pan for 30 minutes then loosely cover and refrigerate for at least 4 hours.
  14. Loosen the cheesecake from the sides if the pan by running a thing metal spatula around the inside edge,. Unmold and transfer to a cake plate.
  15. Decorate and serve

Tips for success:-
  • Ensure all ingredients are at room temperature before beginning.
  • Do not over mix! Beat each addition until just smooth. Mixing incorporates air and you want as little air as possible incorporated into the batter.
  • Bake the cheesecake in a water bath on the middle shelf of the oven. Do not use convection heat.
  • Do not over bake or the cake will loose it's tenderness and become dry.
  • For a clean cut, slice the cheesecake with a thin, non-serrated knife dipped in hot water, wiping it clean between each cut.
Posted by Victoria : June 24, 2004 03:09 PM to Desserts
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Comments

Oh, you are a wicked woman. I opened up to the cheesecake recipe and have been madly printing since. I will never get any thinner now. I will just have to be a happy fluffy gal with her mouth full of cheesecake and pizza.

More! These are great! Thanks Victoria.

Posted by: Tessa : June 27, 2004 11:10 PM

I just had a question. I just made a cheese cake and the final batter had little lumps in it. The cream cheese I presume. Do you have any advise to avoid this from happening in the future? I did not really beat the cream cheese before I added it to the rest of the ingredients. Should I have?
Kind regards,
Shell

Posted by: michelle : January 28, 2006 03:27 PM

Hi Shell,
The trick with cheesecake it to make sure that the cream cheese is at room temperature before you start. If it's cold it will be too firm and not beat smooth. I also like to beat the cream cheese on low speed for one minute until smooth and lump free before adding any of the other ingredients. This further softens the cheese and makes it easier to incorporate the other ingredients.
Good luck!

Posted by: Victoria : January 29, 2006 12:33 PM
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