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Upper East Side Cheesecake Recipe

Ingredients

How to make it

  • Place a shallow pan of water on bottom oven shelf. Preheat oven to 350 degrees. The cake will go on next rack up, above the pan of water.
  • Wrap the bottom "disc" of a 9-inch springform pan with aluminum foil.
  • To make crust, combine all crust ingredients in a bowl, mix well, and pour into springform pan. Press down well into bottom and corners or pan, covering the bottom "disc" completely. Place in freezer to chill while preparing filling.
  • To make filling, beat cream cheese until light and fluffy. Add sugar and beat for 2-3 minutes, until fluffy. Add eggs, one at a time, and beat after each addition. Add remaining ingredients and beat until combined and creamy. Do not overmix. Pour into crust and bake at 350 degrees for 1 hour. Without opening oven door, turn off oven heat and leave in oven for 1 additional hour. Remove from oven, let cool slightly, then refrigerate for at least 8 hours, for best results.
  • The addition of the pan of water should keep the top crust from cracking and splitting. If it does, however, here's a little trick to cover it up for presentation. Take 1 1/2 cups sour cream and 3 tablespoons powdered sugar and mix well until completely smooth. On the thoroughly chilled cake, with an offset spatula, spread sour cream topping on cake completely - into a smooth layer. Put cake back in refrigerator for another hour. The addition of the sour cream topping is delicious and you may want to add regardless. Sometimes I do, and other times I don't. It just depends on my mood, and if there are any cracks or blemishes on the surface of the cheesecake.
  • If you rush the chilling and setting process, you will not be happy with this cake. It takes the extra time to give it that true New York taste and texture. Be strong! You can do it! It's worth the extra effort. Enjoy!

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The Cook

Fanml4me San Luis Obispo, CA

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