Recipe

New York Style Cheesecake Recipe

Add Step-by-Step Photos	Notyourmomma / All my dishes 1 year, 10 months ago Made from the Cook's Illustrated instructions, wonderful basic cheesecake. Didn't crack, lovely golden top and wonderful creamy texture. One of the better recipes I've tried for a "New York" cheesecake. Prep:35m Cook:120m Servings:16	Notyourmomm
	basic cheesecake nobells or whistles

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Ingredients

1 sleeve of graham crackers (I used cinnamon storebrand)

6 tbsp of butter, melted

2 tbsp of sugar

2 1/2 lbs. (5 packages) of cream cheese, softened to room temp.

1/8 tsp of salt

1 1/2 cups of sugar

2 teaspoons of real vanilla extract

2 teaspoonf of fresh lemon juice

1/3 cup of sour cream

6 eggs

2 egg yolks

Directions

Line a nine inch spring form pan with foil.

Preheat oven to 350 degrees.

Finely crush the sleeve of graham crackers.

I used a rolling pin and resealable bag method, or you can use a food processor.

Mix with the sugar and 5 1/2 tbsp of the butter with a fork until crumbly. (reserve the remaining butter for brushing the springform pan)

Press the crumbs in the bottom of the prepared pan, bake for 13 minutes, remove to rack to cool while you prepare the filling.

Brush sides of spring form pan with remaining melted butter generously after the crust has cooled.

(Cook's Illustrated used a stand mixer with paddle attachment; I have a portable mixer, so I used it)

Turn oven up to 500 degrees

In a large bowl, Beat the cream cheese for about 2 minutes, to get out most of the big lumps with the salt, add the sugar in thirds, beat after each addition. Scrape down the sides. About one minute each addition.

Add the sour cream, lemon juice and vanilla. Mix well.

Add the eggs two at a time, beating well after each addition, including the two extra egg yolks.

Pour into cooled crust and place on a lipped baking sheet in case there is spillover.

Bake at 500 degrees for 10 minutes. Reduce heat to 200 degrees.

DO NOT OPEN THE OVEN DOOR.

Bake 90 minutes.

Remove from oven, cool for five minutes on wire rack.

Run knife around the outer edge of the cake.

Allow to cool for 3 hours at room temp..

Cover with plastic wrap and refrigerate for at least 3 hours.

Best served 30 minutes out of the refrigerator.

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Comments

peetabear 1 year, 10 months ago said:
I love New York Cheesecake. great recipe

notyourmomma 1 year, 10 months ago said:
Thank you,it was delectable. Moist, tender and delicious.

misslionheart 1 year, 10 months ago said:
My favourite baked cheesecake is apple. Yummy!

ahmed1 1 year, 10 months ago said:
One of the best cheesecake ever.I will make a cherry sauce for topping :)

notyourmomma 1 year, 10 months ago said:
Cherry sauce is a great topping Ahmed, we were just wicked and ate it plain. I think I'll have to come up with a blueberry sauce for the next go round. :)

bestcooker 1 year, 4 months ago said:
I have been making the New York Cheesecake from America's Test Kitchen (the people that publish "Cook's Illustrated" magazine and published "Baking Illustrated", a step-by-step baking book) for a few years now and it comes out perfectly EVERY time. Mine doesn't look nearly as dark as the cheesecake in the featured photo, but that could just be the difference in ovens. I especially like the fact that there is no water bath required and I have had no cracks in any of the cheesecakes I've made (always a worry with other recipes). The directions in "Baking Illustrated" do not call for lining the pan with foil first. After buttering the pan, I set it on a piece of foil and bring the sides of the foil up to wrap around the pan just in case there are a few leaks where the bottom meets the sides. The recipe yields a picture perfect cake with the traditional dense, creamy texture New York cheesecake is known for. Be sure to chill the cheesecake well overnight for best texture and flavor. This is absolutely the only recipe I use since "discovering" it!

wynnebaer 10 months, 2 weeks ago said:
Made this for Christmas and it was fantastic....Thanks, Tina...:)

pleclare 10 months, 2 weeks ago said:
Fantastic recipe NYM. Thanks!

sparow64 10 months, 2 weeks ago said:
Gonna try this one! sounds amzaing

charlo2747 2 months, 2 weeks ago said:
This sounds yummy really must try it

notyourmomma 2 months, 2 weeks ago said:
The lighting in my kitchen is florescent tubes with gold cellophane overlays...it gives everything a more golden tinge. I hate it, looking at all the food through gold tinged glasses, but I can't climb the ladder to take out off the sleeves on the tubes, so...pictures will remain funny colored until I can get true lighting.

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Alterations

bestcooker 1 year, 4 months ago said:
We don't like graham cracker crust with our cheesecake, finding the graham cracker flavor overpowers that of the cream cheese. Instead of making a crust, I brush melted butter on the bottom of my springform pan and lightly sprinkle with graham cracker crumbs, carefully tapping out any excess. Then I brush the sides of the pan with more melted butter and make and bake the cheesecake as directed above. We like our cheesecake "naked" so don't put any toppings on it.

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