NEW YORK CHEESECAKE

I will get arguments and heated discussions here, but…a New York style cheesecake has more cream cheese than sour cream or cream and comes out denser than so-called “regular” cheesecake…that’s the difference. This has mostly cream cheese and just a little sour cream and a graham cracker crust. The famous Junior’s Cheesecake (which I have made on numerous occasions) has a thin sponge cake “crust” and typically no topping. I will give that a try again at a later date on this blog.

The topping I used is strawberry (recipe below), but any of your favorite toppings will do like blueberry or caramel.

Note: This is not light, fluffy, creamy little cheesecake…it’s got body…it’s a New York style cheesecake!

Ingredients:

For the graham cracker crust:

• 1 1/2 cups graham crackers (1 sleeve)

• 5 tbsp unsalted butter

• 1/4 cup granulated sugar

For the cheesecake:

• 4 (8 ounces) packages of full-fat cream cheese, room temperature

• 1 cup granulated sugar

• 1 cup full-fat sour cream

• 1 tsp vanilla extract

• 2 tsp fresh lemon juice

• 3 large eggs

For the strawberry topping:

• 8 ounces of strawberries, fresh or frozen, stemmed and halved

• 3 tbsp granulated sugar

• 2 tbsp cornstarch

Directions:

• Preheat the oven to 350 degrees.

• Using a food processor, pulse the graham crackers into crumbs, then add the sugar and melted butter and pulse again a few times. Press this mixture firmly into the bottom of a 9 or 10 inch spring form pan. Use the bottom of a 1/2 cup measuring cup to press the crumbs into the corners and up the side a bit. Try to make it as level and even as possible. Prebake for 8 minutes then remove from the oven and allow to cool slightly.

• Place the pan on enough aluminum foil to wrap around the pan. Set aside.

• Using a stand mixer (or hand mixer) fitted with a paddle attachment, beat the softened cream cheese and sugar at medium-high speed until smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice and beat until combined. On medium speed, add the eggs one at a time and mix just until well combined. Avoid over mixing or the cheesecake may crack as it bakes.

• Pour the batter into the springform pan a smooth with a rubber spatula until even.

• Bring a pot of water to a boil. Place the foil wrapped springform pan in a roasting pan. Place the pan in the preheated oven on the middle rack and carefully pour the hot water into the roasting pan to a depth of about 1 inch up the side of the pan. Place in the oven and bake about 55-60 minutes until just beginning to brown on top. The cheesecake should still be a little wobbly when you shake the pan. Turn off the oven, open the door slightly, and let sit in the oven for 1 hour.

• Remove from the oven. Remove from the pan and water bath, place on a wire rack and let the cheesecake cool to room temperature. Place in the refrigerator for at least 4 hours or overnight.

• Using a sharp, skinny paring knife, loosen the edges from the rim, then remove the rim.

• Place the strawberries, reserving a few halves for garnish, in a small saucepan. Mix the cornstarch with 3 tbsp of water, add to the pan and bring to a gentle simmer. Simmer for about 5 minutes while it thickens. Place in the refrigerator to cool. Using an immersion blender or regular blender, blend the strawberries until smooth. Store covered in the refrigerator.

• Slice with the same skinny knife, wiping clean and dipping into warm water between cuts, and use a pie pointed pie server to remove slices.

• Top with your favorite topping and serve. Cover and store in the refrigerator for up to 4 days.