New York Cheesecake

New York Cheesecake Recipe - Classic American Dessert

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 70 minutes | Servings: 8-10

Introduction

New York Cheesecake is a classic dessert that is rich, creamy, and decadent. It is a beloved treat that is perfect for any special occasion or simply as a delicious indulgence. This recipe combines a buttery cookie crust with a smooth and creamy cheesecake filling, creating a dessert that is sure to impress.

History

New York Cheesecake is believed to have originated in the early 1900s in New York City. It is said to have been created by Arnold Reuben, the owner of the famous Reuben's Restaurant and Delicatessen. The recipe quickly gained popularity and became a staple in New York City bakeries and restaurants. Today, New York Cheesecake is enjoyed all over the world and is a favorite dessert for many.

Ingredients

Cookie Crust
1 cup all-purpose flour
0.25 tsp granulated sugar
1 tsp grated lemon zest
0.5 cup (1 stick) unsalted butter, cut into small pieces and chilled
1 egg yolk, lightly beaten
0.25 tsp vanilla extract
Filling
5 (8 oz (227 g)) packages cream cheese, softened
1.75 cup granulated sugar
0.25 tsp salt
0.5 tsp vanilla extract
5 eggs
2 egg yolks
0.5 cup sour cream

How to prepare

Preheat the oven to 375°F (191°C).
To prepare the crust, combine the flour, sugar, and lemon zest in a large bowl.
Using a pastry blender or two knives, cut in the butter until the mixture becomes crumbly.
Using a fork, stir in the egg yolk and vanilla until all the dough is moistened.
Press one third of the crust onto the bottom of a 9-inch springform pan with the sides removed.
Bake for about 6 to 8 minutes, or until golden brown. Allow to cool.
Grease the sides of the springform pan and attach them to the bottom.
Press the remaining two thirds of the crust around the sides, creating a height of about 2 inches.
Increase the oven temperature to 475°F (246°C).
In a large mixing bowl, beat together the cream cheese, sugar, and salt at medium speed until creamy.
Add the vanilla extract.
Add the eggs and egg yolks, one at a time, beating well after each addition.
Add the sour cream and mix well. Pour the mixture into the prepared crust.
Bake for 10 minutes. Keep an eye on the top of the cake to prevent overbrowning.
Reduce the oven temperature to 200°F (93°C) and bake for an additional 60 minutes.
Transfer the pan to a wire rack and allow the cake to cool slightly for about 10 minutes.
While the cake is still warm, gently run a thin-bladed knife around the inside edges of the pan to loosen the sides of the cake.
When completely cool, carefully remove the sides of the pan.
Chill for at least 2 hours before serving.

Variations

Add a swirl of fruit puree or caramel sauce to the cheesecake batter before baking.
Top the cheesecake with a layer of ganache or a sprinkle of crushed cookies for added texture and flavor.
Experiment with different cookie crusts, such as graham cracker or chocolate wafer.

Cooking Tips & Tricks

Make sure all of your ingredients are at room temperature before starting the recipe. This will ensure a smooth and creamy cheesecake filling.

- Be careful not to overmix the batter, as this can lead to a dense and heavy cheesecake.

- To prevent cracks from forming on the surface of the cheesecake, bake it in a water bath. Simply place the springform pan in a larger pan filled with hot water before baking.

- Allow the cheesecake to cool completely before chilling it in the refrigerator. This will help the cheesecake set properly and develop its rich flavor.

Serving Suggestions

New York Cheesecake can be served plain or topped with fresh berries, whipped cream, or a drizzle of chocolate sauce. It pairs well with a cup of coffee or a glass of dessert wine.

Cooking Techniques

Use a water bath to bake the cheesecake, which helps prevent cracks and ensures a smooth texture.

- Allow the cheesecake to cool slowly in the oven with the door slightly ajar to prevent it from sinking or cracking.

Ingredient Substitutions

You can use graham cracker crumbs or crushed digestive biscuits in place of the cookie crust.

- Greek yogurt or ricotta cheese can be used as a substitute for sour cream in the filling.

Make Ahead Tips

New York Cheesecake can be made ahead of time and stored in the refrigerator for up to 3 days. Simply cover the cheesecake with plastic wrap or aluminum foil to keep it fresh.

Presentation Ideas

Garnish the cheesecake with fresh mint leaves, edible flowers, or a dusting of powdered sugar for a beautiful presentation. - Serve the cheesecake on a decorative platter or cake stand for an elegant touch.

Pairing Recommendations

New York Cheesecake pairs well with a variety of beverages, including coffee, tea, milk, or a glass of dessert wine such as port or sherry.

Storage and Reheating Instructions

Leftover New York Cheesecake can be stored in the refrigerator for up to 5 days. To reheat, allow the cheesecake to come to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of New York Cheesecake contains approximately 450 calories.

Carbohydrates

Each serving of New York Cheesecake contains approximately 35 grams of carbohydrates.

Fats

Each serving of New York Cheesecake contains approximately 30 grams of fats.

Proteins

Each serving of New York Cheesecake contains approximately 8 grams of proteins.

Vitamins and minerals

New York Cheesecake is not a significant source of vitamins and minerals.

Alergens

New York Cheesecake contains dairy, eggs, and gluten.

Summary

New York Cheesecake is a rich and indulgent dessert that is high in fats and carbohydrates. It is best enjoyed in moderation as a special treat.

Summary

New York Cheesecake is a classic dessert that is rich, creamy, and indulgent. This recipe combines a buttery cookie crust with a smooth and creamy cheesecake filling, creating a dessert that is sure to impress. Enjoy this decadent treat on its own or with your favorite toppings for a delicious and satisfying dessert experience.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for New York Cheesecake. It was a warm summer day, and I was visiting my friend Margaret in the bustling city of New York. Margaret was an incredible cook and had invited me over for dinner. As soon as I walked into her kitchen, I was greeted by the most mouthwatering aroma of baking cheesecake.

Margaret smiled as she saw my eyes light up with curiosity. She knew I loved to cook and experiment with new recipes, so she handed me a copy of the recipe she was using. It was a simple yet detailed recipe, with instructions on how to make the perfect creamy and rich cheesecake that New York is famous for.

As I read through the recipe, Margaret shared with me the story of how she learned to make this cheesecake. It turns out that she had learned the recipe from her own grandmother, who had passed it down through generations. The secret, she said, was in using high-quality cream cheese and letting the cheesecake cool slowly in the oven to prevent it from cracking.

I couldn't wait to try making the New York Cheesecake myself. Margaret generously gave me a few tips and tricks to ensure that my cheesecake turned out just as delicious as hers. I thanked her profusely and promised to share the recipe with my own family back home.

Back in my own kitchen, I gathered all the ingredients I needed to make the New York Cheesecake. Cream cheese, sugar, eggs, sour cream, vanilla extract, and a graham cracker crust. The recipe was simple to follow, but I knew that the key to a perfect cheesecake was in the technique.

I whipped the cream cheese until it was smooth and creamy, then added in the sugar and eggs one at a time, being careful not to overmix. I folded in the sour cream and vanilla extract, then poured the mixture into the prepared crust. As I gently tapped the pan on the counter to release any air bubbles, I thought of Margaret and her expert advice on baking the perfect cheesecake.

I preheated the oven and placed the cheesecake inside, making sure to place a pan of water on the bottom rack to create a steamy environment. This would help prevent the cheesecake from cracking as it baked. I set the timer and waited anxiously for the cheesecake to finish baking.

When the timer finally went off, I opened the oven door to reveal a perfectly golden brown cheesecake, with a slight jiggle in the center. I knew that it was done and that all that was left to do was to let it cool slowly in the oven.

As I waited for the cheesecake to cool, I couldn't help but think of Margaret and how her grandmother's recipe had brought us together. Cooking has a way of connecting people, of passing down traditions and memories through generations. I knew that this New York Cheesecake would become a staple in my own family, a recipe that I would teach my grandchildren one day.

Finally, the cheesecake had cooled completely, and I couldn't resist taking a bite. The creamy texture, the rich flavor, the perfect balance of sweetness and tanginess – it was everything I had hoped for and more. I knew that this recipe would be a favorite in my family for years to come.

As I sat down to enjoy a slice of New York Cheesecake, I couldn't help but feel grateful for the memories and experiences that cooking had brought into my life. Margaret's recipe had opened my eyes to a whole new world of flavors and techniques, and I knew that I would forever cherish the day I learned how to make this delicious cheesecake.