New York Cheesecake – Joyofbaking.com *Video Recipe*

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New York Cheesecakes have three layers, starting with
a Graham Cracker Crust. Next,
is a

deliciously rich, and tangy sweet,
cream cheese filling that has a

wonderfully dense and creamy smooth texture.
The top layer is lightly
sweetened sour cream. This cheesecake is very good on its own, or you can serve
it with fresh berries or a fruit sauce. 

We start this
recipe by making a

Graham Cracker Crust which is, by far, the simplest of all the pie
crusts to make. Now, the test to see if you have the right amount of
crumbs to melted butter is, once you have mixed the ingredients together,
to squeeze some in your hand. If the crumbs hold together, then it’s ready
to press into your pan.

For the cheesecake filling, make sure
to use full fat (regular) cream cheese and have it, as well as the
eggs and cream, at room temperature. We cannot talk about
cheesecakes without mentioning the pitfalls, mainly the questions of
how do we prevent cracking and when are cheesecakes fully baked? First,
cracks on the surface of a baked cheesecake are caused either by
over beating the batter and/or by too much moisture being lost as
the cheesecake bakes (over baking). In order to prevent cracks make
sure you beat the ingredients at low speed as, unlike a butter cake,
you do not want to incorporate a lot of air into the batter. Beat
the ingredients only until they are nice and smooth. As far as over baking of cheesecakes, this is a common problem as it
can be difficult to know when a cheesecake is done. The thing to
remember is that you want the cheesecake to be firm but, if you
shake the pan gently, it should still wobble a little, and the
center will still look a little wet. Once baked, immediately run a
knife or spatula around the inside edge of the cheesecake, because
the cheesecake does shrink as it cools. For the best texture and
flavor refrigerate the cheesecake at least 24 hours before serving.

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New York Cheesecake:
Preheat your oven to 350

degrees F (180 degrees C) with the oven rack in the center of the oven. Butter, or spray with
a non stick vegetable spray,

a 9 inch (23 cm) round springform pan.

Crust: In a medium sized bowl,

combine the graham cracker crumbs, sugar, and melted butter and stir until all
the crumbs are moistened (can also make the crust in your food processor). Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling.

Cheesecake Filling: In a small bowl, rub the lemon zest into the sugar.
Stir in the flour.

In bowl of your electric stand
mixer, fitted with the paddle attachment (or with a hand mixer), place the cream
cheese, sugar mixture, and vanilla extract. Beat on medium low speed until
smooth, scraping down the sides and bottom of the bowl as needed. Add the eggs,
one at a time, beating well (about 30 seconds) after each addition. Add the
whipping cream and beat until incorporated. Remove the crust from the
refrigerator and pour in the filling. Place the springform pan on a larger
baking pan, to catch any drips, and place in the oven.

Bake for 15
minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and
continue to bake for about another 60 – 70
minutes or until firm (the center of the
cheesecake will still look a little wet, and if you gently shake the pan the
cheesecake will jiggle just a bit). Remove from oven and place on a wire rack.

Topping: Meanwhile, in a small bowl

combine the sour cream, sugar, and vanilla extract. Spread the topping

over the warm cheesecake and return to oven to bake for about 15 minutes. Remove from oven and
place on a wire rack. Immediately run a knife or spatula around the inside edge of

pan to loosen the cheesecake (helps prevent the surface from cracking as it

cools). Let cool completely at room temperature and then place in the refrigerator,
uncovered, to chill for about one hour. Then cover with plastic wrap and chill
for at least 8 hours, preferably overnight. 

Makes one – 9 inch (23 cm)

cheesecake.

To freeze: Place the
cooled cheesecake on a baking pan and freeze, uncovered, until firm. Then wrap in foil and
place in a freezer bag or container. Seal and return to freezer. Can be frozen
for several months. Thaw uncovered cheesecake in the refrigerator
overnight.

View comments on this recipe on YouTube

Crust:

2 cups (200 grams)

Graham Cracker Crumbs or finely crushed Digestive Biscuits

1
tablespoon (15 grams) granulated white sugar

1/2
cup (113 grams) melted butter

Cheesecake Filling:

1
tablespoon (4 grams) freshly grated lemon zest

1 cup (200 grams)

granulated white sugar

3 tablespoons (27

grams) all purpose flour

32 ounces (900
grams) cream

cheese, room temperature (use full fat, not reduced or fat free cream

cheese)

1 teaspoon
(4 grams) pure

vanilla extract or vanilla bean paste

5 large
(250 grams) eggs, at room

temperature

1/3 cup (80 ml/grams)
heavy whipping cream, at room temperature (cream with a 35-40% butterfat
content)

Topping: (optional)

1 cup (240
grams) sour cream, at room temperature

(not low fat or fat free)

2 tablespoons (30

grams) granulated white sugar

1/2 teaspoon
(2 grams) pure

vanilla extract or vanilla bean paste