Classic New York Cheesecake: Inspired by

Inspired by The Cheesecake Factory
Classic New York Cheesecake

NOTES
Make sure all ingredients are at room temperature before you begin. Cheesecake tastes best when
made at least 1 day ahead. Cheesecake can be frozen for up to 2 weeks if tightly wrapped in
plastic wrap. Allow to thaw in the refrigerator overnight before serving.
INGREDIENTS
For the crust:
1/2 cup almonds, finely ground
1/2 cup vanilla wafers, finely ground
1/2 cup graham crackers, ground
2 tablespoons melted butter
For the filling:
24 ounces cream cheese, at room temperature
1 1/3 cups granulated sugar
5 large eggs, at room temperature
16 ounces sour cream, at room temperature
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice
For the blueberry compote (optional):

1 cup blueberries
2 tablespoons lemon juice
2 tablespoons granulated sugar
1 teaspoon lemon zest
1/2 tablespoon cornstarch
DIRECTIONS
1.
Preheat oven to 325F. Grease a 9-inch springform pan with melted butter or cooking
spray.
2.
Make the crust: Thoroughly mix together the nuts, graham crackers, vanilla wafers, and
melted butter in a medium bowl. Pat mixture into prepared pan, pressing firmly into bottom
and about 1 1/2 inches up the sides.
3.
Make the filling: Using a stand or hand mixer, beat the cream cheese on low until light
and fluffy. Add the sugar a little at a time and beat until creamy. Add 1 egg at a time, beating
until smooth after each egg. Add the flour, vanilla, and lemon juice, and mix well. Add the
sour cream, and beat well. Firmly tap the bowl against the counter to release bubbles from
the filling.
4.
Pour the cheesecake filling into the springform pan, shaking the pan to ensure that the
filling is evenly distributed. Cook on the oven's middle rack for 1 hour and 30 minutes, or
until firm. Turn off the oven's heat, and leave the cheesecake in the oven with its door
propped open for 1 hour.
5.
Remove cheesecake from oven, and let cool completely on the countertop before
transferring to the refrigerator to chill for at least 12 hours.
6.
Make the blueberry compote (optional): Combine the blueberries, lemon juice, sugar,
and lemon zest in a small saucepan set over medium-high heat. Cook, stirring occasionally,
for 5 minutes. Add the cornstarch, and cook until the blueberries have broken down and the
sauce has thickened slightly.
7.
Serve plain or with whipped cream, fresh fruit, or warm blueberry compote.
The Best Recipe for Homemade New York Style

Cheesecake
The Ultimate Delicious Dessert Idea
Ingredients:
Crust
1 1/2 cups graham cracker crumbs

1/4 cup of sugar
8 tablespoons butter, (1 stick) melted
Filling
4
1
2
2
5
2
(8 oz) packages of cream cheese, softened

1/4 cup sugar
teaspoons vanilla
tablespoon lemon juice
eggs
tablespoons of flour
Sour Cream Layer
1 pint of sour cream

1/3 cup of sugar
1/2 teaspoon vanilla
1 tablespoon lemon juice
Garnish (optional)
Fresh sliced strawberries

Strawberry sundae syrup
Whipped cream
Directions:
1. HEAT oven to 325F.
2. In a bowl mix graham cracker crumbs, sugar and butter, press onto bottom
and slightly up the sides of 10-inch spring-form pan. Bake in oven for 10
minutes.
3. While crust is baking, make the filling by beating the cream cheese, sugar,
vanilla and lemon with electric mixer until smooth and well blended. Add
eggs, 1 at a time, mixing at medium speed after each egg is added until all is
blended making sure to scrape down the batter with a spatula. Add flour and
mix until smooth.
4. Remove crust from oven, but keep oven on and let the crust cool for 5-10
minutes then pour the filling over crust. Bake for about 50-55 minutes or until
cake is cooked but has a slight giggle in the center.
5. Remove from oven, again keeping oven on and set aside for 5-10 minutes so
it cools slightly while you make the sour cream topping. In a small bowl mix
the sour cream, sugar, vanilla and lemon. Spoon over the top of the
cheesecake and spread evenly. Put cake back in oven and bake for 10
minutes.
6. Remove from oven and loosen cake from rim of pan with knife. Cool before
refrigerating. Cover and refrigerate at least 3 hours or over night.
7. Before serving, remove rim from pan and plate and slice cake. Garnish each
slice with fresh strawberries and a drizzle of strawberry sundae syrup along
with some whipped cream.
8. Cooking Tips:
9. Wrapping foil around the bottom of the pan helps to keep anything from
dripping out while baking.
10.It is best to store the cheesecake in the spring-form pan until ready to serve.
The pan will protect it from getting bumped in the refrigerator.
11.Slice cake using a hot, wet knife, wiping knife blade clean in between slices.
12.Store leftover cheesecake in the refrigerator.
13.Whipped Cream Cheese can be replaced for half of the recipe. I sometimes
like to use 2 whipped and 2 regular 8 oz. packages.
14.Other options for the crust: You can replace the Graham Crackers with
Chocolate cookies or vanilla wafer,
15.If making this recipe for Passover you can use crushed macaroons or crushed
matzo for the crust in place of the Graham Crackers. If you need to replace
the flour in the recipe you can use potato starch.
How to Make Cheesecake
Ingredients:
1 1/2 cups finely crushed graham crackers

1/3 cup sugar
1/3 cup butter, melted
3 8 ounce package cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/4 cup milk
3 eggs, lightly beaten
Equipment:
Oven
Medium mixing bowl
Spatula
Springform pan
2 pieces of 12 x 18-inch heavy duty aluminum foil (or 4 smaller pieces)
Large mixing bowl
Electric hand mixer
Large roasting pan
Wire cooling rack
Knife
Step 1: the Crust

1. Preheat oven to 375 F (190 C).
2. In medium mixing bowl, add the crushed graham cracker and 1/3 cup sugar. Stir with spatula. Add
melted butter. Stir until it's even throughout.
3. Pour the mixture into the pan. Press it down to make sure it's evenly distributed along the bottom
of the pan and about two inches up the sides.
4. Use the aluminum foil to create an airtight, waterproof seal for the sides of the pan. Leave the top
uncovered.
Step 2: the Filling

1. In the large mixing bowl, mix cream cheese, sugar, flour and vanilla. Blend with electric hand
mixer on medium speed. Use spatula to stir around the sides.
2. Add milk and begin blending. Add eggs, then continue blending until mixed.
3. Pour the mixture into the crust. Smooth out the mixture.
Step 3: Cooking
1. Fill a roasting pan with hot water to create a water bath. Make sure to use a roasting pan large
enough that your springform pan can fit inside and tall enough that when you pour in the water, it will
reach about halfway up the sides of your springform pan.
The extra moisture from the water bath helps prevent cracking, and the bath conducts the water so
the cheesecake cooks more gently and evenly.
2. Gently set the cheesecake into the bath, then place the bath into the oven. If you're using an
eight-inch springform pan, cook for 40-45 mins. If it's a nine-inch, cook for 35-40 mins. After cooking,
the edges of the cake should be firm, and the center should jiggle if shaken.
3. Turn off the oven. Let the cheesecake cool in the oven for one hour. Take it out and let it cool for
10 minutes. Carefully remove the foil. Use a knife to loosen the cheesecake around its edges. Let it
cool for another 30 minutes.
4. Unsnap the outside of the springform pan, then lift and remove the outside. Cover the cheesecake
and chill for at least four hours before serving.

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Classic New York Cheesecake: Inspired by

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Available Formats

Inspired by The Cheesecake Factory

Classic New York Cheesecake

For the blueberry compote (optional):

The Best Recipe for Homemade New York Style

1 1/2 cups graham cracker crumbs

(8 oz) packages of cream cheese, softened

Sour Cream Layer

1 pint of sour cream

Fresh sliced strawberries

How to Make Cheesecake

1 1/2 cups finely crushed graham crackers

Step 1: the Crust

Step 2: the Filling

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