A dessert that leaves nothing to be desired with a preparation that is often viewed as intimidating or difficult. Originating in Ancient Greece, cheesecake has evolved far beyond the fresh cheese, eggs and sugar it was once known to be composed of. Branching off into infamous styles like New York or Japanese, and building a franchised empire across North America. Though recipes tend vary, the base ingredients are generally the same.
A crisp, buttery cookie crust layered with a smooth creamy filling. a combination of cream cheese, eggs, sugar and sour cream — topped with the compote or fresh fruit of your choice.
Here is my top-secret, super amazing and probably the best you've ever had — cheesecake recipe.
Grab an Apron & Let's Get Started!
Crust: A successful cheesecake begins with a delicious crust, made from scratch of course! The combination of biscuit/graham cracker crumbs, melted butter, sugar and a bit of salt —makes the world of difference, as the variation of flavour and texture pairs perfectly with the smooth cheesecake filling. Though it is customary to utilize graham cracker crumbs when preparing a crust. I generally prefer using crushed "Digestive English Biscuits", they are readily available and add an extra depth of flavour. It kind've makes you go..."hmm what is that? but I love it".
Filling: When preparing a cheesecake filling, cream cheese, sugar, eggs and vanilla are generally the base you'll find in every recipe you come across. However, what sets this cheesecake apart from others is the use of sour cream and flour. Sour cream adds a tang while contributing to the soft, creamy texture. Flour acts as a thickening agent as well as extra reinforcement against cracking. You might also find that cornstarch is utilized in others.
Topping: Topping options are completely up to you, I simply used a store-bought cherry compote. Here are a few ideas:
Fresh Berries or peaches
Store-bought or homemade fruit compotes
How to Make:
new york style cheesecake
Yield: 8-10 servings
Prep Time: 30 minutes
Cook Time: 1 hour 3o minutes + 8 hours to cool
For the Crust:
1 1/2 cups graham cracker crumbs or crushed Digestive biscuits (Personally, I prefer to use the biscuits)
5 tbsp unsalted butter *melted
2 tablespoons sugar
1/4 teaspoon salt
For the Filling:
32 oz (four 8-oz blocks) cream cheese *room temperature
2 cups sugar
3 tablespoons all-purpose flour
4 teaspoons vanilla extract
1/4 teaspoon salt
6 large eggs
1/2 cup sour cream
Topping options are completely up to you, I simply used a store-bought cherry topping.
For the Crust:
Preheat the oven to 375°F and set an oven rack in the lower middle position.
Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance.
Spray the inside of the pan with nonstick cooking spray.
In a medium bowl, combine the graham cracker/biscuit crumbs, melted butter, sugar, and salt. Stir until well combined.
Press the crumbs into an even layer on the the bottom of the prepared pan.
Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
For the Filling:
Reduce the oven temperature to 325°F. Fill a kettle with water and to boil.
In the bowl of an electric mixer fitted with the paddle attachment or using a hand mixer, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute.
Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla and salt — beat on low speed until just combined.
Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary.
Mix in the sour cream.
Ensure that all ingredients are fully incorporated but do not over-mix.
Time to Bake:
Check to make sure your oven has cooled to 325°F, then set the cheesecake pan in a large roasting pan or a large foil pan.
Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. You are essentially creating a water bath, which will assist in preventing your cheesecake from cracking.
Bake until the cheesecake is just set, about 1 hour and 30 minutes. The cheesecake should not look liquidy at all but will wobble just a bit when the pan is nudged — it will continue to cook as it cools.
Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes.
Once cooled, remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
Remove the sides of the springform pan.
Serve the cheesecake right from the base of the pan or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish.
For a clean slice, run a sharp knife under hot water— be sure to wipe the knife clean between slices. Top with the compote or sauce of your choice. Enjoy!