This recipe is for 1- 10" Spring form pan. I used a 9" and had enough batter to make an additional 6" cake. I did not change the baking time. You'll need a large roasting pan for a Bain Marie. (the spring form pan will sit in the roasting pan that's been filled half way up the spring form pan, as it bakes).
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Springform Pan
Butter the sides and bottom of the spring form pan.
Wrap the exterior, including the base with a double layer of heavy duty foil.
New York Style Cheesecake
Crust:
12 graham crackers to make the equivalent of 1 1/2 C of crumbs.
6 TBS butter, melted + additional for the pan
2 TBS sugar (you can make it with Monk Fruit Sugar Substitute)
a pinch of salt
Cake:
3 1/2 pounds of Cream Cheese (7) - 8oz. packages of cream cheese), room temperature.
2 1/4 C sugar (or Monk Fruit Sugar Substitute)
1/2 C Flour
1 C sour cream
1 1/2 tsp of the best vanilla you can buy.
5 eggs, room temperature
Prepare the Crust:
Process the graham crackers in a food processor until fine.
Combine crumbs, melted butter, sugar and salt in a medium bowl and mix well.
Transfer the mixture to the pan and pat into an even layer using the bottom of a steel measuring cup.
Freeze the crust for 15 minutes.
Bake for 15 minutes.
Transfer to a cooling rack and cool completely.
In a stand mixer with a paddle attachment:
Beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping the sides as needed.
Mix in Sour Cream and Vanilla until incorporated.
In a large bowl, whisk the flour and sugar together.
With the mixer on low speed, gradually add sugar mixture to the cream cheese and mix until smooth.
Add eggs one at a time, beating just until each egg is combined. Don't over mix. (Hint: crack the eggs ahead of time into a measuring cup and then you can pour the eggs one at a time into the batter).
Pour the filling into the pan.
Set the pan inside the roasting pan and carefully pour boiling water into the roasting pan to reach 1/2 way up the sides of the spring form pan.
Bake for 45 minutes at 350 degrees, reduce temperature to 325 degrees and continue baking for another 30 minutes,
Turn off the oven leave the cake in the oven with the door slightly ajar for 1 hour.
Transfer the spring form pan to a cooling rack and cool completely.
Refrigerate uncovered for at least 6 hours or overnight.
Before un molding, run a knife around the edge of the cake.
I like a plain Cheesecake and the option for guests to top a slice with their favorite fruit topping.
Here are options for Fruit Topping:
Cherry:
2 1/2 C frozen cherries
3/4 c sugar
2 TBS fresh lemon juice
2 TBS cornstarch
1/2 tsp almond extract
In a small bowl, combine cornstarch and fresh lemon juice.
Mix well until starch is dissolved.
In a saucepan on medium low heat:
cherries
sugar
stir frequently
Add cornstarch mixture to cherries, stir.
Add almond extract, stir.
Reduce heat to simmer, stirring constantly until cherries begin to thicken.
Remove from heat and cool completely.
Serve spooned over individual slices of Cheesecake.
Mixed Berry Sauce:
1/4 C (1/2 stick) butter
1/4 C sugar
2 - 1/2 pint containers of fresh raspberries
2 - 1/2 pint containers of fresh blueberries
6 TBS Chambord or Creme de Cassis Liqueur
Melt butter in a skillet on medium heat
Mix in sugar
Add berries and toss until sugar is dissolved and berries are thoroughly heated, stirring constantly, about 3 minutes.
Remove from heat and add liqueurs.
Allow to cool completely.
Serve spooned over individual slices of Cheesecake.
Vanilla Vodka Berry Sauce:
3 C mixed berries, your choice
1/4 C sugar
4 tsp Vanilla Vodka
2 tsp vanilla
In a bowl:
Gently stir together, berries, sugar, vodka and vanilla.
Let stand at room temperature for 15 - 30 minutes.
Serve spooned over individual slices of Cheesecake.
Pomegranate Sauce:
4 C chilled pomegranate juice
2 - 12oz. bags of frozen raspberries, unthawed.
1/4 C sugar
1/2 C honey
In a saucepan:
Bring juice to boil.
Reduce heat , simmer until reduced to 1 C, about 35 minutes.
Mix in raspberries and sugar.
Simmer until reduced to 3 C, stirring frequently, 20 minutes.
Mix in honey.
Remove from heat and cool slightly.
Cover and refrigerate until chilled.
Serve spooned over individual slices of Cheesecake.
Kirsch Whipped Cream:
1 C heavy cream
2 TBS sugar
1 TBS Kirsch
Whisk cream, sugar and Kirsch in a large bowl until peaks stiff peaks form.
Serve spooned over individual slices of Cheesecake.
Blackberries:
1 pound of frozen blackberries, thawed, drained and reserve the juice.
1 1/2 tsp unflavored gelatin.
Mix sugar and reserved juice in a saucepan.
Sprinkle with gelatin.
Let stand until gelatin softens, about 15 minutes.
Stir mixture over low heat until sugar and gelatin are dissolve. Do not allow to boil.
Pour into a large bowl, add berries.
Mix well.
Refrigerate until chilled and begins to set, about 1 1/2 hours. (stirring occasionally).
Serve spooned over individual slices of Cheesecake.
Enjoy!
Peace in the Kitchen!
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| This is the 9" cake |
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| This is the 6" cake |
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| It was well worth the effort. It's the best Cheesecake I have ever eaten! |
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