New York-Style Cheesecake

New York-Style Cheesecake

Ready in 45 minutes

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3 avg, 2 review(s) 100% would make again

Ingredients

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1 cup Graham cracker crumbs
2 1/2 tablespoons unsalted butter; at room temperature
1 1/2 tablespoons sugar; plus 1 1/2 cups
2 1/2 pounds pounds cream cheese; softened
1 lemon; zested
1 orange; zested
1/2 teaspoon Vanilla extract
3 tablespoons All-purpose flour
5 Eggs
2 Egg yolks
1/2 cup Sour cream
vanilla bean; seeds scraped from inside of pod and reserved
1 teaspoon bourbon
Strawberry; Sauce
2 pt Strawberries
1/2 cup Water
1 teaspoon lemon zest; Finely grated
2 tablespoon Kirsk or bandy

Original recipe makes 8

Servings  

Preparation

Preheat oven to 375 degrees F.

Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter, and 1 1/2 tablespoons sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.

Lower oven temperature to 350 degrees F.

In a large mixing bowl with an electric mixer, combine cream cheese, 1 1/2 cups sugar, zests, and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream, vanilla bean seeds, and bourbon and mix until smooth. Pour mixture into prepared pan. Wrap the pan in foil and place in a roasting pan. Fill the roasting pan with enough hot water to come half way up the sides of the pan. Bake for 1 1/2 hours.

Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving. Cut into wedges and top with strawberry sauce.

Strawberry Sauce:

2 pints fresh strawberries

1/2 cup sugar

1 cup water

1 teaspoon finely grated lemon zest

2 tablespoons kirsch or brandy

Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes. Stir in the kirsch or brandy and cook for 1 minute.

Remove from the heat and let cool. Spoon on top of the cheesecake and serve.

Notes

Preheat oven to 375 degrees F.

Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter, and 1 1/2 tablespoons sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.

Lower oven temperature to 350 degrees F.

In a large mixing bowl with an electric mixer, combine cream cheese, 1 1/2 cups sugar, zests, and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream, vanilla bean seeds, and bourbon and mix until smooth. Pour mixture into prepared pan. Wrap the pan in foil and place in a roasting pan. Fill the roasting pan with enough hot water to come half way up the sides of the pan. Bake for 1 1/2 hours.

Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving. Cut into wedges and top with strawberry sauce.

Strawberry Sauce:

2 pints fresh strawberries

1/2 cup sugar

1 cup water

1 teaspoon finely grated lemon zest

2 tablespoons kirsch or brandy

Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes. Stir in the kirsch or brandy and cook for 1 minute.

Remove from the heat and let cool. Spoon on top of the cheesecake and serve.

Credits

Added on Award Medal
Calories Per Serving: 1146 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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bfdboston 1 year ago
Preheat oven to 375 degrees F. Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter, and 1 1/2 tablespoons sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan. Lower oven temperature to 350 degrees F. In a large mixing bowl with an electric mixer, combine cream cheese, 1 1/2 cups sugar, zests, and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream, vanilla bean seeds, and bourbon and mix until smooth. Pour mixture into prepared pan. Wrap the pan in foil and place in a roasting pan. Fill the roasting pan with enough hot water to come half way up the sides of the pan. Bake for 1 1/2 hours. Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving. Cut into wedges and top with strawberry sauce. Strawberry Sauce: 2 pints fresh strawberries 1/2 cup sugar 1 cup water 1 teaspoon finely grated lemon zest 2 tablespoons kirsch or brandy Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes. Stir in the kirsch or brandy and cook for 1 minute. Remove from the heat and let cool. Spoon on top of the cheesecake and serve. [I posted this recipe.]
ChefAvritt 8 years ago
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