NY Cheesecake
NY Cheesecake
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| Yield: | 20 slices |
Ingredients
Crust
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 large egg
Filling
- 2 pounds (four 8-ounce packages) cream cheese, at room temperature
- 1 3/4 cups sugar
- 3 tablespoons King Arthur Unbleached All-Purpose Flour
- zest of 1 lemon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 5 large eggs
- 1/2 cup sour cream
Fruit glaze
- 1 or 2 cans (14.5 ounces each) tart cherries in water, or 1 quart fresh or frozen fruit
- 1 cup water
- 1/2 cup sugar
- 1 1/2 to 2 tablespoons cornstarch
- 3 drops red food coloring (optional)
Directions
1. Preheat the oven to 400°F. Lightly grease a 10-inch springform pan.
2. For the crust: In a mixing bowl with a paddle, combine the flour, sugar, salt, and butter. Mix until the mixture is crumbly, then add the egg and continue to mix until a soft dough forms.
3. Press the dough on the bottom and an inch up the sides of the prepared pan; dock with a fork, and bake for 15 minutes, until light golden brown. Remove from the oven and cool to room temperature. Reduce the oven temperature to 325°F.
4. For the filling: Place the cream cheese in a large mixing bowl with a paddle. Add the sugar and flour, and mix at low speed until there are no lumps. Scrape the bottom and sides of the bowl at least twice during this process, to be sure no cheese is sticking.
5. Add the lemon zest, salt, and vanilla, and mix to combine. Add the eggs, one at a time, mixing until incorporated and scraping the mixing bowl between additions. Stir in the sour cream.
6. Pour the filling over the crust and bake for 45 to 50 minutes, until the edges of the cake are set one inch in from the edge. The middle should still jiggle when you nudge the pan; in fact, the cake will look underbaked. Measure the temperature of the cake an inch from the edge: when it reaches 175°F, turn off the oven.
7. Prop open the door, and let the cheesecake cool slowly in the oven for 1 hour. During this time the center will finish setting. Cooling the cake slowly will keep the top from cracking and ensure a smooth, even texture inside.
8. For the glaze: Whisk together the water, sugar, and cornstarch in a medium saucepan until the cornstarch dissolves. Place over medium heat and cook, stirring constantly, until the mixture boils, becomes clear, and thickens.
9. Remove from the heat and add the food coloring and the drained cherries. Let the mixture cool to room temperature, then spoon it over the cooled cheesecake.
Refrigerate the cake until you're ready to serve.
Reviews
03/07/2012- Seriously, the best cheesecake ever! My friends call me the cheesecake king. I have made hundreds over the years, all kinds. I used the graham cracker crust recipe but added 2 tsp Almond extract. I followed the recipe exactly, except I used real vanilla bean instead of extract. The zest of a whole lemon was great. I made fresh strawberry sauce and sliced strawberries for the top. OUTSTANDING! Thanks KAF Folks, If your looking for another Fantastic KAF recipe, try the Kitchen sink carrot cake.
- 02/14/2012
- oops forgot to mention used KAF's graham cracker crust instead of listed crust recipe as we prefer cheesecake w the graham cracker contrast. never made a graham cracker crust w confectioner's sugar instead of regular either until KAF but also REALLY good.
- 02/14/2012
- lovely hint of lemon, perfect NY cheesecake texture--comments i got when bringing to work were that it was the best cheesecake that they'd ever had, better even than the famous restaurant version. the cracked oven door was genious and the first time i've made a cheesecake w no cracks. the ingredient profile other than the lemon rind is very close to the philly recipe w very slightly modified proportions. SO good for those who like the dense NY variety. i made the topping w frozen blueberries and while it was good, it did not compare w the cheesecake itself. i will be making it again tonight and have already made a new blueberry topping, a recipe i found and made previously on food.com for lemon-blueberry jam that i think will go heavenly w this cheesecake and be amazing in its own right. lemon and blueberries lovely bright combination, balanced by the richness of cheesecake.
- 01/09/2012
- I just made this cheese cake and it was delicious, thank you KAF!
- 11/26/2011
- Delicious! The best cheesecake I have ever made. I made a cheesecake sampler with this recipe and everyone loved it. The flavor and texture was to die for! Will definitely make this again.
11/09/2011- This is only the second cheesecake I had ever baked. I made it for a friend's 40th birthday and substituted a graham cracker crust and no lemon zest (per his request). I was distracted that night between phone calls, dishes and my 11 year old, complaining cat...so, I wasn't paying attention and started baking the cheesecake at 400 degrees. By the time I had realized this, the cheesecake was a beautiful golden brown but jiggly in the middle. So, I turned the oven off and propped the door open for an hour and after it cooled, placed it in the refrigerator overnight. Even with the too high temp, insufficient baking time, and despite the fact that there was a layer in the cheesecake that was still unbaked, the flavor was amazing! It was luscious, creamy, tangy and delightful. I've made another one tonight, at the proper temp, and I'm concerned that it looks so light (don't have a thermometer). Well, I hope this one is set all of the way. No matter what, I know the flavor will be outstanding.
Hmmmm...some of the best baking discoveries were baking mistakes (think Chocolate Chip Cookies here)! Sounds like you've discovered what works best for you, your oven, and your cheesecake results! Happy Baking! Irene @ KAF
03/14/2011- This was decent cheesecake but I do not like the crust because it was rock hard. When you mix the ingridients for the crust do you have to kneed it for couple minutes? I did not and I though this may be the cause of hardness. Other then that the taste was OK
Yes, in Step 2, after you have added the egg, continue to mix to a soft dough. Frank @ KAF.
- 02/19/2011
- made this recipe yesterday. AND IT WAS THE BEST CHEESECAKE I EVER MADE AND TASTED . make this recipe you will love it .thank you king arthur for this recipe .
- 09/18/2010
- Before yesterday I had made exactly one cheesecake, the one on the back of the Philadelphia Cream Cheese package. It was bad enough that I didn't try again for 10 years.
I recently discovered KAF recipes and all the ones I've tried have been outstanding, so since I love NY cheesecake and can't get a decent one in my neck of the woods, yesterday I girded my loins and made my second cheesecake ever. It's a riot of deliciousness. Several sets of eyes rolled back in their respective heads.
One practical note: I don't have a stand mixer, so I mixed the dough with a fork and mixed the filling with a hand beater set on the lowest speed.
The only flaw -- and it's not a deal-breaker by any means -- is that the crust was thick along the edge where the bottom and sides of the pan meet. I have no idea how to prevent this. I could tell when I was pressing it in the pan that it was happening and tried to press the dough out of the groove and up the sides or in towards the middle, but after 10 minutes I feared that I was overworking the dough and went ahead and baked it.
Any tips on how to avoid thick, rounded corners?
You just need to be patient and spread this thin. Maybe start in the center and spread out to the sides. JMD @KAF
- 05/01/2010
- Excellent cheesecake recipe with the prefect crust. A great tip for those who experience cracking is to line the side of the pan with parchment paper.
