NY Cheesecake
New York style cheesecake is dense and creamy, tangy with a touch of sour cream, sporting just a hint of lemon riding on a prebaked cookie crust. You can top it with cherries, strawberries, or any fruit you like. If you use two cans of cherries, you'll have about 3/4 cup of extra topping to serve on the side of your cheesecake slices. You can see more details about how to make this cheesecake at Bakers" Banter.
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
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1. Preheat the oven to 400°F. Lightly grease a 10-inch springform pan. |
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Recipe summary
- Hands-on time:
- 30 mins. to 45 mins.
- Baking time:
- 45 mins. to 1 hrs 55 mins.
- Total time:
- 1 hrs 5 mins. to 1 hrs 40 mins.
- Yield:
- 20 slices
- Recipe comments (13) »
Tips from our bakers
- You should know: If your cream cheese is at room temperature before you use it, the filling will have fewer lumps.
- When you mix the cream cheese and sugar together, do it slowly, because you don't want the mixture to have any extra air in it; that would make a poofier cheesecake, not the solid style this dessert is known for.
- The center of the cheesecake will be quite loose at the time the oven is turned off. Heat will continue to travel from the outside of the cake to the inside; the center will finish cooking as this happens. Cooking the cheesecake too much will cause the eggs to overcook, and the top of the cheesecake to crack.
| Nutrition Facts | |
|---|---|
| Serving Size 102g
Servings Per Batch 20 |
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| Amount Per Serving | |
| Calories 347 | Calories from Fat 207 |
| Daily Value* | |
| Total Fat | 23g |
| Saturated Fat | 14g |
| Trans Fat | 0g |
| Cholesterol | 128mg |
| Sodium | 217mg |
| Total Carbohydrate | 30g |
| Dietary Fiber | 0g |
| Sugars | 21g |
| Protein | 7g |
| * The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information. | |
Reviews
10/23/2009
10/01/2009
This was a huge dissappoinment. I made this for my husband's birthday before he got home from work and it was a disaster. I followed the directions to the letter and it cracked and after an hour of cooling in the oven with the door propped open, and it was still undercooked. I'll just buy the Jell-o mix next time.
I am sorry you were not pleased with your cheese cake. This is one on my all-time favorite recipes. Please call our hot line so we can help you troubleshoot what may have happened. This is so superior to a Jell-o mix.
09/13/2009
I baked myself this cheesecake for my birthday and I was a happy camper indeed:) Thank you KAF ... a brilliant recipe... it was a success which I hope to repeat again and again. Thanks!
08/02/2009
I made this recipe on vacation, and without my oven thermometer, I am not sure how accurate the temp was. I did follow the directions to a T and got a gigantic crack, but again, I blame the oven. The cheesecake floored everyone who tried it-- it was smooth and creamy and delectabel! I have to say I am not a fan of the crust. It was too sugar cookie like for my tastes, but no one else complained. I might make this again, using a typical graham cracker crust. Well worth a try for anyone!
07/02/2009
The most FANTASTIC NY Style Cheesecake recipe I've tried. The ingredients were really smooth and easy to blend together. When it finished baking there wasn't a single crack! It's so smooth and beautiful, simply amazing. The taste is rich, creamy, and just right. Thank you King Arthur Flour team for sharing! I will for sure try this again.
02/21/2009
This is the Best cheesecake ever! Super creamy and holds its shape beautifully.
01/09/2009
This recipe was excellent! I'm not experienced in cheesecake making, so I was nervous going into it. However, it was very easy to follow and came out perfectly. Definitely a new favorite recipe!
01/06/2009
absolutely fantastic
12/23/2008
This was a very simple recipe with a fantastic smooth, creamy flavor. It was also very attractive as it is the first cheesecake I've made that didn't crack down the middle.
11/16/2008
OMG...I made cheesecake for the first time and it came out so good. I made my own raspberry topping. I had three slices the first night. The flavor is so balanced, it reminded of the cheesecakes I use to eat when I use to live in NYC.....will make again...
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