New York Cheesecake

I love cheesecake.

I know, I know, I love too many things but it just happens to be so…

Yogurt, milk-shakes, cheesecakes – that all makes my world go round.

A few months ago I prepared this delicious Grated Cheesecake and I received some very positive feedback. So I think it’s the highest time to add a new piece into the cheesecake collection.

New York Cheesecake – I’d never had that one before.

After I tasted it, I have this to say:

If New York had nothing else to offer but this cheesecake it would be worth visiting for this piece of sweet pleasure alone.

And you know what?

Let’s prepare it at home – that will be fun!

These are our ingredients.

(Do you like the recipe card? I hope you do – then the four zillion hours I spent making it hasn’t been lost.)

1. In a food processor process whole cookies (waffles) until they are crumbs.

Yes, that is my food processor you are looking at right now – I’m very much into the prehistorical style of cooking.

2. Pour the crumbs into a medium bowl.

3. Add the sugar (1/4 cup – 50 grams).

4. In a small pot, melt the butter over medium-low heat.

5. Pour the butter into the bowl …

6. … and combine all the ingredients.

7. Now grease or spray a 9 inch (23 cm) springform pan.

8. Fill the pan with the crumbly mixture.

9. Using a measuring cup press the mixture over the bottom …

… and about 1 inch (2.5 cm) up the sides of the springform pan.

10. Cover and refrigerate while you make the filling.

11. In the bowl of your electric mixer place the cream cheese, sugar (1 cup – 200 grams) and flour.

12. Beat on medium speed until smooth (about 1 minute).

13. Add the eggs, one at a time, beating well (about 30 seconds) after each addition.

14. Scrape down the sides of the bowl as you go.

15. Add the whipping cream, lemon zest and the vanilla extract and beat until incorporated (about 1 minute).

16. Remove the crust from the fridge and pour in the filling.

17. Place the cheesecake pan on a larger baking pan and place in the oven.

18. Bake at 350 F (177 C) for 15 minutes. Then reduce the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet and wobbly.

19. Remove from the oven and place on a wire rack.

(There was a storm going on behind the window as I was taking this picture – so I was struggling, struggling with the light.)

20. I also ran a knife around the inside edge of the pan to loosen the cheesecake (this procedure helps prevent the surface from cracking as it cools).

21. In a medium bowl mix the sour cream, sugar (2 tablespoons – 30 grams) and the vanilla.

22. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes.

23. Remove from the oven and let cool (this cheesecake tastes best after being refrigerated for about 12 hours).

I garnished the top of the cake with some canned strawberries and strawberry sauce and ate it in about three microseconds.

Enjoy, dear friends, it’s a very nice experience.

(This lovely recipe was adapted from Joyofbaking.com.)

40 thoughts on “New York Cheesecake

  1. This looks delish! And easy to make too!

    I always wonder though, do you wait for the oven to cool when you turn the temperature down before putting the cake back in? Or do you just leave the cheesecake in and turn it down?

  2. I just tried this recipe for a birthday present for a cheesecake lover… it worked great, though I had some problems at the start as mixing the cream cheese broke down the mixer I was using. I probably should have warmed the cheese more before starting. It ended up with little gooey-ness at the center of the cheesecake. I actually cut the cooking time a little short, so it didn’t surprise me.

    Thanks for this article, I’m sure to be experimenting more with it in the future.

  3. Wow. These are the best process photos I’ve ever seen. They look so ethereal for some reason. I must be really craving cheesecake or something. YUM!

  4. Daaaaahling, a cake this beautiful really doesn’t need work in photo shop, but somehow you made it look even more delicious. Can I have a slice?
    *kisses* HH

  5. Yum ummm! Maybe I can try it out with some other fruits? Like mangoes maybe? (Petra=strawberries, Kausambi=mangoes)
    ****grin****

  6. THANK YOU FOR SHARING! Made this for my mommy’s birthday and she LOVED it! I followed your directions to a “T” and it came out perfectly! I’m beginning to get pretty good at making cheesecakes and I think I wanna try something with chocolate and caramel next…

  7. Thank you for such a wonderful explanation and tips. My cake looks just delicious! I’m looking forward for trying another recipes

  8. thanks for the very detailed explanation, I tried it awhile ago and it was exceptional. Im looking forward to see more of your recipes.

  9. my boyfriend and me just tried your cheesecake recipe and we’re so excited to see the result. we had some strawberries left, cut them in slices and put them onto the cookie bottom… let’s see 🙂 greets from cologne, germany!

  10. Hi. Is there a way to print the recipe card? They’re so beautiful–it would be nice to be able to print and add it to a recipe box…

    • Hi Sabrina!

      Yes, there is a way!

      Just click on the green ‘Print Friendly’ button at the end of the post. Then, delete the text or pictures that you don’t want to be printed by clicking on them. Hope it works!

      Enjoy!

      Petra

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