New York Style Cheesecake

 





How to make New York style cheesecake?

New York style cheesecake is a favorite dessert of my husband Michael. Almost 20 years ago, when I met my future mother-in-law, she told me that the way to Michael's heart was through his stomach and that she used to bribe him with a piece of cheesecake whenever she wanted him to do something as a child. She may be a traditional lady, but I got the message loud and clear: Learn how to make a good cheesecake.

INGREDIENTS :


TO MAKE THE CRUST I NEEDED:

2 cups of graham cracker crumbs.


5 tablespoons of melted margarine.


3 tablespoons of white sugar.


A pinch of salt.


FOR THE FILLING I USED:

2 large containers of full-fat cream cheese (room temperature).


1 cup and half of the white sugar.


A pinch of salt.


2 teaspoons vanilla extract.


1 tablespoon fresh lemon juice.


1 tablespoon cornstarch.


4 eggs (room temperature).


1 cup sour cream (room temperature).


FOR THE TOPPING I USED:

3 cups fresh strawberries cut into cubes.


6 tablespoons white sugar.


1 tablespoon fresh lemon juice.


1 teaspoon vanilla extract.


INSTRUCTIONS :


Step 1:


I heated the oven to 350 F and placed the rack in the lower third.


Step 2:


I placed double layers of extra-large aluminum foil under a springform pan, then covered the bottom and sides of the pan and wrapped it tightly around the sides to ensure no water would get in while baking in the water bath.


Step Three:


For the crust, I mixed graham cracker crumbs with sugar, melted margarine, and salt.


Step Four:


I pressed the mixture into the bottom and sides of the prepared pan and baked for about 10 to 15 minutes and let cool.


Step 5:


I changed the oven temperature to 325 F when it was done!


Step 6:


For the filling, I beat the cream cheese until smooth and moist.


Step 7:


I beat in the sugar evenly until light and fluffy. Then I stirred in the vanilla extract, lemon juice, cornstarch, and salt.


Step 8:


Then I beat in the eggs, one at a time, and used my mixer on low speed and slowly blended the ingredients until smooth.


P.S: Please do not add too much air to the batter.


Step 9:


Finally, I folded in the sour cream.


Step 10:


On a baking tray, I placed the springform pan, then poured the dough into the springform pan and smoothed the surface.


Step 11:


I added boiling water to the pan until halfway up the side of the springform pan (making sure not to drip any water onto the dough).


Step 12:


I placed it in the oven and baked it at 325 F for 60 to 50 minutes.


Step 13:


I left them in the oven with the door slightly open for 1 hour, then let them cool to room temperature.


Step 14:


After they cooled, I covered the top and put them in the fridge to chill overnight.


This is how I made the strawberry topping:

Step 15:


I mixed half of the strawberries with the sugar and lemon juice in a saucepan. Stirring constantly, I cooked the mixture over medium heat for 7 to 10 minutes, or until the sauce thickened.


Step 16:


I removed the mixture from the heat and added the vanilla with the remaining strawberries when it had thickened and cooled to room temperature, then spread it over the cake!


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