Jacqueline Fowler Recipe

Crack Proof: New York Style Cheesecake

By Jacqueline Fowler JacQ1262


Rating:
Serves:
8 servings
Prep Time:
Cook Time:
Method:
Bake
Comments:

This recipe was handed down to me from my mother. Every holiday my siblings (all seven of us)and I would request this awsome cake along with the homemade fruit toping.. It's gotten so she'd have to create two cakes, due to there never being enough.

Blue Ribbon Recipe

Notes from the Test Kitchen:
Um, can you say CREAMY?! We love this straightforward recipe both for it's flavor and for it's ease of prep.

Ingredients

CRUST
2 c
finely ground graham crackers (about 30 squares)
1/2 tsp
ground cinnamon
1/2 c
unsalted butter, melted (1 stick)
FILLING
4- (8) oz
blocks cream cheese, room temperature
1 c
sugar
4
eggs
1 1/2 tsp
vanilla extract
1
lemon, zest finley grated
1 c
sour cream
TOPPING
1 pt
strawberries
1 pt
raspberries
2 Tbsp
butter
3/4 c
granulated sugar
1 tsp
corn starch
1
lemon, juiced

Directions Step-By-Step

1
To prepare crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch spring form pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides of the pan, use your finger or the smoth bottom of a glass. Refrigerate the crust while preparing the filling
2
To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and the lemon zest. Blend in the sour cream. The batter should be well mixed, but not over beaten. (Over beating incorporates to much air and will cause the cake to puff when baking, then fall and crack when cooling.) Pour filling into the crust-lined pan and smooth the top with a spatula.
3
To prepare water bath: Set the pan on a double piece of aluminum foil and fold up the sides. This will prevent water from seeping into the seams of the spring form pan. Carefully set the cake pan in the large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.
4
Preheat oven 325, decrease oven to 300 bake for 1 hour 20 min. The cheesecake should jiggle, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cakes center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the insides of rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. De-mold and transfer to a cake plate. Slice the cheese cake with a thin non-stick knife that has been dipped in hot water and wiped dry after each cut.
5
To prepare topping: Combine all ingredients in a 2-quart saucepan over medium-high heat. Bring up to a slow boil and stir gently until the berries breakdown and release their natural juices. The consistency should remain a bit chunky. Cool to room temperature and serve on top of the cheese cake. Yield: 2-1/2 cups

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American

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168 Comments

user
Renee Pariseau Renee_Pariseau
Jun 28, 2015
I've made this cheese cake numerous times for family and friends and have always gotten great feed back! Thanks for this wonderful recipe :)
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Jackie Glass Jackie_Glass
Feb 27, 2015
Can I just put a pan of water next to or under the cheesecake for the steam instead of actually doing the foil thing and setting it IN the water?
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Kristin Kiel KristinK
Jan 4, 2015
Thank you!
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Straw's Kitchen CinCooks
Jan 4, 2015
Turned out beautiful Kristinā™„
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Jan 4, 2015 - Kristin Kiel shared a photo of this recipe. View photo