crack proof: new york style cheesecake

★★★★★ 53 Reviews
JacQ1262 avatar
By Jacqueline Fowler
from Akron, OH

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

Blue Ribbon Recipe

Um, can you say CREAMY?! This is a great basic cheesecake recipe that Jacqueline's mother passed down to her along with a method to prevent cracking. Cheesecakes take time and patience to make (and can be intimidating), but if you follow these easy directions you'll have a decadent, crack-free cheesecake. It's light in texture and very creamy. Almost the texture of no-bake cheesecake. The crust is buttery with a hint of cinnamon. Drizzle the berry mixture on top for the perfect pop of flavor. It complements the cheesecake wonderfully. We topped ours with a little whipped cream too.

— The Test Kitchen @kitchencrew
★★★★★ 53 Reviews
serves 8 servings
prep time 1 Hr
cook time 1 Hr 20 Min
method Bake

Ingredients For crack proof: new york style cheesecake

  • 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 pkg
    cream cheese, room temperature, 8 oz each
  • 1 c
    sugar
  • 4
    eggs
  • 1 1/2 tsp
    vanilla extract
  • 1
    lemon, zest finely 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

How To Make crack proof: new york style cheesecake

  • Crust ingredients combined in a bowl.
    1
    To prepare crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened.
  • Pressing graham crackers into a springform pan.
    2
    Lightly coat the bottom and sides of a 9-inch springform 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 smooth bottom of a glass. Refrigerate the crust while preparing the filling.
  • Beating cream cheese in a bowl.
    3
    To prepare the filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps.
  • Gradually adding sugar.
    4
    Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters.
  • Adding eggs one at a time.
    5
    Add the eggs, 1 at a time, and continue to slowly beat until combined.
  • Stirring in vanilla extract and lemon zest.
    6
    Stir in the vanilla and the lemon zest.
  • Blending in sour cream.
    7
    Blend in the sour cream. The batter should be well mixed, but not overbeaten. (Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling.)
  • Filling added to the pan.
    8
    Pour filling into the crust-lined pan and smooth the top with a spatula.
  • Pan placed on baking sheet with aluminum foil around it.
    9
    To prepare a 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 springform pan. Carefully set the cake pan in the large roasting pan.
  • Pouring water into baking pan.
    10
    Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.
  • Preheating the oven.
    11
    Preheat oven 325.
  • Cheesecake placed in the oven to bake.
    12
    Place cake and water bath into the preheated oven.
  • Lowering the heat of the oven.
    13
    Decrease oven to 300 bake for 1 hour 20 min.
  • Cooked cheesecake taken out of the oven.
    14
    The cheesecake should jiggle. It will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake's center this will make a crack.
  • Loosely covering the cheesecake to cool.
    15
    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.
  • Cheesecake removed from the pan.
    16
    De-mold and transfer to a cake plate. Slice the cheesecake with a thin non-stick knife that has been dipped in hot water and wiped dry after each cut.
  • Topping ingredients in a saucepan.
    17
    To prepare the topping: Combine all ingredients in a 2-quart saucepan over medium-high heat.
  • Cooking until berries break down and thicken.
    18
    Bring up to a slow boil and stir gently until the berries break down and release their natural juices. The consistency should remain a bit chunky.
  • Fruit topping drizzled on top of the cheesecake.
    19
    Cool to room temperature and serve on top of the cheesecake. Yield: 2-1/2 cups
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