Place in the oven and pour boiling water into the sheet cake pan, careful not to get any water into the cheesecake. Pour the filling over the crust and place in a large sheet cake pan. Stir in the lemon zest, lemon juice, and vanilla. Be sure to stop the mixer and scrape down the sides and the bottom of the mixer to ensure the eggs and cheese mixture are fully incorporated with no lumps. With an electric mixer, beat the cream cheese until smooth and creamy, 2-3 minutes.Īdd eggs, one at a time, mixing well between each addition. Tightly pack down, building the sides up about 1/2 inch and set aside.
NEW YORK STYLE CHEESECAKE CRACKER
In the bowl of a food processor, pulse the graham cracker sheets to fine crumbs.Īdd the melted butter and pulse until well combined.ĭump crust into a greased and lined cake pan.
NEW YORK STYLE CHEESECAKE HOW TO
How To Make New York Style Cheesecake Step 1: Make the crust
(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post) For The Crust: It’s truly the perfect dessert to serve all year long!.It yields in a richer, denser cheesecake, but tastes absolutely delicious! Reasons You Will Love This New York Style Cheesecake As most cheesecakes have sour cream or heavy cream in the batter to produce silkiness, this cheesecake relies entirely on just cream cheese. This cheesecake may be a bit different than ones you’ve made in the past. It simple, stunning, and can be combined with any jam or topping you wish! What is a New York Style Cheesecake? Other than that, the cheesecake was absolutely perfect. Though, we increased the recipe slightly, as the original recipe included a second baked topping and we thought the original amount of filling would be too small…turns out we were wrong! When it came to the actual cheesecake filling, it was flawless! Silky smooth, perfectly sweet, lemony, and absolutely delicious. We tweaked the crust a little, as we found that adding just a touch of water to the graham cracker crust actually helped it hold and pack better. It was a recipe she has a lot of memories of and, when we were testing the recipe, it actually worked first try! My mom immediately it was something she wanted to share on the blog asap! As we flipped through, we found this delicious cheesecake. My mom explained to me that, “Grand!” was, essentially, a 5 star rating and “Good” was…just okay. Inside the book, we got a lot of laughs as each recipe is “rated” by my grandmother. So, when we were cleaning up the house the other day, we found the family cookbook and, instead of putting away, we decided to go through it and get distracted from cleaning for about 2 hours (you know, as one does). She always swore that it was the best cheesecake she’d ever had and, that says a lot because my mom is not a huge fan of cheesecakes. This recipe is one my mom grew up eating on special occasions and during the summer. The best part? It’s pretty hard to mess it up! The dessert itself is oh so simple and we’ve been so excited to share this recipe with all of you. It’s creamy, rich, and to simply put it…luxurious. There is just something about classic desserts that you can never go wrong with, you know? I mean, they’re classic for a reason! Especially this New York Style Cheesecake. Reasons You Will Love This New York Style Cheesecake.Cover and refrigerate at least 8 hours or up to 2 days. Spoon the sour cream topping over the cake spread evenly with a narrow metal spatula. Let cool in the pan on a rack for 15 minutes. Bake until the edge of the cheesecake is set and the center jiggles slightly, 55 – 60 minutes. Beat in the egg whites, lemon zest and juice, and remaining 1 teaspoon of vanilla until blended. Beat in the eggs, one at a time, until well blended. Gradually add remaining 1 cup sugar, beating until fluffy, about 2 minutes. To make the cake, in a large bowl, with an electric mixer on medium speed, beat the cream cheese until very smooth, about 3 minutes.In a medium bowl, whisk the sour cream, 1/8 cup sugar, and 1 tsp vanilla to make the topping.Press the mixture firmly onto the bottom of the pan refrigerate. In a small bowl, combine the graham crackers, corn syrup, and butter until moistened.Spray a 9-inch springform pan with cooking spray.
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