New York Cheesecake
One of the easiest New York style cheesecakes. Great topped with our Strawberry Compote.
New York cheesecake can be a challenge, but this recipe can be easy for some lesser experienced cooks.
- 8 ounces Graham Cracker Crumbs
- 4 tablespoons Butter (Salted butter can add a little savory kick to the crust.)
- 32 ounces Cream Cheese (Full fat only at room temperature.)
- 1.67 cup Sugar, granulated
- .25 cups Corn Starch
- 1 tablespoon Pure Vanilla Extract
- 2 Extra Large Eggs
- .75 cups Heavy Cream
- .5 Lemon, zested
Preheat oven to 350F
Generously butter the bottom and sides of a 9-inch spring form.
Wrap the outside of the spring form with aluminum foil, covering the bottom and extending all the way up the sides. Ensure all seams are fold-over sealed.Take or make the graham cracker crumbs and mix them with the melted butter.
Using the back of a spoon, press the crumbs into the bottom of the pan and up the sides of the pan as much or as little as you prefer.
Bake in the oven for a couple of minutes.
Remove and let cool while mixing the filling.
Keep the oven on at 350F.Put half of the cream cheese, 1/3 cup of of the sugar, and the zest of the lemon, and the cornstarch in a large bowl with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times.
Blend in remaining cream cheese one package at a time, scraping down the bowl after each one.
Increase the mixer speed to medium and beat in the rest of sugar, and then the vanilla.
Blend in the eggs, one at a time, beating well after adding each one. beat in the cream just until completely blended. Be careful not to over-mix!
Gently spoon batter over the crust.
Place cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the spring form.
Bake until the edges are light golden brown and the top is slightly golden tan, about 75 minutes.
Remove the cheese cake from the water bath, transfer to a wire rack, and let it cool for 2 hours (just walk away and forget about it - don't move it).
Then leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight but for at least 4 hours.
To serve, release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate.
Refrigerate until ready to serve.
Slice the cold cake into 16 equal pieces with a sharp straight-edge knife.
Do not use a dull or serrated knife; this will compress and damage the pieces.
Variations
This cheesecake is delightful with our strawberry compote.
Try mixing 1/2 cup of cranberries or chocolate chips into the batter.