Classic New-York Style Cheesecake

Personalize Each Serving with Fresh, Seasonal Toppings

Cheesecake, a dessert as ancient as it is beloved, boasts a rich history that stretches back to ancient Greece, where it was served to athletes at the first Olympic Games. (circa 776 BC) The recipe evolved over centuries, particularly flourishing once it crossed into Europe and later, America. The modern cheesecake we adore today began taking shape in 19th century America with the advent of cream cheese, an ingredient that transformed its texture to the creamy, smooth consistency we now associate with this decadent treat.

New York-style cheesecake, celebrated for its luxurious richness and pure, unadulterated flavor of cream cheese, stands as a pillar in the world of cheesecakes. Its dense, smooth filling, slightly tangy and perfectly sweet, is typically cradled by a simple graham cracker crust, though variations abound with bases like the buttery shortbread or the rich chocolate crust for a delightful twist.

The true charm of cheesecake lies in its versatility, particularly in its ability to meld seamlessly with a myriad of flavor combinations. It acts as a canvas for seasonal inspirations—toppings can range from the simplest scatterings of fresh berries in the summer to spiced compotes of apple and cinnamon in the fall. The adaptability extends beyond fruits to include chocolate ganache, salted caramel drizzles, or even exotic coulis that turn each slice into a celebration of flavors.

In every season, there is a cheesecake to match, making it a timeless favorite that can be tailored to suit any occasion or palate. Whether adorned with a vibrant berry compote in the spring or paired with a pumpkin spice blend in autumn, cheesecake remains a testament to the joy of baking and the endless possibilities that simple ingredients can bring to the table.

Let’s Make It! – Cheesecake Recipe

Classic New-York Style Cheesecake

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Ingredients

• For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
• For the filling:
  • 4 (8 oz) packages cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons fresh lemon juice (optional)
  • 3 large eggs
  • 1 egg yolk

Instructions

1. Prepare the crust:
   • Preheat your oven to 350°F (175°C).
   • Mix the graham cracker crumbs, sugar, and melted butter until well combined.
   • Press the mixture firmly into the bottom of a 9-inch springform pan.
   • Bake for about 10 minutes or until set. Remove from oven and cool while preparing the filling.
2. Make the filling:
   • In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy.
   • Gradually add sugar and beat until creamy and smooth.
   • Mix in sour cream, vanilla extract, and lemon juice until well combined.
   • Add the eggs and egg yolk, one at a time, beating just until combined after each addition.
3. Assemble and bake:
   • Pour the filling into the prepared crust.
   • Tap the pan on the counter a few times to release any air bubbles.
   • Bake in the preheated oven for about 1 hour. The edges should be set, but the middle will still be slightly jiggly.
   • Turn off the oven, and let the cheesecake sit in the oven with the door closed for another hour.
4. Cool and chill:
   • Remove from the oven and run a knife around the edge of the pan to loosen the cheesecake.
   • Allow to cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
5. Serve:
   • Remove the cheesecake from the springform pan, slice, and serve as is or with your favorite toppings like fresh berries, whipped cream, or a raspberry sauce.

Preparation, Baking, and Cooling Tips

Preparing the perfect cheesecake is both an art and a science, requiring a blend of careful technique and culinary intuition. Here are some essential tips to help you master the creation of this beloved dessert:

1. Room Temperature Ingredients: Always start with room temperature cream cheese, eggs, and any other refrigerated ingredients. This ensures a smoother batter without lumps, promoting even baking and a creamy texture in your finished cheesecake.
2. Mixing the Batter: When combining your ingredients, mix just enough to incorporate everything smoothly. Overmixing can introduce too much air into the batter, leading to a cheesecake that rises and then falls or cracks during baking.
3. Scrape Down the Bowl: Regularly scrape down the sides and bottom of the mixing bowl. This step is crucial to avoid any unmixed patches of cream cheese, which can create uneven textures in your cheesecake.
4. Baking Surface: Use a springform pan for easy removal of the cheesecake without damaging its form. Grease the sides and bottom of the pan or line them with parchment paper to prevent sticking.
5. Water Bath: To prevent cracks and ensure even moisture during baking, place your cheesecake in a water bath. Wrap the outside of your springform pan in foil to prevent water from seeping in, and place it in a larger baking pan. Fill the larger pan with hot water up to halfway of the springform pan’s height.
6. Oven Temperature: Bake your cheesecake at a moderate temperature — 325°F (163°C) is typically ideal. This slower bake prevents the top from cracking and ensures the center sets properly without overcooking the edges.
7. Don’t Peek: Keep the oven door closed while the cheesecake bakes. Opening the door can cause sudden temperature changes that may lead to cracking.
8. Cooling: Once the baking time is complete, turn off the oven and let the cheesecake sit inside with the door slightly ajar for about an hour. This slow cooling helps prevent the cheesecake from cracking.
9. Chilling: After the cheesecake has reached room temperature, cover it and refrigerate it for at least four hours, preferably overnight. This step is crucial for developing the right texture and flavor, as it allows the cheesecake to firm up and become more flavorful.

Alternate – Shortbread Crust

If you want to switch up your cheesecake with a different crust, a shortbread crust is a delicious alternative that offers a buttery and slightly sweet base. Here’s how to make it:

Ingredients

• 1 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C). This ensures that the oven is hot enough to properly bake the crust.
2. Mix the dry ingredients: In a mixing bowl, whisk together the flour, sugar, and salt. This combination forms the dry base of your crust.
3. Incorporate the butter: Cut the butter into small pieces and add it to the flour mixture. Using a pastry cutter or your fingers, blend the butter into the flour mixture until the texture resembles coarse crumbs. The goal is to evenly distribute the butter throughout the flour.
4. Form the crust: Pour the mixture into a 9-inch springform pan. Press the mixture firmly and evenly across the bottom of the pan (and up the sides if you prefer a higher edge). The firm pressing helps the crust hold together after baking.
5. Bake the crust: Place the crust in the preheated oven and bake for 18-20 minutes, or until the edges are lightly golden. This baking time ensures that the crust is fully cooked but not overdone, which could make it too hard.
6. Cool before filling: Allow the crust to cool completely before adding your cheesecake filling. This step is crucial to prevent the filling from seeping into the crust.

This shortbread crust provides a rich, buttery foundation for your New York-style cheesecake, complementing the creamy filling beautifully. It can be pre-baked a day in advance, covered, and stored at room temperature until you’re ready to fill it. Enjoy crafting your cheesecake with this delightful twist!

A few tips to ensure your shortbread crust is a success

1. Cool the crust: Make sure the shortbread crust is completely cooled before adding the cheesecake filling. This helps to set the crust and prevent it from becoming too soft when the filling is added.
2. Avoid overbaking the crust: Since the crust will go back into the oven with the cheesecake filling, it’s important not to overbake it during the initial baking. Aim for a light golden color, so it doesn’t become too hard or burnt after the second bake.
3. Check for leaks: If your springform pan isn’t tightly sealed, consider wrapping the outside of the pan with aluminum foil to prevent any batter from leaking out and to protect the crust from getting too wet if using a water bath.
4. Adjust baking time: When you bake the cheesecake with the prebaked crust, keep an eye on it as the crust might brown a bit more. If you notice the crust getting too dark, you can tent the edges with aluminum foil during the latter part of baking.
5. Cooling and setting: Allow the cheesecake to cool gradually in the turned-off oven with the door slightly open (if using the water bath method) to prevent sudden temperature changes that could cause cracks. Then, chill it thoroughly in the refrigerator before serving to ensure it sets perfectly.

Blueberry Compote Recipe

Ingredients

Instructions

This blueberry compote can be spooned over a freshly baked cheesecake, adding a delightful burst of flavor and color. It’s also versatile enough to pair with pancakes, waffles, or even stirred into yogurt.

1. Combine Ingredients:
   • In a medium saucepan, combine the blueberries, sugar, lemon juice, lemon zest, and the 2 tablespoons of water. Stir gently to mix.
2. Cook the Mixture:
   • Heat the mixture over medium heat until it begins to simmer. Reduce the heat to low and let it simmer for about 10-15 minutes. The berries will start to break down and release their juices.
3. Thicken the Compote:
   • If you prefer a thicker compote, stir in the cornstarch mixture. Continue to cook, stirring constantly, until the compote thickens, about 2-3 minutes. If you prefer a more sauce-like consistency, you can skip the cornstarch.
4. Add Vanilla:
   • Remove from heat and stir in the vanilla extract. The vanilla enhances the flavor, adding depth to the compote.
5. Cool and Serve:
   • Allow the compote to cool slightly before serving. It can be served warm or chilled. If not using immediately, store it in an airtight container in the refrigerator.

Fresh Berry Toppings

• Select and Prepare: Choose ripe, plump berries for the best natural sweetness and texture. Wash them gently and pat them dry.
• Arrange on Cheesecake: Arrange the berries on top of your cheesecake just before serving. This ensures they remain fresh and visually appealing.
• Optional Enhancements: For a touch of extra sweetness, you can dust the berries with a little powdered sugar, or drizzle them with honey or a light syrup. If you like a hint of citrus, a sprinkle of lemon or lime zest can add a refreshing zestiness.

Using fresh berries as a topping is not only an easy way to decorate your cheesecake but also adds a healthful twist to your dessert, making each bite a perfect balance of creamy and refreshing.

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