February 10, 2011

Best New York style cheesecake recipe

There are other recipes that claim to be the best cheesecake recipes on the planet. Obviously, the people who say that are liars and should be shunned in polite company. In any event, here's a recipe that makes a high-rising, beautiful cheesecake which will not have any cracks marring its surface. Enjoy.



1 sleeve of graham crackers (I used cinnamon flavored, but any flavor should be fine)

6 tbsp of butter, melted

2 tbsp sugar

2-1/2 lbs. (5 packages) of cream cheese, softened to room temperature

1/8 tsp. salt

1-1/2 cups sugar

2 teaspoons of real vanilla extract (I used Mexican vanilla, but anything that’s not fake will be fine)

2 teaspoon of lemon juice (fresh or bottled)

1/3 cup sour cream

6 eggs

2 egg yolks



Lightly grease nine inch springform pan (preferably non-stick) or line the bottom with foil.

 Preheat oven to 350 degrees

 Finely crush sleeve of graham crackers (rolling pin, food processor, whatever)

 Mix graham cracker crumbs with sugar and 5-1/2 tbsp of the butter with a fork until crumbly (reserve the remaining butter for brushing the springform pan)

 Press the crumbs into the bottom of the  prepared pan and bake for 13 minutes. Remove to wire rack to cool while you prepare the filling.

 Brush the sides of the springform pan with remaining melted butter generously after the crust has cooled.

 Turn oven up to 500 degrees.

 In a large bowl, beat the cream cheese for about 2 minutes, to get out most of the big lumps, with the salt. Add the sugar in thirds, beating after each addition; scrape down the sides of the bowl.  Beat for about one minutes for each addition.

 Add the sour cream, lemon juice and vanilla. Mix well.

 Add the eggs two at a time, beating well after each addition, including the two extra yolks.

 Pour into cooled crust and place springform pan on a lipped baking sheet in case there is spillover.

 Bake at 500 degrees for 10 minutes. Reduce heat to 200 degrees.




Bake 90 minutes.

 Remove from oven and cool for five minutes on wire rack.

 Run knife gently around the outer edge of the cheesecake. This detaches it from the sides of the pan and helps prevent cracking as the cheesecake cools.

 Allow to cool for 3 hours at room temperature.

 Cover with plastic wrap and refrigerate for at least 3 hours.

 Best served within 30 minutes after it comes out of the refrigerator.

Posted by Physics Geek at February 10, 2011 08:11 AM | TrackBack StumbleUpon Toolbar Stumble It!