New York Style Cheesecake - Guide Recipe
New York Style Cheesecake is a creamy , classic cheesecake with a layer of sour cream floating on top. It’s often served with fresh berries.
A New York Style Cheesecake is known for being more creamy and dense than typical cheesecakes. A New York cheesecake is made differently than other cheesecake recipes. In this recipe , it’s baked at 350 degrees F. , and then the oven is turned off and the cheesecake continues to bake in the warmed oven for an additional 90 minutes before opening the oven. A layer of sweetened sour cream is spread on top of the baked cheesecake.
What kind of pan is needed to make cheesecake?
You do need a special kind of pan in order to make classic cheesecake recipes. It’s called a Springform Pan , and it’s an inexpensive buy. Purchase one (easy) on Amazon , or pick one up at Target or HomeGoods. You don’t need to spend a lot of money on a high-end , pricy springform pan.
The crust:
Classic New York Cheesecake starts with a graham cracker crust , which is a mixture of graham cracker crumbs , sugar and butter. It’s not a crust that needs any baking. The crust ingredients are combined and then pressed into the bottom and up the sides of a 9-inch springform pan.
The cheesecake filling:
In this recipe , the cheesecake filling is very simply made with just five ingredients. Cream cheese , Greek yogurt , sugar , eggs and vanilla are combined to create the filling that will turn into cheesecake when baked.
What kind of toppings can be used for a cheesecake?
New York Cheesecake is delicious eaten plain and all on its own. Cheesecake enthusiasts will appreciate a good-tasting cheesecake without any toppings. Many people desire something extra to adorn their plain slice of cheesecake. Here are some ideas for topping cheesecake:
- top with fresh fruit
- Chocolate Sauce
- Blueberry Sauce
- Salted Caramel Sauce
- Hot Fudge
- Hot Butterscotch Sauce
How to store leftovers of cheesecake:
Cheesecake needs to be stored in the refrigerator. Covered with plastic wrap , cheesecake will last three days in the refrigerator. If you’re able to put it into an airtight container , it will last a little longer- about 5 days.
Here are a few more dessert recipes you might enjoy:
- Cinnamon Apple Pie Cake
- Fresh Fruit Pizza with Lemon Curd
- Apple Slab Pie
- Strawberry Crisp
- Cream Cheese Pound Cake
- Nutella Skillet Brownie
- Almond Butter Cake
- Layered Strawberry Trifle
New York Style Cheesecake
The perfect recipe for this classic dessert.
CRUST:
- 1 3/4 cups graham cracker crumbs
- 1/2 cup (1 stick) butter , (melted)
- 1/4 cup granulated white sugar
CHEESECAKE:
- 3 8-ounce packages cream cheese , (softened)
- 1 cup vanilla Greek yogurt
- 3/4 cup granulated white sugar
- 3 large eggs
- 2 teaspoons vanilla extract
TOPPING:
- 8 ounces sour cream
- 1/3 cup granulated white sugar
- 1 teaspoon vanilla extract
- fresh berries , (for serving)
PREPARE THE CRUST:
In a medium bowl , stir together the graham cracker crumbs , butter and sugar; pat into the bottom of a 9-inch springform pan , and up 2-inches on the sides of the pan too. Place the pan in the freezer while you prepare the cheesecake filling.
PREPARE THE CHEESECAKE:
Preheat the oven to 350 degrees F. Place a pan of water on a lower rack of the oven (this will help prevent the cheesecake from cracking while baking). Place the second rack in the middle of the oven.
In a large bowl , use a hand mixer to combine the cream cheese , yogurt and sugar. Beat until fluffy; add eggs , one at a time , beating well after each addition. Beat in the vanilla. Scrape the cheesecake batter into the frozen crust.
- Place the cheesecake on the middle rack above the pan of water , and bake for 50 minutes. THEN TURN OFF THE OVEN AND LET THE CHEESECAKE STAY IN THE OVEN (you can turn on the light to take a peek , but don’t open the oven) FOR 90 ADDITIONAL MINUTES.
PREPARE THE TOPPING:
In a medium bowl , use a whisk to combine the sour cream , sugar and vanilla.
After the 90 minutes , remove the cheesecake from the oven and add the sour cream topping. Spread it evenly on top of the cheesecake. Refrigerate overnight.
SERVE:
Remove the springform ring (use a sharp knife down the sides if you think the cheesecake has stuck to the pan). Garnish cut slices with fresh berries.
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