New York Style Cheesecake
New York Style Cheesecake Cooking in a water bath with a sized turkey bag to keep out the water
New York-style cheesecake is a classic dessert that is perfect for any occasion. It is a rich and creamy cheesecake that is topped with a delicious fruit compote. This recipe is easy to follow and makes a perfect cheesecake every time.
New York Style Cheesecake
Ingredients:
5 Toz packages cream cheese, softened
1/4 c (minus 2 tbsp) sugar
3 tbsp flour
1/2 tsp lemon zest
1/2 tsp orange zest
5 eggs
2 egg yolks
1 tsp vanilla
1/4 c (plus 1 tbsp) whipping cream
Crust:
1/2 c graham crumbs
1/4 c unsalted butter, melted
Instructions:
Crust: Combine crumbs & butter. Press into pan & freeze.
Cheesecake: Beat cream cheese & sugar on medium-high for 3 minutes. Add flour, lemon & orange zest.
Add eggs & egg yolks, one at a time, mixing thoroughly after each one.
Mix in vanilla & cream.
Pour over the frozen crust. Bake for 10 min @ 500°F, then reduce heat to 200°F & bake for an hour.
Top should be puffy like a soufflé & light golden brown. Cool on rack for 2 hours. Chill for 12 hours before serving.
Expect cracking if you opt out of the water bath
Fruit Compote
1 cup Berries (Strawberries, Blackberries, Raspberries, Blueberries)
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon water
Instructions
In a saucepan, combine berries, sugar, cornstarch, and water. Bring to a boil, then simmer for 5 minutes, or until thickened.
Let the compote cool slightly before spooning over the top of the cheesecake.
Tips
For a richer cheesecake, use full-fat cream cheese.
To prevent the cheesecake from cracking, bake it in a water bath. To do this, place the springform pan inside a larger pan and fill the outer pan with water.
Let the cheesecake cool completely before refrigerating. This will help to prevent the cheesecake from cracking.
Serve the cheesecake at room temperature for the best flavor and texture.
I hope you enjoy this recipe for New York-style cheesecake!
