Creamy NY-Style Cheesecake
To me, a plain unadorned cheesecake is so simple, so classic, yet can still be so incredibly-tasting if made with the freshest of ingredients. Those that know me well, rarely see me eating sweets. However, I promise you that I do have my moments! And if I do choose to engage in what I call “conscious treating,” it will likely be a small slice of a divine cheesecake like this one or something devilishly delicious like my Dark Chocolate Oblivion Torte. I feel that if you vow to eat healthfully most days, certain celebrations such as Valentine’s Day, birthdays, anniversaries and parties or when you just feel like having a special treat may be worthy of the splurge. Enjoy!
Recipe Inspired by: Perfect Cheesecake from Simply Recipes
Yield: about 12 slices
Recipe Inspired by: Perfect Cheesecake from Simply Recipes
Yield: about 12 slices
Ingredients
- 9- inch springform pan
- Parchment paper
- Butter for greasing pan bottom
- Foil
- Roasting pan
- Boiling water
Crust
- 2 cups graham cracker crumbs (about 2 sleeves of graham crackers)
- 1 ½ tablespoons sugar
- 5 tablespoons unsalted butter melted
- Pinch salt
Filling
- 32 ounces cream cheese room temperature, cut into chunks
- 1 1/3 cups sugar
- 2 teaspoons pure vanilla extract
- Pinch salt
- 4 large eggs
- 2/3 cup heavy whipping cream
- 2/3 cup sour cream
Instructions
Pan Preparation
- Detach bottom of pan from ring. Trace bottom of pan on parchment paper; cut to fit. Butter bottom of pan.
- Press paper circle onto bottom of pan. Assemble pan. Tightly wrap bottom and sides of pan with foil to prevent any potential leakage of batter.
Make the Crust
- Preheat oven to 350 degrees F.In a large bowl, stir together all crust ingredients with a fork until crumbly.
- Using the back of a measuring cup, press crumbs firmly and evenly onto bottom of pan and about 2 inches up sides.
- Bake crust for 10 minutes. Remove to a rack; let cool.
- Reduce the oven temperature to 325 degrees F.
Make the Filling
- In an electric mixer bowl set on medium speed, beat cream cheese for 4 minutes or until smooth and creamy with no lumps remaining.
- Gradually add sugar, vanilla and salt, beating until well combined.
- Beat in eggs, 1 at a time, scraping bowl after each addition.
- Add whipping cream and sour cream, scraping down sides of bowl to ensure all ingredients are incorporated.
- Pour filling into prepared crust. With a spatula, smooth top.
Baking, Cooling and Chilling
- Carefully pour boiling water into roasting pan, filling about half-way. Place on bottom rack of oven. (The steam will provide a most environment which helps to prevent the cheesecake from cracking.)
- Place cheesecake on rack above roasting pan. Bake for 50 to 55 minutes or until firm to the touch and center is still a bit “jiggly.” (Surface of cheesecake may also look a little wet and be lightly browned. This is okay.)
- Turn off oven. With door partly open, allow cheesecake to remain in the in oven for 1 hour to slowly cool. (prevents cracking)
- Remove cheesecake to a rack to complete cooling.
- Cover top of cheesecake pan with foil; refrigerate (with springform ring on for support) for at least 8 hours or until completely chilled. (preferably overnight).
Assembly and Serving
- Remove springform ring. (If desired, first carefully remove parchment paper and pan bottom from cheesecake with a sharp knife or unflavored dental floss using a “sawing” motion.
- Place cheesecake on a decorative plate.
- For easier slicing, remove cheesecake from refrigerator about 20 minutes prior to serving. Cut cheesecake into small slices.
- If desired, garnish with berries and/or freshly whipped cream.
Notes
Make Ahead and Storage Tips: this cheesecake keeps extremely well and can be made up to one week ahead. Wrap tightly and refrigerate. Cheesecake may also be frozen for up to 6 months.
Definitely indulgent! As this cheesecake is very rich, small slices will definitely satisfy. Perfect alone or served with just a simple accompaniment of berries and/or freshly whipped cream.
Always one to choose the healthiest and least refined ingredients when making sweets, I used Organic Sugar from Wholesome Sweeteners and Organic Honey Graham Crackers from Annie’s Homegrown. Both are available at natural food stores such as Whole Foods as well as in some supermarkets. Feel free to choose the products you normally use.
Need a gluten-free crust alternative? Kinnikinnick’s gluten-free S’Moreables Graham Style Crackers or Graham Style Crumbs are absolutely delicious! Both are available in natural food stores such as Whole Foods or online.
Are you a springform pan newbie? Look for a sturdy pan with a tight clasp. I recently purchased one by Caphalon which I really like. Springform pans are available at stores like Bed, Bath and Beyond and kitchen specialty cooking stores such as Sur La table and Williams Sonoma as well as online.
Prefer fancier cheesecakes? The do try my NY-Style Cheesecake Topped with Dark Chocolate Ganache or my Dark Chocolate Fantasy Cheesecake.
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