Recipe: Delicious Thick New York Style Cheesecake

Thick New York Style Cheesecake. First of all it is NOT New York style cheesecake. Anyone that is familiar with the white dense almost crumbly cheesecake of NY and is looking for that recipe should pass this one by. This recipe produces more of a heavy cheesecake custard (I should have known with all the eggs) and in my opinion has kind of an "off" flavor that I can't quite.

Add eggs one at a time until blended. Add sour cream and mix until smooth. Pour enough hot water in the roasting pan to come about halfway up the side of the foil-wrapped springform pan. You can cook Thick New York Style Cheesecake using 16 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Thick New York Style Cheesecake

  1. It’s of Crust.
  2. You need 1 1/2 cups of crushed graham crackers (about 12).
  3. You need 5 tablespoons of butter.
  4. It’s 2 tablespoons of granulated sugar.
  5. You need 1/8 teaspoon of salt.
  6. It’s 1/2 tsp of vanilla.
  7. You need of Cheesecake.
  8. It’s 4 blocks of Philadelphia cream cheese (32 oz, get name brand if possible it makes a world of difference) room temp.
  9. You need 2 cups of sugar.
  10. It’s 4 teaspoons of vanilla.
  11. It’s 3 tablespoons of all purpose flour.
  12. You need 1 teaspoon of fresh lemon zest.
  13. It’s 2 teaspoon of fresh lemon juice (do not use bottle doesn’t taste the same).
  14. Prepare 1/4 tsp of salt.
  15. Prepare 6 of large eggs.
  16. You need 1/2 cup of sour cream.

Bake until the top of the cheesecake is lightly browned around the edges, but the. In a food processor, pulse graham crackers with salt and sugar to fine crumbs. Add butter and pulse until fully incorporated. Next wrap the springform pan with one large piece of heavy-duty aluminum foil, covering the underside of the pan and extending all the way to the top.

Thick New York Style Cheesecake step by step

  1. Preheat oven to 375 degrees, wrap a 9 inch springform pan bottle and outside walls with heavy duty aluminum foil making sure seams covered tightly, spray inside with pam.
  2. In a mixing bowl mix crushed graham crackers, melted butter, sugar, salt and vanilla until combined.
  3. Press crust mixture on bottom of pan and slightly up edges as even as possible and bake for 10 minutes.
  4. Take crust out and turn oven down to 325 degrees.
  5. In a mixing bowl beat room temp cream cheese, sugar and flour on medium until smooth. Scrape the sides then add lemon zest, lemon juice, salt and vanilla beating on low until combined. Scrapes sides again adding one egg at a time at low speed until combined, scraping the bowl between eggs if needed. Hand mix in sour cream..
  6. In a large roasting pan (disposable are great for this!) place the spring form pan with crust in center, and carefully pour cheesecake batter into the pan. Poor boiling water around roasting pan careful to not get any in the cheesecake pan until the water is 1 inch up the side..
  7. Put in oven carefully to not splash any water into cheesecake pan. Bake for 1 hour and 45 minutes. Check cheesecake to be done, should be golden/brown on top and wobble but not liquidy..
  8. Remove pan carefully from oven and set to side to cool (keep in water bath) for an hour. Remove from water bath after an hour, remove aluminum foil, cover with plastic wrap and refrigerator overnight (8 hours) before eating.

Repeat with another sheet of foil for insurance. Eric's Best New York Style Cheesecake. This New York Cheesecake rivals the best! It uses amaretto instead of lemon flavor and is VERY rich, and has no crust to compete with its decadent flavor. Serve with fresh sliced fruit or berries and fresh whipped cream.

By Jade Sarah

Remember! I Just love to Cooking... Everyday..

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