It was my dad’s birthday on March 1st and I wanted to make him something he’d enjoy! Now my dad not only loves desserts, but he also loves cheesecake in particular! I thought it would be perfect to make him a New York Style Cheesecake just for his birthday! I had only make cheesecake once before, a Pumpkin Cheesecake for Thanksgiving, and it didn’t come out all the fluffy. This cheesecake on the other hand came out fluffy and delicious; unlike any cheesecake I’ve ever tasted! I had some left over the day after in which my relatives came over & enjoyed. They said it was honestly the best cheesecake they’ve ever eaten.
New York Style Cheesecake
for the Crust:
5 tbsp. unsalted butter, melted, plus 1 additional tbsp., melted for greasing the pan
4 oz. (approx. 8 whole) graham crackers, broken into rough pieces and processed into fine, even crumbs
1 tbsp. sugar
for the Cheesecake:
2 1/2 lb. (5 8-oz. pkgs.) cream cheese, cut into rough 1-inch chunks, at room temperature
1/8 tsp. salt
1 1/2 cups sugar
1/3 cup sour cream
2 tsp. freshly squeezed lemon juice
2 tsp. vanilla extract
2 large egg yolks plus 6 large eggs, at room temperature
for the Crust:
1. Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees F. Brush the bottom and sides of a 9-inch springform pan with 1/2 tablespoon of the melted butter.
2. In a medium bowl combine the graham cracker crumbs, 5 tablespoons melted butter, and sugar. Toss with a fork until the crumbs are evenly moistened. Transfer the crumbs to the springform pan and use the bottom of a ramekin to firmly press the crumbs evenly into the pan bottom.
3. Bake until fragrant and beginning to brown around the edges, about 13 minutes. Cool on a wire rack while preparing the filling.
for the Cheesecake:
1. Increase the oven temperature to 500 degrees F.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese at medium-low speed to break up and soften it slightly, about 1 minute.
3. Scrape the beater and the bottom and sides of the bowl well with a rubber spatula; add the salt and about half of the sugar and beat at medium-low speed until combined, about 1 minute.
4. Scrape the bowl; beat in the remaining sugar until combined, about 1 minute.
5. Scrape the bowl; add the sour cream, lemon juice, and vanilla. Beat at low speed until combined, about 1 minute.
6. Scrape the bowl; add the egg yolks and beat at medium-low speed until thoroughly combined, about 1 minute.
7. Scrape the bowl; add the remaining eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions.
8. Brush the sides of the springform pan with the remaining 1/2 tablespoon melted butter. Set the pan on a rimmed baking sheet to catch any spills in case the pan leaks.
9. Pour the filling into the cooled crust and bake 10 minutes; *without opening the oven door, reduce the oven temperature to 200 degrees and continue to bake until the cheesecake reads about 150 degrees on an instant-read thermometer inserted in the center, about 1 1/2 hours.
10. Transfer the cake to a wire rack and cool until barely warm, 2 1/2 to 3 hours. Run a paring knife between the cake and the springform pan sides. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours.
11. To unmold the cheesecake, removed the sides of the pan. Slide a thin metal spatula between the crust and the bottom of the pan to loosen, then slide the cake onto a serving plate.
12. Let the cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve. (Use a long, thin, sharp knife that has been run under hot water and then dried for slicing. Wipe the blade clean and rewarm between slices.)
Source: Annie’s Eats