New York Cheesecake
Make It Now, Bake It Later: The Next Generation: More Than 200 Easy and Delicious Recipes for Make-Ahead Dishes
Published by Stewart, Tabori & Chang
This recipe was given to us years ago by a friend from New York. It may be our all-time favorite cheesecake!
NotesServe this cake in small wedges, either plain or with your favorite topping. As for toppings we like fresh strawberries, fresh raspberries or cherry or blueberry pie filling.
Serves12 to 15
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Family Get-together
Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian
Taste and Texturecheesy, creamy, crisp, spiced, sweet, tangy, tart
Type of Dishcake, cheesecake
- 1½ cups graham cracker crumbs
- 5 tablespoons sugar
- ¼ cup butter (½ stick), melted
- 1 teaspoon cinnamon, optional
- ½ teaspoon nutmeg, optional
- ½ teaspoon ginger, optional
- 5 eggs
- 4 cups cream cheese (32 ounces)
- 4 cups sour cream
- 1½ cups sugar
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
To make the crust, grease a 9-inch springform pan, and set aside. Combine the crumbs, sugar, and melted butter. If desired, add the cinnamon, nutmeg, and ginger, and mix well. Press into the prepared pan to form a crust, and set aside.
To make the cheesecake, remove the eggs, cream cheese, and sour cream from the refrigerator, and let sit up to 1 hour to come to room temperature.
Preheat the oven to 350°F. In a small bowl, beat the eggs until they are foamy, and set aside. In a medium bowl, combine the cream cheese and sour cream, beating with an electric mixer until smooth. Add the sugar, vanilla, almond extract, and eggs, and beat until smooth. Pour the cheesecake filling over the crust, and bake the cake for 1 hour. Turn off the oven, and let the cheesecake remain in the oven for 1 hour more. (Do not open the oven door.) Remove the cake from the oven, and allow it to cool completely. Cover and refrigerate until thoroughly chilled, at least 4- hours or up to 2 weeks.
2004 Ann and Scott Goodfellow