Week 32: New York Style Cheesecake (New York)
New York style cheesecake is creamy and rich. It may seem hard to make, but I promise it's doable!
New York style cheesecake won this week's poll, with the blackout cake in second place. Vote for North Carolina's state dessert for this week on my home page.
Did you know that cheesecake is believed to have originated from Greece, and was served to athletes in 776 B.C. during the Olympic games?!
Regular cheesecake uses heavy cream and sour cream, while New York style cheesecake uses cream cheese, mainly. This makes it so rich.
To achieve a cheesecake with little to no cracks, you have to make a water bath. While it may seem hard, it's important and pretty easy.
|Level:👩🏽🍳👩🏽🍳|Time: 8 hours|Sereves: 8|
32 oz cream cheese
2 cups granulated sugar
1/4 cup all-purpose flour
1/3 cup sour cream
1 teaspoon lemon juice
3 teaspoons vanilla extract
Preheat your oven to 375 degrees F, and cover the bottom and exterior of the cake pan with aluminum foil. This will prevent any leaks. Spray the inside of the cake pan with baking spray. Mix the melted butter and graham crackers to form a crust. Press into your prepared cake pan and bake for 10 minutes.
Meanwhile, beat the cream cheese, sour cream, sugar, flour until light and fluffy. Add the lemon juice, vanilla extract, and eggs. Beat until the filling doubles in size - but make sure not to overmix!
Boil a kettle of water.
Pour the filling into your cake pan and place it in a large roasting pan. Fill it with boiling water and place the cheesecake into your oven. Bake for 1 hour and 20 minutes.
Chill the cheesecake overnight (6-8 hours) for the best results!
- The Bored Baker 👩🏽🍳