Eons ago my folks gifted me a KitchenAid mixer for the holidays, old news,
I know. I remember my mom
saying to me years prior to that that it’d be a wedding gift. The wedding didn’t happen until years later, ha, so, whew, glad they
didn’t wait, haha!
Ok so I was thrilled. Of course, right?! I mean, what baker wouldn’t be thrilled?!
To thank them, I baked. Lots. Surely the first thing I made was chocolate chip cookies to test the mixer out. Next was French bread though I don’t think I shared that with them.
The next thing I made was this cheesecake. I can’t remember exactly but they may have given me a copy of Woman’s Day Desserts* that year too.
I had never made a cheesecake before but hey, that was not going to stop me. At the time I very handily lived across the street from a restaurant supply store and they had the right size springform pan super cheap, hence my sign.
And holy bejebus moly cats and dogs people, what a stellar recipe this turned out to be. Wowza.
Yum. Yum yum oh my gosh a million times yum. |
I mentioned too that my sister-in-law Yan always asks my mom ahead of their visits to town if I’ll be making The Cheesecake. She loves it. My folks love it. I do too. Mike loved it though he recently informed me that he doesn’t like these thick New York types. He’s nuts, this is the best ever. Like ever ever.
Why is there no Chicago Style Cheesecake? Oh, I guess there is, but pffft, really, is it that different?
Suppose I’ll have to find out.
Anyway, Yan and family were coming to town, Jen and I have this wonderful baking blog, what better opportunity was there to make it?! It’s been a very very long time since I have, I’m not sure why.
I am all in on the thick, dense yet creamy types. The amazing thing about this one is that while it’s dense, it’s light. Totally not heavy at all. An oxymoron but true.
To me, the ratio between graham cracker crust and cheesecake on this is, mwah, spot the heck on. The ingredient list is short and sweet and all about the cream cheese, as it should be. Plus, you’re not gonna believe this but it is a piece of cake (ha ha cake! Pun!) to make.
Ready to go! So simple this is, so few ingredients. |
You do need a mixer for this though. At times I thought this batter was gonna kill mine even so; by hand I can’t imagine. Hey, it’s the holiday season, put one on your wish list!*
Start by smashing the graham crackers to bits. I do this by hand with them in a bag and use something weighty. Sprinkle them in the bottom of a well-buttered 8” springform pan,* even ‘em out, set aside.
Easy peasy.
What could be easier than sprinkling crumbs? Not much. |
Sugar and cornstarch. In a bowl. Easy. |
Seriously, put on a wetsuit or something, it’s messy from here. |
All beaten into frosting peaks. |
Now, I break the rules at this point. I crank up the mixer to as high as it will go before stuff starts spewing out or the mixer burns out, about medium to medium-high, and whip that deliciousness for a few minutes. I hear you shouldn’t but whatev’s, I think it makes for a fluffier result which I am very much about.
Whipped and ready for baking. Right?, dontcha just wanna scoop your hand right into that bowl?! |
Ready, set, go! |
It’s ready when the edges are set, the center is a bit jiggly, actually the whole thing still wiggles, the top is turning golden brown. For extra insurance, a toothpick should come out clean halfway between the edge and center.
Now look at that beauty, straight outta the oven! |
An hour later, the cheesecake has settled down and it’s time to chill. |
The hard part is waiting until the next day to stuff your face. But once you do, gosh I hope you’ll be sitting, it is divine. Truly truly divine.
Run a knife under hot water, dry it off, then slice — you’ll get nice clean, pretty slices that way.
Free from its springform ring…..let’s eat already, jeez. |
I see you dropping everything and running to the store right now. Go! Go! Hurry! |
Sooo, seriously, the best New York style cheesecake ever ever. Secret revealed, heh, sigh!
Happy baking!
Note: This content originally appeared on Flaky Bakers.
New York Style Cheesecake
Yield
12 slicesPrep time
20 MinCook time
1 HourInactive time
24 HourTotal time
25 H & 20 MThe Ultimate New York style cheesecake recipe, the best ever, the one and only you’ll ever, ever need.
Ingredients
- 1/2 cup (71 g) heaping graham cracker crumbs (about 3 to 3 1/2 whole graham crackers)
- 1 cup (198 g) granulated sugar
- 2 tablespoons (14 g) cornstarch
- 5 8 oz. packages (1135 g) cream cheese, softened
- 2 eggs room temperature
- 2 teaspoons (11 g) vanilla extract
- 1/2 cup (118 ml) heavy cream
Instructions
- Preheat the oven to 350° F (176° C) and generously grease an 8” springform pan with butter. Crush the graham crackers into crumbs and sprinkle the bottom of the springform pan with them evenly.
- In the bowl of a stand mixer, add the cornstarch and sugar. Turn the mixer on to low to combine the two for about 1 minute.
- Slice the cream cheese into smaller chunks and add them one by one to the mixer while running on low. Once the cream cheese is in, turn the mixer to medium to combine the ingredients well and until smooth.
- Add the eggs one by one and then the vanilla, beat on medium until well blended, scraping the bowl several times as necessary.
- Reduce the mixer speed to low and slowly pour in the cream. Once incorporated, beat the batter well for about 1-2 minutes on medium to medium-high speed.
- Pour the cheesecake batter into the springform pan and spread it evenly.
- Bake for about 1 hour, until a toothpick comes out relatively clean in the space between the edge and middle. The entire cheesecake will still be jiggly.
- Cool the cheesecake on a wire rack for no more than 1 hour. Place the cheesecake uncovered in the refrigerator and once it’s completely chilled, cover with wrap. Refrigerate overnight to set completely.
Notes:
Adapted from Woman’s Day Desserts.*
Nutrition Facts
Calories
463.07Fat (grams)
37.29Sat. Fat (grams)
21.70Carbs (grams)
26.24Fiber (grams)
0.13Net carbs
26.11Sugar (grams)
21.47Protein (grams)
7.38Sodium (milligrams)
327.66Cholesterol (grams)
137.65Please see the "info" section for nutrition details.
*The Woman’s Day Desserts cookbook, stand mixers, 8” springform pans, commercial silicone spatulas are an Amazon affiliate links. Happy baking, thanks! Please see the "info" tab for more, well, info.
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