A timeless dessert, cheesecake has a global fan base. It’s a dish you won’t be able to pass up because to its silky smoothness and sweet, buttery crust. Although there are numerous cheesecake recipes out there, the New York Style Cheesecake is the most classic and elegant. This article delves into the background of this timeless sweet treat and provides instructions for making it at home.
New York Cheesecake: A Brief History
Cheesecake’s earliest known appearance was in ancient Greek cuisine. Others say that the Greeks offered cheesecake to the athletes at the very first Olympic Games in 776 BC. Nonetheless, the current cheesecake recipe has its origins in New York City in the early 20th century. Reuben’s restaurant, which has since closed, was founded on the belief that its former owner, Arnold Reuben, invented the New York Style Cheesecake in the 1920s. For a more robust flavor and silkier texture, he substituted cream cheese for the standard ricotta cheese and sour cream.
So, what makes a New York cheesecake so special?
The signature New York cheesecake has a rich, velvety consistency. The ingredients are cream cheese, sugar, eggs, and a dash of vanilla flavor. Graham crackers, butter, and sugar go into making the crust. The cheesecake is baked in a water bath to minimize dryness and cracking throughout the baking process.
The ease with which New York cheesecake can be prepared is one of its defining characteristics. You don’t need any expensive or time-consuming materials or methods to make this dish tasty. Instead, success depends on a harmonious combination of tastes and sensations. The crust should be buttery and somewhat crispy, while the cheesecake should be rich and creamy but not overly sweet.
Ingredients
five big eggs at room temperature
1 pint (2 cups) of room temperature sour cream
Cream cheese, 4 x 8 oz. packets, at room temperature
8 tbsp. (one stick) of softened, unsalted butter
One and a half cups of sugar
A measure of cornstarch equal to 2 teaspoons
1-and-a-half teaspoons of vanilla extract
A squeeze of a fresh lemon (about 1 teaspoon)
Grated rind of one lemon, one teaspoon
Instructions:
You need to get a springform pan and butter it up good. Wrap the outside and bottom of the pan tightly with two layers of aluminum foil, making sure to crimp and pleat the foil so it fits the pan’s shape. Thus that no water leaks into your pan while using the ban Marie, do this.
Put this on a baking rack and preheat your oven to 300 degrees.
You’ll need a mixing bowl and a spoon to whip the sour cream and eggs into a smooth consistency.
In a separate medium bowl, cream the butter and cream cheese until smooth and creamy. Fold this new mixture into the older one, making sure to thoroughly combine the two mixtures.
Blend the sugar, cornstarch, lemon juice, vanilla, and lemon zest in a mixing bowl and beat on high for 2 minutes, or until smooth and creamy.
You’ll need this, your springform pan, and a roasting pan with enough room for the sides of the springform pan to not contact the roasting pan. Carefully fill the pan with boiling water to the halfway point and place it in the oven.
The cake is done when a knife inserted into the center comes out clean, or after 2 hours and 15 minutes in the oven.
Carefully peel away the foil from your pan and set this aside.
Let this aside for 4 hours at room temperature to cool.
Make sure this has had plenty of time to set in a cool place (the fridge is ideal) before you attempt to cut it into serving-sized pieces.
Tips
Add full-fat cream cheese, sour cream, and heavy cream to achieve a velvety smooth texture.
Don’t overmix; doing so will result in a cracked cheesecake. Make sure to mix the ingredients thoroughly, but not to the point of wasting time.
Cheesecakes benefit from a water bath because it helps them bake more uniformly and keeps them from cracking as they cool. Place the springform pan in a bigger baking dish that has been lined with aluminum foil. Put some hot water, approximately an inch deep, in the larger pan.
Turn off the oven and leave the cheesecake inside for at least an hour to cool slowly after baking. Then, take it out of the oven and let it cool to room temperature before putting it in the fridge.
Let the cheesecake cool in the fridge overnight before serving for optimal results. This ensures a suitable set and optimal flavor development.
New York cheesecake is great on its own, but it really shines when topped with fruit, nuts, or whipped cream. You can top it with whipped cream, fresh fruit, or a drizzle of chocolate, caramel, or both.
In comparison to other cheesecakes, what distinguishes New York style cheesecake?
True cheesecake lovers know that a New York style cheesecake will have a dense, velvety texture and a full, savory flavor. Standard ingredients include a graham cracker crust and a sweetened sour cream and cream cheese filling. New York cheesecake is commonly served plain or with a basic topping like fruit or whipped cream, in contrast to other cheesecakes which may be flavored with fruit or other add-ins.
How do you keep a New York cheesecake from cracking?
An often-encountered issue when baking a New York cheesecake is cracking. Overmixing the batter, which introduces air and causes the cheesecake to rise and break, can be avoided by not doing so. Baking the cheesecake in a water bath, which helps maintain a uniform temperature and keeps the cheesecake from drying out, is another way to lessen the likelihood of cracking.
Can I pre-bake a New York cheesecake?
New York cheesecake can be made in advance, thus the answer is yes. Wrap the cheesecake snugly in plastic and store it in the fridge for up to three days, or in the freezer for up to three months, once it has cooled fully. You may thaw a frozen cheesecake in the fridge overnight and serve it the next day.
How about a graham cracker crust? Q: Can I use a different crust for a New York cheesecake?
Although graham cracker crust is standard for New York cheesecake, various crusts can be used to give variety in taste and texture. There are several variations on the traditional pie crust, such as the shortbread crust, the Oreo crust, and the chocolate crust created with cocoa powder.
Can I alter the taste of a New York cheesecake by adding spices or fruit?
You can certainly try other flavorings or toppings to personalize your cheesecake, even though traditional New York cheesecake is served plain or with a simple topping. The addition of lemon or orange zest to the filling, chocolate or caramel sauce swirls, and fresh berries or fruit compote on top are all popular variations. But don’t pile on too many toppings or you risk crushing the cheesecake’s light texture.