ats
tgh
Cheesecake is my husband Michael’s favorite dessert. In fact, the first time I met my future mother-in-law almost 20 years ago, she told me that the way to Michael’s heart was through his stomach, and that whenever she wanted him to do anything as a child, she bribed him with a slice of cheesecake. A traditional lady she may be, but I got the message loud and clear: feed this boy well and learn to make a good cheesecake! I’ve shared several cheesecake recipes with you — an Italian-style ricotta cheesecake, a pumpkin cheesecake, cheesecake bars, and even Baileys cheesecake marbled brownies – but never an authentic New York-style cheesecake. Truth be told, NY-style cheesecake can be a little intimidating to make. Though the ingredients are simple, you have to worry about the water bath leaking into the cake, the surface cracking, and over or under-cooking. But after baking umpteen cheesecakes over the years (for birthdays and such, not bribery!), I’ve found that with the right recipe and a few pointers, a creamy, crack-free New York-style cheesecake is totally doable, even for beginners.
Before we get to the recipe, you’ll need a nine or ten-inch springform pan and 18-inch heavy-duty aluminum foil. The springform pan features sides that can be removed from the base, so you can release the cheesecake easily without having to flip the whole pan over (this would be a disaster with a cheesecake!). Springform pans, however, are notorious for leaking. Since a cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. Please do not attempt to use standard 12-inch aluminum foil — you can’t have any foil seams on the bottom or sides of the pan. I can tell you from experience that no matter how well (or how many times) you wrap the pan, if there are seams exposed to the water, the water will find a way in.
To begin, wrap the springform pan with one large piece of heavy-duty aluminum foil, covering the underside of the pan and extending all the way to the top. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
METRIC CUP MEASURES
Ingredients
For the Crust
1-1/2 cups graham cracker crumbs, from 12 whole crackers
5 tablespoons unsalted butter, melted
2 tablespoons sugar
1/8 teaspoon salt
For the Filling
32 oz (four 8-oz blocks) cream cheese, at room temperature
2 cups sugar
3 tablespoons all-purpose flour
4 teaspoons vanilla extract
1 teaspoon packed lemon zest, from 1 lemon
2 teaspoons fresh lemon juice, from 1 lemon
1/4 teaspoon salt
6 large eggs
1/2 cup sour cream
Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil
Berry sauce, for serving (optional)
Instructions
For the Crust
bwh
Before we get to the recipe, you’ll need a nine or ten-inch springform pan and 18-inch heavy-duty aluminum foil. The springform pan features sides that can be removed from the base, so you can release the cheesecake easily without having to flip the whole pan over (this would be a disaster with a cheesecake!). Springform pans, however, are notorious for leaking. Since a cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. Please do not attempt to use standard 12-inch aluminum foil — you can’t have any foil seams on the bottom or sides of the pan. I can tell you from experience that no matter how well (or how many times) you wrap the pan, if there are seams exposed to the water, the water will find a way in.
To begin, wrap the springform pan with one large piece of heavy-duty aluminum foil, covering the underside of the pan and extending all the way to the top. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
METRIC CUP MEASURES
Ingredients
For the Crust
1-1/2 cups graham cracker crumbs, from 12 whole crackers
5 tablespoons unsalted butter, melted
2 tablespoons sugar
1/8 teaspoon salt
For the Filling
32 oz (four 8-oz blocks) cream cheese, at room temperature
2 cups sugar
3 tablespoons all-purpose flour
4 teaspoons vanilla extract
1 teaspoon packed lemon zest, from 1 lemon
2 teaspoons fresh lemon juice, from 1 lemon
1/4 teaspoon salt
6 large eggs
1/2 cup sour cream
Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil
Berry sauce, for serving (optional)
Instructions
For the Crust
- Preheat the oven to 375°F and set an oven rack in the lower middle position. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, Wrap the springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.