My son recently turned 18, and he does not like a traditional birthday cake. This year he requested New York Style Cheese Cake with strawberries on top. Homemade only of course! This New York Style Cheesecake Recipe has a sugar cookie crust which he and my family prefer to the graham cracker crust. I found this recipe online and it had very good reviews. I made some adjustments to make it to my liking. It has become a favorite cheesecake recipe of ours.
The recipe instructs you to build the crust along the sides. I have made this recipe before and I will give you the scoop. If you follow the crust recipe exactly as it instructs, there is no way you will have enough crust to build up along the sides of the pan as you can see in the picture above. This does not hurt the cheesecake. Rather it caramelizes the sugar on the outside and has a sort of creme brûlée taste. It tastes very good. The cheesecake turns out to the perfect creamy, rich, dense texture as it is should.
I have also doubled the crust recipe and had a little too much crust as you can see in this picture.
If I were to make it a third time, I would double the crust recipe and build it a 1/3 way up, discarding the rest. You won’t throw away a huge amount. Because you can’t split the egg in half, there is no other way to adjust the recipe. The crust makes the cheesecake prettier. The crust is also really, really good, so a little extra doesn’t hurt. You can make it how you like. Either way it will be delicious.
*Cooking tip 1: Use the full fat cream cheese. This is not a time to skimp out on calories. It will not turn out well with the low fat cream cheese.
*Cooking tip 2: I always make a water bath. It keeps the cheesecake creamy and helps with preventing the cracking by cooking it evenly. Don’t be scared of the water bath. Just place your cake in the middle of a large baking dish and fill the baking dish up with water a few inches. If you are worried about the water seeping in, you can wrap the cheesecake in foil, but I have never had that problem.
Cooking tip 3: Two main reasons your cheesecakes crack are from overcooking, and cooling down too fast. When the outer ring of your cheesecake is mostly firm and the center is slightly jiggly, it is time for the cooling down process. Turn off the oven, crack the oven door, and leave it in the oven for an hour as it cools down. Then take it out of the oven and the water bath and let it cool compeletly on your counter. At this time, you can run a thin-bladed knife around the edge to make sure the cake isn’t sticking to the pan, which can also cause cracks as the cake settles.
Cooking tip 4: You must chill your cheesecake. It will not be the same serving it early. It is best to cook it the night before and chill it overnight. If you serve it too early it will not taste like a cheesecake, but more like a thick custard. But not the best tasting thick custard. The chilling is part of the cooking process. If you can’t make it the night before, chill at least 4 to 6 hours before serving.
Cooking tip 5: Soften your cream cheese to about room temperature. This will help prevent lumps in your filling.
For the topping, I take fresh strawberries, slice them and set them in sugar an hour before serving.
The strawberries are there to compliment the cheesecake, not take over it.
If you like this recipe, check out: Strawberry Cream Shortcake , Mini Buttermilk Fig Cakes with Goat Cheese and Rosemary, and Easy Southern Banana Pudding.
- 1 cup all-purpose flour
- ¼ cup sugar
- ½ tsp vanilla extract
- 1 egg yolk
- 1 stick of butter, cut into ¼ slices
- 1½ pound cream cheese, softened
- ¾ cup sugar
- 2 tbs flour
- 1½ tsp lemon juice
- 1½ tsp vanilla extract
- 3 eggs and 1 extra yolk
- 3 tbs heavy cream
- For Crust:
- Preheat oven to 350 degrees.
- Place the flour, sugar, vanilla extract, egg yolk, and butter in a large mixing bowl.
- With your fingertips, rub the ingredients together until they are well mixed and can be gathered into a ball.
- Dust with a little flour, wrap in waxed paper, and refrigerate for at least 1 hour.
- Butter and flour the bottom of a 9 inch X 2 inch spring-form pan, roll out dough to cover bottom and sides. Bake until a light brown color.
- For Filling:
- Baking Step One:
- Preheat the oven to 485. Oven should be hot to enhance color and to help with setting the cake.
- Place the cream cheese in a large mixing bowl and beat vigorously until it is creamy and smooth.
- Beat in sugar, a few tablespoons at a time, then beat in the flour, lemon, vanilla, eggs and egg yolk and heavy cream.
- Watch out for lumps!
- Pour the filling into the cookie dough lined pan, bake in the center of the oven in a water bath until a dark brown color has been achieved.
- The cake should also start to rise slightly.
- Remove from oven. Cool for 30 minutes. Set oven to 350 degrees.
- Baking Step Two:
- After cheesecake has cooled for 30 minutes, return the cheesecake to the oven for final baking (this procedure will set the cheesecake).
- NOTE: Cheesecake is like a pudding with only eggs being used to firm the cake.
- When the cake is bouncy in the center and slightly risen in the middle as well as on the sides, it's finished!
- Baking time at 350°F will vary (usually 20 to 40 minutes) depending on your oven. You have to watch the progress to know when it is done. When it hits 20 minutes, start watching it closely. In my oven it takes about 20 minutes.
- Turn oven off. Crack open door a good amount. Leave in oven an hour to cool down. Remove for oven and cool completely before removing from pan.
- Refrigerate the cheesecake overnight.
- Slice cake using a hot, wet knife; wipe blade clean between slices.
- NOTE: If you overbake, the cake will crack and be too firm. If you underbake, the cake will tend to be soft in the center.
- It usually takes a couple of tries to get it right. Good luck!