Hey y'all!
This was my first time making a New York Cheesecake from scratch. This Cheesecake is pretty heavy, which is the reason I wanted to make it. Normal cheesecakes are more fluffy, and I definitely prefer a more dense cheesecake with that sour cream and actual cream cheese taste. It does not have a crust, which I was a little worried about at first, but the filling is the best part anyway (in my opinion), so I went ahead and tried it. It did not disappoint! With a filling this good, who needs a crust anyway?
I ate this on its own, but you could definitely add cherry pie filling or drizzle chocolate on the top. Yum!
The recipe below is the original without any changes. The pictures will show the changes that I made with the pans. If the pictures confuse you, just scroll down to the very bottom to see the recipe without them. This recipe called for a springform pan; I ended up using a tube cake pan. If you've been cooking for a while, you probably already know the difference between these two pans, but if you're like me you'll have to look it up. With that being said, I had to improvise, and a springform pan is now on my Christmas list. I ended up borrowing a tube cake pan from the mother-in-law. I wrapped it in tin foil and was going to try placing that inside of the roasting pan filled with water, but when I tested it I found out that water seeped into the tube cake pan. The tin foil did not keep water from entering. I did not use heavy-duty foil. I only had normal foil, so that may have had something to do with it. Since I didn't want a soggy Cheesecake, I ended up sitting the tube cake pan inside of a disposable foil roasting pan. I then put that roasting pan inside of the large roasting pan that was filled with water. I was worried that the cheesecake may not cook correctly since the outside of the pan would not be directly touching the hot water, but it surprisingly worked and turned out great! Once I get a springform pan (if Santa brings me one) I will make this Cheesecake again and let you know if it turned out any differently.
Like the original recipe says, make sure that all ingredients noted come to room temperature before starting, especially the cream cheese. If it is not room temperature, it will end up lumpy.
This would make a GREAT Christmas gift for that Cheesecake lover in your life. Or, serve it with Christmas dinner!
Recipe from: American Times Food
Cook Time: 2 hr. 15 min.
Servings: 12-16
Ingredients:
5 large eggs, room temperature
2 cups sour cream, room temperature
4 8-oz. packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
Directions:
1.) Generously butter the inside of a 10-inch springform pan.
2.) Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie.
3.) With the baking rack in the center of the oven preheat the oven to 300 degrees Fahrenheit.
4.) In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
5.) In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy.
6.) Add this to the egg-sour cream mixture and beat until smooth.
7.) Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
8.) Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching.
9.) Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
10.) Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean.
11.) Remove from the water bath and carefully peel the aluminum foil from around the pan.
12.) Let stand at room temperature until completely cool, about 4 hours.
13.) Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.
*******************************
Ingredients:
5 large eggs, room temperature
2 cups sour cream, room temperature
4 8-oz. packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
Directions:
1.) Generously butter the inside of a 10-inch springform pan.
2.) Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie.
3.) With the baking rack in the center of the oven preheat the oven to 300 degrees Fahrenheit.
4.) In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
5.) In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy.
6.) Add this to the egg-sour cream mixture and beat until smooth.
7.) Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
8.) Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching.
9.) Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
10.) Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean.
11.) Remove from the water bath and carefully peel the aluminum foil from around the pan. 12.) Let stand at room temperature until completely cool, about 4 hours.
13.) Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.
This was my first time making a New York Cheesecake from scratch. This Cheesecake is pretty heavy, which is the reason I wanted to make it. Normal cheesecakes are more fluffy, and I definitely prefer a more dense cheesecake with that sour cream and actual cream cheese taste. It does not have a crust, which I was a little worried about at first, but the filling is the best part anyway (in my opinion), so I went ahead and tried it. It did not disappoint! With a filling this good, who needs a crust anyway?
I ate this on its own, but you could definitely add cherry pie filling or drizzle chocolate on the top. Yum!
The recipe below is the original without any changes. The pictures will show the changes that I made with the pans. If the pictures confuse you, just scroll down to the very bottom to see the recipe without them. This recipe called for a springform pan; I ended up using a tube cake pan. If you've been cooking for a while, you probably already know the difference between these two pans, but if you're like me you'll have to look it up. With that being said, I had to improvise, and a springform pan is now on my Christmas list. I ended up borrowing a tube cake pan from the mother-in-law. I wrapped it in tin foil and was going to try placing that inside of the roasting pan filled with water, but when I tested it I found out that water seeped into the tube cake pan. The tin foil did not keep water from entering. I did not use heavy-duty foil. I only had normal foil, so that may have had something to do with it. Since I didn't want a soggy Cheesecake, I ended up sitting the tube cake pan inside of a disposable foil roasting pan. I then put that roasting pan inside of the large roasting pan that was filled with water. I was worried that the cheesecake may not cook correctly since the outside of the pan would not be directly touching the hot water, but it surprisingly worked and turned out great! Once I get a springform pan (if Santa brings me one) I will make this Cheesecake again and let you know if it turned out any differently.
Like the original recipe says, make sure that all ingredients noted come to room temperature before starting, especially the cream cheese. If it is not room temperature, it will end up lumpy.
This would make a GREAT Christmas gift for that Cheesecake lover in your life. Or, serve it with Christmas dinner!
Merry Christmas!
(Scroll to bottom to see recipe without pictures.)
Cook Time: 2 hr. 15 min.
Servings: 12-16
New York Cheesecake
Ingredients:
5 large eggs, room temperature
2 cups sour cream, room temperature
4 8-oz. packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
 |
| I did not have a fresh lemon on hand. I used bottled lemon juice, but it worked fine! |
Directions:
1.) Generously butter the inside of a 10-inch springform pan.
2.) Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie.
3.) With the baking rack in the center of the oven preheat the oven to 300 degrees Fahrenheit.
4.) In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
5.) In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy.
6.) Add this to the egg-sour cream mixture and beat until smooth.
7.) Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
8.) Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching.
 |
| The large roasting pan that I used. |
10.) Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean.
 |
| My tube cake pan, inside of a foil roasting pan, inside of larger roasting pan filled with water. |
12.) Let stand at room temperature until completely cool, about 4 hours.
13.) Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.
Enjoy!
New York Cheesecake
Ingredients:
5 large eggs, room temperature
2 cups sour cream, room temperature
4 8-oz. packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
Directions:
1.) Generously butter the inside of a 10-inch springform pan.
2.) Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie.
3.) With the baking rack in the center of the oven preheat the oven to 300 degrees Fahrenheit.
4.) In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
5.) In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy.
6.) Add this to the egg-sour cream mixture and beat until smooth.
7.) Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
8.) Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching.
9.) Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
10.) Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean.
11.) Remove from the water bath and carefully peel the aluminum foil from around the pan. 12.) Let stand at room temperature until completely cool, about 4 hours.
13.) Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.
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