Smooth and Creamy New York Cheesecake: A Sublime Holiday Dessert!
My husband likes to have people over.
So do I, actually. I’m just not that big a fan of all of the hubbub that goes on before and after the “having people over” deal since I’m usually the one doing 99.9% of the “hubbubbing.”
He proposed a get-together to me last week that he swore would be “super simple”. Here was his big plan to simplify things . . . “So, you tear open a couple bags of chips, put some beer, pop, and wine on the counter, and BAM! You’ve got yourself a party!”
For some odd reason, I wasn’t feeling the love for the bag-‘o-chips grand plan: my wry raised eyebrow spoke volumes.
“Okay, how ’bout this then?” he queried with unbridled enthusiasm despite my own obvious lack thereof. “We’ll just have pizza! But it’ll be good pizza. And we’ll serve it on paper plates. BAM! BAM!”
Who is this man I’ve married, I wondered? Emeril Lagasse’s long lost twin . . . minus the crawfish étouffée?
“Okay, look, I’m willing to cave if you promise to stop “Bamming,” I acquiesced. “But remember that you’re the initiator of this spur-of-the-moment gig. You want it, you help make it happen. The prep and clean up is 50/50, dude.”
“Yeah, yeah, of course. Of course!”
Famous. Last. Words.
Somehow I ended up doing most of the hubbubbing, yet again, including baking a massive New York cheesecake.
It’s all good, though, because New York cheesecake is sublime, and our guests really seemed to enjoy it, making it completely worth the effort. Have you tried it before? Do you know what makes it definitively Big Apple-esque?
According to a resource for chefs online called Seasoned Advice:
New York-style cheesecake, made famous by Lindy’s and Junior’s Deli, relies upon heavy cream, cream cheese, eggs and egg yolks to add a richness and a smooth consistency. Also called Jewish-style, it is baked in a special 5- to 6-inch tall springform pan in many restaurants.
It’s taller, creamier, more decadent and, I believe is also approximately 6,703,445.9 times more unhealthy than any other already-plenty-unhealthy cheesecake you’ve ever consumed. You’ll want to cut the pieces super thin as well, since it’s so very rich.
Are you still on board? Okay, then. Remember, you’ve been warned. Put on your walking shoes this minute because you’re going to have to burn a heck of a lot of calories to justify taking a bite out of this big fella.
And yet, what a wonderfully celebratory dessert it is for the holidays! Christmas, Hanukkah, New Years Eve, whatever you’re celebrating would be just that much more festive with at least a tiny slice of this cake.
The nice thing about making this for a crowd was that we were able to send slabs of it home with every guest, meaning none of it was left behind to taunt us with its sweet, silky, come hither looks.
Here’s how you make this heavenly slice of eviliciousness.
(This is a family recipe that we’ve been making for decades, and I’ve no idea who came up with it. “Thank you!” to its unknown creator out there somewhere. Thank you, New York!)
1 1/4 cups of Graham Cracker crumbs
4 tablespoons melted butter
4, 8 oz. packages Philadelphia cream cheese (room temperature)
2 cups sugar
6 eggs (room temperature)
2 tablespoons vanilla
2, 16 oz. containers of sour cream
Place crumbs in a bowl and pour the melted butter over them. Mix thoroughly.
Pour the crumb mixture into a 10″ Springform pan and press out evenly along bottom, and up the sides about a half-inch.
Bake crumb crust in a 350º oven for 10 minutes, and then cool on a rack while making filling.
Beat cream cheese until fluffy.
Slowly pour in sugar, 1/2 cup at a time.
Add eggs one at a time, beating well after each one is added.
Blend in vanilla and sour cream.
Pour mixture into Springform pan on top of crust. (Mixture will be very thin.)
Bake at 350º for 1 hour and 10 minutes. Turn oven off, and let cool in oven for another hour. (This will allow cheesecake to finish cooking, and will help avoid the surface from getting cracks.)
Because the batter is so thin, I always wrap the pan in aluminum foil to prevent any spills.
Remove from oven and let sit in pan for 1 hour.
Cover and store in refrigerator until ready to serve.
Serve plain, or decorate with fruit, whipped cream, or any sauce you’d like. I made a ring of strawberries, and filled in the center with butterscotch caramel sauce.
Even though I massacred the cutting of this piece below, you can still taste its lusciousness with your eyes, can’t you? With guests milling around, I couldn’t get to a sink while cutting the cake, but if you want cleanly cut pieces, rinse off your knife in hot water between each cut.
Goodness, but this is one heck of a cheesecake! Creamy, sweet and tangy, with a buttery crust. Yum!
Here’s the printable version.
Creamy New York Cheesecake
- 1 1/4 cup Graham Cracker crumbs
- 4 tablespoons butter (melted)
- 4, 8oz packages of cream cheese (room temperature)
- 2 cups sugar
- 6 eggs (room temperature)
- 2 tablespoons vanilla
- 2, 16oz containers of sour cream
|Place crumbs in a bowl and pour the melted butter over them. Mix thoroughly. |
|Pour the crumb mixture into a 10" Springform pan and press out evenly along bottom, and up the sides about a half inch.|
|Bake crumb crust in a 350º oven for 10 minutes, and then cool on a rack while making filling. |
|Beat cream cheese until fluffy.|
|Slowly pour in sugar, 1/2 cup at a time. |
|Add eggs one at a time, beating well after each one is added.|
|Blend in vanilla and sour cream.|
|Pour mixture into Springform pan on top of crust. (Mixture will be very thin.)|
|Bake at 350º for 1 hour and 10 minutes. Turn oven off, and let cool in oven for another hour. (This will allow cheesecake to finish cooking, and will help avoid the surface from getting cracks.) Because the batter is so thin, I always wrap the bottom of the pan in aluminum foil to prevent any spills. |
|Remove from oven and let sit in pan for 1 hour.|
|Cover and store in refrigerator until ready to serve.|
|Serve plain, or decorate with fruit, whipped cream, or any sauce you'd like. I made a ring of strawberries, and filled in the center with butterscotch caramel sauce.|