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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (169g) Recipe makes 12 servings |
||
| Calories 525 | ||
| Calories from Fat 379 | (72%) | |
| Amount Per Serving | %DV | |
| Total Fat 42.1g | 64% | |
| Saturated Fat 26.2g | 131% | |
| Monounsaturated Fat 12.0g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 156mg | 52% | |
| Sodium 409mg | 17% | |
| Potassium 183mg | 5% | |
| Total Carbohydrate 29.4g | 9% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 25.4g | ||
| Protein 9.4g | 18% | |
Absolutely the Best New York Cheesecake (By Bird)
aka: 'How to Make the Perfect Cheesecake'
This recipe includes very detailed instructions for preparation which is the key to any great cheesecake. I have spent many many hours perfecting this technique and this recipe.
The cheesecake recipe is my very own and is Not 'NY Style' but real 'NY Cheesecake'.
The end result is a wonderful cheesecake that some will tell you to eat with a towel, because it's like an 'O' in your mouth. 
(If you prefer a topping, try Jelled Strawberry Topping for Cheesecake)
*Recipe cook time does not include chill time of 4+ hours. It is best made the day before to allow for overnight chilling.
SERVES 12 , 1 cake
Ingredients
- 40 ounces cream cheese, softened (five 8oz pkgs)
- 1 1/2 cups sugar
- 16 ounces sour cream
- 2 large eggs
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1 teaspoon vanilla
Directions
1
Preheat the oven to 375°F and prep a spring form pan as follows: Place a sheet of parchment paper over the inside bottom of the springform pan, fit the rim and lock in place. Trim excess paper from the underside of the pan. Place a large sheet of heavy duty aluminum foil on counter. Place the locked pan in center and raise up the foil to top rim. Crinkle around the outer top of rim.2
Using some firm butter, fill in the inside lower rim of pan, using your finger to form a smooth lining. (like caulking a bathtub). Place in freezer while you make the batter.3
Beat cream cheese and sugar till smooth. Add sour cream, then eggs (one at a time).4
Add remaining ingredients. Mix on medium speed until well incorporated (about three minutes), scraping down sides of bowl several times while mixing to prevent lumps).5
Remove the spring form pan from freezer. Place pan onto a dishcloth onto counter and pour batter into pan. (So it's not 'loud' when you temp it).6
With your palms around the outside rim of the pan, GENTLY lift and drop down pan onto the towel. Rotate an inch or so and repeat a few times to raise and release air bubbles from batter. (this will help keep your cheesecake from cracking).7
Set the spring form pan into a water bath. (A water bath is a baking pan or heat proof container larger than your cake pan with about an inch or two of water above the bottom of the cake pan). This is for even cooking and to preserve moisture).8
Bake at 375°F for 30 minutes. WITHOUT opening oven door, reduce temperature to 250°F for an additional two hours or until center of cake registers 150F with a digital thermometer.9
Remove from oven, water bath, and outer foil. DO NOT unlock the spring form pan! Place on cooling rack for 30 minutes.10
Loosen cake from sides by going between the cake and the pan with the edge of a knife. Refrigerate for at MINIMUM of four hours but overnight is best. (NOTE: If you are using a topping, you can place it onto the cake about 2 hours after refrigerating the cake).11
Unlock and remove the side of pan. For easier slicing, use dental floss. Taut between your hands, press down over cake, then let go of one end, and slide out from side. Rotate and repeat for desired amount of slices, thick or thin is up to you!
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Featured Reviews for This Recipe
From: ZanE-Mac and Cheese
On Jun 27, 2008
This is really great cheesecake. I ask Bird to make it for me all the time, especially on my birthday. It's my favorite!
From: shimmerchk
On Jun 17, 2008
Wow! Unbelievably creamy and custard-like in texture. This is very different from the more dense recipes that I have tried, but it was perfect in every way. The cheesecake literally melts in your mouth and has a very silky texture in both appearance and taste. My only critique of the recipe is that there is no mention of what size pan to use. Judging by the large volume of batter, I decided to use a 10 inch pan and if filled right up to the top. I added a tablespoon of cornstarch to the batter because I find that it helps stabilize the batter and prevents cracking or uneven expansion of a cheesecake which can cause it to collapse in the middle. I wish I would have taken a picture of the cheesecake before I poured ganache over it, because it was the most lovely, smooth and even top that I have ever accomplished! To make this extra special, I made a chocolate graham cracker crust and divided the batter in half. I added 6 oz of melted bittersweet chocolate to one half and left the other vanilla (though white chocolate would have been awesome I think) and carefully poured the chocolate portion on the bottom and spooned the vanilla slowly over the chocolate portion. After this baked and cooled I made a chocolate ganache and poured it over the top. The result was a lovely black and white cheesecake. It was scrumptious, and my cheesecake aficionado dh said it was the very best he has ever had. You really have perfected this recipe and your clear instructions were very useful. I decorated the cake with melted white chocolate for Father's Day and it was a huge hit. This will be THE cheesecake recipe I use from now on and I thank you so much for posting!
From: Juenessa
On Feb 6, 2008
I cut the recipe in half and cooked in a 7 or 8 inch sping-form pan. I cut both cooking times exactly in half too and it worked out perfectly! I thought we might be missing something without a crust, but this cheesecake is absolutely wonderful just as it is written! It is so creamy and just melts in your mouth. This is a dessert that would be sure to impress anyone that you made it for. Thanks so much for posting!
From: nursevb8
On Mar 24, 2008
This was a wonderful, smooth and true to taste cheesecake that DF made for Easter dessert. It was "just right" with the sweetened strawberries as topping. And yes, I had took a big slab home in my to go bag! Only need a few bites for a midnight snack after the Easter dinner has settled.....
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