Big New York Cheesecake
Hello, fellow food lovers! If you’re anything like me, cheesecake isn’t just a dessert; it’s a celebration. Today, we're diving into the iconic “Big New York Cheesecake” recipe brought to life by Ruth Reichl, a name synonymous with food journalism and culinary passion.
Equipment
- Pan
- Oven
Ingredients
Chocolate Cookie Crust
- Pinch of Sea Salt: A little salt enhances sweetness.
- 8 tablespoons 4 ounces, 115g Unsalted Butter, Melted: This binds the crust together and adds richness.
- 6 ounces 170g Chocolate Cookie Wafers, Crushed into Fine Crumbs: Provides chocolatey depth to the crust.
- 3 tablespoons 45g Brown Sugar: A richer sweetness compared to granulated sugar.
Creamy Cheesecake Filling
- 1/4 teaspoon Almond Extract Optional: For a subtle, nutty flavor.
- 4 Large Eggs Room Temperature: For a smooth and creamy texture.
- 1 1/2 pounds 680g Full-Fat Cream Cheese, Softened to Room Temperature: The star of the show!
- 1/2 teaspoon Pure Vanilla Extract: Adds aromatic flavor.
- 1 cup 200g Granulated Sugar: Sweetness to balance the tanginess of cream cheese.
- Freshly Grated Zest of 1 Lemon: Brightens up the flavor profile.
Velvety Sour Cream Topping
- 1 teaspoon Vanilla Extract: Because everything’s better with vanilla!
- 2 cups 1 pint, 450g Sour Cream: The creamy base of the topping.
- 1 teaspoon Fresh Lemon Juice: A bright touch.
- 1 tablespoon Granulated Sugar: Just enough sweetness to balance the tart sour cream.
Instructions
- Ready to bring this cheesecake to life? Let’s get started!
Step 1: Preheat Your Oven
- Set your oven to 350°F (175°C). While it’s heating, you can make the crust.
Step 2: Prepare the Crust
- In a bowl, combine the crushed chocolate cookie wafers, melted butter, brown sugar, and a pinch of salt. Mix until the crumbs are coated.
- Press this mixture firmly into the bottom of a 9-inch springform pan. Make sure it’s evenly packed. This will give you a sturdy base. Bake for about 10 minutes, then remove it from the oven and let it cool.
Step 3: Make the Filling
- In a larger mixing bowl, beat the softened cream cheese until it’s completely smooth. This step is crucial; lumps will ruin your cheesecake.
- Gradually add the granulated sugar, mixing until it’s well incorporated. Add the eggs one at a time, mixing well after each addition. Don't rush this part!
- Next, stir in the vanilla extract, lemon zest, and almond extract if using. Mix until everything's evenly combined.
Step 4: Fill the Crust
- Pour the cheesecake batter over your cooled crust. Level it out with a spatula to ensure even baking.
Step 5: Prepare the Water Bath
- Wrap the bottom of the springform pan with aluminum foil to make it waterproof. Place the cheesecake into a larger roasting pan and fill it with hot water until it reaches halfway up the side of the springform.
Step 6: Bake
- Carefully place the roasting pan in the oven. Bake for about 50-60 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center. Turn off the oven and leave the cheesecake inside for about one hour. This helps prevent cracks.
Step 7: Cool and Chill
- After it cools, remove the cheesecake from the oven and the water bath. Allow it to cool completely on a wire rack before refrigerating it for at least 4 hours, preferably overnight.
Step 8: Make the Topping
- Before serving, mix the sour cream, vanilla extract, lemon juice, and sugar in a bowl until smooth. Spread this topping on chilled cheesecake for an elegant finish.
Notes
Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for smooth mixing. This can make the difference between a textured and a silky batter.
Parchment Paper: Line the bottom of the springform pan with parchment for easy removal.
Cooling Time: Do not skip the cooling periods. They minimize the chance of cracks.
Customize Toppings: Feel free to top with fresh fruits, sauces, or even chocolate shavings for a little extra style.
Leftovers: This cheesecake keeps well, so consider making it a day in advance for gatherings.
Parchment Paper: Line the bottom of the springform pan with parchment for easy removal.
Cooling Time: Do not skip the cooling periods. They minimize the chance of cracks.
Customize Toppings: Feel free to top with fresh fruits, sauces, or even chocolate shavings for a little extra style.
Leftovers: This cheesecake keeps well, so consider making it a day in advance for gatherings.
Nutrition
Calories: 400kcal
Tried this recipe?Let us know how it was!