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Cheesecake, mmmmh cheeeesecaaake. I could end the blog text here, and for the fans of this cake, it would make sense. But cheesecake is like a religion. Every country has one, but sadly we can’t seem to agree. Japan has a fluffy version, which jiggles it’s quite satisfying to see it shake. England has a heavier version than even the Americans who have an array of baked cheesecake. In Europe, they also have an unbaked version, which is a bit lighter.

I am no exception to the fandom. When I was younger, I lived in America and got in contact with cheesecake for the first time. Let’s just say whenever it was on the menu. I always asked my mom if I could have a piece. So I will gladly share my recipe. If you are going to eat it by your self GOOD LUCK!!!

Print Recipe

New York-style Cheesecake

This recipe is worth every minute you put into it, because dare we say it, we have yet to taste a better one.

Prep Time30 mins

Cook Time2 hrs 15 mins

Cooling time12 hrs

Total Time14 hrs 45 mins

Course: Dessert

Cuisine: American

Keyword: Cake, Cheesecake, Creamy, New York, Sweet, Yummy

Servings: 6

Author: The Baking Buckets

Equipment

• Oven
• Baking Tray
• Baking paper
• Baking springform (Ø 20 cm/ 8 inch if you want a high cake use a 16cm/ 6.5 inch)
• Electric mixer
• Spatula
• Refrigerator

Ingredients

Crust

• 150 grams Graham Crackers
• 50 grams Sugar
• 75 grams Melted butter

Filling

• 750 grams Mon Chou / Cream Cheese
• 150 grams Sugar
• 30 grams Flour
• ½ Lemon zest
• ½ Vanilla bean
• 150 grams egg About 3 eggs
• 40 grams egg yokes about 2 yoke
• 125 grams crème fraîche

Instructions

Crust

• Preheat the oven to 180°C / 350°F
• Crush the graham crackers by hand / machine or if you are having a rough day, ziplock bag and a rolling pin/mallet.
• When you have crumbs add the sugar and melted butter and mix.
• Line the bottom of the springform with baking paper and press in the crumble.
• Bake for 15 minutes. Then take it out and let it cool.

Filling

• Put the cream cheese in a mixing bowl and whisk it until smooth (about half a minute).
• Add the sugar and mix. Add the flour and mix. Add the lemon zest and vanilla and mix.
• Add the eggs and egg yolks one at a time, mixing in between until smooth.
• As the final step add the crème fraîche and mix until combined (not longer!).
• Grease your cake pan / springform and pour the filling on top of the crumble and put it in the oven.
• After 15 minutes lower the temperature to 100°C / 210°F and bake for 1 hour. After this hour has passed, turn off your oven, leave the cheesecake in the oven for 1 hour and leave the door of your oven a little open.
• Let the cheesecake cool completely before taking it out of the cake pan/springform and refrigerate for 12 hours before eating.

Notes

Tip: if you have a jam/ jelly or syrup that you like warm it up a little and top it off prior to serving.