This cheesecake is everything you would expect from a
phenomenal New York-style cheesecake: it’s creamy, tangy and melt-in-your-mouth
fantastic. There are two variations of New York-style cheesecake… The first
relies on either heavy cream or sour cream in the batter to give it a richer
flavor and a denser texture. The second variation is one in which a mixture of
sour cream, sugar and vanilla is combined and spread on top of the almost-baked
cheesecake, then returned to the oven to finish baking. The version I’m sharing
with you here is the former; sour cream is mixed into the batter and creates a
wonderfully decadent cheesecake.
Aside from being the perfect cheesecake recipe from a taste
perspective, I love, love, love the fact that this cheesecake doesn’t require
being baked in a water bath. Sometimes cheesecake recipes call for water baths
to ensure that the cheesecakes are baked slowly and evenly, which is what
ensures its creamy texture and reduces the chance of cracks. This recipe,
however, skips the bath and instead uses an extremely hot oven at the onset of
baking to “set” the cheesecake, then reduces the oven temperature to 200
degrees for the remainder of the baking time, a.k.a. “low and slow”. I love the
result, and not having to worry about water seepage!
INGREDIENTS:
For the Cheesecake Crust:
- 8 whole graham crackers, broken into pieces
- 1 tablespoon granulated sugar
- 5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 40 ounces cream cheese, at room temperature and cut into 1-inch pieces
- 1½ cups granulated sugar, divided
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full recipe : www.browneyedbaker.com
