Every home cook should have a classic New York cheesecake recipe in their back pockets; this is ours.
Looking for the perfect cheesecake recipe?
It is based on a master recipe, from the master of baking herself,Dorie Greenspan.
Simply Recipes / Ciara Kehoe
It is rich, dense, and light at the same time, and serves a small army.
We’ve thickened the graham cracker crust on the bottom and don’t let it ride up the sides.
Many thanks to Dorie for graciously allowing us to share her recipe with you!
Simply Recipes / Ciara Kehoe
Why go to all this fuss?
However, you risk more cracks in the top of your cheesecake and a somewhat drier texture.
Simple Tip!
Simply Recipes / Ciara Kehoe
Cracks that show up after cooling are a sign that your cheesecake cooled a little too quickly.
Really, it just needs time to chill!
Serve your cheesecake straight from the fridge, or let it come to room temperature before serving.
Simply Recipes / Ciara Kehoe
How Long Does Cheesecake Last?
you might prepare the cheesecake up to three days before you plan to serve it.
Keep it in the springform mold, covered, and refrigerated until serving time.
Simply Recipes / Ciara Kehoe
Wait to add the sour cream or any other topping until serving.
Leftovers will keep in the fridge for about 5 days.
you’ve got the option to also freeze cheesecake for up to 1 month for the best flavor.
Simply Recipes / Ciara Kehoe
Ways To Top Your Cheesecake
Try a drizzle of warm chocolate orcaramel sauceover your slice of cheesecake.
Water Bath Leak?
There are ways to fix it.
Simply Recipes / Ciara Kehoe
Recipe adapted from Dorie Greenspan’sBaking: From My Home to Yours.
Published with permission from the author.
Pulse the graham crackers in a food processor or blender until finely ground.
Simply Recipes / Ciara Kehoe
Put in a large bowl, and stir in the sugar and salt.
Stir in the melted butter.
Use a 9x2 3/4-inch round springform pan.
Simply Recipes / Ciara Kehoe
Place the pan on a baking sheet and bake at 350F (175C) for 10 minutes.
Remove from the oven and let cool.
Lower the oven temperature to 325F (160C).
Simply Recipes / Ciara Kehoe
While the crust is cooling, you’re free to skip ahead and start on the filling.
Wait until the crust has cooled to wrap the pan in foil in the next step.
Prepare the springform pan, so no water leaks into it while cooking.
Simply Recipes / Ciara Kehoe
Place a large 18-inch by 18-inch square ofheavy dutyaluminum foil on a flat surface.
Place the springform pan in the middle of the foil.
If there are any holes, water will get into the pan and ruin the crust.
Simply Recipes / Ciara Kehoe
Press the foil around the edges of the pan.
To be triply safe, repeat with a third layer of heavy duty foil.
Gently crimp the top of the foil sheets around the top edge of the pan.
Simply Recipes / Ciara Kehoe
Skip the foil and use slow cooker or roasting bags instead.
It’s a lot easier and less likely to leak.
Mix on medium speed for 4 minutes until smooth, soft and creamy.
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Add the sugar and beat for 4 minutes more.
Add the salt and vanilla, mixing just until incorporated.
Add the eggs, one at a time, mixing on low speed for 30 seconds after each addition.
Simply Recipes / Ciara Kehoe
Add the sour cream and mix on medium speed until incorporated.
Add the heavy cream and mix on low speed until incorporated.
Place the foil-wrapped springform pan in a large, high-sided roasting pan.
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Prepare 2 quarts of boiling water.
Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer.
Smooth the top with a rubber spatula.
Simply Recipes / Ciara Kehoe
Place the roasting pan with the springform pan in it into the oven on the lower rack.
Bake at 325F (160C) for 1 1/2 hours.
Turn the oven off and crack bring up the oven door 1 inch.
Simply Recipes / Ciara Kehoe
Let the cheesecake cool in the oven, as the oven cools for another hour.
This gentle cooling will help prevent the cheesecake surface from cracking.
Carefully cover the top of the cheesecake with foil, so it doesn’t actually touch the cheesecake.
Simply Recipes / Ciara Kehoe
Chill in the refrigerator for a minimum of 4 hours, or overnight.
Place sour cream in a medium sized bowl.
Add the powdered sugar and vanilla, and stir until smooth.
Simply Recipes / Ciara Kehoe
Chill until you are ready to serve the cake.
Place raspberries, sugar, and water in a small saucepan.
Use a potato masher to mash the raspberries.
Heat on medium, whisking, about 5 minutes, until the sauce begins to thicken.
Remove from heat, and let cool.
Remove the cheesecake from the refrigerator.
Remove the foil from the sides of the pan, and place the cake on your cake serving dish.
trigger the side of a blunt knife between the edge of the cake and the pan.
initiate the springform latch and gently initiate the pan and lift up the sides.
Spread the top with the sour cream mixture.
Serve plain or drizzle individual slices with raspberry sauce or sauce of your choice.
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