A unique brownie/blondie crust and creamy decadent center topped with a shiny chocolate ganache make this cheesecake an absolute showstopper.

Best-Ever New York Style Cheesecake
- Cooking and Prep: 3 h
- Serves: 16
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Contains:
Ingredients (16)
Base
Filling
Topping
Start Cooking
Images:
Prepare the Base
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Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease bottom and sides of a nine-inch (20-centimeter) springform pan.
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Chop chocolate for base into small pieces. Place in a small bowl with the margarine. Microwave at 15-second intervals, stirring in between, until completely melted.
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Add in egg, sugar, and vanilla. Mix until combined. Mix in the flour and salt.
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Spread brownie batter in a thin layer on the bottom of the springform pan.
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Press 10 defrosted chocolate chip cookie dough balls flat and gently place over the brownie layer. Place the remaining defrosted chocolate chip cookie dough balls in a small pan to bake.
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Bake both the brownie crust and the extra chocolate chip cookies for 15 minutes. Remove from oven and cool slightly.
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Crush or chop the two extra cookies for the garnish.
Note:
If chocolate chip cookie dough is not available, make a batch of dough and set aside 12 ounces for the base layer.
For the Filling
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In a large mixing bowl, beat cream cheese and sugar for the filling, scraping the bowl occasionally.
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Add in sour cream and vanilla. Add in eggs one at a time, beating two seconds between each addition.
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Pour filling over the crust in the pan.
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Wrap three pieces of foil around the bottom of the pan. Gently tap the pan on the counter to level it out.
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Immerse pan in a water bath. (Put in the center of a roasting pan and surround with hot water.)
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Lower oven temperature to 325 degrees Fahrenheit (170 degrees Celsius). Bake for one hour. Turn off oven, open door, and allow cake to rest for one hour.
For the Ganache
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Meanwhile, prepare the ganache: Chop the chocolate into very small pieces. Place heavy cream in a small saucepan over medium heat till the cream begins to bubble.
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Remove from heat and add in the chocolate pieces. Stir until completely melted. Stir in corn syrup.
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Working quickly, pour the ganache over the cooled cake and spread over the top. (Ganache sets fairly quickly and is very unforgiving if you keep touching it, showing every imperfection.)
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Garnish cake with chopped chocolate chip cookies, if desired.
Note:
This cake freezes beautifully.
Credits
Photography: Hudi Greenberger
Styling: Janine Kalesis
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Replies:
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Replies:Elite chocolate
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Replies:Hi- we apologize, it's a typo. It is supposed to say frozen
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Replies:We are so happy to hear this has become one of your staple cheesecake recipes!
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Replies:It is a typo, I think it is trying to say 'frozen' cookie dough.
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Very Disapointing
I just spent the whole night making this cheesecake and tying up my oven. I cooked it exactly as directed and it is completely raw. now have to throw the whole thing in the garbage and wont have time to make another cheesecake for shavuosReplies:
Please
Log in to post a review How'd it turn out? Write a review.
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Replies:We are so happy to hear this has become one of your staple cheesecake recipes!
-
Very Disapointing
I just spent the whole night making this cheesecake and tying up my oven. I cooked it exactly as directed and it is completely raw. now have to throw the whole thing in the garbage and wont have time to make another cheesecake for shavuosReplies:
Please
Log in to ask a question Write your question here
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Replies:Elite chocolate
-
Replies:Hi- we apologize, it's a typo. It is supposed to say frozen
-
Replies:It is a typo, I think it is trying to say 'frozen' cookie dough.