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Recipe by Estee Kafra

New York Cheesecake

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Dairy Dairy
Easy Easy
8 Servings
Allergens
2 Hours
Diets

No Diets specified

Another cake that makes a stunning impression, tastes great and is uncomplicated. Follow the instructions for the water bath, as it ensures a cake that is baked through evenly, and the steam creates a creamier consistency in the cake.

Ingredients

Crust

  • Ready-made graham cracker crumbs (or 8 crackers, crushed)

Cake

  • 4 tubs whipped cream cheese (8 ounces each)

  • 1 and 1/4 cups sugar

  • 4 eggs

Topping

  • Caramel sauce for glaze — such as Dulce de Leche

  • Candied toasted pecans (optional)

Directions

1.

Preheat oven to 350 degrees Fahrenheit. Place the graham cracker crumbs at the bottom of a 9-inch springform pan.

2.

Whip cream cheese, sugar, eggs, and vanilla sugar on high speed in an electric mixer until light and fluffy. Pour onto crumbs.

3.

Wrap the bottom of the springform pan with aluminum foil. Fill a large disposable pan halfway with boiling water. Place the springform pan into the pan of water.

4.

Bake for one hour. Turn off the oven, open the oven door slightly and let the cheesecake cool inside the oven.

5.

Once the cheesecake has fully cooled, remove sides of the pan carefully. Pour the caramel sauce over the top of the cake. Chill cheesecake for several hours before serving.

Tips:

When slicing the cake in advance, try using a piece of dental floss held taut in both hands across the diameter of the cake. Push the floss through the cake from top to bottom (cutting the cake in half each time) to create nice, even slices.

Notes:

You can choose to decorate it with candied toasted pecans, chocolate turtles, or just leave it plain. Tying a ribbon around the cake is a nice idea for a beautiful presentation. Measure out enough ribbon for about twice the length of the circumference of the cake. Loosely wrap the ribbon around the cake and tie a bow with loose ends.
New York Cheesecake

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