The Cheesecake Crust
- 1 ¾ cup Graham Crakersfinely crushed
- 3 Tbs Sugar
- 1 stick (4oz) ButterUnsalted; melted
The Cheesecake Filling
- 4x8oz packs (32oz total) Cream Cheese
- 1 ½ cup Sugar
- 4 Tbs Corn Starch
- 5 each Large eggs
- 1 tsp Orange Zest
- 1 ½ tsp Lemon Zest
- 1 tsp Vanilla ExtractOptional
The Cheesecake Glaze
- 1 cup Sour Cream
- 3 Tbs Sugar
- ½ tsp Vanilla ExtractOptional; Can use Lemon Extract instead
New York-Style Cheesecake!
Friends, I have to confess: I could never make a decent cheesecake. I have tried baking a plain, old-fashioned New York-style cheesecake on several occasions. It never worked out for me! My cheesecakes cracked in the middle, and the cracks looked like a replica of the Grand Canyon. They also got burnt or were too runny. I could never bake a good cheesecake, but now I CAN!
A while ago, when my local library had a 25-cent book sale, I bought a Cheesecake Extraordinaire cookbook by Mary Crownover, published back in 1990. I got attracted by its pictures as they were gorgeous. I brought it home, put it on a shelf and forgot about it up until two days ago, when I decided I really needed a good New York-style cheesecake recipe in my life!
Yes, I have seen many cheesecake recipes here and there in different cookbooks and magazines. Like I said, I have even tried some and failed miserably. Now Mary Crownover must know her stuff really well because her recipe for a New York-style cheesecake was a winner for me!
Do You Like Cheesecakes As Much As I Do?
First off, her method is simple. Secondly, the ingredients are easy simple and easy to find. I would say it was also pretty cheap to make! The result was spectacular! I have never tried a cheesecake so tender, smooth and balanced in taste like this cheesecake that Ms. Crwonover named “Super New York-Style Cheesecake”.
I have tweaked the recipe a bit as it needed to be baked a bit longer than what the recipe suggested. I also changed the crust; I like mine a lot. I added more sugar to the cheesecake topping, and more orange and lemon zest to the filling. I think it tastes better this way.
GLUTEN-FREE NOTES: TO MAKE THIS CHEESECAKE GLUTEN-FREE, ALL YOU NEED IS A GLUTEN-FREE CRUST! THE FILLING IS MADE WITH NO GLUTEN!
So buy the ingredients, be patient, and you WILL get rewarded with a first-class dessert! I will definitely bake this New York-style cheesecake again! It is my new old-fashioned favorite!
BEFORE YOU START MAKING THE RECIPE, bring all the ingredients to the room temperature (eggs can be warmed up under the running warm water; cream cheese can warmed up in the microwave (50% power for 1 minute).
If you feel like you want some nutty-tasting sweets, try this old hazelnut cookie recipe from Denmark! It is a sure winner!
Let's Prepare the Crust!
Grease the sides and the bottom of a 9-inch springform pan and set aside.
Now It's Time To Make the Cheesecake Filling!
Heat the oven up to 350F.
Bake the cheesecake on the middle rack in the oven for 15 minutes. Then turn the oven down to 200F and keep on baking, without opening the oven, for 1 hour 40 minutes, or until the cheesecake center is not shiny or wiggly.
Prepare the Cheesecake Glaze While the Cheesecake is Baking!
In a small mixing bowl combine the sour cream, sugar and the vanilla extract (or the lemon extract) until the sugar dissolves.
Spread the Cheesecake Glaze over the cheesecake top and bake for 15 minutes at 200F on the middle rack in the oven. Take the cheesecake out of the oven and set it on the kitchen table. Run a knife around the inside edge of the springform pan. Let cool in the pan for 1 hour, then take the springform off. Once the cheesecake cools off down to the room temperature, place it in the fridge uncovered to set overnight.
Serve with your favorite fruit topping or plain. Enjoy!