By far my favorite cheese cake of them all.
After receiving some requests I realized it's about time I'll share this recipe in English as well!
All Photos In This Post Were Shot By: Dror Einav
Cheese cakes hold a special place in my heart.
They remind me of my childhood, of my Mom's cheesecakes, and my grandma's. My Mom makes one of the most delicious cheesecakes ever, I have this memory of her putting grapes in it once, and I remember it was so special and delicious!
However, it wasn't until I spent some time in New York City, that I realized you just can't top the NEW YORK CHEESECAKE.
Made with real cream cheese, baked fully, on a graham cracker crust... She's a queen, no doubt about that.
So, let's create a queen, shall we?!
For the Crust:
1.5 cups grounded Graham Crackers
2 T soft butter
For the Filling:
180 g granulated sugar (2/3 cup)
670 g cream cheese (about 3 regular packages)
70 g sour cream (2 T)
4 large eggs
120 ml heavy cream (1/2 cup)
1 t lemon zest
1/2 t vanilla extract
For the Finish:
70 g sour cream (2 T)
20 g powdered sugar (2 t)
Fresh fruit - optional
I like to bake cheesecakes in a 20 sm diameter rings.
Said rings are hollow, so the first thing I do, is close their bottom end.
I use a baking sheet, and a large sheet of aluminum foil. I place the baking sheet on top of the foil, make sure that it's smooth, then place the ring in the center of the sheets. I then fold the aluminum foil around the cake ring, as tightly as I can, almost like the foil is hugging my ring. This should prevent liquid escaping.
I place the ring with the folded sheets of paper and aluminum aside.
Using a food processor, grind the Graham Crackers with the butter. Now would be a good time to add a pinch of salt, if you like.
after about 30 seconds the mixture will look like wet sand. That means it's ready.
Remove from the food processor and using your fingers, create an even layer of wet sand on the bottom of the ring.
Press it firmly. Once the bottom is completely covered, place the ring in the freezer, just until the filling is ready.
Freezing the unbaked crust helps it to remain in place, and prevents it from floating while baking our cheesecake.
You can also freeze the crust for up to a month.
Heat the oven to 225 degrees Fahrenheit, 150 degrees celsius.
Place a wide and deep dish filled with water, about 3" high, in the bottom of the oven. It can also be a baking sheet.
In a mixer using the paddle attachment, mix the sugar and the cream cheese.
It helps to keep the cream cheese at room temperature for about an hour before baking the cake.
once the cheese and the sugar begin to soften, add the sour cream, lemon zest and vanilla.
Mix until homogenous, than add the eggs, one at a time.
Once the eggs are completely incorporated, add the heavy cream and mix until the batter thickens a little.
Take the ring with the cake crust out of the freezer, and place in a sheet pan.
pour the batter into the ring.
Place the baking sheet in the oven, make sure there'a a sheet with water on the bottom part of the oven, and place the pan with the cake above it.
Bake for 40-60 minutes, until the top begins to get golden, the cake sets, and the center is slightly giggly.
Let the cake cool completely before finishing it.
You can also freeze it overnight and then groom it.
Using a sharp yet, thin knife, separate the sides of the cake from the ring.
Gently, remove the ring from the cake.
Mix the 70 g sour cream with the 20 g powdered sugar, until nice and smooth.
Using an offset spatula, glaze the top of the cake as evenly as you like.
Use fresh fruit to decorate it, whatever is in season: strawberries, cherries, berries, go crazy!
You can also watch this video I made for extra guidance:
Let me know how your cake turns out!
Remember, if you use my recipe, tag me on Instagram: @lioroooosh