Tuesday, August 21, 2012

New York Cheesecake

This cheesecake recipe uses no water bath and this is why I like it so much. Plus, I've made it at least a dozen times at home and the result is always satisfactory. We used to make it at the pastry course last year and I think this was one of their bestsellers since we had it on the to-do list quite often.

Tea: Because of the sour cherry jam the cheesecake goes well with smoked tea like Lapsang souchong – it gives depth of the flavour and profoundness of the taste sensation.

New York Cheesecake Recipe:

  • 460 gr cream cheese;
  • 120 gr confectioner's sugar;
  • 3 eggs;
  • 1 Tbsp vanilla extract; 

  • 400 sour cream;
  • 40 gr confectioner's sugar; 

  • home made sour cherry jam, or any other jam or jelly.

Place a 20 cm cake ring on a lined with paper baking sheet. Set aside.

Preheat the oven to 170ÂșC. Use the “fan forced” function. Apparently every producer calls this function differently, sometimes it is named as “fan oven cooking” or “circulaire”. What I mean here is – use the fan function without the upper and lower heaters.

Place the graham crackers into the bowl of the food processor equipped with the metal blade and pulse several times until the crackers turn into crumbs. Add crumbs to melted butter and mix well to combine. Press firmly and evenly the buttered cracker crumbs at the bottom of the prepared ring.

Using a hand or stand mixer equipped with the paddle attachment beat the cream cheese and the sugar, then add in the eggs and vanilla and beat until homogenous. Pour over the pressed cracker crumbs. Bake for 20 minutes – this was the time we used to bake the cakes into the professional ovens, but in our home oven it takes 25 – 30 minutes. The cake should be set, just a little bit jiggly in the center and there shouldn't be any traces of browning on top(this is just for visual reasons). Let the cake cool completely before the next step.

Whisk sour cream and sugar and spread the mixture over the cooled cheese layer. Bake into preheated oven (the same settings as before) for 10 to 15 minutes. Let cool, then refrigerate for 6 hours before slicing and serving.

I prefer to add the jam at the last moment when the cake is already sliced and served.


  1. wow! great cake... but I can't use eggs though... is there a way to make it without eggs...

    1. Maybe if you substitute starch for eggs but I don't know how it would turn out.
      If you can't use eggs then it's easier to make a cheesekake that doesn't require baking, thus you could set it with gelatin or agar agar(for a vegetarian version).

  2. perfect job.. utterly gorgeous!

  3. what will happen if i use the regular method (not a fan-force oven) ? thank you :)

    1. I don't know what to answer since I've never baked this cake otherwise, but why not. Please, if you make it, let me know what the end result was.



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