Since I am in the mood to bake something last week, I then decided to give a try the New York Cheesecake. Since it is new to me, I checked online some recipes I can follow. I remember the last time I baked, that was 3 years ago. It was an Oreo Cheesecake, the baked one, specifically. The last time, I remember that I also checked online on how to create one and fortunately, it did work fine.
I have watched some videos on Youtube and everyone seems to have almost the same ingredients. So what I did is that get all the ingredients common to all the sources and note of those that are unique in every source I have watched.
So to make the long story short here is the outcome of my NY Cheesecake.
If you have tried Bo’s Coffee’s cheesecake, it is somewhat like that but, the only difference is that you can definitely taste the lemon of this recipe I have tried. The sweetness and the creaminess of the ingredients, and the tangy flavor of the lemon and cream cheese being combined really stands out. So if this is something you love, you can give it a try too!
This recipe can create 2 7-inches round sized cheesecakes.
You may opt for a larger size pan should you want to get a bigger whole cheesecake. The recommended pan is the springform pan so that you can easily pull it out. In case you don’t own one just like me, you may use the typical round pan. Just make sure to use glassine paper, aluminum foil, or wax paper and whichever you opt for, they all work fine. Put in the mixed crust in the pan.
To start it off, here are the ingredients needed:
For the crust:
- Crushed graham (it is available in the local store) 200grams or you can opt for graham crackers and have it crushed by yourself.
- Melted butter (the stick size that’s 113 grams)
For the filling:
- 3 blocks of cream cheese (that’s 227 grams or 8 oz each) – I used American Heritage brand for this one.
- 1 cup of sour cream
- 1 and ½ cup of granulated sugar
- 3 tablespoon all-purpose flour
- 2 teaspoons of vanilla extract
- Lemon juice (from 1 piece of average-sized lemon)
- 4 medium-sized eggs (whole eggs) (my bad for the image that has 5 eggs but you can use it, though if you like)
- Blueberry jam (you can use preserved blueberries if available)
- Or you can try other fruits that suit your tastes
- Preheat your oven to 160 degree Celsius.
- In a clean, dry bowl, mix together the crushed graham and melted butter. Combine until everything is mixed well.
- Put in the well-mixed crushed graham and melted butter in your pan to create a crust.
- Once you are done, put it in the fridge to chill. Let it cool for about an hour or two. I did store mine in our freezer. You can do that, too.
- While waiting for the crust to get chilled, in another clean, dry bowl, mix together the blocks of cream cheese and the sugar. Blend it using a hand mixer or any mixer you have at home.
- Once the sugar and cream cheese are well combined, put in the vanilla extract and lemon juice and mix it again just until it is blended into the mixture. Followed the eggs. Slowly put in the eggs one by one while mixing.
- And when everything is well combined, add in the sour cream. But this time, you will just need to use a spatula to mix it. No need to beat it but just fold until the sour cream gets blended with the mixture.
- Get your crust and pour in the fillings in each pan.
- There you go! Put it in your preheated oven and have it baked for 50 minutes to an hour. After that, turn off your oven and let your cheesecake cool in it for about 4 hours to 5 to make sure that your cheesecake won’t get cracked.
- Refrigerate it before serving. You can add the toppings of your choice. In my case, we opted for the blueberry jam since that’s the only available in our place.