I recently celebrated my birthday and as another year passes, I decided that the best way to celebrate the start of a new year was to try my hand at learning a new baking skill. First up is cheesecake.
I’ve been playing around with baking cheesecakes for years, but I’ve never made one that has all of my favorite elements of cheesecake, and until now I haven’t been able to find a reliable recipe. Knowing where to start when learning a new skill is often just as important as taking the time and effort to hone the skill itself. The starting point for me in doing this work was to ask for help.
The process of developing new recipes requires trying different techniques, tinkering with multiple recipes, and learning from baking mistakes. This recipe represents the many hours My Cheesecake Guide spent tinkering, failing, honing, and succeeding with the art of baking delicious New York-style cheesecake.
There are several elements that I love about cheesecake, and this recipe has them all. The thick dough is not too sweet and complements the filling without competing with it. A dense filling that won’t crack during baking (I now know this feat is more complicated than I thought). The flavor profile doesn’t require any additional toppings, as the filling has the balance and depth to stand on its own.
Although the ingredient list is simple and predictable, the baking technique requires some additional steps that at first glance seem complicated or unnecessary. It’s worth the extra effort.
The result is a delicious New York-style cheesecake that won’t crack and has a beautifully balanced flavor that’s perfect for your next celebration.
Cheesecake
Serves 10-12 people
crust
2 cups (8 oz) graham cracker flour
1 stick of unsalted butter, melted
1/2 cup sugar
kosher salt
cheesecake filling
5 8 oz packs of cream cheese (room temperature)
1 3/4 cups sugar
3 tablespoons all-purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon finely grated orange zest
1/2 teaspoon vanilla
5 large eggs (room temperature)
2 large egg yolks (room temperature)
For the crust:
1. Butter Spring Form Pan.
2. Combine graham cracker flour, butter, sugar, and a pinch of kosher salt.
3. Press the crust mixture onto the bottom and sides of the springform pan.
4. Place the crust in the freezer to harden.
About stuffing:
1. Preheat oven to 325 F degrees. Place one rack on the bottom shelf and the other rack in the center of the oven.
2. Beat the cream cheese on medium speed until smooth and free of lumps.
3. Add the sugar and continue whisking, scraping the sides of the bowl, until the mixture is smooth.
4. Add the flour, lemon and orange zest, and vanilla and mix on low speed until combined, then increase the speed to medium and mix for about 1 minute.
5. Add the eggs and egg yolks, one at a time, and mix gently on low speed. Scrape the sides of the bowl between additions to ensure the mixture is fully incorporated and no streaks of cream cheese remain.
6. Place the springform pan with the crust on a large piece of foil and wrap the foil around the sides of the pan.
7. Pour the filling into the dough and remove any lumps that may be present in the dough. The dough will fill the pan, but you may want to fill it a little more than you need.
8. Boil water in a kettle or pot to create a steam bath for your cheesecake. Once the water boils, fill the baking tray about halfway with water. Carefully place the steaming pot on the bottom rack of the oven.
9. Place the springform pan on the middle rack of the oven and bake for 60 to 75 minutes, until the edges of the cake begin to turn golden brown. The cake is done when it is golden brown and the edges are mostly set, but the center still wobbles slightly when you shake the pan gently.
10. Open the oven door and let the cake cool in the oven for 1 to 2 hours with the door ajar.
11. Remove cake from oven and place on oven rack on counter. Continue to cool the cake completely and place in the refrigerator for at least 6 hours, preferably overnight. The key here is to let the cheesecake cool completely before placing it in the refrigerator.
12. When ready to serve, run a knife into the sides of the cake pan and remove the sides of the springform pan. Transfer cake to a plate.