New York Style Cheesecake
Description
An iconic, powerhouse dessert that stands as the ultimate reward for a hard day’s work, offering a rich and indulgent experience that always satisfies the entire crew. This recipe is built on a buttery, golden graham cracker crust that provides the perfect crunch to support a dense, velvety-smooth cream cheese filling. Crowned with a vibrant, sweet fruit jam topping, every slice delivers a masterclass in balance—pairing the signature tangy richness of a New York bake with a bright, refreshing finish. While it requires a bit of patience to chill, the result is a premium, restaurant-quality masterpiece that makes any station meal feel like a special occasion.
- Cook Time: 12 hours
- Servings: 6-8
Ingredients
- --Crust--
- 1 1/4 cups crushed graham crackers
- 1/4 cup (1/2 stick) butter
- 2 Tbsp sugar
- 1 tsp salt
- pinch of nutmeg
- --Filling--
- 32 oz cream cheese
- 1 cup sugar
- 4 eggs
- 1 egg yolk
- 1/4 cup heavy cream
- 1/4 cup creme fraiche
- 2 tsp vanilla
- 2 Tbsp cornstarch
- pinch of salt
- --Jam--
- 1 pound fruit of choice (berries, apples, peaches, etc.)
- 1/2 cup of sugar
Instructions
- Step 1- Preheat oven to 350F
- Step 2- Mix graham crackers, sugar, salt, nutmeg, and room temperature butter
- Step 3- Grease 9 inch baking pan, add graham cracker mixture, and press to pan to form an even surface
- Step 4- Bake for 8 minutes, let crust cool
- Step 5- Reduce oven temperature to 325F
- Step 6- Mix cream cheese and sugar until smooth
- Step 7- Add egg and egg yolks (one at a time), then rest of ingredients, mixed until smooth
- Step 8- Pour mixture into crust, cover pan with foil, and place pan in dish filled with water (water should reach halfway up the sides of the baking pan)
- Step 9- Bake at 325F for 1.5 hours, let cool completely, and refrigerate overnight (roughly 8 hours)
- Step 10- Before serving, quarter fruit, add sugar and let sit 15 minutes, boil at medium heat for 10 minutes*
- Step 11- Top cheesecake with jam mixture, serve
- *For fruit: Soft fruits are easier to reduce (ex. blueberries), but if you are having difficulty reducing to a jam, blend 1/3 of fruit, add to remainder, and pour a small bit of water into pot, boil at medium heat