I might be over-reacting, but here’s a secret: this recipe is the only New York cheesecake recipe you need in this lifetime.
None is quite like this recipe from the genius Alton Brown.
Since I saw it on tv, it is the only recipe I go to for New York cheesecake.
The secret ingredient
Okay, it’s not really a secret and its also a wonderfully common ingredient.
It’s sour cream!
Heavy cream is usually added to cheesecakes to make it rich. This recipe adds both heavy cream and sour cream.
Sour cream add moisture, producing a softer batter. Softer batter, richer cake.
Hey, I said it’s good; I didn’t say it’s low-fat!
Softer batter, richer cake.
It’s this missing ingredient that will give your cheesecake just enough tart and luxurious taste.
The first time I made this cake..
..was about ten years ago. I used to be fascinated by Alton Brown in Good Eats. The show stopped airing after a while, and there isn’t any tv show quite like it anymore.
So when his sour cream cheesecake episode aired, I knew I had to try it.
I spent almost half of my life trying out cheesecake recipes. Did I tell you I love cheesecakes? I love all sorts of cheesecakes!
This must be fated. I followed his recipe to a T.
The cake smelled divine.
I took out my weighty cheesecake out of the fridge the next morning and sliced into the delicate but wet dessert. Quickly after I tasted the sizable chunks on my cake knife, I knew that my life was changed.
As I was licking the sizable chunks on the cake knife and my life was changed.
This is it. This is what the perfect New York cheesecake taste like.
Sweet and tangy finish, unfailingly delicate and velvety. The shiny, golden top of the cake gives a slight caramel flavour.
It’s creamy, it’s dreamy, and it’s everything I want in a cheesecake.
Let’s be honest here
There are some pros and cons to making this cheesecake if we’re gonna be honest.
Sometime ago, our oven broke. And I just had the audacity to crave for a New York cheesecake on A sunday morning.
I thought, how nice! Perfect excuse to just buy one. No cleaning, no waiting. My partner got it from a shop just 5 minutes from our flat.
I tasted this store-bought cheesecake. I turned moody in a flash. I didn’t want to be rude; I demanded a cheesecake as soon as I woke up on a Sunday morning. Quietly, I forced a slice down my throat
“Is it ok?” he asked.
Quiet.
“Let’s get an oven,” Another demand.
“Aye!”
Store-bought cheesecake, a review: It’s thick, but not creamy. It’s not smooth, or delicate, or even sweet!
Excuse me sir, this is a faulty cheesecake.
If you haven’t guessed it yet, the big downfall of this elegant recipe is that other cheesecakes won’t do it anymore.
It is just that good. It’s the ultimate New York cheesecake recipe.
So be prepared for the only cheesecake recipe you’ll ever need in this lifetime.
The cheesecake with my mother’s blessings
This recipe is a big deal to me. My mother is a huge cheesecake fan and only this recipe has got her blessings.
Of the many cheesecakes I have made, only this one got a “I like this one”.
That may not sound like a raving review, but it is, coming from my mother.
I have made it for my mother’s birthday countless times, and other times, just because. I have modified the recipe slightly to suit my own taste.
Recipe modifications
Cheesecake crust
I have never had a graham cracker in my life. No idea what it taste like, but digestives are commonly used in replace of them in cheesecake crusts. I imagine graham crackers are a bit drier; my cheesecake crust is greasier if I used the same amount of butter Alton did. The amount in the recipe is just right.
Cheesecake crusts are generally sweet. My recipe on the other hand, has a slightly salty crust to complement the sweet and tangy cheesecake. If you prefer the classic crust, feel free to swap with unsalted butter and add a tablespoon of sugar.
Also, digestives are usually just coarsely crushed for the crust. I like them finely processed, so this is really just a personal preference.
Eggs
Resist the temptation to replace 2 egg yolks with 1 single egg. It might not sound like a big deal, but if you know how different they taste cooked, you might get some idea of how different the final cheesecake will be.
Final tip
Stop and scrape the side of the bowl when mixing. Nothing beats the look and taste of a homogenous cheesecake.
Let me know how you get on with the recipe!
Do you have a fantastic cheesecake recipe you would like to share? Share them in the comments! I’m already making cheesecakes with imaginary recipes in my head! I will never be tired of making cheesecakes.
New York Cheesecake
Equipment
- 9 inch cake pan
- Roasting pan or a bigger pan to fit a 9 inch pan
- Aluminium foil
- Mixer
Ingredients
For the crust
- 200 g digestive biscuits, finely crushed (14 to 15 biscuits)
- 113 g unsalted butter, melted (½ cup)
For the cheesecake filling
- 300 g sour cream, room temperature (1 ¼ cup)
- 570 g cream cheese, room temperature (2 ½ cup)
- 200 g sugar (1 cup)
- 80 ml cream, room temperature (⅓ cup)
- 15 ml vanilla extract (1 tablespoon)
- 2 eggs, room temperature (medium size)
- 3 yolks, room temperature (medium size)
Instructions
Make the crust
- Position an oven shelf in the middle of the oven. Heat the oven to 150°C.
- Lightly brush the base of a springform pan with some of the melted butter. Line the base and the side of the pan with parchment paper.
- For the crust, stir in digestive biscuit crumbs with melted butter until the mixture is evenly moistened. Press the mixture into the bottom of the pan using the bottom of a glass until well packed. Bake for 10 minutes. Cool thoroughly on a wire rack.
- Line the outer cake pan with aluminium foil.
Make the filling
- Reduce oven temperature to 120°C. Boil 1 litre of water in a kettle.
- In a small bowl, combine vanilla extract, eggs, egg yolks and heavy cream and set aside.
- Mix cream cheese and sugar in a mixing bowl on low speed for 1 minute. Stop to scrape the side of the bowl. Add sour cream and continue mixing on low speed for another 30 seconds. Stop and scrape for a second time, and continue mixing on low speed for another 1 minute.
- While the mixer is running, slowly pour the egg mixture. Stop and scrape 2 to 3 times. Stop mixing when the color of the mixture looks uniform. Pour filling into the cooled crust.
- Line the roasting pan with a kitchen towel. Place the springform pan that has been lined with aluminium foil in the roasting pan, and place them in the oven. Slowly, pour boiling water into roasting pan until it comes up about two third of the cheesecake. Bake for 1 hour.
- After 1 hour, turn the oven off and open the oven door for 1 minute. Close the door and leave the cake in the oven for another 1 hour.
- Remove the cheesecake from the roasting pan to cool in the refrigerator for at least 6 hours.
- To serve, simply release the springform pan and remove the parchment paper. Place knife in a hot water before slicing and wipe clean after every cut.
Notes
| Nutrition Facts | |
|---|---|
| Servings: 12 | |
| Amount per serving | |
| Calories | 455 |
| % Daily Value* | |
| Total Fat 36.3g | 47% |
| Saturated Fat 21.2g | 106% |
| Cholesterol 175mg | 58% |
| Sodium 226mg | 10% |
| Total Carbohydrate 26.5g | 10% |
| Dietary Fiber 0.1g | 1% |
| Total Sugars 19.9g | |
| Protein 6.8g | |
| Vitamin D 11mcg | 53% |
| Calcium 89mg | 7% |
| Iron 1mg | 6% |
| Potassium 123mg | 3% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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