Sour Cream New York Style Cheesecake

November 14, 2017 By:

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Sour Cream New York Style Cheesecake
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Prep:
8 hours, 30 minutes
Cook:
3 hours, 30 minutes
Serves:
12-16
The cheesecake is an ancient dessert. Before the Romans conquered ancient Greece, the Greeks made a baked cheese dessert called placenta that was not too dissimilar to our modern definition of the cheesecake. However, the cheesecake most associated with the United States – the New York Style cheesecake – is a reflection of the invention of cream cheese and the introduction of the graham cracker. Rich, dense, creamy, smooth and complexly flavored, the New York cheesecake is a deli favorite that has developed a passionate following both within and outside the nation. This cheesecake recipe honors this beloved tradition by adding a subtle citrus undernote to the cake and a light sour cream topping to contrast the dense cake. This cake is best served with fresh fruit or a fruit topping.

Ingredients

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Directions

  1. Preheat oven to 325 degrees Fahrenheit. Prepare a 9” springform pan by spraying walls and bottom with nonstick baking spray. Cut a piece of parchment to fit the bottom of the pan and press into place. Cut a strip of parchment at least 2” taller than the height of the pan’s wall and at least an inch longer than the circumference of the pan. Line the walls of the pan with the parchment strip and grease the parchment with additional baking spray.
  2. In a mixing bowl, mix the graham crackers, butter and ¼ cup of the sugar until well mixed. Press 2/3 of the mixture into the bottom of the pan, forming a uniform crust. Use a weighted glass to press down the crumbs. Press the remainder of the crumbs up the walls of the pan. Set the pan aside.
  3. Cream the cream cheese until smooth and fluffy. Add 1 ¾ cups of the sugar and the flour to the cream cheese and mix until fully incorporated.
  4. Scrape down the mixing bowl. Add the whole eggs and egg yolks, one egg at a time. Mix until fully incorporated before adding next egg.
  5. Scrape down the bowl. Add juices, 1 ½ teaspoons of the vanilla and heavy cream and mix until combine.
  6. Wrap bottom of pan with a sheet of aluminum foil. Carefully pour the batter into the pan and bake for 80 minutes. Rotate 180 degrees during baking to ensure even baking.
  7. In the meanwhile, whisk the sour cream, the remaining vanilla and the remaining sugar in a bowl until fully incorporated.
  8. Without removing the pan from the oven, carefully spoon the sour cream mixture over the top of the cake and smooth. Bake for an additional ten minutes. Without opening the oven door, turn off the oven at the end of baking and allow the cake to sit in the cooling oven for two hours. Refrigerate in the pan for eight hours to allow the cake to set. Remove the cake from the pan and the parchment, garnish and serve.