New York Cheesecake

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New York Cheesecake
This version of New York Cheesecake is perfectly creamy and airy, with hints of citrus and butter. It is subtle in its sweetness and big on its luxuriousness. It is modest and unpretentious, but it will leave you with a lasting impression, just like the city itself. Enjoy. *Note: This cake would be just as delicious without the topping. The topping adds a gooey and celebratory finish, but sliced strawberries or fresh raspberries would do the trick, too.
Course Desserts
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 3 hours
Servings
people
Course Desserts
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 3 hours
Servings
people
Instructions
To Make the Crust
  1. Grease a 9 ½ inch springform pan with the coconut oil, making sure to coat the sides and bottom of the pan.
  2. Grind your graham crackers in a food processor.
  3. Put the ground graham crackers, melted butter, sugar, and salt in a mixing bowl and stir to combine.
  4. Press the mixture into your spring form pan, making sure to evenly coat the bottom and sides, leaving the crust one inch from the top of the pan.
  5. Place in freezer while you make the filling.
To Make the Filling
  1. Preheat the oven to 550 degrees.
  2. Grate the lemon zest and orange zest.
  3. In a large mixing bowl or standing mixer, add the softened cream cheese, sugar, lemon and orange zest, and flour. Mix to combine.
  4. Once these ingredients have been integrated, add the eggs and egg yolks one at a time, scraping down the sides of the bowl after each egg to ensure that everything is incorporated.
  5. Add the vanilla and mix once more to blend.
  6. Remove the crust from the freezer and slowly pour the filling into the cake pan, spreading the filling around until the pan is filled evenly.
  7. Place in the middle oven rack and bake for 10-12 minutes, until the top is puffed and slightly brown – then immediately reduce the oven temperature to 200 degrees and cook for an additional 45 minutes to an hour. The cake is done when the filling is firm but the center still wiggles slightly when the cake is gently shaken.
  8. Loosen the cake from the pan by running a knife along the edge, but don't release the sides. Cool on a rack in the pan, then store in the refrigerated for at least 3 hours to let the cake set.
  9. When you are ready to eat the cake, transfer it to a plate and remove the outer ring of the springform pan (the plate that the cake has been baking on should stay intact – do not try to remove the cake from the baking plate or you could end up with a cracked, messy, cheesecake…and no one wants that!).
To Make Cherry the Topping (Optional)*
  1. Combine all ingredients and bring to a boil.
  2. Reduce heat to a simmer and cook an additional 1 to 2 minutes, stirring occasionally.
  3. Let cool completely, and then pour on top of the cake.
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