Everyone's Favorite New York-Style Cheesecake
August 09, 2016
"This recipe is a pumped up New York style cheesecake that is reminiscent to Lindy's cheesecake, but is lighter and creamier with a sour cream topping made interesting with the addition of lemon peel, raspberry jam and almonds. The crust is even more interesting as it incorporates both graham crackers and Amaretti cookie crumbs. *NOTE: The time that the cheesecake has to rest is not accounted for in the overall total prep. time.*"
- FOR CRUST
- FOR FILLING
- FOR TOPPING
- Serving Size: 1 (279.4 g)
- Calories 611.6
- Total Fat - 33 g
- Saturated Fat - 17.1 g
- Cholesterol - 193.8 mg
- Sodium - 4944.8 mg
- Total Carbohydrate - 65.1 g
- Dietary Fiber - 2 g
- Sugars - 43.7 g
- Protein - 16.4 g
- Calcium - 201.3 mg
- Iron - 1.8 mg
- Vitamin C - 24.6 mg
- Thiamin - 0.3 mg
TO MAKE THE CRUST
Mix cookie crumbs and graham cracker crumbs in food processor fitted with metal blade. Mix in butter until well blended. Or, mix cookie crumbs and graham cracker crumbs in a medium-size bowl.
Stir in butter. Press evenly over bottom an three quarters up sides of springform pan. (It is not important that the top edges be even.)
Refrigerate while preparing filling.
TO MAKE THE FILLING
Beat all the cream cheese and sugar in a large bowl with electric mixer on medium speed until light and fluffy, about 3 minutes, stopping several times to scrape down sides of bowl and beaters.
Beat in eggs one at a time. Srape down sides of bowl and beaters.
Add lemon juice, zest, vanilla, and salt. Mix until smooth and creamy. The mixture will be thin. Pour into prepared crust. Do not be concerned if it does not come to top of crumbs.
Place pan on baking sheet. Bake in the 350-degrees Fahrenheit oven for 45 - 50 minutes or until center 4 inches of cake jiggle when cake is lightly shaken and cake feels bouncy and rebounds slightly when lightly pressed with fingertips. It will look underdone, but will firm up as it cools.
Remove from oven and cool on baking sheet in draft-free place for 45 minutes.
Heat oven to 450-degrees Fahrenheit.
TO MAKE THE TOPPING
Whisk together sour cream, sugar, lemon zest, vanilla and salt in medium-size bowl. After cake has cooled for 45 minutes, pour topping over cake.
Bake in 450-degrees oven for 10 minutes. Remove from oven and cool on baking sheet in draft-free place until it reaches room temperature.
The crust will weep slightly as it cools. Cover top with foil and let stand at room temperature at least 8 hours or overnight before serving.
NOTE: The cake may be refrigerated up to 5 days, if desired. Bring to room temperature several hours before serving.
Before serving, melt jam in a small saucepan over low heat, stirring until smooth. Spread evenly over top of cake. Remove cake from springform pan. Garnish with sliced almonds, if desired. Serve at room temperature.
VARIATION: Amaretti cookies may be omitted from the crust. Make graham cracker crust by mixing together 2 1/2 cups graham cracker crumbs with 1/4 lb. (1 stick) melted butter.
Tips & Variations
- 9 x 3-inch or 10 1/2-inch springform pan