New York Cheesecake (adapted from Philly Cheesecake recipe)
Yields 12 servings
This is the perfect plain vanilla base for any variety of flavored cheesecakes. You can even make a marble cheesecake by reserving 1.5 cups batter and folding in ½ cup melted chocolate (3.5 ounce bar). Simply pour the chocolate mixture in over the plain base and use a knife to swirl for marbleized effect.
Chef’s Tip: To prevent cracking, bake cheesecake with pan placed in a shallow water bath in oven.
1½ cups graham cracker or lotus crumbs
3 tablespoons sugar, plus 1 cup sugar
1⁄3 cup (6 tablespoons) butter, melted
4 packages (8 ounces each) Philadelphia Cream Cheese, softened
3 tablespoons flour
1 tablespoons vanilla
3 eggs
1 cup sour cream
Choice of topping for the cheesecake (dulce de leche, chocolate shavings, fruit compote or assorted berries, etc.)
Heat oven to 350ºF.
Wrap a 9-inch springform pan with 2 layers of foil. Combine crumbs, 3 tablespoons sugar and butter in a mixing bowl until crumbs are wet and coated with butter; press onto bottom of pan.
Bake for 10 minutes. Remove from oven and set aside to cool.
Beat cream cheese and 1 cup sugar with electric mixer until fluffy and smooth, about 3–4 minutes. Add in flour and vanilla; mix until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Scrape down mixture on sides/bottom of the bowl. Add sour cream; mix well. Pour over crust.
Bake for 60–70 minutes or until center is almost set. Cool completely. Refrigerate for at least 4 hours or overnight.
Top with dulce de leche, chocolate shavings, fruit compote or fresh berries (can also glaze fresh fruit on top with melted raspberry jelly), etc.
Carefully remove rim of pan before serving.
Naomi Ross is a cooking instructor and food writer based in Woodmere, New York. She teaches classes throughout the country and writes articles connecting delicious cooking and Jewish inspiration. Her first cookbook is The Giving Table (Brooklyn, NY, 2022).