New York Style Cheesecake - Rombauer Vineyards
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New York Style Cheesecake

New York Style Cheesecake

Prep Time:

30 Minutes

Cook Time:

90 Minutes

Total Time:

480 Minutes

Ingredients

  • 2½ pounds (five 8-ounce packages) cream cheese, softened
  • 1¾ cups sugar (Up to 3 tablespoons all-purpose flour, for a denser texture)
  • 1 1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1 stick unsalted butter (cut into 8 pieces, softened)
  • 1 large egg yolk
  • 1 large egg
  • Finely grated zest of 1 lemon
  • ½ teaspoon vanilla
  • 5 large eggs
  • 2 large egg yolks
  • 1/2 cup heavy cream
  • 1 pint raspberries
  • 3 tablespoons sugar
  • 2 teaspoons lemon juice

1Step 1

Preheat the oven to 400°. Lightly grease a 9-inch springform pan. Whisk together in a bowl or process in a food processor for 10 seconds:
1¼ cups all-purpose flour
1 ⁄3 cup sugar
(Finely grated zest of 1 small lemon)
¼ teaspoon salt

Add:
1 stick unsalted butter, cut into 8 pieces, softened. Mash with the back of a fork or process until the mixture resembles coarse crumbs.

 

2Step 2

Add:
1 large egg yolk

Stir or process just until the dough comes together in a ball. If the dough is too soft and sticky to work with, wrap it and refrigerate for at
least 30 minutes (up to 2 days). Press one-third of the dough, or slightly less, over the bottom of the pan as evenly as possible. Prick the dough all over with a fork. Bake until the crust is light golden brown, 10 to 15 minutes.

Let cool completely on a rack.

3Step 3

Press the remaining dough about 1/8-inch thick around the sides of the pan, making sure that it is attached to the bottom crust all around. Brush the bottom and sides of the crust with:
1 egg well beaten

Refrigerate the crust if you are not filling it right away.

4Step 4

Have all ingredients at room temperature, about 70°. Preheat the oven to 500°.

5Step 5

Beat in a large bowl, or in a stand mixer with the paddle attachment, until smooth and creamy:
2½ pounds (five 8-ounce packages) cream cheese, softened

Scrape the sides of the bowl and the beaters well.

6Step 6

Gradually add and beat until smooth and creamy, 1 to 2 minutes:
1¾ cups sugar (Up to 3 tablespoons all-purpose flour, for a denser texture)

Beat in:
Finely grated zest of 1 lemon
½ teaspoon vanilla

7Step 7

Beat in one at a time until incorporated, scraping the sides of the bowl and the beaters after each addition:
5 large eggs
2 large egg yolks

8Step 8

On low speed, beat in:
½ cup heavy cream

Scrape the batter into the crust and smooth the top. Bake for 15 minutes at 500°, then reduce the oven temperature to 200° and bake for 1 hour more.

9Step 9

Turn the oven off, prop the oven door ajar with the handle of a wooden spoon, and let the cake cool in the oven for 30 minutes. Transfer to a rack and let cool completely in the pan before removing the pan ring. Cover and refrigerate for at least 6 hours, preferably 24 hours, before serving. The cheese flavor is even more intense after 48 hours.

10Step 10

Raspberry Sauce
1 pint raspberries
3 tablespoons sugar
2 teaspoons lemon juice

Use a silicone spatula to push the pulp through a fine-mesh sieve into a bowl until all that is left in the sieve is a heaping tablespoon of stiff,
clumped together seeds. Serve chilled or at room temperature. Cover and refrigerate for up to 3 days.

Comments

We'll cheers to that

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