I just came back from my trip to Italy and my Italian niece asked me to teach her how to make New York Style cheesecake. My younger son also helped. I think they did a great job!
For the Crust
- 1-1/2 cups graham cracker crumbs (or any other cookies)
- 1/3 cup melted butter
- 2 tablespoons sugar
For the filling
- 32 oz (four 8-oz blocks) cream cheese, at room temperature
- 2 cups sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- zest of 2 lemons
- 6 large eggs
For the berry sauce
- 3 cups mixed berries
- juice of 2 lemons
- 1/2 cup sugar
Oil and line a 9-inch spring form with parchment paper. Preheat the oven to 375°F. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan.
To make the crust, in a medium bowl, combine the graham cracker crumbs, melted butter and sugar. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes. Remove the pan from the oven and set aside.
Reduce the oven temperature to 325°F.
To make the batter, in a mixing bowl, mix the cream cheese, sugar, and flour until smooth. Add the vanilla, lemon zest and mix again. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Make sure the batter is uniform.
Pour the batter on top of the crust and set the cheesecake pan in a larger roasting pan. Pour boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set in the middle, 1 hour and 30 minutes to 1 hour and 45 minutes. Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath. Remove the springform pan from the water bath and discard the foil. Run a small knife around the edge of the cake to make sure it’s not sticking to the sides, then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
To make the berry sauce, cook half of the berries in a saucepan with the sugar and lemon juice until berries are soften and sugar is dissolved. Add the rest of the berries and let it cool.
Remove the sides of the springform pan. Serve the cheesecake with berry sauce.