The classic New York style cheesecake has a buttery, crumbly crust, and a sweet, creamy (not to mention, rich) body with subtle hints of tartness from the cream cheese and threads of lemon zest. This cake happens to be a friend's favorite, so following the ever-trusty recipe from Joy of Baking, I tried this out for his birthday!
It is obviously a rich cake, so one small piece goes a long way!
The cake turned out fabulously, thanks to the detailed recipe with key reminders. The crust is a standard graham cracker crust. The cheesecake is topped with a sour cream topping. Although there are several key steps to follow, and it takes overnight for the cheesecake to set, it is all worth it.
Some reminders for baking a successful cheesecake that doesn't crack:
- Do not over beat the ingredients - especially sugar, cream cheese, and eggs
- If possible, wrap the outside of the pan with aluminum foil.
- Bake in a hot-water bath (place the pan inside a bigger tray and fill the tray with about 2 inches of hot water). Else just place the pan on top of a tray while baking
