New York Cheesecake is a rich and decadent dessert known for its creamy and smooth texture. This classic dessert has its origins in the culinary scene of New York City and has become a beloved dessert enjoyed by people around the world. The cheesecake is made with a buttery graham cracker crust, a luscious cream cheese filling, and is often topped with a variety of delicious fruit toppings or a simple creamy topping. The iconic taste and texture of New York Cheesecake have made it a timeless and sought-after treat for any special occasion.

The history of New York Cheesecake dates back to the late 1800s and early 1900s when various versions of cheesecake were being made in the United States. However, the distinctive style and popularity of New York Cheesecake are often attributed to the Jewish immigrants who brought their traditional recipes to New York City.

New York-style cheesecake is characterized by its dense and creamy texture, which is achieved by using a high quantity of cream cheese and eggs. The classic recipe includes cream cheese, sugar, eggs, and vanilla, resulting in a simple yet heavenly flavor profile. The use of sour cream or Greek yogurt in the filling adds an extra level of richness and tanginess to the cheesecake.

Over time, New York Cheesecake gained popularity in bakeries and restaurants across New York City and beyond. It quickly became a symbol of indulgence and luxury, becoming a favorite dessert for special occasions and celebrations.

The fruit toppings, such as cherry or strawberry, were later added to enhance the presentation and taste of the cheesecake. Today, New York Cheesecake remains a timeless and beloved dessert, capturing the hearts and taste buds of dessert enthusiasts worldwide.

INGREDIENTS

Crust:

• 1 1/2 cups ground graham cracker
• 2 tbsp granulated sugar
• 1/2 tsp ground cinnamon
• 6 tbsp unsalted butter, melted (¾ stick/3 ounces/85 grams)

Filling:

• 3 cups cream cheese, softened
• 1 1/2 cups granulated sugar
• 2-3 tbsp fresh lemon juice
• 2 tsp vanilla extract
• 1/4 tsp salt
• 4 large eggs
• 2 cups sour cream or plain Greek yogurt

Cherry Topping:

• 2 cups pitted sour cherries, drained, reserving ½ cup liquid
• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• Pinch of salt
• 1 tbsp lemon juice or 1/4 tsp almond extract
• 3 drops red food coloring

Strawberry Topping:

• 1 cup crushed strawberries
• 1 cup water
• 1/2 – 3/4 cup granulated sugar
• Pinch of salt
• 2 tbsp cornstarch dissolved in 1 tablespoon water
• 3 drops red food coloring
• 2 cups fresh strawberries, halved

Cream Topping:

• 1 1/2 cups sour cream
• 1/4 cup confectioners’ sugar
• 3/4 tsp vanilla extract

INSTRUCTIONS

Crust:

1. Grease the sides of a 9-inch springform pan.
2. Combine the ground graham crackers, sugar, and ground cinnamon in a bowl.
3. Stir in the melted butter until the mixture is well combined.
4. Press the crust mixture into the bottom of the prepared pan and chill it.

Filling:

1. In a medium bowl, beat the softened cream cheese until smooth, frequently scraping down the sides for about 5 minutes.
2. Add the granulated sugar and beat until light for about 3 minutes.
3. Blend in the fresh lemon juice, vanilla extract, and salt, occasionally scraping down the sides.
4. Beat in the eggs one at a time.
5. Fold in the sour cream or plain Greek yogurt.
6. Pour the filling into the prepared pan and place it on the oven rack with cool water added to a larger pan, reaching halfway up the sides.
7. Bake the cheesecake until firm and lightly browned around the edges, and the center reaches 150°F for about 1¼ hours.
8. Turn off the oven, open the door, and let the cake stand in the oven for 30 minutes.
9. Place the pan on a wire rack, run a thin-bladed knife around the edge of the cake, and let it cool completely for about 2 hours. Cover with plastic wrap or an inverted large bowl and refrigerate for at least 6 hours.
10. Let the cheesecake stand at room temperature for at least 30 minutes before serving. Dental floss held taut cuts cheesecake smoother than a knife.

Cherry Topping:

1. In a medium saucepan, combine the granulated sugar, cornstarch, and salt.
2. Stir in the reserved liquid from the drained cherries. Cook over medium heat, stirring constantly, until bubbly, thickened, and translucent for about 3 minutes.
3. Remove from the heat and stir in the lemon juice or almond extract, food coloring, and pitted sour cherries. Let it cool to room temperature.

Strawberry Topping:

1. In a medium saucepan, bring the crushed strawberries and water to a boil. Press through a sieve and return to the pan.
2. Add the granulated sugar and salt and bring to a boil again. Stir in the dissolved cornstarch mixture and cook, stirring constantly, until bubbly and thickened for about 5 minutes. Stir in the food coloring. Let it cool to room temperature.
3. Once cooled, fold in the fresh halved strawberries.

Cream Topping:

1. Combine the sour cream, confectioners’ sugar, and vanilla extract until smooth.

Assembly:

1. Once the cheesecake is fully chilled and set, remove it from the springform pan.
2. Top the cheesecake with the desired fruit toppings, either the cherry topping or the strawberry topping, or use both.
3. Spread the cream topping evenly over the fruit topping.
4. Serve and enjoy this delicious New York Cheesecake with its delightful fruit and creamy toppings, a perfect finale to any gathering or celebration.