Sweetest Hobby

Today, I’ve got a fantastic and traditional recipe to share with you. It’s a classic New York cheesecake with caramel sauce, perfect for dessert on a family Sunday.  

So, gather your loved ones and share this delightful recipe with them – it’s sure to bring joy to your hearts and smiles to your faces.

Ingredients:

Crust:

• 1½ cups (195g) of graham cracker crumbs
• 113g of unsalted butter (melted)
• ½ tsp of cinnamon (optional)
• A pinch of salt (3g)
• 1 tablespoon of (12g) sugar

New York Cheesecake:

• 900g of cream cheese
• 250g of sugar
• 1 tablespoon of cornstarch
• 1 tsp (3g) of salt
• 4 large eggs
• 1 lemon zest
• 2 tsp of vanilla extract
• 180g of plain Greek yogurt
• 70g of milk
• 80g of heavy cream

Caramel:

Feel free to use the same recipe as my banana bread recipe. Click here to find it.

Instructions:

Crust:

1. Preheat your oven to 170°C (325°F) and prepare a 9-inch springform pan. Brush the bottom and sides with 1 Tbsp melted butter.

2. Wrap the outside bottom and sides of the pan with foil to form a watertight seal, then set aside.

3. In a medium bowl, stir together graham cracker crumbs, salt, sugar, and melted butter, stirring to combine everything until it resembles wet sand. Then, pour it into the pan. Apply strong pressure to the base. I like to use a tablespoon or small measuring cup to pack it in.

4. Bake for 12 minutes, then set it aside to cool for about 15 minutes while you prepare the cheesecake.

New York Cheesecake:

1. Mix milk and yogurt; set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese at room temperature at medium-low speed until smooth, for about 1 minute. Reduce the speed to low and add the cornstarch, sugar, and salt, beating until fluffy, for about 3 minutes. Be careful not to overmix. Stop to scrape the sides of the bowl. 

3. Add the vanilla extract and lemon zest. Increase the mixing speed to medium and add the eggs one at a time. Beat until combined, then reduce the speed and add the yogurt with milk and heavy cream, beating until combined.

4. Pour the batter into the pan once the crust is cooled, smoothing with an offset spatula.

5. Place the pan on a sheet pan and carefully pour boiling water into it for the water bath (this is very important for a creamy, smooth NY cheesecake).

6. Bake for 1 ½ hours. Once baked, leave the cheesecake in the oven with the door open for 1 hour.

7. Carefully lift the springform from the sheet pan and remove the foil. Then, place it on a wire rack and run a knife or offset spatula around the edges of the cheesecake to help prevent sticking. 

8. Let it stand until completely cool, for about 2 hours, before unmolding it from the springform. Refrigerate for at least 5 hours before serving.

Don’t miss out on our next recipe! See you soon.

From my kitchen to yours,

Ana Raquel