Perfect New York Cheesecake
I’ve been dying to share this recipe with you guys! Believe it or not, I haven’t had a whole lot of success with actual cheesecakes. Yes, I’ve made a few in the past, but they’ve always had falling or cracking issues. That’s why I’ve stuck with what works… mini cheesecakes! I love my pan dearly and have had so much fun making all of these bite-size treats! However, the other day we got news that a dear friend from Brazil was on his way to visit us here in Utah. I promised him 4 years ago that whenever he came to see us, I’d make him an authentic New York cheesecake.
That was sort of silly of me, right?! Especially considering my track record. I guess I work well under pressure though, because this cheesecake was perfection!
As soon as we got the call, I hopped online and started searching for recipes. I wanted something classic and simple. That’s when I discovered a recipe form the culinary guru, Dorie Greenspan. If you’ve never peeked inside of her amazing cookbooks, you’ve gotta take a trip down to Barnes & Noble and spend some quality time with them! Amazing. The recipe was approachable and promised perfection. I’d say that was pretty darn accurate. I picked up the needed ingredients from the store and let all everything come to room temperature (a very important step when making cheesecake). After baking the crust and making the filling, I anxiously poured in the water bath into the roasting pan and placed everything into the oven to bake. All I could do was cross my fingers and hope for the best. I paced back and forth, checking the cheesecake every 15 minutes or so. I really wanted it to turn out! At the hour and a half mark I knew it was all going to be ok. I mean look at that golden beauty above!
I was giddy. I couldn’t believe how perfect it was. Not only did it rise beautifully, but it didn’t fall! The only visible flaw was a teeny tiny little crack… it fixed itself as it cooled. I think the gently cooling process was an incredibly smart idea, one I’ll definitely be using in the future. Yes, I’ll be making more of these bad boys in the future, you can count on that!
During the chilling process I added a thin layer of sweetened vanilla bean sour cream to the top. It set beautifully as it finished resting in the refrigerator. When the time came to slice into and serve our friend, I knew I had nailed it. Not only was it easy to slice, but it came out looking like something you’d buy at the Cheesecake Factory. He loved it and so did we. Success! I can’t wait to use this base again and create all sorts of wonderful things with it!