A no-fail recipe for New York style cheesecake that cooks perfectly every time.
Remember how that frog from Looney Tunes would sing "Hello My Baby" while strutting around with his top hat and cane?
Hello my baby, hello my darling, hello my ragtime gal!
Well, that’s what I’m doing right now in my mind.
Because, I've been looking forward to giving you this recipe for years! And I finally made it this weekend!
And I literally (yep, literally) strutted around my kitchen this weekend singing like that frog at the top of my lungs when I served this.
I’m pretty sure Husband thinks I've finally cracked my nut.
I’m pretty sure Husband thinks I've finally cracked my nut.
My mom’s friend, Suzy, gave us this recipe forever ago and it is the single best cheesecake recipe I've ever made. EVER. Suzy calls it Awesome Cheesecake and that, it is, but I’m going to call it Perfect Cheesecake because, well, it’s perfect!
I like to make it with a gingersnap crust made from store-bought gingersnaps (or these homemade gingerbread cookies would be amazing too!) but if that’s not your thing, feel free to substitute graham crackers.
Simply Perfect Cheesecake
Yield: 12-14 Servings
prep time: 10 Mcook time: 1 H & 25 Mtotal time: 1 H & 35 M
A no-fail recipe for New York style cheesecake that cooks perfectly every time.
ingredients:
Gingersnap Crust
- 2 cups gingersnap crumbs
- 1/4 cup sugar
- 4 tablespoons butter, melted
Cheesecake Filling
- 4 8-oz. packages cream cheese, at room temperature
- Juice of one lemon
- 2 teaspoons vanilla extract
- 6 eggs
- 2 1/4 cups sugar
- 2 tablespoons all-purpose flour
- 1 pint heavy whipping cream
instructions:
How to cook The Perfect Cheesecake
Make the gingersnap crust:
- Break gingersnaps by hand then add to a food processor. Pulse broken cookies into crumbs and until no chunks remain. I used about a half of an 18-oz. bag to yield 2 cups. Combine gingersnap crumbs and sugar in a medium-size bowl then add melted butter; mix well.
- Press crumb mixture on the bottom and about an inch and a half up the sides of a 10-inch springform pan.
- Bake at 350 degrees for 10 minutes then cool crust completely.
Make the cheesecake filling:
- Beat cream cheese, lemon juice and vanilla in a large bowl or stand mixer at medium speed until smooth and creamy (use the whisk attachment if using a stand mixer).
- Add eggs, one at a time and continue mixing until well combined. Scrape down sides of the bowl.
- Add sugar and flour and continue mixing at low speed for five minutes, scraping down sides of bowl periodically as needed. Add whipping cream and mix just until filling is smooth and creamy. Pour filling into prepared crust.
Prepare water bath and bake:
- Set oven rack to the middle position in your oven. Preheat oven to 350 degrees.
- Wrap the bottom half of the springform pan in aluminum foil then set the pan in a large baking dish. Fill the baking dish with enough HOT tap water to cover the bottom of the springform pan by about an inch. The foil is just to prevent any water from seeping into the springform pan and into the cheesecake.
- Bake at 350 degrees for 1 hour and 15 minutes or until edges are light golden brown and set and the filling no longer jiggles.
- Remove cheesecake from oven and let cool to room temperature. Once cool, cover with plastic wrap or aluminum foil (or place in an airtight container) and refrigerate for at least 6 hours.
- Serve plain or with chocolate sauce, cherry pie filling, lemon curd, fresh fruit or whatever else suits your fancy. I was fancying some cherries so that’s what I used!
NOTES:
Feel free to use graham cracker crumbs if you prefer.
Keep up with my latest shenanigans by following South Your Mouth!
Cheesecake is one of my all time favorite desserts. I've got a couple of good recipes in my arsenal, but I'll have to give this one a try, too. Thanks for sharing!
ReplyDeleteYou lost me with the gingersnap crust. In my opinion, it does not go with cheesecake.
ReplyDeleteYou got to be kidding. gingersnap with cheesecake?
ReplyDeleteWe heard you the first time! We just were not interested, because we didn't agree! If you don't like it, don't make it! So I guess you don't believe in flavored cheesecakes either??? I think Gingersnap crust would be AWESOME with a Pumpkin Cheesecake. I've made it, and it's awesome.
DeleteGinger snaps and cheesecake go together like manners and good hearted people, another combination you're apparently unfamiliar with...
Delete:-)
DeleteWow!!!the pot calling the kettle bkack.everyone is entitled to they're opinion,to flat out tell a person you heard them,and not interested with their comment does not sound like anyone with good manners,or good hearted.#ijs.and b4 you come back with another rude comment, I'm not interested.guess that makes me not good hearted, and mannerless.yep!just made that word up
DeleteI make my pumpkin cheesecake with gingersnap and pecans, it is amazing! This sounds fantastic and can't wait to devour another perfect dish of yours <3
ReplyDeleteAgreed! I love it and this is what makes it delightfully different without being too crazy from what we all know and love. Plus, I think it would really perk up the flavor without overwhelming the flavors of the cheesecake itself. Beautifully done Mandy!! Once you go snap, you never go back! Be brave Carla, you can do it. ;)
DeleteWell said Brandie!
DeleteGingersnap crust is awesome with pumpkin cheesecake so I am gonna say it will be delish with this one also
DeleteWe happen to LOVE cheesecake in my house.
ReplyDeleteWe're always happy to try any and all kinds and this one will be added to my list of "must-make" and soon.
Always nice to have a different cheesecake recipe, keeps our taste buds happy!
I think the gingersnaps are, well, perfect! Don't knock it until you try it :o) When I make a chocolate version of this I use chocolate wafers and they're amazing too!
ReplyDeleteI absolutely LOVE a good cheesecake. I cannot wait to give this a try.
ReplyDeleteI love a good gingersnap, and I think they would really brighten up the flavor of something we've all grown to love like cheesecake. But I think the most important thing to remember is what makes food fun....everyone trying new things, and loving different things. It's what makes the world go round. Just b/c you don't groove on something doesn't mean someone else can't :)
ReplyDeleteSuddenly I really want a piece of cheesecake!!
ReplyDeleteI will be making this cheesecake however I will be using granulated Splenda and omitting the crust to keep the carbs lower!
ReplyDeleteI've done just that and it works perfect! I've also made a "meal" from almonds in the food processor and mixed it with melted butter and brown sugar splenda to make a crust. It doesn't completely firm up like a crust but it works good enough for me!
DeleteThe entire top of mine turned brown??? Any ideas? I baked it in the middle of the oven...
ReplyDeleteOh no! Was it overcooked inside?
Deletei made this, how many did you make from this recipe, there is no yield.....hope all goes well
ReplyDeleteMandy...I have made this cheesecake on a couple of occasions for my family and it is absolutely the BOMB!
ReplyDeleteMy 11 yr old nephew called and told me all he wanted for his birthday was my cheesecake.
how would vanilla beans work to replace the extract?
ReplyDeleteIf water accidently gets inside the aluminum foil does that mean it's ruined. Or can it still be saved?? Also is it necessary to bake it in a water bath or could you bake without? Sorry first time making cheese cake here.
ReplyDeleteJust a little water should be OK... the pan is somewhat sealed. If you're nervous about it, place the cheesecake on your center rack then place a 13x9 dish of water underneath it on a lower rack. The water bath really just helps prevent the top from cracking or the cheesecake to turn out dry.
DeleteI made it and it was one of best...
ReplyDelete