New York Cheesecake
Designer Zac Posen joins Martha to make a New York-style cheesecake.
New York-Style Cheesecake
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New York Cheesecake
Designer Zac Posen joins Martha to make a New York-style cheesecake.
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The Martha Stewart Show, March Spring 2007
- Yield Makes one 10-inch cake
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Ingredients
- 6 tablespoons unsalted butter, room temperature, plus more for pans
- One 9-ounce package chocolate wafer cookies, finely crushed (about 2 cups)
- 2 1/4 cups sugar
- 3 tablespoons sugar
- 3 pounds (six 8-ounce packages) cream cheese, room temperature
- 1/2 cup all-purpose flour
- 1 cup sour cream, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 5 large eggs
- 4 blood oranges
- 2 tablespoons orange liqueur
Directions
- Preheat oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil. Melt 6 tablespoons butter in a small saucepan over medium heat. Place crushed wafer cookies and 3 tablespoons sugar in a large bowl; stir until well combined. Pour melted butter over cookie mixture and mix until evenly moistened. Press mixture evenly into the bottom of the prepared pan.
- Place pan on a baking sheet. Bake until crust is set, 10 to 12 minutes. Transfer pan to a wire rack to cool completely.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed. In a large bowl, whisk together remaining 2 1/4 cups sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.
- Pour cream cheese filling into prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan. Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with door slightly ajar, 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.
- Slice the top and bottom of 1 orange with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Repeat with remaining oranges. Pour in liqueur and toss to combine. Serve over cheesecake.
regarding pianoman37's post: your description sounds like you turned the oven off & left the door closed for an hour where you should have turned the oven off & left the door ajar for an hour. I don't know if this caused your problem, but possibly. My door is ajar right now & I hope I have better luck than you did b/c this is a time consuming recipe. But I know it will be worth it if it works.
I did all right to a tee when I shut off oven cake looked fantstic opened the door slightly after an hour I opened the door to find the cake went lower and a very big crack
this has not happened when I took the cake out when time was done WHAT HAPPENED????
This is my 3rd time making this recipe and it is success everytime! I love it and plan on using it during the holiday for a party and office Christmas party.
I make this all the time and it turns out perfect. I want to make mini ones and don't know how long to cook them. Does anyone know or have an educated guess?
I made this for 4th of July and everyone loved it. This is a keeper.
When I'm done baking my cheese cakes I crack the oven with a wooden spoon and allow it to cool in the oven. After it cools (an hour or two) I let it sit at room temp before putting it in the fridge.
V. good, except i would bake it 15 minutes less, to avoid cracks
I love the cheesecake, but never seem to be able to get it right. Mine seems very wobbly after the suggested cook time and my top gets dark. I have lowered the rack in the oven and covered the top with foil part way through. I am always concerned it is not done so bake longer than suggested. Any recommendations?
Delicious pie! I made a graham cracker crust and refrigerated it before filling it so it would be soft. I also cooked it in a dark, nonstick pan and the top browned a litte. I suggest lowering the temperatures 25 degrees if you're going to use a dark pan. Also, I served it with fresh strawberries and whipped cream. My guests raved about it!!!
Excellent Recipe. Topping not necessary. Typical rich, dense NY style cheesecake. Use Heavy Duty Foil to avoid water leakage that will make crust soft and mushy. Take your time, as it takes a good while for cheesecake to cool in oven and on wire rack. Great recipe: a real keeper.
ITS A GREAT RECIPE I LOVED IT
ITS A GREAT RECIPE I LOVED IT
This cheesecake was VERY delicious, I'd been worried about the amount of sugar so I cut back a little. I used a graham cracker crust - had some left over crackers and as appealing as the chocolate wafers were I needed to use them up.
I warning though, this cheesecake is REALLY REALLY RICH, take only a thin slice and SHARE it with friends and family, otherwise all of that lovely creaminess will sit on your hips.