Silky Smooth New York Style Cheesecake
Indulge in this decadent Silky Smooth New York Style Cheesecake, where creamy goodness meets the zest of almond extract, all nestled atop a perfectly crisp, buttery crust. This recipe masterfully blends the best elements of classic cheesecakes, ensuring every bite delivers a rich and satisfying experience. With its subtle nutty notes from macadamia nuts and a hint of warmth from ground cinnamon, this cheesecake is sure to impress your family and guests. Best of all, it rarely leaves any leftovers!
16
Servings
N/A
Calories
11
Ingredients
Ingredients
Graham cracker crumbs
1 3/4 cups (finely ground)
Macadamia nuts
1/4 cup (finely chopped)
Ground cinnamon
1 teaspoon
Butter
1/2 cup (melted)
Cream cheese
5 (8 ounce) packages (softened)
Sugar
1 3/4 cups
Flour
3 tablespoons
Eggs
5 (large)
Egg yolks
2 (large)
Heavy whipping cream
1/4 cup
Almond extract
1 1/2 teaspoons
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a mixing bowl, combine the finely ground graham cracker crumbs, finely chopped macadamia nuts, and ground cinnamon. Pour in the melted butter and mix until well-combined.
3
Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake in the preheated oven for 7 minutes then remove and allow to cool completely.
4
While the crust is cooling, increase the oven temperature to 475°F (245°C).
5
In a large mixing bowl, beat together the softened cream cheese and 1 3/4 cups of sugar until smooth. Add the flour, eggs, and egg yolks, mixing until fully blended. Incorporate the almond extract.
6
Stir in the heavy whipping cream until the mixture is just combined, taking care not to overmix.
7
Pour the cheesecake filling over the cooled crust. Bake in the hot oven for 10 minutes at 475°F.
8
After 10 minutes, reduce the oven temperature to 200°F (95°C) and continue to bake for 1 hour.
9
Once baked, turn off the oven and leave the cheesecake in the oven for an additional hour with the door closed to gradually cool.
10
After an hour, remove the cheesecake from the oven and let it cool to room temperature. Then, cover and refrigerate overnight.
11
Before serving, top your sliced cheesecake with fresh fruit, if desired.
12
Tip: To help prevent cracking, place a bowl or pan of hot water on the bottom rack of the oven while baking. This trick tends to work with any cheesecake, enhancing moisture during the baking process.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for a Silky Smooth New York Style Cheesecake.
How many servings does this cheesecake provide?
This recipe yields 16 servings.
What are the main ingredients for the crust?
The crust is made of finely ground graham cracker crumbs, finely chopped macadamia nuts, ground cinnamon, and melted butter.
How much cream cheese is required?
You will need five 8-ounce packages of softened cream cheese.
What is the initial oven temperature for baking the crust?
Preheat your oven to 400°F (200°C) for the crust.
How long should the crust bake?
The crust should bake for 7 minutes.
What size pan should be used for this recipe?
A 9-inch springform pan is recommended.
What temperature is used for the initial stage of baking the filling?
The oven temperature should be increased to 475°F (245°C) for the first 10 minutes of baking the filling.
How much sugar is included in the cheesecake filling?
The filling requires 1 3/4 cups of sugar.
What extracts provide the flavor for the filling?
The recipe uses 1 1/2 teaspoons of almond extract.
How many eggs are needed for the filling?
The recipe calls for 5 large eggs and 2 large egg yolks.
What is the second baking temperature after the initial 10 minutes?
Reduce the oven temperature to 200°F (95°C).
How long does the cheesecake bake at 200°F?
The cheesecake continues to bake at 200°F for 1 hour.
What should you do after the one-hour baking time is complete?
Turn off the oven and leave the cheesecake inside for an additional hour with the door closed.
Why is the cheesecake left in the oven after it is turned off?
Leaving it in the oven allows it to cool gradually, which helps prevent cracking.
How long should the cheesecake be refrigerated?
The cheesecake should be refrigerated overnight after it reaches room temperature.
What is a secret tip for preventing cheesecake cracks?
Place a bowl or pan of hot water on the bottom rack of the oven while baking to enhance moisture.
How much heavy whipping cream is in the recipe?
The recipe uses 1/4 cup of heavy whipping cream.
How much flour is used in the filling?
Three tablespoons of flour are used to help give the cheesecake its structure.
What is the preparation for the macadamia nuts in the crust?
The macadamia nuts should be finely chopped.
How do you prepare the graham cracker crumbs?
The graham cracker crumbs should be finely ground.
Should the cream cheese be cold when mixing?
No, the cream cheese should be softened to ensure a smooth texture.
Can I add toppings to this cheesecake?
Yes, it is recommended to top the sliced cheesecake with fresh fruit before serving.
Is the heavy whipping cream beaten until stiff?
No, it should be stirred in until just combined, taking care not to overmix.
What is the texture of the final cheesecake?
The final product is described as silky smooth, creamy, and decadent.
What kind of nuts are used in the crust?
Macadamia nuts are used to provide subtle nutty notes to the crust.
Does the crust go up the sides of the pan?
Yes, you should press the crumb mixture firmly into the bottom and slightly up the sides of the pan.
What is the serving size for this recipe?
While the serving size is not specified in grams, the recipe is portioned for 16 servings.
Is this a traditional New York Style cheesecake?
Yes, it is a New York Style cheesecake known for its rich and satisfying density.
How much butter is needed for the crust?
The recipe requires 1/2 cup of melted butter.