Hands down, this is my favourite cheesecake of all time. You just can’t beat the good ol’ New York Cheesecake. This Festive New York Style Cheesecake topped off with fresh raspberries, mint leaves, chocolate shavings and dusted with powdered sugar is just perfect for the holidays!
As I have already mentioned more than anyone wants to hear, I have been pretty busy this week. This cheesecake being one of the things stealing my time…hahaha! Anyway, it is the countdown to our party now……only 14 more hours. Yes, I am up early. Through the weekend, I am planning to sit and write about all the lovely food that will be served tonight. However, here is a sneak peek of what is to come! If you do love cheesecake, you have to try this one out. Promise, you will love it!!!
Notes About The Festive New York Style Cheesecake
- Use full fat cream cheese
- Use full fat whipping cream
- For best results, allow the cake to set for overnight up to 24 hours before serving
- It’s best to add the raspberries just before serving as they will bleed into he cream topping.
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Festive New York Style Cheesecake
Ingredients
Crust:
- 2 Cups graham wafers finely crushed
- 1/4 Cup granulated white sugar
- 1/2 Cup butter melted
Filling:
- 5 8 oz packs cream cheese room temperature (use full fat, not reduced or fat free cream cheese & use a good quality cream cheese like Philadelphia)
- 1 Cup granulated white sugar
- 3 Tablespoons plain flour
- 5 large eggs
- 1/3 Cup heavy whipping cream
- 1 Teaspoon vanilla extract
Topping:
- 1 Cup heavy whipping cream
- 2 Tablespoon granulated white sugar
- raspberries
- Mint leaves
- Chocolate shavings
- Icing sugar for dusting
Instructions
- Grease, a 9 inch spring form pan. Preheat oven to 350 degrees with rack in center of oven.
For Crust:
- In a medium sized bowl combine the graham wafer crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch up the sides of the spring form pan. Cover and refrigerate while you make the filling.
For Filling:
- In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth. This will only take a couple of minutes. As you are mixing, scrape down the sides as needed. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the whipping cream and vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan in the oven.
- Bake for 15 minutes and then lower the oven temperature to 250 degrees F and continue to bake for about another 60-90 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly. Important: The baking time can vary due to the differences in ovens, so make sure to check that the cheesecake is firm with only the center being a little wet and wobbly. Remove from oven and place on a wire rack to cool.
- Let cool completely. I like to refrigerate this cake overnight for best results.
To decorate:
- Pour the whipping cream in the bowl of you electric mixer and add the sugar. Stir, cover and refrigerate for about 1/2 hour. Remove from fridge and mix on high speed until stiff peaks form. Remove your chilled cheesecake from the fridge and evenly cover the cake with whipped cram. Decorate with berries, mint leaves and chocolate shavings. Dust with icing sugar and there you have a perfect cheesecake!
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- Use full fat cream cheese
- Use full fat whipping cream
- Because oven temperature vary, this cake will take between 1 hour and 1 1/2 hours to bake. Be sure to check it at one hour.
- Also, if the cake is browning too quickly, just place a loose sheet of aluminum foil over the top.
- Allow cake to cool and set completely before serving. It will take this long to set properly.
- Decorate just before serving as the raspberries will bleed into the fresh cream.
Thanks For Stopping By & Hope To See You soon!
