I love this Cool and Modern New York Cheesecake with its creamy filling and flavorful crust. There is a happiness about it that conjures up the sophisticated jazz of modern art and architecture for which New York is famous. While Audrey Hepburn did not eat cheesecake in “Breakfast at Tiffany’s,” I did when I visited the Big Apple a few years ago. Quoting a line from the city’s theme song “New York, New York”: “If you can make it there, you’ll make it anywhere!” I make it in Copenhagen and encourage you to make it wherever you live.
This New York Cheesecake recipe is so easy and simple. It is a perfect treat any time. For the chocolate lovers among us, and for a significantly different cheesecake experience, check out my cheese and chocolate combo, a White Chocolate Blackberry Cheesecake.
CREAMY FILLING
The key ingredient for making the perfect New York Cheesecake is Cream Cheese softened to room temperature. Lemon and Lemon zest have essential roles and the Sour Cream adds a silky decadence.
FLAVORFUL CRUST
I like to add some spices to the crumble crust to give extra flavors that work year-round in every climate. Ground Cinnamon and Ground Nutmeg provide a sparkle that encourages another bite, and another!
INGREDIENTS:
Isn’t this New York Cheesecake romantically modern? The classic version is served without decoration—and it tastes like smooth jazz sounds. My modern recipe takes the jazz sound into the realm of upbeat, cool, and eclectic harmonies by adding a sudden taste of cherry and nutmeg. The usual difference in the classic and the modern is that something is lost and something is gained. I prefer a melody fusing past and present—the old and the new!
With a satisfying silky and smooth texture, you will want to serve a generous slice with a hot cup of coffee and a nice book. And, unlike Audrey Hepburn, you might even eat it for breakfast. What a delight!
MORE DESSERT RECIPES:
Rich and Tangy Lime Cheesecake
Luscious Double-Cream Lemon Bundt Cake
Epic 30-Layer Chocolate Crepe Cake
Cool and Modern New York Cheesecake
Ingredients
Crust
- 200 g / 7 oz Digestive Biscuits or Graham Crackers
- 4 tbsp / 60 g Unsalted Butter, melted
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
Filling
- 600 g / 21 oz Cream Cheese, room temperature
- 150 g / 5 oz Granulated Sugar
- 1 tbsp Cornstarch
- Pinch of Salt
- 4 Eggs, room temperature
- Grated Zest from 1 Lemon
- 2 tsp Freshly squeezed Lemon Juice
- 1 tsp Vanilla Paste or Extract
- 180 g / 6 oz Sour Cream
Topping (Optional)
- 3 tbsp Sour Cherry Jam
- 3 tbsp Strawberry or Blueberry Jam
Instructions
Prepare the Crust
- Preheat the oven to 180 C (350 F). Place the Digestive Biscuits into a food processor. Blend until nice crumbs form. Transfer the crumbs into a mixing bowl.
- Add Ground Cinnamon and Ground Nutmeg. Mix well. Then add the melted Unsalted Butter. Mix well again until evenly moistened.
- Use a spoon to press the crust mixture into a greased 8 inch (20 cm) springform cake pan until the surface is smooth. Bake for 8-10 minutes and let cool on a rack.
Prepare the Filling
- In a large mixing bowl, add the Cream Cheese. Use a hand mixer to mix until smooth.
- Add the Granulated Sugar, mix well.
- Add the Cornstarch and a pinch of Salt. Mix well
- Add 1 Egg at a time to the mixture, 4 Eggs in total. Mix well.
- Add grated Zest from 1 Lemon and freshly squeezed Lemon Juice.
- Add the Vanilla Paste and Sour Cream. Mix well but do not over mix.
- Pour the filling mixture over the cooled crust. Bake in a preheated oven at 150 C (300 F) for 50-55 minutes. Then turn off the heat and leave the cake for another hour in the oven.
- Remove from the oven. Let cool to room temperature. Then cover with plastic wrap and refrigerate for at least 6 hours or overnight for even better results. A cool piece of cheesecake is so refreshing.
Add the Topping (Optional)
- In the Spring and Summer, add a cool (not cold) Cherry, Strawberry or Blueberry Sauce on top of the cheesecake. In the Fall and Winter, heat up the sauce to get a warm and cool taste that goes with the season.
Video
Notes
- It is important not to over mix the filling.
- For the topping, adjust the amount to your own taste. I like to add a generous amount.
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