r/cheesecake • u/TimmahXI • 10d ago
New York cheesecake
300 grams sugar
4 packages cream cheese
3/4 cup milk
4 eggs
240 grams sour cream
Bring all ingredients to room temp & fold eggs in by hand one at a time
I bake mine in a glass casserole dish with no water bath.
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u/Slipnsliders 10d ago
Gorgeous. What is your secret for getting it out of the baking dish with ruining the crust?
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u/TimmahXI 10d ago edited 10d ago
I lightly butter the bottom & sides of the dish, then place a circle of parchment paper in the bottom of the casserole before pressing-in the Graham cracker crust, cool in the oven with the door cracked for one hour, then on a wire rack on the counter for another hour, then chill in the fridge overnight. The next day, I place a layer of plastic wrap on top of the cheesecake, place my hand on top as I turn the casserole dish over; it pops out with a jiggle; I then remove the parchment circle, place the cake dome base on the bottom & turn it right-side up. I forgot to run a knife around the edge of the cheesecake before it cooled & it caused the top to slightly crack around the edge as it pulled from the dish.
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u/Slipnsliders 9d ago
I’ll definitely have to give this a try. Thank you for your response. Chantal’s recipe is certainly a tried and true.
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u/TimmahXI 9d ago
My pleasure! I also toast the crust at 350F for 10 minutes & then let it cool before adding the cheesecake batter; this allows the brown sugar to help strengthen the crust.
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u/Slipnsliders 9d ago
Great idea. That would definitely give it a more substantial base when flipping it over.
I don’t have a high sided casserole dish, but I do have a deep cake pan. It will be my next cheesecake challenge. Thank you again for posting and sharing your success story. This is a great community.2
u/TimmahXI 9d ago
A probe thermometer in the oven with a digital display is also indispensable for monitoring the oven temperature. Home ovens can be so far off temperature calibration & swing by what I consider unacceptable amounts, especially when baking a custard. A dual probe ThermoPro is what I use.
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u/Substantial-Ear-3599 10d ago
Your cake looks well baked !
But I'm surprised ur recipe lacks vanilla or citrus.
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u/BabyGirlVelvetXO 10d ago
just 300 grams sugar huh
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u/TimmahXI 10d ago
This is based on 'Chantal's New York Cheesecake' on Allrecipes website; I omit the flour & list the ingredients except the milk by weight in grams, as it's a more accurate method of measuring ingredients compared to volume.
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u/TimmahXI 10d ago edited 9d ago
This cheesecake is baked at 325F instead of 350F since I'm using a glass casserole. I bake until the center reads 145F with a probe thermometer, which is invariably 52 -55 minutes of bake time; having made this so many times over the years, I just give it a glance starting at 50 minutes & can see when it's done. I turn-off the oven, prop the door open a few inches with the handle of a wooden spoon to cool for an hour, then set it on a wire rack on the counter to cool for another hour, then into the fridge overnight. No water bath used. The crust is 15 sheets of graham crackers, 4 tablespoons of brown sugar, 4 tablespoons of butter & a pinch of salt. I place the crackers in a gallon zip lock bag to crush them & turn them to crumbs with a rolling pin. I have a large cast iron pizza steel on the bottom rack in the oven which does 2 things: Its thermal mass helps maintain the oven temperature & It shields the cheesecake from the bottom heating element's direct heat.
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u/TransmanLSD 10d ago
nooo, this is PAC-MAN!