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New York-style Cheesecake Relies Upon Heavy Cream Or Sour Cream. The Typical New York Cheesecake Is Rich And Has A Dense, Smooth, And Creamy Consistency. Sour Cream Makes The Cheesecake More Resilient To Freezing And Is The Method By Which Most Froze
1. Make The Crust: In A Medium Bowl, Combine The Graham Cracker Crumbs, Melted Butter, Sugar, And Salt. Stir Until Well Combined. Press The Crumbs Into An Even Layer On The The Bottom Of The Prepared Pan. Bake The Crust For 10 Minutes, Until Set. Remove The Pan From The Oven And Set Aside.
2. Beat The Cream Cheese, Sugar, And Flour Together On Medium Speed Until Just Smooth, About 1 Minute. Scrape The Bottom And Sides Of The Bowl To Be Sure The Mixture Is Evenly Combined.
Add The Eggs, One At A Time, Mixing On Low Speed Until Incorporated, Scraping The Bowl As Necessary. Mix In The Sour Cream. Make Sure The Batter Is Uniform But Do Not Over-mix
3. Bake Until The Cake Is Just Set, 1 Hour And 30 Minutes To 1 Hour And 45 Minutes (the Cake Should Not Look Liquidly At All But Will Wobble Just A Bit When The Pan Is Nudged; It Will Continue To Cook As It Cools
Carefully Remove The Pan From The Oven And Set It On A Wire Rack. Cool The Cheesecake In The Water Bath Until The Water Is Just Warm, About 45 Minutes. Then Transfer To The Refrigerator To Cool For At Least 8 Hours Or Overnight.
4. Serve With Berry Sauce And Fresh Berries
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