New York Style Cheesecake

My mother-in-law recently hosted her grade school reunion party and she asked if I can prepare a dessert for the event. She said there would be at least 30 guests who will attend. So I immediately thought of making cheesecake because it’s easy, does not need a lot of preparation, and it always satisfies the palate. And who doesn’t want cheesecake for dessert?? So I was excited to do it! I settled on New York Style Cheesecake because it is not too sweet, and it is, for me, still the best cheesecake variety. What’s even more fun with the New York Style Cheesecake is, for the minimalist, you can eat it just the way it is. Or you can put fresh fruits for garnish, or add a little bit of chocolate or berry sauce (just like what I did). Mmmm… yummy!!!

 

New York Style Cheesecake

adapted from Good Housekeeping

Graham Cracker-Crumb Crust

  •  1 1/4 cups graham cracker crumbs (either from 11 rectangular graham crackers, or you can buy a box of cracker crumbs)
  • 4 tbsp butter or margarine, melted
  • 1 tbsp sugar

 

Cheesecake:

 

  • 3 packages (8 ounces each) cream cheese, at room temperature
  • 3/4 cups sugar
  • 1 tbsp all-purpose flour
  • 1 1/2 tsp vanilla extract
  • 3 large eggs
  • 1 large egg yolk
  • 1/4 cup milk
  •  Fresh berries, for garnish

 

  1. Preheat oven to 375 degrees F. Prepare Crumb Crust: In 8 1/2- to 9-inch springform pan, with fork, mix crumbs, melted butter, and sugar until crumbs are evenly moistened. With hand, press crumb mixture firmly onto bottom and up side of pan. Bake 10 minutes; cool crust in pan on wire rack. Turn oven control to 300 degrees F.
  2. Prepare Cheesecake: In large bowl, with mixer at medium speed, beat cream cheese and sugar until smooth and fluffy. Beat in flour and vanilla until well combined. Reduce speed to low and beat in eggs and egg yolk, one at a time, beating well after each addition. Beat in milk just until blended.
  3. Pour batter into prepared crust. Bake 55 to 60 minutes, until set but still slightly jiggly and moist in center, and pale gold near edge.
  4. Cool completely in pan on wire rack. Refrigerate for at least 4 hours to overnight before serving. To serve, remove side of pan. Place cake on plate; garnish with fresh fruits.

To make triple berry sauce:

  • 3 cups frozen berries
  • 3/4 cup sugar
  • 2 tbsp water
  • 1 1/2 tbsp cornstarch
  • 1 1/2 cup frozen or fresh berries
  1. Place 3 cups of berries and sugar in a saucepan over medium heat. Stir until the frozen berries are soft and sugar is melted (you don’t need to add water).
  2. Puree berry mixture with a blender; replace in saucepan.
  3. Mix together water and cornstarch and stir into berry mixture.
  4. Add 1/2 cup frozen or fresh berries and boil over medium heat until thick. Chill to serve

 

 

 

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