New York Cheesecake

Prep Time: 20 minutes
Baking Time:   Crust – 10 minutes;  Cheesecake – 2 hours
Yield: 1 9-inch cheesecake

Crust Ingredients:

60 g (1/4 cup/4 tablespoons) unsalted butter, melted
1 cup (250 mL) graham cracker crumbs
1 ½ tablespoons (25 mL) brown sugar

Filling Ingredients:

1 ½ pounds (3-250 g packages) cream cheese
1 pound (450 g) mascarpone cheese
¼ teaspoon salt
1 ½ cups (375 mL) granulated sugar
1 tablespoon (15 mL) fresh lemon juice
1 tablespoon (15 mL) pure vanilla extract
1/3 cup (85 mL) heavy cream (35%)

5 large eggs, at room temperature
3 large egg yolks, at room temperature

Topping:

3/4 cup (180 mL) sour cream
1/3 cup (85 mL) confectioner’s sugar
1/2 teaspoon (2.5 mL) pure vanilla extract

Method:

Make the Crust:

1. Lightly spray the inside and sides of a 9-inch spring-form pan with a vegetable oil spray. Wrap the entire exterior of the pan in some foil – this will safeguard against any leaking that can occur.
2.  Preheat oven to 325⁰F (165⁰C).  Combine the melted butter with the graham cracker crumbs and brown sugar. Mix thoroughly and place in the prepared pan, pressing it evenly over the bottom and just slightly up the sides.
3.   Bake for 10-12 minutes or until golden and fragrant.
4.  Cool completely (refrigerate/freeze) before adding the filling.

Make the Filling:

1. Preheat oven to 425⁰F (210⁰C). Place a large baking pan, or large casserole dish on the lower oven rack. Fill 3/4 full with hot water.This creates a moist environment for baking the cheesecake.
2. In a stand mixer, using a paddle attachment, beat both kinds of cream cheese at medium-low speed until it is loose and soft. Scrape sides and bottom of bowl often. Add salt and combine.
3. Gradually add the sugar – in 1/2 cup increments. Ensure sugar is well incorporated.  Scrape down the mixing bowl between additions.
4. Add the lemon juice, vanilla, and the heavy cream. Mix well to fully incorporate.
5. Add the whole eggs and the egg yolks (one or two at a time), beating until just combined.  Scrape down the mixing bowl between additions.  Do not over-mix after the eggs have been added.
6.  Set spring-pan on a large baking sheet for ease of handling. Pour filling into the baked and cooled graham crust.
7. Bake at 425⁰C (210⁰C) for 12 minutes. Without opening the oven door, reduce oven temperature to 200⁰F (100⁰C). Continue to bake for an additional 1 ½ hours, or until the internal temperature reaches 150⁰F (65⁰C) – use an instant-read thermometer inserted at the centre of the cheesecake. Continue baking at this low temperature until the internal temperature has been reached.
8. Transfer the cheesecake to a wire rack.
9. Let cheesecake cool for 10-15 minutes.
10. Run a sharp knife around the edge of the cheesecake to ‘free’ the cake from the edge of the pan – this will assist in preventing the dreaded ‘crack’ on the surface.
11. After sitting at room temperature for 2-3 hours, wrap tightly with plastic wrap and refrigerate at least 4 hours (preferably overnight).  This dessert can be kept like this for 3-4 days. It can also be frozen for later enjoyment.
12. At serving time, gently remove the sides of the pan, and set the cheesecake on a serving platter. Combine the sour cream, confectioner’s sugar, and vanilla – spread over top of cheesecake.