CHEESECAKE WITH COOKIE CRUST RECIPE RECIPES

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NEW YORK-STYLE CHEESECAKE WITH COOKIE CRUST RECIPE ...



New York-Style Cheesecake with Cookie Crust Recipe ... image

A picture of smooth, creamy perfection, the New York cheesecake made its debut in the 1920s. Ours, with a cream cheese and sour cream mixture over a cookie crust, is sure to become ever popular, too.

Provided by Martha Stewart

Categories     Cake Recipes

Number Of Ingredients 9

1/2 cup all-purpose flour, plus more for dusting
Cheesecake-Crust Dough
7 packages (8 ounces each) cream cheese, room temperature
2 1/4 cups sugar
1 cup sour cream, room temperature
1 1/2 teaspoons pure vanilla extract
5 large eggs, room temperature
Unsalted butter, softened, for pan
Boiling water, for roasting pan

Steps:

  • Preheat oven to 350 degrees. On a lightly floured surface, roll out cheesecake-crust dough slightly thicker than 1/8 inch. Place the base of a 10-inch springform pan on top as a guide, then cut out the dough. Slide dough onto the base.
  • Attach sides to pan; wrap exterior of pan (including base) in a double layer of foil. Freeze dough in pan 15 minutes.
  • Transfer pan to a baking sheet. Bake dough until golden, about 18 minutes. Transfer pan to a wire rack, and let crust cool. Leave oven on.
  • Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes.
  • Stir together sugar and flour in a large bowl. With mixer on low speed, add sugar mixture to bowl in a slow, steady stream; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, mixing each until just combined (do not overmix).
  • Butter sides of cake pan. Pour cream cheese filling over crust. Set pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan.
  • Bake 45 minutes; reduce oven temperature to 325 degrees. Continue to bake until cake is golden and set but still slightly wobbly in center, about 30 minutes more. Turn oven off; leave cake in oven with door slightly ajar, 1 hour.
  • Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.

CHEESECAKE-CRUST DOUGH RECIPE | MARTHA STEWART



Cheesecake-Crust Dough Recipe | Martha Stewart image

Use this recipe to make our New York-Style Cheesecake with Cookie Crust.

Provided by Martha Stewart

Categories     Pie & Tarts Recipes

Yield Makes enough for 1 ten-inch crust

Number Of Ingredients 6

8 tablespoons (1 stick) unsalted butter, room temperature
1/4 cup sugar
1 large egg yolk
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
Pinch of salt

Steps:

  • Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, 3 to 4 minutes. Mix in egg yolk and vanilla. Add flour and salt; mix just until a dough forms.
  • Shape dough into a disk, and wrap in plastic wrap; refrigerate at least 30 minutes or up to 1 day.

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