New York Cheesecake

This is my favorite NY style Cheesecake. I make it for many birthday and holiday celebrations.

#gluten-free #pie #dessert
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Alexander Bell-Towne

December 23rd, 2022

I often make a gluten-free version using almond flour for the crust. You can find the alternative crust recipe included.

Ingredients

Crust

  1. 1½ cups graham cracker crumbs

  2. 5 Tbsp sugar

  3. ⅓ cup melted butter

Gluten Free Crust (Almond Flour)

The main difference for this crust is switching to brown sugar and adding lemon zest. These, along with adding more butter, make up for the missing parts of the gram crackers.

  1. 1¼ cups almond meal (or flour)

  2. 2 tbsp firmly packed brown sugar

  3. 1/2 tsp grated lemon zest

  4. 4 tbsp butter, melted

Filling

  1. 3 (8-oz) packages of cream cheese, softened

  2. 1½ cups sugar

  3. 4 eggs separated

  4. 1 Tbsp lemon juice

  5. 1 tsp vanilla

  6. ½ tsp kosher salt

Directions

Crust

If making the gluten-free crust, preheat oven to 375°F

  1. Line a spring-form pan with a ring of parchment paper around the outside.

    no need to add any to the bottom. The crust will separate nicely from the base of the spring form pan.

  2. Combine ingredients and pack into spring form pan, making sure to bring a bit up the sides of the pan. Use a measuring cup to press into the corners and base. You want this to be tightly packed for strength.

  3. If making the gluten-free crust, bake the crust for 10 minutes, then set aside to cool completely.

  4. Reduce the oven temperature to 325°F.

Filling

  1. Preheat the oven to 325°F.

  2. In a stand mixer with the paddle attachment (or with a hand mixer) beat the cream cheese until smooth and fluffy.

    This step is critical for reducing lumpiness in the cheesecake later.

  3. Add the sugar, egg yokes, lemon juice, and vanilla. Mix until combined.

  4. In a separate bowl, beat the egg whites until stiff peaks. Fold the egg whites into the cream cheese mixture and pour into the crust.

  5. Bake for 35 minutes, then turn the oven off and leave the cheesecake in the oven with the door closed.

    This helps the cheesecake to set.

  6. Remove from the oven, wrap, and freeze for several hours or overnight.

    This step is critical to allow the cake to set. Otherwise, it will not set correctly.

  7. Allow a couple of hours for the cheesecake to thaw before eating.

    I usually bring the cake frozen to the event and allow it to thaw on the way there and during dinner.