New York cheesecake tantalizes the taste buds with its velvety richness and irresistible flavor, making it a standout dessert choice. Additionally, its versatility invites endless creative decorations, enabling you to craft impressive, artistic cakes for guests while satisfying your cravings.
New York Cheesecake: A Delightful Alternative
Cheesecake is a beloved dessert for many reasons. First, its rich and creamy texture delivers a luxurious taste that makes each bite a delightful experience. Additionally, the versatility of cheesecake allows you to experiment with a variety of toppings, from fresh fruit and chocolate to nuts and sauces, catering to every palate. Moreover, its dense nature means a small slice can be satisfying, making it easy to enjoy without overindulging. Finally, cheesecake can bring a touch of celebration to any occasion, inviting you to gather and share sweet moments with friends and family.
Tips Before Decorating a Cheesecake
All cheesecakes can serve as a perfect canvas for creativity. You can transform them into stunning masterpieces using various toppings. However, there are a couple of considerations to keep in mind. First, use flowers that are free of chemical sprays that florists sometimes use. Second, wash and thoroughly dry all flowers and fruits before placing them on the cake to prevent water from getting on the cake.
The Art of Decorating a New York Cheesecake
A New York cheesecake boasts a light, elegant appearance, making it the perfect canvas for colorful flowers and fruits. Pairing it with fresh berries and a drizzle of fruit sauce elevates its visual appeal and flavor. For example, this cake features a beautiful purple theme with pansies and blackberries. Berries and edible flowers bring character, while chocolates and nuts set a different ambiance.
To achieve an artistic presentation, place the berries on top and arrange the flowers around them. For an enchanting side view, consider leaving the flower stems slightly longer and tucking them between the cake plate and the springform pan. This clever arrangement not only conceals the pan’s edge but also enhances the cheesecake’s overall presentation.
Timing Your Decorations
Keep in mind that flowers will wilt over time. Therefore, it’s best to decorate your cheesecake with florals shortly before serving to ensure it looks its best. In addition, whipped cream is best added to the cake immediately before serving to keep its shape.
To make decorating the cake quicker, wash and dry all fruits and flowers ahead of time, then refrigerate them. Keep the flower stems in a container of water and snip the wet ends before using them. You can place fruit on the cake ahead of time, but leaking fruit juice can stain the cake. In case it does, just place flowers over any stains to hide them.
Serving and Storage
Refrigerate your cheesecake for 4 to 8 hours before serving. Then store it in a closed container (or loosely wrap it in plastic wrap) in the refrigerator. Additionally, you can freeze cheesecake for up to 3 months if wrapped well to prevent freezer burn. Ideally, it is best to eat it within a month.
Other Desserts You Might Enjoy
Click on each name or photo to link to the recipe.
New York Cheesecake
Equipment
- (1) 9-inch springform pan
- aluminum foil
- a shallow baking pan for water
Ingredients
Crust Ingredients
- 1 ½ cups graham cracker crumbs
- 6 tablespoons butter, melted
- ¼ cup granulated sugar
Cheesecake Ingredients
- 2 pounds cream cheese, room temperature
- 1 cup granulated sugar
- 2 large eggs, lightly beaten and at room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons cornstarch
- 1 cup sour cream, room temperature
- fruits and flowers for decorating the cake
Instructions
Crust Instructions
- In a mixing bowl, blend together crumbs, sugar, and butter.
- In a greased springform pan, press the mixture onto the bottom to an even thickness.
- Chill the crust for 5 to 10 minutes in the freezer.
Cheesecake Instructions
- Preheat oven to 400°F. Place a shallow pan filled with warm water on the bottom rack when you preheat the oven. This water will remain in the oven during cooking to help prevent the cheesecake from cracking.
- In a mixing bowl, beat together the cream cheese, sugar, and cornstarch until smooth and light.
- Beat in the eggs and vanilla, only until thoroughly mixed.
- Stir in the sour cream until well blended.
- Pour the cake mixture into the prepared crust. Rap the pan a few times on a counter to let air bubbles escape. Place on a cookie sheet to catch any butter leaks. Loosely lay a sheet of aluminum foil over the cake to prevent it from browning too much. Place the cheesecake on the middle rack above the waterbath.
- Bake for 45 minutes. Then turn off the oven and slightly prop open the door to let the cake cool for 3 hours. Refrigerate.