New York Style Cheesecake
March 24, 2019Categories: Sweets - Cakes and Pies
The filling for this cheesecake is a traditional New York style cheesecake, made famous by Lindy's restaurant. The crust is a nut crust that gives a nice rich flavor addition.
Prep time: 1 hour Cook time: 1:20 hours Cooling time: 6 to 12 hours Makes: 12 to 16 servings Difficulty: Medium• Gluten free • Grain free option • Soy free •
Use all organic ingredients, and ensure the nuts are labeled gluten free.
This cheesecake version is gluten free, which for the filling is simply using gluten free flour instead of wheat flour.
Over the years, I've made countless different crusts for this cheesecake. This year I made a pecan crust, which is the best one yet.
Use mandarin oranges if you can find them for the zest, as they add a wonderful unique flavor to the cheesecake.
You can make whatever sauce you like to serve with it. This year I served it with Mango Sauce, since I was in Peru, and mangos were plentiful, local and absolutely delicious. You could also try Raspberry Sauce or even drizzle it with chocolate.
I have never worried if my cheesecake cracks. I do tend to like the cheesecake top to be on the darker side, and that increases the chances of cracking. If you want several tips to help avoid cracking, check out this article - How to Keep Cheesecake from Cracking. The water bath tips in that article don't really apply to New York style cheesecakes, but some of the other tips will give you some pointers."New York deli man Arnold Reuben claimed he was the first to serve cheesecake. But it was his competitor, Leo Lindemann, who hired away Reuben’s pastry chef to re-create the dessert at his place, Lindy’s, and made it an icon. Lindy’s is gone now, but the cheesecake recipe remains." — Arthur Schwartz, from "Cream of New York"Ingredients:
• 1/4 cup Butter • 1 large Egg • 1 cup Chopped nuts (pecans, almonds, walnuts, etc.) • 1/2 cup Sugar • Dash Sea salt • 1/4 cup Gluten free flour (any kind)Filling: • 5 (8 ounce / 226 g) packages Cream cheese (40 ounces total) • 1 1/4 cups Sugar • 3 tablespoons Gluten free flour (any kind) • 1/4 teaspoon Sea salt • 1 1/2 teaspoons Orange zest • 1 1/2 teaspoons Lemon or lime zest • 1/2 teaspoon Pure vanilla extract • 5 large Eggs • 2 large Egg yolks • 1/4 cup Heavy cream
Substitutions and Notes:
- Flour: For the gluten free flour in both the crust and the filling, you can use any kind, including nut flours, yuca flour, tapioca flour, bean flours, potato starch, etc.
- Sugar: You can substitue the sugar with any type of dry sugar of your choice. Liquid sweeteners will change the consistency and setting ability of the cheesecake so should be avoided.
- Sugar: You can substitute 2 teaspoons pure stevia powder for the sugar. I am referring to pure stevia with no fillers or additives. It will create a denser cheesecake, but it will work.
- Cream cheese: You can substitute all or some of the cream cheese with any other dairy cheese with a similar consistency, such as Neufchatel cheese.
- Eggs: This recipe requires real eggs, and is not suitable for egg substitutes.
- Cream: You can substitute coconut cream for the cream (NOT coconut milk or coconut water). It does require a full fat, thick consistency ingredient like heavy cream, that is naturally thick due to high fat content, and not binders and thickeners.
- Grain free: Use a grain free flour in the crust and filling.
- Preheat oven to 350 F.
- Prepare a 9" to 10" springform pan by greasing the bottom. Cover the bottom of pan with parchment baking paper. Liberally grease the parchment paper. Add sides to pan. Trim parchment paper.
- Grease a small amount up the sides of the pan, just far enough up to allow the crust to go up to.
- Melt the butter. Cool slightly.
- Beat the egg. Add the melted and cooled butter and combine.
- In a separate bowl, combine chopped nuts, sugar, salt and flour.
- Pour butter mixture over nuts, and combine.
- Press crust mixture into bottom of pan evenly.
- Bake crust for about 10 minutes. It will have puffed up and be bubbly. This will fall down as it starts to cool, and that's ok.
- Let crust cool in pan. You want it cool enough so that you can grease the sides liberally before adding the filling.
- Increase oven temperature to 500 F. Allow to preheat to full temperature.
- Allow eggs, cream cheese and cream to come fully to room temperature. This reduces the chances of the crust cracking.
- In a large mixing bowl, combine the cream cheese, sugar, flour, salt, orange and lemon zests, and vanilla. Blend well on medium-high speed until smooth.
- Add eggs and yolks, one at a time, beating after each addition only until barely blended. Mix for 30 seconds after last egg. Stir in cream.
- Grease the sides of the springform pan generously. Be generous in greasing the sides. You want the cake to be able to pull away from the sides as it bakes and as it cools. This helps reduce cracking.
- Pour filling into springfor pan. Bake in preheated 500 F oven for 10 minutes.
- Reduce oven heat to 200 F, and bake for about 1 hour, until just set. Top will be brown. It will be done before it is fully dark brown, but it will not be white any longer.
- Transfer to a cooling rack, and let cool completely all the way down to room temperature. Cover and refrigerate at least 6 hours and preferably overnight.
- Remove cake from springform pan. You can slide the cheesecake off the bottom, as the parchment paper allows it to slide off.
- If you want to remove the parchment, use a long flat metal spatula that is not sharp and run it under the cheesecake to loosen it, being careful not to tear the parchment. While lifting the cake a bit, pull the parchment out. This is easier if you have a couple extra pairs of hands.
- Prepare the Mango Sauce, Raspberry Sauce or whatever sauce you would like to serve with your cheesecake, and allow it to cool. It can be prepared the day before.
- Cut into slices, top with the sauce and enjoy your rich decadent dessert!