Tradition Kitchens was so excited to host Lucy as our teacher to show us how to bake her family’s secret recipe for New York cheesecake! Lucy learned to bake alongside her mom in Brooklyn, New York, and her cheesecake is a secret family recipe that is most requested at special gatherings. During the class, she prepared the original recipe and explained filling, crust, and topping variations. Below find the instructional video, along with a full list of equipment, ingredients, and directions.
Watch the recording of our class
Cheesecake Recipe
(yields 1 cheesecake)
Equipment:
springform pan
food processor with knife blade
stand mixer
measuring cups & spoons
knife
spatula
small bowl
Ingredients:
1 package of graham crackers
2 tablespoons of unsalted butter
1 ½ pounds of softened cream cheese
3 eggs
½ cup of sugar
2 tablespoons of flour
1 teaspoon of vanilla
½ cup of milk or heavy cream if you prefer
Directions:
Preheat the oven to 450 degrees F.
Prepare the Crust:
Break the graham crackers into smaller pieces and place them in a food processor fitted with the knife blade.
Crumb the graham crackers.
Cut the butter into smaller pieces, add it to the crumbs, and mix well.
Press the crumble into the bottom of a springform pan and press the mixture slightly up the sides of the pan.
Prepare the Filling:
In a stand mixer, beat the cream cheese.
Crack one egg into a separate bowl then beat it into the cream cheese. Repeat with the next two eggs, one at a time, and mix until combined.
Beat in the sugar, flour, and vanilla.
Add the milk or cream and mix.
Pour the filing into the graham cracker crust.
Bake:
Bake at 450 degrees F for 15 minutes.
Lower the oven temperature to 200 degrees F.
Bake for 45-55 minutes.
Remove the cake from the oven and set the springform pan on a cooling rack. Allow it to cool completely before removing it from the pan and topping.
Tips & Tricks:
Removing cake from the springform pan: run a thin knife around the pan’s edges before removing the outside of the pan.
Your cake may crack on top, so dress it up! Top it with sliced strawberries, blueberries, canned cherries, toasted slivered almonds, shaved chocolate, or whatever you choose.
Crust alternatives: chocolate, Oreo, or amaretti cookies, or use your imagination.
Filling alternatives: chocolate swirl, lemon, or amaretto
Freshness: cake will remain fresh in the refrigerator for four days (if it lasts that long!)
Freezing and storage: remove cake from the pan and wrap it well. It will remain fresh in the freezer for at least four weeks. After thawing, make sure the top is completely dry (free of ice and moisture) before topping.