New York Style Cheesecake

By bakeaholic

No one will believe that you actually made this at home. This cheesecake is restaurant quality!

Ingredients

• Creme Fraiche:
• 2 tbsp. buttermilk
• 2 cups whipping cream
• Crust:
• 1/2 cup unsalted butter at room temperature
• 1/4 cup light brown sugar, packed
• 1 large egg
• 1 1/4 cups all-purpose flour
• Filling:
• 2 lb. (4 pkgs.) cream cheese at room temperature
• 1 1/4 cups sugar
• 1/4 cup all-purpose flour
• 3 large eggs
• 1 tbsp. vanilla extract
• 1/2 cup creme fraiche (see recipe above) or sour cream
• Topping:
• 1 1/2 cups creme fraiche or sour cream
• 1/4 cup sugar
• 1 tsp. vanilla extract

Details

Servings 16

Preparation

Step 1

Creme Fraiche:
1. Stir buttermilk into whipping cream and pour into plastic container and cover with plastic wrap. Place container in a larger container and pour hot tap water around it, filling up to the height of the cream. Place container in a warm, draught-free spot (I find on top of the fridge is best) and let sit for 24-48 hours (it ripens faster in the summer than winter).
2. To determine if set, jiggle the pitcher slightly - the cream should not shift and should have a sweet-lemony smell. Chill completely. Spoon off creme fraiche, being certain not to stir in the liquid whey which will settle at the bottom of the container.

To Assemble:
1. For crust, preheat oven to 350 degrees F. Beat butter and brown sugar until light and fluffy. Beat in egg until smooth. Stir in flour and mix until dough comes together. Divide dough in half, wrap one half and chill, and spread the other half of the dough onto the bottom of an ungreased 10-inch springform pan (it will cover the bottom of pan very thinly). Bake for 10 minutes and allow to cool. Once cooled, press the other half of the dough onto the first layer. Don't worry if the dough seems uneven - it will even out in the end. Do not bake the second layer.
2. For filling, increase oven temperature to 450 degrees F. Beat cream cheese until very fluffy and smooth, scraping down the sides of the bowl often. Beat in flour. Add eggs, one at a time, waiting until the egg is fully incorporated before adding the next. Beat in vanilla and 1/2 cup creme fraiche or sour cream. Scrape batter onto crust base and bake for 10 minutes. Reduce oven temperature to 300 degrees F. and bake for 30 minutes.
3. While cheesecake is baking, prepare topping. Stir creme fraiche or sour cream, sugar, and vanilla together until sugar dissolves. Remove cheesecake from oven carefully and gently spread creme fraiche topping over cheesecake, taking care not to tear the surface of the cheesecake. Return to oven and bake 15 minutes. Cool cheesecake for 30 minutes then run spatula or knife gently around the edge of the cheesecake to loosen (this will prevent any cracking). Cool cheesecake to room temperature and chill overnight.
4. To serve, remove sprinform pan ring and slice with a hot, dry knife. Serve with fresh berries.