New York cheesecake, the classic dessert that so many of us love, has always intimidated me. How is it possible to get that light and fluffy texture without the top cracking or the water leaking in from the water bath you bake it in?
Well, I am happy to report that I am no longer intimidated by making a New York cheesecake and you shouldn't be either! This dessert feature apples and honey to make the perfect Rosh Hashana dessert! You will impress all of your guests, and they'll probably thing you ordered the dessert from your local Jewish deli!
Crust
2 Sleeves honey graham crackers
6 Tablespoons butter, melted
1/3 Cup granulated sugar
1/2 Teaspoon salt
1/3 Cup honey
Preheat the oven to 350 degrees Fahrenheit.
Place all ingredients in a food processor and process until fully combined. Once fully combined, take your 10 inch springform pan and wrap several layers of tinfoil around the outside, making sure that the tin foil come to the top of the pan and there are no visible seams.
Pour the crust mixture into the pan and press down evenly. Bake for 10-15 minutes or until the top starts to brown.
Cheesecake Mixture
4 (32 Oz) 8 Ounce blocks of cream cheese, room temperature
1 1/2 Cups sugar
3 Tablespoons all purpose flour
1 1/2 Tablespoons cinnamon
3 Teaspoons vanilla extract
2 Teaspoons fresh lemon juice
1/2 Teaspoon salt
6 eggs
1/2 Cup sour cream
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, sugar, flour and cinnamon. Beat until smooth, about 1-2 minutes.
Add the vanilla, lemon juice, and salt. Beat until combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream until just combined.
Pour the batter over the crust and place in a roasting pan. Pour boiling water into the roasting pan until it comes about one inch up the side of the cake pan. This helps to bake and steam the cheesecake to create that iconic light and fluffy texture.
Bake until the cake is just set (the oven should still be at 350 degrees Fahrenheit). This should take about 1 hour and 30 minutes. When the cheesecake is done, it will have a slight wobble to it but be firm enough to not be liquidy. It will continue to cook as it cools.
Allow the cake to cool for 45 minutes. While it cools make the apple topping.
Apple Topping
2 Tablespoons butter
4 Medium granny smith apples
1 Teaspoon cinnamon
1/2 Teaspoon salt
1/2 Cup brown sugar
1 Tablespoon water
Melt the butter over low heat. Chop the apples into 1 inch cubes and pour them in the pan with the butter. Let cook for 15 minutes over low heat, until soft.
Add in the cinnamon, salt, brown sugar, and water. Continue to cook over medium heat until the brown sugar dissolves and a caramel begins to form. This will take about 10 minutes. Remove from heat.
Remove the cheesecake from the pan and pour the apple topping over the top. Enjoy immediately.
NOTE: If you would like to make the cheesecake ahead of time, it will keep in the fridge for 2-3 days. Pour the apple topping over the cheesecake immediately before serving.
