New York-style cheesecake from Bake from Scratch: Artisan Recipes for Home Bakers (page 83) by Brian Hart Hoffman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Refrigerate for at least 5 hours or overnight before serving.

  • kellilee on February 14, 2022

    Just noticed in the photo that another baker left the bottom of her springform pan in place. I also could not figure out how to safely transfer that cheesecake off the bottom. Here were my other challenges. First, the recipe uses melted butter along sides and bottom. No stick on the bottom but the I felt like there was a fair amount of cheesecake that stuck to the sides of the springform pan. I was also challenged by the water bath. I had to buy a disposable roasting pan big enough for my springform pan - found one for $1 at the grocery so no big deal. My tinfoil wrapping did NOT form a watertight seal as there was some water seepage when I removed the cheesecake from the roasting pan. There was no cracking on the top of the cheesecake (so that worked) but it took hours of cooling and chilling before I discovered that I did not end up with a soggy crust. Internet research indicates that 18" tinfoil is the answer. This cheesecake tastes great but will not win a beauty contest.

  • raybun on October 01, 2017

    This was incredible. Light & mousse textured, yet rich and creamy. The lemon zest is really necessary (I doubled the quantity with no regrets). I had a glut of apples and was craving tarte tatin so I caramelized some apples in salted butter & sugar and added them to the top to make this even more decadent. (Photo)

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