March 25, 2015 | Posted in:Recipes

Moms New York Cheesecake in Angel food cake pan

Every family has that special dish that is the centerpiece to a family dinner or holiday celebration. For my husband’s family, it has always been Mom’s (New York) Cheesecake. I love cheesecake and had baked plenty in my time…but not the way my mother-in-law, from New York, made cheesecake. This crust is not overly sweet, there is no water bath used while baking, the pan isn’t typical and Mary would top it with sour cream. I wasn’t from New York, so what did I know of sour cream on a cheesecake? My first bite had me converted, the silky texture of the cream cheese filling a pleasing contrast to the crisp, buttery crust.

Moms New York Cheesecake Slice

I was given Mom’s recipe to bake and spread the joy of this delectable dessert. And then, Nabisco stopped making Zwieback Toasts, which completely messed up our lives. These crisp, not sweet, baby teething toasts were the key ingredient to Mom’s signature crust. You can try to substitute other teething rusks, make Zwieback from scratch or use graham cracker crumbs for a sweeter crust. After years of experimenting, I have finally hit on a suitable Zwieback substitution for our family that is not too sweet, not too plain, it’s just right.

My husband grew up topping a slice with canned cherry pie filling, which is perfection. I was recently on a strawberry bender, so I topped this latest cheesecake with homemade strawberry compote. Upon his first bite, my husband closed his eyes and sighed, declaring “You may have bested Mom this time.” I’m honored to declare a tie.

Strawberry Compote on Moms New York Cheesecake

Mom’s (New York) Cheesecake

Crust
1 box Stella D’oro Almond Toasts, coarsely crushed with a rolling pin
1/4 Tsp salt
¾  stick unsalted butter, melted

Directions
In a bowl, mix ingredients until just blended and gently press in springform or angel food cake pan on bottom and 2 inches up the sides.

Filling
3 8-oz bars cream cheese, softened
1 cup sugar
4 eggs
1 tsp vanilla (or vanilla bean paste)

Directions
Beat softened cream cheese, sugar and vanilla until creamy. Add eggs individually, beating mixture for 1-2 minutes, before adding the next egg. (This will result in an extra creamy cheesecake.)  Spread mixture evenly on top of crust, tap pan on counter to level.

Bake at 350º for 40-45 minutes, or until cake just starts to brown. Cool completely in pan, then chill in the refrigerator 2-3 hours.

When you are ready to serve: Spread a 1/4″ layer of plain or vanilla nonfat Greek yogurt (or sour cream) over top of cheesecake, then top with topping of your choice.

Serve very cold.

The perfect celebration for two, Moms New York Cheesecake

Food is often the center of memorable family celebrations. Today, please join us in helping Camilla of Culinary Adventures with Camilla celebrate her 15th wedding anniversary with waaaayy more than #fifteencheesecakes.

 
Cheesecake lover’s rejoice, here’s what everyone brought to the cheesecake table, listed in alphabetical order. I cannot wait to try some of these recipes. Enjoy!

Berry Cheesecake Bars by Baking and Creating with Avril
Cherry Cheesecake Bites by Cookaholic Wife
Chocolate Caramel Cheesecake by Dancing Veggies
Chocolate Cheesecake by My Hobbie Lobbie
Chocolate Topped Peppermint Cheesecake by Amy’s Cooking Adventures
Creme Brulee Cheesecake Bars by Tara’s Multicultural Table
Easter Basket Mini Cheesecakes by Little Bit of Everything
Everyday Cheesecake by Things I Make (for Dinner)
Irish Cream Cheesecake by A Day in the Life on the Farm
Layered Cinnamon Streusel Cheesecake Cake by Famished Fish, Finicky Shark
Lowfat Blackberry Cheesecake by A Kitchen Hoor’s Adventures
Matcha-Yuzu Cheesecake with a Meyer Lemon Gelée by Culinary Adventures with Camilla
Mini Churro Caramel Cheesecake by Cheese Curd In Paradise
Mini Maple Pecan Cheesecakes by Join Us, Pull up a Chair
Mom’s New York Cheesecake by Taste Cook Sip
Mudslide Cheesecake by Sew You Think You Can Cook
{No Bake} Marshmallow Cheesecake by An Affair from the Heart
No-Bake Pumpkin Cheesecake by Angels Homestead
Samoa’s cheesecake by Goodie Godmother
Sopapilla Cheesecake Bars by The Savvy Kitchen
Sopapilla Puff Pastry Cheesecake by Pink Cake Plate
Skinny Vanilla Bean Cheesecake by Renee’s Kitchen Adventures
Twix Cheesecake Brownie Torte by Making Memories With Your Kids

I enjoy writing about and participating in the food, wine and culinary scene in Central FL in my off hours. I started Orlando Uncorked, a local non profit wine education group, to promote the approachability of wine and donated our event proceeds to local area charities. The popular wine tasting events grew into structured wine classes and finally, food and wine writing for Orlando Home & Leisure Magazine and The Seminole Chronicle. Thanks for stopping by and if you'd like to join in on my fun, follow me on Twitter, Instagram, Untappd, Drync & Vivino @WineChix . Cheers!

17 Comments

  1. avril
    March 26, 2015

    Leave a Reply

    Such a lovely cheesecake! Wonderful, wonderful job!! And congrats on “besting” your MIL! 🙂

  2. Erin @ Making Memories
    March 25, 2015

    Leave a Reply

    You can’t beat the classics! Your cheesecake looks wonderful.

  3. Katie @ Recipe for Perfection
    March 25, 2015

    Leave a Reply

    Oh, I love a good cheesecake. And I totally sympathize with how they stopped making your zwieback. I can’t get hold of “Wheatsworth” crackers for our family’s squash casserole, so I’m always trying to find a good substitute.

    Your cheesecake looks wonderful!

  4. Valerie
    March 25, 2015

    Leave a Reply

    I rarely eat sweets but I LOVE Cheesecake! I also love heirloom recipes, will have to try this!

  5. Laura @MotherWouldKnow
    March 25, 2015

    Leave a Reply

    When I was in college, I made a version of this cheesecake, but used graham crackers for the crust, not Stella D’Oro cookies. What a great idea! Plus, so retro. Love it.

  6. Wendy, A Day in the Life on the Farm
    March 25, 2015

    Leave a Reply

    I will bet it was that hint of almond in the crust that gave you just a bit of an edge over your mil’s cheesecake. Sounds absolutely delicious.

  7. Nicole
    March 25, 2015

    Leave a Reply

    I love the quirkiness of this! a-typical pan, teething crackers for the crust, sour cream topping. It seems like a great traditional family recipe.

  8. Amy | Amy's Cooking Adventures
    March 25, 2015

    Leave a Reply

    That looks amazingly delicious! I’ve never had sour cream as a topping, either!

  9. ashley@cheesecurdinparadise
    March 25, 2015

    Leave a Reply

    What a beautiful cheesecake! Love the height that you got!

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