The Bored Foodie
Mini NY Style Cheesecake
In Dessert

Mini NY Style Vanilla Bean Cheesecake

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As I stated in my previous post about Quick and Easy Cheesecake Danish Bites I absolutely love NY style cheesecake. Unlike my previous recipe this is a more traditional cheesecake that requires a little bit more time and effort. The effort is definitely worth it however, as this cheesecake is dense but not heavy and sweet but not overpowering. The added vanilla makes it the perfect base for any of your favorite toppings or just enjoy it how it is.

This NY style cheesecake starts with a slightly kicked up version of the traditional graham cracker crust. I add some cinnamon and nutmeg to the crust to compliment the vanilla bean in the filling. This classic flavor combination makes for a very satisfying bite even without the delicious topping.

The filling of this NY Style cheesecake is fairly traditional. The key to the texture and the flavor is using full fat cream cheese as well as full fat sour cream and cooking them in a moist environment. I add some fresh vanilla bean with a pinch of salt to make the cheesecake flavors really pop.

To bake these cheesecakes I went with 4″ springform pans. I did this for a couple reasons; First by doing this they cook faster, and second I feel like the proportions of the cheesecake work better when they are this size. They are perfect for 3 to 4 people to share as a light dessert.

For the topping I used some some homemade strawberry topping. The recipe used is from https://www.julieseatsandtreats.com/strawberry-sauce/. This topping worked great for the overabundance of fresh strawberries we had. However any topping will go great with it.

As with most desserts this will pair well with a sweet Riesling wine. This recipe will be worth the added effort.

Mini NY Style Vanilla Bean Cheesecake
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Mini NY Style Vanilla Bean Cheesecake

Recipe by The Bored FoodieCourse: DessertDifficulty: Moderate

3

4 inch Cheesecakes
Cooking time

40

minutes

You will need 3 4" mini springform pans. Can be made as 1 large cake but adjust cooking time.

Ingredients

  • Parchment Paper

  • Crust

  • Graham Cracker Crumbs

  • Butter (Melted)

  • Nutmeg (Freshly Ground)

  • Cinnamon (Freshly Ground)

  • Filling

  • Packages Full Fat Cream Cheese

  • Full Fat Sour Cream

  • Sugar

  • Eggs

  • Egg Yolk

  • Vanilla Bean (Seeded)

  • Corn Starch

  • Kosher Salt

Directions

  • Crust
  • Preheat oven to 375°F and melt butter.
  • To assemble crust first break up breadcrumbs to a fine consistency, then mix in the cinnamon and nutmeg. After fully combined mix in the melted butter until it has the consistency of wet sand.
  • Line each spring for pan base with parchment paper, evenly distribute graham cracker mixture into each pan, and press into a smooth even layer.
  • Bake for 10 minutes then allow to cool on counter while you prepare the filling.
  • Cheesecake filling
  • Turn oven down to 325°F. Start 3qts of water and bring to a boil.
  • In bowl of stand mixer combine eggs, egg yolk, and sugar. Mix on low until fully combined and smooth.
  • Add cream cheese, sour cream, corn starch, kosher salt, and vanilla bean seeds to the egg mixture and continue to mix on low speed.
  • Mix for 5 min, scraping down the sides of the bowl to ensure everything gets fully combined. After 5 minutes the filling should have a smooth texture, if it hasn't reached this point continue to mix on low speed until it reaches this point.
  • While filling is being mixed line the edges of each pan with parchment paper. Fill a baking dish with the boiling water and place on lower rack of the oven in order to create a moist cooking environment for the cheesecake.
  • Evenly distribute the cheesecake filling into the 3 springform pans and place on center rack of oven.
  • Bake for 35 minutes without opening the oven. Check internal temp of the cheesecake filling, turn off oven if internal temperature has reached 150°F and close door. Allow to cool in the warm oven for 1 hour, before placing in refrigerator. If cheesecake hasn't reached temperature yet keep cooking, checking every 5 minutes until fully cooked.
  • After cheesecakes have fully cooled cover with plastic wrap and keep in refrigerator for up to 2 weeks.

Notes

  • If you skip the parchment paper be sure to fully coat pans with non-stick cooking spray.

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