New York Brass Rail Cheesecake
A rich, creamy New York-style cheesecake with a buttery lemon cookie crust, perfect for special occasions or indulgent dessert treats, appealing to cheesecake lovers.
Ingredients
Instructions
- Blend the softened cream cheese, sugar, eggs, vanilla, and half and half in a large mixer bowl until smooth and well combined.
- Butter a deep 10-inch spring-form pan.
- Line the bottom of the prepared pan with crushed lemon cookies.
- Pour the cheesecake batter into the lined pan.
- Place the cake pan into a larger pan filled with hot water, half the depth of the cake pan.
- Bake at 450°F for 15 minutes, then reduce the temperature to 350°F and continue baking for 80 minutes or until the cheesecake is completely set.
- Allow the cheesecake to cool thoroughly before removing it from the spring-form pan.
Tips & Substitutions
For a lighter texture, ensure the cream cheese is very soft before mixing, and blend the ingredients until completely smooth. If you don't have half and half, you can substitute with equal parts whole milk and heavy cream. To enhance the flavor, consider adding a tablespoon of lemon juice or zest to the batter. This cheesecake pairs beautifully with Doris'S Strawberry Cake for a delightful dessert spread.
Serving Suggestions
Serve the cheesecake chilled, topped with fresh berries or a drizzle of fruit sauce for added flavor. It also goes well with a dollop of whipped cream or a scoop of vanilla ice cream. For a complete meal, serve alongside a refreshing salad or browse more American recipes for complementary dishes.
Storage & Reheating
To store leftovers, cover the cheesecake with plastic wrap or aluminum foil and refrigerate for up to 5 days. For longer storage, freeze individual slices in airtight containers for up to 2 months. To reheat, let the cheesecake thaw in the refrigerator overnight, then bring to room temperature before serving for the best flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of New York Brass Rail Cheesecake contains roughly 317 calories, with 4g protein, 56g carbohydrates, and 2g fat. It is an excellent source of vitamin C (46% of the Daily Value), and a good source of dietary fiber and iron. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What can I substitute for cream cheese if I need a dairy-free option?
You can use a dairy-free cream cheese alternative made from nuts or soy. Make sure to choose a brand that has a similar texture to cream cheese for the best results. Additionally, you may need to adjust sugar levels to match the sweetness of the alternative.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set and the center slightly jiggles but is not liquid. It will continue to firm up as it cools. Avoid overbaking, as this can lead to cracks on the surface. A water bath helps maintain even baking and prevents cracking.
Can I make this cheesecake in advance?
Yes, this cheesecake can be made a day or two in advance. It actually benefits from sitting in the refrigerator, as the flavors develop over time. Just ensure it's well covered to prevent it from absorbing any odors from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).