{Guest Post} Chef Melanie Underwood’s New York Style Cheesecake

Melanie Underwood of Nourish and Gather shares her gluten-free New York Style Cheesecake recipe from "Making Artisan Cheesecake" on Only Taste Matters, demonstrating how to adapt classic cheesecake with an almond-based crust for easy customization.

Ingredients

For the Ground Almond Crust:

2 cups (190 g) finely ground almonds or other nut

2 tablespoons (26 g) granulated or brown sugar

3 tablespoons (42 g) unsalted butter, melted or coconut oil

For the New York Style Cheesecake:

1 pound (460 g) cream cheese

1 cup (200 g) granulated sugar

2 cups (460 g) sour cream

4 large eggs

1 teaspoon vanilla extract

Instructions

For the Ground Almond Crust:

1. Preheat the oven to 350ºF ? (180ºC?, or gas mark 4).

2. In a medium bowl, combine the ground cookies or nuts and sugar. Add in the butter and stir with a rubber spatula to combine, making sure all the butter is absorbed and the crumbs or nuts are evenly coated.

3. Place the mixture in a 10-inch (25 cm) springform pan. Using the palm of your hand or the bottom of a glass, press the mixture firmly into the bottom of the pan.

4. Place the pan in the oven and bake for about 10 minutes, or until slightly firm, toasted to a golden brown and have a nutty aroma. Remove from the oven and allow to cool completely, about 10 minutes.

   For the New York Style Cheesecake:

5. Lower the oven temperature to 325ºF? (170 ºC?, or gas mark 43).

6. In the bowl of an electric mixer, using the paddle attachment, mix the cream cheese on low speed until softened, scraping down the sides of the bowl, underneath the paddle, and the paddle frequently with a rubber spatula, about 2 minutes. Add in the sugar and continue mixing on low and scraping down the sides, bottom, and paddle until there are no visible lumps. Add in the sour cream and mix just until combined. Add in the eggs, one at a time, and mix just until combined, about 10 seconds after each egg. Stir in the vanilla extract.

7. Prepare the springform pan for a water bath. Pour the batter over the cooled crust and spread it evenly with a small offset spatula. Set the springform pan in a roasting pan and prepare the water bath. Bake for about 1 hour, or until the cheesecake is firm around the edges but the center (about the size of a quarter) is still jiggly.

8. Remove the roasting pan from the oven, and then remove the cheesecake from the water bath and the foil from the sides of the springform pan. Gently run a small sharp knife or spatula around the edges of the pan.

9. Allow to cool at room temperature, then refrigerate for at least 8 hours to set completely. Gently run a small sharp knife or spatula around the edges of the pan, release the latch on the pan, and lift the ring straight up. Refrigerate until ready to serve.

https://onlytastematters.com/guest-post-chef-melanie-underwoods-new-york-style-cheesecake/