Ny Style Cheesecake Recipe

Prepare pan

Preheat oven to 350°F (175°C). Butter the bottom and sides of a 9-inch springform pan and line the bottom with parchment paper.

Combine crust ingredients: In a large bowl, mix the crushed ginger snap cookies, pulsed oats, 2 tbsp granulated sugar, ground ginger, cinnamon and 1/4 tsp salt until evenly distributed.

Add melted butter and stir until the mixture resembles wet sand and holds together when pressed.

Press and blind bake: Press the mixture firmly and evenly into the bottom (and about 1/2 inch up the sides, optional) of the prepared springform pan. Use the bottom of a measuring cup to compact. Bake 10 minutes, then remove from oven and cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C) for baking the cheesecake.

Warm ingredients: Remove all dairy from refrigerator 30–60 minutes before starting so they reach room temperature; this helps prevent lumps and overbeating.

Beat cream cheese: In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the room-temperature cream cheese on medium-low until very smooth, about 2–3 minutes, scraping the bowl frequently.

Add sugar and dry ingredients: Gradually add 1 3/4 cups granulated sugar and 2 tbsp flour (or cornstarch) and beat on low speed until incorporated and mixture is smooth, about 1–2 minutes. Scrape bowl.

Incorporate sour cream, heavy cream and vanilla: Add 1 cup sour cream, 1/2 cup heavy cream, vanilla bean seeds (or 1 tsp vanilla extract) and 1 tsp lemon zest. Mix on low until just combined, scraping the bowl so everything is uniform.

Add eggs and yolks: With mixer on low, add the 4 whole eggs one at a time, waiting about 20–30 seconds between additions and just mixing until each is incorporated. Add the 2 egg yolks last and mix until barely combined. Overmixing will incorporate too much air.

Finish batter: Scrape the bowl and fold gently with a spatula to ensure there are no streaks. Tap the bowl a few times to release any large air bubbles. For an extra-silky result, strain the batter through a fine-mesh sieve into a clean bowl (optional).

Prepare water bath: Wrap the outside of the springform pan with a double layer of heavy-duty foil (covering up past the top edge) to prevent leaks. Place the filled pan into a larger roasting pan. Pour hot (not boiling) water into the roasting pan until it reaches about halfway up the side of the springform pan.

Pour batter and bake: Pour the batter over the pre-baked crust and smooth the top. Bake at 325°F (160°C) for 55–70 minutes, or until the edges are set and the center still jiggles slightly when gently shaken (center temperature ~150°F / 65°C). Avoid overbaking to prevent cracks.

Cool slowly: Turn the oven off and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to reduce cracking. Then remove from oven, lift cheesecake out of water bath, unwrap foil and let cool to room temperature on a wire rack for another 1–2 hours.

Chill: Once cooled to room temperature, cover and refrigerate at least 8 hours or preferably overnight before slicing.

Cook compote: In a medium saucepan combine 3 cups cranberries, 3/4 cup sugar, 1/4 cup water and 1/2 cup orange juice. Bring to a simmer over medium heat, stirring occasionally.

Simmer: Once simmering, add 1 tbsp orange zest, 1/4 tsp cinnamon and 1/2 tsp vanilla extract. Continue to simmer gently until most cranberries have burst and the mixture thickens slightly, about 10–12 minutes.

Adjust and cool: Taste and add up to 1 tbsp orange liqueur if desired and adjust sweetness if needed (add a little more sugar). Remove from heat and let cool to room temperature — compote will thicken further as it cools. Refrigerate until ready to use.

Preheat and mix: Preheat oven to 350°F (175°C). In a bowl combine 3/4 cup oats, 1/4 cup flour, 1/3 cup packed light brown sugar, 1 tsp ground ginger, 1/2 tsp cinnamon and 1/8 tsp salt.

Cut in butter: Add 3 tbsp cold cubed butter and use a pastry cutter or two forks to work the butter into the dry ingredients until coarse crumbs form and some pea-sized clumps remain.

Bake until golden: Spread crumble on a small baking sheet and bake 10–12 minutes, stirring once, until golden and fragrant. Let cool completely; it will crisp up as it cools.

Simmer syrup: In a wide skillet or small saucepan combine 1/2 cup sugar and 1/2 cup water and bring to a simmer until sugar dissolves. Add thin orange slices in a single layer and simmer gently over low-medium heat for 8–10 minutes, turning once, until rinds are translucent and slices are tender but not falling apart.

Cool and drain: Remove slices with tongs or a slotted spoon and transfer to a wire rack set over parchment to cool and dry. Reserve syrup for brushing or other uses. Optionally sprinkle a little extra sugar on slices while damp for a crystallized effect.

Unmold cheesecake: Run a thin knife around the edge of the chilled cheesecake to loosen, then release the springform sides. For a clean presentation, place the cheesecake on a cake stand or serving plate using a spatula under the parchment if necessary.

Top with compote: Spoon or gently spread the cooled cranberry orange compote over the center of the cheesecake, leaving a small border of exposed cheesecake if desired.

Add crumble and garnish: Sprinkle the ginger oat crumble in a ring around the compote or scatter lightly across the top. Arrange candied orange slices on top or on the side of each slice.

Serve: Slice with a hot, dry knife (wipe between cuts) and serve chilled. Keeps well refrigerated for up to 4 days; compote can be stored separately for up to 1 week.