New York Cheesecake with Homemade Cherry Topping

I've never been to New York City. Though between you and me, this frozen hot chocolate and this cheesecake I'm posting about today make me want to move there (along with a plethora of other delicious "New York" style foods). 

I. heart. cheesecake. When it is made the right way it is BAKED. I don't have much room in my heart for those easy, unbaked cheesecakes. Baked cheesecakes are the perfect combination of soft and firm, sweet and sour, and dessert-y deliciousness. 

Cheesecake is probably one of the only things that I could sit down and eat {the entire thing} in one sitting. This New York Style Cheesecake with Homemade Cherry Topping is no exception. Like most things I've made for the blog, I had to give lots of it away to friends and neighbors just so that David and I wouldn't gain thirty pounds in one sitting. Though if we had, it would have been worth it; this cheesecake is that good.

New York Cheesecake

1 1/2 cups finely crushed graham cracker crumbs
1 tablespoon sugar
1/2 teaspoon cinnamon (optional)
1/2 cup (1 cube) butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup sugar
2 tablespoons flour
1 teaspoon vanilla
1/4 cup milk
3 eggs, slightly beaten
1/2 teaspoon finely shredded lemon peel (optional)

Preheat oven to 375 degrees. Lightly spray a springform pan (8 or 9 inches) with non-stick cooking spray. In a small bowl mix together graham cracker crumbs, 1 tablespoon sugar, cinnamon, and butter until fully combined and crumbly. Press into the bottom and about 2" up the sides of the prepared pan.

For filling, beat cream cheese, 1 cup sugar, flour, vanilla, and milk together until smooth. Stir in eggs and lemon peel just until combined. Pour filling into prepared crust.

Put the springform pan on a cookie sheet and bake for 35-40 minutes (9-inch pan) and 40-45 minutes (8-inch pan). You will know it is done cooking when a 2 1/2 inch area around the edges of the pan is set when you shake the pan gently (the middle will still jiggle slightly).

Remove springform pan from cookie sheet, and cool on a wire rack for 15 minutes. Using a small sharp knife, loosen the edges of the crust from the pan; cool for 30 more minutes and then remove the sides of the pan. Cool for 1 1/2 more hours on the rack. In the meantime make the cherry filling and let that cool completely at room temperature.

After the cheesecake has cooled for the additional 1 1/2 hours at room temperature, pour the cooled filling over the top of the cheesecake and cover cheesecake with plastic wrap. Move cheesecake to refrigerator and chill for at least four hours before serving.

Yield: 12 slices
Recipe Source: The Taste Tester, adapted from Better Homes and Gardens

Cherry Topping

10 ounces fresh or frozen cherries, pitted

1 lemon, juiced

6 tablespoons sugar

1 tablespoon cornstarch

1/2 cup cold water

Combine cherries, lemon juice, sugar, cornstarch, and water in a small saucepan. Bring to a boil over medium high heat. Once it comes to a boil, cook for an additional 1-2 minutes. Remove from heat and cool to room temperature.

Recipe Source: The Taste Tester, adapted from Smitten Kitchen

This week I'm partying at!