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Shookhill New York Style Cheesecake

This recipe is an adaptation of several recipes but my take on the EPIC NEW YORK CHEESECAKE FROM BraveTart.

Ingredients

  • 1 package Biscoff cookies (8.8 ounces), crushed and made into crumbs
  • 3 Tbls unsalted butter, melted
  • 4 packages cream cheese (full-fat such as Philadelphia) at room temperature (32 ounces)
  • 8 ounces goat cheese (log form not crumbled) at room temperature
  • 1 Tbls lemon juice, freshly squeezed
  • 1 Tbls vanilla extract
  • 1/4 tsp salt
  • 1/4 tsp orange flower water
  • 6 whole eggs, large at room temperature
  • 2 cups sugar
  • 1/2 cup whole milk or light cream

Garnish: Confection sugar and mixed berries for the top

Instructions

  • The Set-up: This recipe requires an 8x4 inch non-reactive aluminum pan.  (exact pan can be found in my Kitchen Must Have Section). Preferably a non-latching, two-piece style.  (Cheesecake can be baked in any size or style of pan, but both the cooking time and temperature of your oven would need to be adjusted and the removal from your pan may take a little more effort.) Using large aluminum foil, wrap the outside of your pan.  I typically use 2 oversized pieces and overlap them to ensure the pan is completely covered.  You will bake your cake in a water bath so the foil wrap ensures that no water intrudes into the cake in the baking process. I also place the foil-wrapped cake pan in a roasting dish larger than my pan.  Preheat oven to 425 degrees F.
  • For the crust: Crush the Biscoff cookies into a fine crumb.  In a medium-sized bowl, combine crumbs with the melted butter and stir with a fork until well combined. Gently press into the bottom of the pan. Set aside.
  • In a stand mixer fitted with a paddle attachment, beat the cream cheese and goat cheese on low then increase to medium speed until completely smooth. This will take about 5 minutes, scrape sides with a rubber spatula and paddle as needed, until your mixture is completely smooth.  Add the lemon juice, vanilla extract, salt and orange flower water.  Continue beating & scraping until combined and smooth again. 
  • In a 1-quart stainless steel pot, bring the milk/cream to a full boil.  While mixing on low, add the hot mixture to the batter in a steady stream, and mix for a few seconds more.
  • Pour batter into the prepared pan and place in a roasting dish or pan larger than your cake pan.  Bounce a spoon across the surface to dislodge any large air bubbles. Fill the roasting dish with 1 inch of water. 
  • Bake until cheesecake is lightly golden brown, puffed, and dry to the touch around the edges, about 20 minutes.  Turn off the oven and crack the door for 10 minutes. Close the oven door and set the oven to 250 degrees F.  Continue baking until the outer edge of the cheesecake feels firm though the innermost ring of the cheesecake will wobble if you shake the pan.  This takes about 45-55 minutes.  (This wobbly zone should be no more than 3 inches across.  The cheesecake will be done when the very center registers 145 degrees F on a digital thermometer inserted to a depth of 2 inches.  Testing with a thermometer will not cause the cheesecake to crack; cracking is the result of over-baking.)
  • Remove the cheesecake from the oven and let it rest until it is completely cooled.  Chill cheesecake in the refrigerator for 6 hours or overnight. 
  • When ready to serve, use a hot knife to loosen the cake from the pan. Wash and dry a mixture of berries and sprinkle with powdered sugar. Enjoy!