50 States & 50 Foods ~ New York-Style Cheesecake

We are bringing a new dish every day for every state. Today we are celebrating New York with New York-Style Cheesecake with Orange-Grapefruit Syrup.

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Recipe for New York Cheesecake with Orange-Grapefruit Syrup. This New York cheesecake is a spectacular and indulgent dessert that’s topped with a tart and refreshing syrup made with vanilla bean and in-season oranges and grapefruit.


  • 7 (8 ounce) packages cream cheese, room temperature


  • 8 tablespoons unsalted butter, room temperature
  • 1/4 cup sugar
  • 1 large egg yolk
  • 1 teaspoons pure vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt


  • 2 1/4 cups sugar
  • 1/2 cup all-purpose flour
  • 1 cup sour cream, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 5 large eggs, room temperature
  • Butter, unsalted, softened
  • Water, boiling for roasting pan

Foodie Byte: Don’t worry about the cheesecake cracking, it most always will, just cover it with the fruit as a garnish.


  1. Preheat oven to 350°F.


  1. In a medium size bowl add butter and sugar, mix on medium speed for 3 minutes.
  2. Mix in egg yolk and vanilla. Add flour and salt; mix just until a dough forms.
  3. Shape dough into a disk and wrap in plastic wrap; refrigerate at least 30 minutes or up to 24 hours.
  4. On a lightly floured surface, roll out crust dough slightly thicker than 1/8-inch. Place the base of a 10-inch springform pan on top as a guide, then cut out the dough. Slide dough onto the base.
  5. Freeze dough in pan for 15 minutes.
  6. Transfer pan to a baking sheet. Bake for 18 minutes. Remove from oven and let crust cool.
  7. Leave the oven on.


  1. Place cream cheese in a medium size bowl and mix for 3 minutes or until fluffy.
  2. In a separate bowl, stir together sugar and flour. Add this mixture to the cream cheese slowly mixing until smooth. Add sour cream and vanilla, mix until smooth. Add eggs, one at a time, mixing until just combined.
  3. Butter sides of the pan. Pour cream cheese filling over the crust.
  4. Bake 45 minutes; reduce oven temperature to 325ºF. Continue baking for 30 minutes or until cake is golden and set but still slightly wobbly in the center. Turn oven off; leave cake in oven with door slightly open for 1 hour.
  5. Transfer cake pan to rack; let cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around edge of cake.

Originally published at www.foodchannel.com.