CNYEats A Taste of Utica NY Style Cheesecake

by Joanne on June 24, 2012

What a beautiful Saturday.  It was perfect for an early morning run.  16 miles and negative splits for the last 8 miles.  I’ll take it.

The route was, once again, the Boilermaker route, leaving our house with Shane and running to the starting line. We ran back to the house because Shane can’t run 16 miles in summer heat, then I set out alone for another 12. 

In the golf course, a lady was being dropped off at the top of the hill. Coming out of the golf course, Ted met me on his bike and stayed with me for about 2 1/2 miles. When we parted ways on the corner at Utica College, the lady I saw in the golf course ran past.  I caught up with her introduced myself, asked her name and had another running partner for 1 mile. Her name was Sue she had run the Boilermaker 25 times but this year, was going to run the 5k instead of 15k. 

I turned at Power House Gym, made my way back to U.C and towards home.  The Boilermaker training group was running up the Parkway.  Playing “catch up” with other runners certainly helped me run the negative splits.  It was like being in a race. I turned into Valley View while the group continued straight for Valley View Road.  Another 1 1/2 miles to complete exactly 16, feel good, miles.  The best kind?!  Open-mouthed smile

Complaints:  On and off knee and foot pain.  Nothing lasting and completely non-existent Sunday.

New York Style Cheesecake from A Taste of Utica cookbook.

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Posted by Chis who says

“It’s easier than it (looks) to make.  This is the first cheesecake which hasn’t developed the characteristic cracks in the top during or after baking.  Here’s a super way to cut the completed cheesecake after it’s thoroughly refrigerated; use dental floss to score the entire cake (down to the sponge layer) into individual servings.  Then to serve, use a sharp knife to slice through the cake layer.”

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Make 1 9” cheese cake

I love cheese cake and was really excited to make this one. Not your traditional graham cracker crust but a sponge cake layer topped with the cheesecake filling.  I’ve never had it so good!

What did I put on the very top of my cake?  Blueberries of course Red heart

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Sponge cake layer

  • 1/2 cup sifted flour
  • 1 tsp baking powder
  • pinch salt
  • 3 X-tra large eggs (I used 2 large and 1 jumbo) – separated
  • 1/3 cup plus 2 TBS sugar
  • 1 tsp vanilla extract
  • 3 drops lemon extract
  • 3 TBS butter, melted
  • 1/4 tsp cream of tartar

Preheat oven 350 F.  Grease and flour a 9” spring form pan.

Mix flour, baking powder and salt together in a medium bowl and set aside.

Beat egg yolks in a large bowl for 3 minutes. Gradually add 1/3 cup sugar and continue beating until thick light yellow ribbons form in bowl, about 4 – 5 more minutes.  Beat in vanilla and lemon.

Stir the flour in by hand just until no more white specks appear and then blend in butter.

In a clean and dry bowl, beat egg WHITES with cream of tartar until frothy. Add the 2 TBS remaining sugar and beat until stiff peaks form but not dry.

Stir 1/3 cup of whites into batter then gently fold in the rest. Spoon into pan and bake for 30 minutes.  Allow to cool and make the cheesecake filling.

Cheese cake filling:

  • 4 x 8oz softened cream cheese (I used 2 x 8oz mascarpone plus 2 x cream cheese)
  • 1 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1 TBS vanilla
  • 2 X-Tra large eggs (again, I used 1 jumbo and 1 large)
  • 3/4 cup heavy cream

Keep oven preheated to 350 F.

Place one pkg of cheese and 1/3 of sugar and cornstarch in a bowl to be beaten until creamy, about 3 minutes.  Add the remaining cheese.  Increase mixer to high speed and add the rest of the sugar and extract.  Blend in eggs 1 at a time then add the cream and mix only until blended.

Pour over the top of cooled cake. Place the spring form pan in another pan which you have filled to about 1/2 inch up the sides with water.  Place in the oven and bake for 1 1/2 hours or until barely jiggly. Allow to cool 1 hour. Cover and refrigerate for 4 hours or overnight.


Use fresh or frozen (but defrosted) strawberries or blueberries (I used about 1 cup). Puree in a small saucepan and add sugar to taste(I used 2 tsp of honey instead of sugar). Over low heat, bring to a simmer as sugar dissolves.  Allow to cool and top cheesecake.

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Refrigerate leftovers (if any)

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I made this in one morning. It really is easy. Enjoy!

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  • At 2012.06.24 22:17, Hannah said:

    Um… Wow. I believe that cheesecake is the pure definition of “luscious.” The way the stewed blueberries smoother each dense slice is positively mouthwatering! Those photos should be marked as NSFW. 😉

    • At 2012.06.25 07:24, Medeja said:

      This looks like really amazing cheesecake! Interesting and very very tempting!

      • At 2012.06.26 03:00, Lisa said:

        Yummy! That looks totally delicious… Hmmm… I just got hungry again, although I have already had my breakfast… Thanks for the recipe, I am going to give it a try, I am sure!

        • At 2012.06.26 08:02, Choc Chip Uru said:

          Your cheesecake looks like one of the most perfect New York styles I have ever seen 😀
          Stunning job!

          Choc Chip Uru

          • At 2012.06.26 08:37, Alison said:

            I’ve yet to meet a cheesecake I didn’t like. Oddly enough, I’ve never made one with blueberries before but I probably should because Ben loves blueberries so he’d be all over this.

            • At 2012.06.26 19:40, Cucina49 said:

              I’m not a huge fan of traditional cheesecake–but I love the idea of sponge cake with just a cheesecake layer. This looks amazing!

              • At 2012.06.29 01:31, Harris said:

                Thanks for sharing your experiences here on your blog.

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