No, I haven't been there yet, though I plan to one day. However, I'm sure most of us have tried New York Cheesecake. The main difference I guess would be the sour cream layer right on top, which looks so tempting and glossy. I brought this to dinner with my family-in-grace and they topped it up with sliced strawberries - which makes it even more brilliant.
There was a mistake with this batch though, maybe you can't see it but I baked it at a higher temperature than intended. The cake didn't crack or anything which was great, but the crust was just a bit too hard. So take note of the temperature when you bake, check and double-check!
This is from my long time favorite baking site Joy of Baking.
My version is halved though, so please go to the original site if you want the full version:
100 grams of digestive biscuits (process whole cookies in a food processor until they are crumbs)
25 grams granulated white sugar
57 grams unsalted butter, melted
350 grams or two packets cream cheese,original flavour at room temperature (use full fat, not reduced or fat free cream cheese)
100 grams granulated white sugar
1.5 tablespoons all purpose flour
3 large eggs, room temperature
40 ml heavy whipping cream
1/2 tablespoon lemon zest
1/2 teaspoon pure vanilla extract
120 ml sour cream (not low fat or fat free)
1 tablespoon granulated white sugar
1/4 teaspoon pure vanilla extract
Tips: Sometimes the surface of the cheesecake cracks. To help prevent this from happening do not overbeat the batter, especially when creaming the cheese and sugar.
Another reason for cracking is overbaking the cheesecake. Your cheesecake is done when it is firm but the middle may still look a little wet.
Also, make sure the springform pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools.
New York Cheesecake: Grease, or spray with Pam, a 9 inch (23 cm) springform pan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 177 degrees C with rack in center of oven.
For Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling.
For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
Bake for 15 minutes and then lower the oven temperature to 120 degrees C and continue to bake for about another 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet and wobbly. Remove from oven and place on a wire rack.
Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).
Let cool before covering with plastic wrap and refrigerating. This cheesecake tastes best after being refrigerated for at least a day.