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We are excited to announce that the new issue of Dishing will be hitting the streets of Park City soon. Inside the winter magazine, you will find a recipe request for Grub Steak’s New York style cheesecake, with a house-made peach puree so you can elevate this favorite staple at home.
My family has been eating at Grub Steak for years and the desserts are always a favorite, especially the cheesecake. How do they get such a fluffy consistency? Would they be willing to share the secret?
— MADISON ENGVALL, PARK CITY
Grub Steak’s New York Style Cheesecake
December 11, 2023
Category
Ask For It
Daily Dish
Recipes
Sweets
Notes
My family has been eating at Grub Steak for years, and the desserts are always a favorite, especially the cheesecake. How do they get such a fluffy consistency? Would they be willing to share the secret?
— MADISON ENGVALL, PARK CITY
Ingredients
For the filling:
- 1 1/2 cups sugar
- 1/2 teaspoon vanilla extract
- 2 pounds cream cheese, softened
- 1/8 lemon, zested
- 1 pound sour cream
- 6 eggs
- Peach puree and raspberries, for garnish
For the crust:
- 1 cup graham cracker crumbs
- 1/4 pound melted butter
For the peach puree
- 1 cup granulated sugar
- ½ cup water
- 8 ripe peaches
- 1 tablespoon fresh lemon juice
Instructions
For the filling
- Heat oven to 200 F. In a mixing bowl, add sugar, vanilla extract, cream cheese and lemon zest and mix on high for 2 minutes. Add in sour cream and eggs and mix on high for 2 more minutes (consistency should be smooth).
For the crust:
- Mix graham cracker crumbs and butter together. Spray sides of a 10- inch springform pan to keep cake from sticking. Add mixture to the pan and press down to coat crust throughout the bottom of the pan. Layer cream cheese batter on top of crust and smooth the top with a spatula. Bake at 200 F for 2 hours.
For the peach puree
- For the simple syrup, bring sugar and half cup water to a boil, and then allow it to cool. Meanwhile, in a deep pan, bring water to a boil and poach the peaches for two minutes before transferring them to an ice bath to cool. Once cooled, peel the skin from the peaches, break them in half, and remove the seeds, placing the flesh into a high-sided container. Utilize a hand-held immersion blender to puree the peaches thoroughly. Add the previously prepared simple syrup and lemon juice and mix together thoroughly.
