Ny Cheesecake Recipe

Does it get better than a classic cheesecake? This New York cheesecake recipe has it all. It’s rich, dense, slightly tangy, and oh so creamy. Top with a fresh raspberry sauce or leave it plain and simple. Either way, it’s definitely going to be your go-to cheesecake recipe! This post is filled with cheesecake baking tips and tricks to ensure yours turns out perfect – just like a New York bakery.

Yes, we all know cheesecake is the best but it’s also a STRUGGLE to make. They either turn out under baked, over baked, over mixed, or cracked on top. You can’t win. So I made it my mission to create a simple and delicious New York cheesecake recipe.

Follow along with my cheesecake baking tips and you’ll be a pro in no time. If you bake this cheesecake for your friends or family, they won’t believe it when they find out it ISN’T from a bakery. It’s just that good!

Patience is key when baking a cheesecake. Both the preparation, mixing, and baking are taken slow and steady. If you ever struggle with baking ANY cheesecake, not just this New York cheesecake recipe, you’ll find these tips very useful!

Following these 5 steps will not only help you with this New York cheesecake recipe, but any cheesecake recipe. Just remember to keep everything low and slow, bring your ingredients to room temperature, and ALWAYS use a water bath.

Classic New York Cheesecake

With this recipe, a creamy, gorgeous, crack-free New York-style cheesecake is totally doable, even for beginners!

Prep: 30min

Total: 2h25min

Yield: 8 to 10

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 659, Fat 43 g, Carbohydrate 59 g, Protein 11 g, Saturated Fat 24 g, unSaturated Fat , Sugar 49 g, Fiber 1 g, Sodium 464 mg, Cholesterol 233 mg

Ingredients:

• 1½ cups graham cracker crumbs, from 12 whole crackers
• 5 tablespoons unsalted butter, melted
• 2 tablespoons sugar
• ⅛ teaspoon salt
• 32 oz (four 8-oz blocks) cream cheese, at room temperature
• 2 cups sugar
• 3 tablespoons all-purpose flour
• 4 teaspoons vanilla extract
• 1 teaspoon packed lemon zest, from 1 lemon
• 2 teaspoons fresh lemon juice, from 1 lemon
• ¼ teaspoon salt
• 6 large eggs
• ½ cup sour cream
• Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil (see Pro Tip)
• Berry sauce, for serving (optional)

Instruction:

1. Preheat the oven to 375°F and set an oven rack in the lower middle position. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
2. Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
3. Reduce the oven temperature to 325°F. Set a kettle of water to boil.
4. Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.
5. Check to make sure your oven has cooled to 325°F, then set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. (If the cheesecake starts to look too golden on top towards the end, cover it loosely with foil.) The cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools. Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it’s not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
6. For serving: Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if you like.
7. Make Ahead: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time.
8. Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.
9. Pro Tip: Springform pans are notorious for leaking. Since a cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. Please do not attempt to use standard 12-inch (30cm) aluminum foil – you can’t have any foil seams on the bottom or sides of the pan. No matter how well (or how many times) you wrap the pan, if there are seams exposed to the water, the water will find a way in. Even when wrapped properly, you can occasionally get some condensation inside the foil. If this happens, don’t worry – the crust is likely just a bit moist around the edges. Simply remove the sides of the springform pan before refrigerating and let it dry out in the refrigerator.

New York Style Cheesecake

This New York Cheesecake is dense, creamy, crack-free, and absolutely delicious. If you’re a beginner, this recipe is full of tips to help you along the way!

Prep: 30min

Total: -467168h7min45sec

Yield: 1

Ingredients:

• 2 cups (280g) honey graham cracker crumbs (or gluten free graham crackers)
• 1/3 cup (70g) granulated sugar
• 1/2 cup (110g) unsalted butter (melted)
• 1/2 tsp cinnamon
• 1/8 tsp salt
• (4) 8oz blocks full fat Philadelphia cream cheese (room temp)
• 1 1/2 (300g) cups granulated sugar
• 3 tbsp cornstarch
• 4 large eggs + 1 egg yolk (room temp)
• 2 tsp lemon juice (freshly squeezed)
• 2 tsp vanilla extract
• 1 cup (250g) sour cream (room temp)
• 6 oz fresh raspberries (or frozen and thawed)
• 1/3 cup (70g) granulated sugar
• 3 tbsp water
• 1 tsp lemon juice

Instruction:

1. Add all ingredients to a saucepan over medium heat. Allow it to bubble and begin to mash the raspberries as they soften. Cook for about 20 minutes or until the mixture coats the back of a spoon. Pour it in to a heat safe container and chill before serving.
2. Bake for 10 minutes then set it out to cool while you prepare the cheesecake.
3. After the hour is up, put the cheesecake in the fridge uncovered and let it chill overnight. The next day, remove the springform pan, slice, and top with your homemade raspberry sauce, powdered sugar, or leave it as is. Enjoy!

The Best New York Cheesecake Recipe | Emojoie Cuisine