Best New York Cheese Cake

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How To Make Cheesecake Bars

The Best New York Cheesecake Recipe | Emojoie Cuisine

Begin by making the graham cracker crust. In a medium bowl, combine the graham cracker crumbs, brown sugar, salt, and melted butter.

Stir, using your fingertips if necessary, until well combined with no lumps of brown sugar remaining.

Press into the bottom and 1 inch up the sides of the prepared pan. Bake for 10 minutes, until set. Remove the crust from the oven and set aside.

Meanwhile, make the batter. In the bowl of an electric mixer, beat the room temperature cream cheese, granulated sugar, and flour together until just smooth, about 1 minute.

Add the sour cream, eggs, vanilla, lemon zest, lemon juice, and salt.

Beat on low speed until just combined, about 1 minute, scraping the sides and bottom of the bowl as you mix. Do not over-mix.

Pour the batter into the warm crust.

Bake for about 45 minutes, until the filling is set but still a little jiggly in the center . An instant-read thermometer, inserted into the filling about 1 in from the edge, should read 180°F-190°F. Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate until cold, at least 6 hours but preferably overnight.

Before serving, use the foil overhang to lift the cheesecake out of the pan and onto a cutting board. Cut into squares, wiping the knife clean with a damp cloth between slices.

Serve cold with lots of napkins. Enjoy!

What Youll Need To Make A Classic New York Cheesecake

This recipe makes a classic New York-style cheesecake with a buttery graham cracker crust and rich, dense filling made from cream cheese, eggs, sugar, sour cream, vanilla, a hint of lemon, and a few tablespoons of flour.

Cream cheese is the key ingredient, so I recommend using a good brand, like Philadelphia. Though it is used most often as a spread for bagels, cream cheese is used to make many wonderful desserts, like pumpkin cheesecake, no-churn ice cream, trifles, and frosting.

Flour might seem like an unusual addition not all cheesecake recipes incorporate it but its the secret to success. A little starch helps prevent the cake from cracking and also makes the filling lighter and fluffier.

How To Make The Crust

Simple and delicious, this buttery sweet crumb crust is the perfect bottom layer for New York Cheesecake!

  • Prep: Preheat oven to 325. Prepare your springform pan by spraying with cooking spray, placing a parchment round on the bottom, and spraying the top of the parchment with cooking spray.
  • Combine: Mix graham cracker crumbs, sugar, and melted butter together. This should resemble damp sand.
  • Press: Pour your crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
  • Cook: Bake for 10 minutes.
  • Cool: Allow cooling completely.
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    Best New York Cheesecake

    Prep time: 2 hours

    Serves: 12-16

    Once in a lifetime probably everyone is on the search for the original recipe of the best homemade New York style cheesecake. Stop searching! You found it, right here! I was looking for exactly that cheesecake with a crunchy crust and that super creamy filling. It is the classic New York Cheesecake recipe. There are many recipes out there, but I wanted to create the simple goodness of it, with only a few ingredients needed, we can make the best New York Cheesecake!

    • Check my for more insights into the baking process in my posts!
    • Get inspired by more cake recipes in my cakes section

    What Youll Need To Make Cheesecake Bars

    Perfect New York Cheesecake Recipe

    This recipe is based on the classic New York-style cheesecake with a graham cracker crust and filling made from eggs, cream cheese, sugar, sour cream, vanilla, lemon, and a touch of flour.

    Cream cheese is the main ingredient, so be sure to use a good brand, like Philadelphia.

    Flour might seem like an unlikely addition to cheesecake, but prevents the cake from cracking and also makes the filling a bit lighter and fluffier.

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    Ricotta Cheesecake With Fresh Raspberries

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    With cream cheese, ricotta cheese, and a ground almond crust, this ricotta cheesecake is a hybrid between an American and Italian-style cheesecake.

    Doesnt this cheesecake look like it belongs in an Italian pastry shop window? The recipe was inspired by the Obsessive Ricotta Cheesecake in Gina DePalmas Dolce Italiano, Desserts from the Babbo Kitchen, one of the best cookbooks Ive come across in a long, long time.

    Made with cream cheese, ricotta cheese, and a ground almond crust, the cake is a hybrid between an American-style cheesecake and an Italian-style cheesecake. The fruit topping is my addition the tart sweetness of the jam and fresh raspberries is the perfect contrast to the cake, which isnt overly sweet.

    The best part is that its easy to make: unlike most cheesecakes, you dont have to worry about the top cracking because it all gets covered with fruit anyway.

    Whats The Difference Between New York Cheesecake And Regular Cheesecake

    Almost all cheesecakes are rich and decadent, but New York cheesecake takes it to the next level! This ultra-indulgent version relies on lots of cream cheese, heavy whipping cream and eggs to achieve that signature silky-smooth taste. All of these ingredients also make New York cheesecake so tall. Standard cheesecake recipes are maybe an inch or two thick, but New York-style is often double that. So yes, cut us a slice. But make sure its a small one!

    Finally, New York cheesecake is often served plain so the tangy flavor can really shine. If youre adding tons of toppings or add-ins, its likely not New York cheesecake.

    Check out our ultimate cheesecake baking guide for tips, tricks and recipes.

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    Preparing The Graham Cracker Crust

    My preferred pan, an eight- by four-inch loose bottom style, doesn’t require any prep, but I do like to line the bottom piece with foil. Later on, when the cheesecake has been un-molded, a gentle tug on the foil will expose a nice gap between the cake itself and the pan. This makes it easy to slip an offset spatula underneath, to lift and transfer the cheesecake to a serving plate .

    When it comes to cheesecake, I’m all about a graham cracker crust. The use of cookie crumbs for a cheesecake crust dates all the way back to 1928, making it a perfectly traditional option despite what some purists may claim. I mean, if you don’t like it, that’s one thing! But with over 90 years of established use, let’s not pretend the graham cracker crust isn’t a legitimate option.

    If you have my cookbook, along with the time and inclination, the crust offers a perfect excuse to whip up a batch of homemade graham crackers. If they don’t turn out aesthetically perfect, who cares? You’ll grind them to crumbs, and have experienced a low-key chance to play with the graham technique. The effort-to-reward ratio here pays off for sure, as their graham flavor is particularly bold. Plus, the grahams can be made as far in advance as you like. They keep for weeks at room temperature, and even longer in the freezer.

    Can New York Style Cheesecake Be Made Ahead

    The Best New York Cheesecake Recipe | Cupcake Jemma Channel

    Yes, this is a great make ahead dessert. I made this cheesecake then placed it in the refrigerator for 6 hours and we had it for dessert. It was delish, but still not good and firm. However, I found it was much better set the next day after it had been in the refrigerator overnight. So if time allows make it the day before.

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    Why You’re Going To Love This Recipe

    This show-stopping dessert is restaurant quality but so easy to make!

    • Perfect for celebrations – this classic New York Baked Cheesecake recipe is my go-to for birthdays, Christmas, Easter, dinner parties… absolutely any event when I need an impressive looking and deliciously tasting dessert!
    • 5 Star recipe – have a read through all of the 5 star reader reviews below. This recipe is certainly well LOVED!
    • Flawless, crack-free cheesecake – follow my top tips for a perfect baked cheesecake every single time!
    • Conventional and Thermomix– this cheesecake recipe can be made conventionally or in a Thermomix. You will find both the conventional and Thermomix methods in the recipe card at the bottom of the post.
    • Luscious & creamy – baking the cheesecake low and slow ensures a super creamy and soft filling. It’s simply decadent….
    • Most popular cheesecake – a New York Baked Cheesecake is the all-time classic cheesecake! Popular worldwide, this is the number 1cheesecake recipe you need in your life.
    • Perfect for beginners – whether you’ve been baking cheesecakes for years, or are just starting out, my tips and step by step instructions will ensure a crack-free perfectly baked cheesecake!

    Make The Cheesecake Batter

    In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, sugar, and flour.

    Beat 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.

    Pour the batter on top of the crust.

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    The Best New York Cheesecake Ever

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    New York Cheesecake is a smooth, creamy dessert that is decant and always a favorite! This is an easy cheesecake that anyone can make.

    Rich in flavor cheesecake is always gorgeous looking and tastes impeccable! Try these cheesecake favorites for your next party like this No-Bake, Mini or Dessert Cups.

    Tips For Classic New York Cheesecake

    Classic New York Cheesecake Recipe Without Sour Cream
    • Use room-temperature ingredients. This helps the cheesecake batter become smooth and creamy with no lumps.
    • Make sure the cream cheese is completely soft. My preferred way of softening cream cheese is in the microwave. Heat at 50% power for 20 seconds at a time. It’s completely fine if the cream cheese is warm to the touch.
    • A lot of recipes call for adding the eggs last to prevent air bubbles. From my experience, this isn’t necessary as long as you remove the air bubbles before baking. To do this, mix the batter on the lowest speed for 1 to 2 minutes before pouring it into the springform pan. This helps push air bubbles to the surface so you can easily pop them. When pouring, slowly pour from a 6-inch height to pop large air bubbles that may remain. Lastly, bang the pan on the counter several times to pop any more air bubbles.
    • Avoid opening the oven door which can cause the cheesecake to collapse due to the temperature drop. Once it’s finished baking, allow the cheesecake to rest in the oven with the door cracked for an hour to let the temperature decrease slowly. This prevents the cheesecake from collapsing and cracking.
    • Once the cheesecake comes to room temperature, cover it loosely to prevent any condensation from dripping onto the cheesecake.
    • Chill the cheesecake overnight for best results.

    I hope you enjoy this recipe for classic New York cheesecake! Please leave a rating and let me know how it goes!

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    The Day Before You Plan To Serve The Cheesecake:

    Step 1

    Preheat the oven to 350°F. Make and bake the cake crust as directed and leave it in the pan. Keep the oven on.

    Step 2

    In a large bowl, using an electric mixer fitted with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.

    Step 3

    Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust.

    Step 4

    Place the cake pan in a large shallow pan containing hot water that comes halfway up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 hour 15 minutes. If the cake still feels soft around the edge, let it bake for 10 minutes more . Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours . Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.

    Why This Is The Best Recipe

    There are many different cheesecake recipes out there, but this New York-style cheesecake has a few things that I find interesting to mention.

    What makes the difference between this NY cheesecake recipe and the classic cheesecake which have the same ingredients of composition is especially the final texture. This one has a much higher amount of cream cheese which really gives it a very compacted and creamy texture.

    It is also composed of more egg with an extra egg yolk that brings a more yellow color and this really particular density and texture in the mouth. This makes it an awesome recipe with a very rich and creamy dessert.

    • Creamy cheesecake texture: dense and rich and just by looking at it you can imagine the creaminess in your mouth! A perfect balance of cream cheese and sugar with a slightly tangy taste that is special to this authentic recipe!
    • Perfect crack-free recipe: You see these photos there is no fake not a single crack on my cheesecake and nothing very complicated for that I explain to you how to succeed and everything you need to know to turn out perfect and amaze your loved ones!

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    Analysis Of The Best Cheesecake Recipes

    Pretty Simple Sweet: a creamy but slightly firmer cheesecake with a classic crust

    Pretty Simple Sweet stood out to me because its a rare recipe that doesnt call for a water bath and Shiran notes that using heavy cream provides an added richness . It also calls for grated lemon zest, an additional egg yolk andwhat I didnt realize would be notable until later2 tablespoons of cornstarch. The crust gets pre-baked before adding the filling, which bakes for a little over an hour before being left to cool completely inside the oven.

    I did end up baking the cheesecake 10-20 minutes longer than the called-for time , so it could be complete bakers error that mine cracked across the top. Texture-wise, it was firmer than I expected from the description of the silky texture . The cornstarch seemed to lend it a slightly dry, moisture-sucking texture instead of remaining creamy and moist. I really enjoyed what felt like a classic graham crust, but ultimately this filling was a bit too stiff for my preference. Id be curious to give this one another go because I loved the light lemon flavor!

    Taster comments:

    New York Times: a soft and creamy lemon-forward cheesecake with a flaky shortbread crust

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    Bravetart: a tangy, creamy, slightly grainy cheesecake with a slight funk from goat cheese

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    Thomas Keller: a light and silky cheesecake with a subtle lemon flavor

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    Equipment To Bake A New York Cheesecake At Home

    The Best Cheesecake In NYC | Best In Town

    You might already have these tools in your kitchen. Baking cheesecake doesnt require a ton of gear so if youre missing something, its easily attainable.

  • A spring form pan. This is an absolute essential so that the cheesecake is easy to remove.
  • A deep baking dish or roast pan. This is for your water bath which prevents any cracks on your cheesecake.
  • An electric stand mixer. If you dont have one, you can also use an electric hand mixer but be very careful when mixing. Electric mixers tend to whip more air into the batter, so take it low and slow.
  • Thats it! If you make a sauce for topping, you will need a small sauce pan which most kitchens have. The most important thing is to have a spring form pan. You cant make cheesecake without it!

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    New York Cheesecake Recipe Made Simple

    Yes, we all know cheesecake is the best but its also a STRUGGLE to make. They either turn out under baked, over baked, over mixed, or cracked on top. You cant 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 youll be a pro in no time. If you bake this cheesecake for your friends or family, they wont believe it when they find out it ISNT from a bakery. Its just that good!

    Tips For Making Perfect New York Cheesecake

    • Dont skip prebaking the crust. Some cheesecake recipes dont call for prebaking the cookie crust, but I highly recommend it for this recipe to prevent it from getting soggy.
    • Use room temperature ingredients. Pull your ingredients from the fridge 30-60 minutes before you start baking. The ingredients will have an easier time emulsifying when they arent cold, ensuring a super creamy cheesecake.
    • Dont overmix your ingredients. We want to combine all the ingredients together without incorporating too much air to keep the cheesecake dense and creamy.
    • Garnishing your cheesecake: You can certainly eat this New York cheesecake on its own, but I also love drizzling it with chocolate ganache, caramel sauce, or berry sauce!

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