Posted August 18, 2023 by: Admin #Kitchen

Can a classic cheesecake get any better? This New York cheesecake recipe has it all. It’s rich, dense, slightly tangy, and oh so creamy. Top it with a fresh raspberry sauce or devour it plain and simple. Either way, it’s definitely going to be your go-to cheesecake recipe! This post is filled with tips and tricks for baking the perfect cheesecake, just like the ones you find in a bakery.

Simplified New York Cheesecake recipe

We all know that cheesecake is the best, but it can also be a struggle to make. It’s easy to end up with a cheesecake that’s under baked, over baked, over mixed, or cracked on top. But don’t worry, I’ve made it my mission to create a simple and delicious New York cheesecake recipe.

Follow these cheesecake baking tips and you’ll become a pro in no time. Your friends and family won’t believe it when they find out that your cheesecake isn’t from a bakery. It’s just that good!

Tips for baking New York cheesecake

When it comes to baking a cheesecake, patience is key. Both the preparation, mixing, and baking should be done slow and steady. If you’ve ever struggled with any cheesecake recipe, not just this New York cheesecake recipe, you’ll find these tips very useful!

• Cream Cheese – Use high quality and full fat cream cheese for the best taste and texture. Philadelphia full fat cream cheese bricks are recommended for a rich and creamy cheesecake.
• Room Temperature – Bring all refrigerated ingredients to room temperature before starting. Mixing cold ingredients with room temperature ones can shock the batter and create lumps. Room temperature ingredients are also easier to mix in, preventing over mixing.
• Slow & Steady – Use the lowest speed on an electric mixer to avoid whipping air into the batter. Air bubbles can cause cracks in the cheesecake when baked.
• Water Bath – Create a moist environment by placing a roast pan filled with boiling hot water on the bottom rack of the oven while baking the cheesecake. This prevents the cheesecake from drying out and helps to avoid cracks.
• Cooling Process – After baking, let the cheesecake slowly cool down by turning off the oven and cracking open the door. This gentle heat will bake the center of the cheesecake, resulting in a creamy and dense texture. Cooling too quickly can cause cracks.

By following these steps, you’ll achieve the perfect New York cheesecake every time. Remember to take it slow, bring ingredients to room temperature, and always use a water bath.

What makes New York cheesecake different from regular cheesecake?

Not all cheesecakes are the same. Some are no-bake, some are creamier, some are denser, and some are loaded with mix-ins. But a New York style cheesecake has a few characteristics that make it stand out. One major difference is the texture. New York cheesecake is dense, rich, and heavy, making it difficult to have more than one slice.

The richness of a New York cheesecake can be attributed to the higher amount of cream cheese used. Regular cheesecake often relies on heavy cream and sour cream to create a silkier and creamier texture. New York cheesecake, on the other hand, is heavier on the cream cheese, resulting in a denser and richer texture.

Extra cream cheese isn’t the only thing that sets New York cheesecake apart. It also includes more eggs and egg yolks, which contribute to a smooth consistency and help bind the cheesecake together, giving it a tight texture.

New York style cheesecake is always baked and contains simple ingredients. It’s a no-frills cheesecake that delivers big in flavor and texture. The slight tang in its distinct flavor comes from the addition of sour cream and fresh lemon juice.

Essential equipment for baking New York cheesecake at home

You may already have these tools in your kitchen. Baking a cheesecake doesn’t require a lot of equipment, and if you’re missing something, it’s easy to find.

• A springform pan – This is essential for easy removal of the cheesecake.
• A deep baking dish or roast pan – This is used for the water bath, which helps prevent cracks on the cheesecake.
• An electric stand mixer – A stand mixer is recommended for best results, but an electric hand mixer can also be used. Just be careful and mix on low speed to avoid over mixing and incorporating too much air into the batter.

That’s it! If you’re making a sauce for topping, you’ll also need a small saucepan, which can be found in most kitchens. The most important tool is a springform pan. Cheesecake simply cannot be made without it!

 

Frequently Asked Questions about New York Style Cheesecake

Why did my cheesecake crack?

1. The batter was over mixed, creating air bubbles throughout the batter. Remember to mix on low speed.
2. Ensure you use a water bath to prevent the cheesecake from drying out and causing cracks.
3. Make sure the sides of the springform pan are completely covered to avoid sticking and tension causing cracks.
4. Allow the cheesecake to cool slowly to avoid temperature shock and prevent a split surface.

How can I cover up a cracked New York cheesecake?

If your cheesecake cracks, don’t worry! It will still taste delicious. To cover up the cracks, you can top the cheesecake with fresh fruit, homemade fruit sauce (like the raspberry sauce in this recipe), or a sour cream topping. For a sour cream topping, mix 2 cups of sour cream with 1/2 cup of powdered sugar and spread it on top of the cooled cheesecake.

Can I make this recipe gluten free?

Yes, you can make this recipe gluten free by using gluten free graham crackers or any gluten free crispy cookies as a substitute for the graham cracker crust.

What can I substitute for sour cream?

While it’s recommended to stick to the original recipe for the best outcome, you can try substituting sour cream with 2% unsweetened plain Greek yogurt. Plain unsweetened yogurt or heavy cream can also be alternatives, although they have not been tested in this recipe.

If you have any further questions about this New York cheesecake recipe, feel free to reach out. Happy baking!

New York Style Cheesecake

• Total Time: 2 hours + 8 hours chilling
• Yield: 1 cheesecake

Description

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!

Instructions

Raspberry Sauce (optional)

• 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 into a heat-safe container and chill before serving.

Graham Cracker Crust

• Preheat your oven to 350F and prepare your 9-inch springform pan. Lightly coat the entire inside with cooking spray and line the sides with parchment paper.
• In a small bowl, mix together the graham cracker crumbs, sugar, melted butter, cinnamon, and salt. Press the mixture into the bottom and up the sides of the prepared pan. Bake for 10 minutes, then set aside to cool.

New York Cheesecake

• Reduce the oven temperature to 305F. Place a large baking pan on the bottom rack of the oven and bring a pot of water to boil on the stove.
• In a medium bowl, whisk together the eggs, lemon juice, and vanilla extract.
• In a stand mixer or using a hand mixer, beat the cream cheese on medium-low speed until smooth. Add the sugar and cornstarch and mix on low for about 30 seconds.
• Pause and let the mixture sit for a couple of minutes, then mix again for another 30 seconds until smooth.
• With the mixer on the lowest setting, slowly add the egg mixture in stages, making sure to mix well after each addition.
• Remove the bowl from the mixer and fold in the sour cream using a rubber spatula.
• Pour the mixture into the cooled crust and tap the pan against the counter a few times to release any trapped air bubbles.
• Place the springform pan in the middle rack of the oven and carefully pour the boiling water into the baking pan on the bottom rack. This creates a water bath to prevent cracks in the cheesecake. Bake for 1 hour and 40 minutes.
• After baking, turn off the oven, open the door slightly, and let the cheesecake sit in the oven for 1 hour. Then remove it from the oven and let it cool completely before refrigerating overnight.
• Once the cheesecake is chilled, remove it from the springform pan and slice as desired. Serve plain or with the optional raspberry sauce.

Notes

Store the cheesecake in the refrigerator in a cake container or cover it in plastic wrap. It will keep for up to 10 days. To freeze the cheesecake, wrap it tightly in plastic wrap and then in two layers of foil, or slice it and store the slices in a freezer-safe bag. Thaw overnight in the refrigerator before serving.

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes