22 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcakes shortbreads breads youtube channel
about us
recipe index
substitutions
ingredients
glossary
conversions
weight vs volume
thanksgiving baking
christmas cookies
christmas baking
christmas candy
eggless recipes
apple recipes
chocolate recipes
healthy baking
comfort foods
pumpkin recipes
cranberry recipes
biscotti recipes
pudding recipes
english tea party
trifle recipes
ice cream recipes
strawberry recipes
lemon recipes
valentine's baking
halloween baking
candy recipes
blueberry recipes
easter baking
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 
 

New York Cheesecake Recipe & Video

Printer Friendly Page

Pin It

New York Cheesecakes have three layers, starting with a Graham Cracker Crust. Next, is a deliciously rich, and tangy sweet, cream cheese filling that has a wonderfully dense and creamy smooth texture. The top layer is lightly sweetened sour cream. This cheesecake is very good on its own, or you can serve it with fresh berries or a fruit sauce

We start this recipe by making a Graham Cracker Crust which is, by far, the simplest of all the pie crusts to make. Now, the test to see if you have the right amount of crumbs to melted butter is, once you have mixed the ingredients together, to squeeze some in your hand. If the crumbs hold together, then it's ready to press into your pan.

For the cheesecake filling, make sure to use full fat (regular) cream cheese and have it, as well as the eggs and cream, at room temperature. We cannot talk about cheesecakes without mentioning the pitfalls, mainly the questions of how do we prevent cracking and when are cheesecakes fully baked? First, cracks on the surface of a baked cheesecake are caused either by over beating the batter and/or by too much moisture being lost as the cheesecake bakes (over baking). In order to prevent cracks make sure you beat the ingredients at low speed as, unlike a butter cake, you do not want to incorporate a lot of air into the batter. Beat the ingredients only until they are nice and smooth. As far as over baking of cheesecakes, this is a common problem as it can be difficult to know when a cheesecake is done. The thing to remember is that you want the cheesecake to be firm but, if you shake the pan gently, it should still wobble a little, and the center will still look a little wet. Once baked, immediately run a knife or spatula around the inside edge of the cheesecake, because the cheesecake does shrink as it cools. For the best texture and flavor refrigerate the cheesecake at least 24 hours before serving.

Related Recipes You May Like

Blueberry Sauce

Strawberry Compote

Lemon Curd

Lemon Cheesecakes

 No Bake Cheesecake

Chocolate Cheesecake

New York Cheesecake: Preheat your oven to 350 degrees F (180 degrees C) with the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 inch (23 cm) round springform pan.

Crust: In a medium sized bowl, combine the graham cracker crumbs, sugar, and melted butter and stir until all the crumbs are moistened (can also make the crust in your food processor). 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.

Cheesecake Filling: In a small bowl, rub the lemon zest into the sugar. Stir in the flour.

In bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), place the cream cheese, sugar mixture, and vanilla extract. Beat on medium low speed until smooth, scraping down the sides and bottom of the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Add the whipping cream and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the springform pan on a larger baking pan, to catch any drips, and place in the oven.

Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 60 - 70 minutes or until firm (the center of the cheesecake will still look a little wet, and if you gently shake the pan the cheesecake will jiggle just a bit). Remove from oven and place on a wire rack.

Topping: 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 about 15 minutes. Remove from oven and place on a wire rack. Immediately 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 completely at room temperature and then place in the refrigerator, uncovered, to chill for about one hour. Then cover with plastic wrap and chill for at least 8 hours, preferably overnight. 

Makes one - 9 inch (23 cm) cheesecake.

To freeze: Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Then wrap in foil and place in a freezer bag or container. Seal and return to freezer. Can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight.

View comments on this recipe on YouTube

 

Crust:

2 cups (200 grams) Graham Cracker Crumbs or finely crushed Digestive Biscuits

1 tablespoon (15 grams) granulated white sugar

1/2 cup (113 grams) melted butter

Cheesecake Filling:

1 tablespoon (4 grams) freshly grated lemon zest

1 cup (200 grams) granulated white sugar

3 tablespoons (27 grams) all purpose flour

32 ounces (900 grams) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)

1 teaspoon (4 grams) pure vanilla extract or vanilla bean paste

5 large (250 grams) eggs, at room temperature

1/3 cup (80 ml/grams) heavy whipping cream, at room temperature (cream with a 35-40% butterfat content)

Topping: (optional)

1 cup (240 grams) sour cream, at room temperature (not low fat or fat free)

2 tablespoons (30 grams) granulated white sugar

1/2 teaspoon (2 grams) pure vanilla extract or vanilla bean paste

Subscribe Now
 
     
 

 

 

New Videos

   
   

 
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2019 iFood Media LLC