Indulge in the delectable symphony of flavors and textures that is New York Cheesecake, a timeless classic that has captured the hearts of dessert enthusiasts worldwide. This iconic cheesecake boasts a rich, creamy, and velvety filling nestled within a crumbly graham cracker crust. Its smooth and luscious texture melts in your mouth, leaving a trail of pure bliss, while the tangy yet balanced flavor profile keeps you coming back for more.
Our curated collection of New York Cheesecake recipes offers a diverse range of variations to suit every palate and preference. From the traditional rendition with its pure and unadulterated taste to innovative twists that incorporate unique ingredients and flavor combinations, there's a recipe here to satisfy your every craving. Whether you're a seasoned baker or a novice in the kitchen, our step-by-step instructions and detailed ingredient lists ensure success in creating this delectable dessert. So, prepare to embark on a culinary journey as we delve into the secrets of crafting the perfect New York Cheesecake, one bite at a time.
THE BEST NEW YORK-STYLE CHEESECAKE
This cheesecake replicates all the iconic slices we have enjoyed in the Big Apple, with a dense, creamy texture and that familiar lemony tang paired with plenty of graham-cracker crust. Now you can make New York-Style Cheesecake at home and save yourself a ticket to the city.
Provided by Food Network Kitchen
Categories dessert
Time 12h45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
- Mix together the graham cracker crumbs, melted butter, brown sugar and salt in a medium bowl until evenly moistened.
- Press the crumb mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake the crust until golden brown, 15 to 18 minutes.
- Cool completely on a rack. Wrap the bottom and up the sides of the pan with foil and place in a roasting pan.
- For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the granulated sugar and beat, scraping the sides of the bowl as needed, until light and fluffy. Gradually add the cream, beating until combined. Beat in the eggs one at a time. Add the lemon zest and juice, vanilla and salt and beat just until combined, taking care not to over whip. Pour into the crust.
- Bring a kettle of water to a boil. Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water in the roasting pan to come about halfway up the side of the foil-wrapped springform pan.
- Bake until the top of the cheesecake is lightly browned around the edges, but the center still jiggles slightly, about 2 hours.
- Remove the cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours and up to overnight.
- Bring the cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water and wipe dry before slicing each piece.
ERIC'S BEST NEW YORK STYLE CHEESECAKE
This New York Cheesecake rivals the best! It uses amaretto instead of lemon flavor and is VERY rich, and has no crust to compete with its decadent flavor. Serves 16 lucky people. Serve with fresh sliced fruit or berries and fresh whipped cream.
Provided by EDO570
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Amaretto
Time 1h40m
Yield 16
Number Of Ingredients 10
Steps:
- Bring all ingredients to room temperature. Place oven shelf in the center of oven and preheat to 375 degrees F (190 degrees C). Wrap the outside of a 9 inch springform pan with foil. Generously butter the inside of the pan.
- In a large bowl, beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition. Pour batter into prepared pan.
- Pour mixture into prepared springform pan. Place pan in another pan at least one inch wider than cake pan and add warm water to the outer pan to create a water bath for the cake (this prevents cracks in your cheesecake). Bake on the center rack of oven for 70 minutes.
- Turn oven off and allow to cool with oven door open for one hour. Then remove cake from water bath and chill at least 3 hours before removing from springform pan.
Nutrition Facts : Calories 490.8 calories, Carbohydrate 26.5 g, Cholesterol 182.7 mg, Fat 40.1 g, Protein 7.3 g, SaturatedFat 24.7 g, Sodium 204.2 mg, Sugar 23 g
THE BEST AND LAST NEW YORK CHEESECAKE RECIPE YOU WILL EVER TRY
People have a weakness for this New York Cheesecake, I tell ya! Its very rich...Normally I would divide the cake into 20 portions....But if you can take all the richness, 16 portions will be great.
Provided by tunasushi
Categories Cheesecake
Time 2h
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- For The base:.
- If you're using a dark pan, preheat the oven to 350. If you are using a shiny pan, 375.
- Combine the crumbs, melted butter and 3 tbsp sugar well and pat onto the bottom of a 9 inch springform pan. I also like to very very lightly butter the sides of the pan so that the cheesecake will not stick later on.
- Bake for 10 mins in your preheated oven and remove. Let it cool while you prepare your batter.
- For the batter:.
- Make sure everything is at room temperature.
- Combine sugar, cheese, flour and vanilla in a big bowl and mix on medium speed till well combined. Don't forget to scrape the bowl as you're doing this.
- Mix in the sour cream till its incorporated well. Then, add the eggs one by one, mixing well after each addition.
- Pour the batter into the springform and let it bake for 1 hour and 10 minutes After the baking time, turn off the oven and leave the door ajar. Let the cake cool in there for about 1 1/2 hours.
- Remove the cake and let it cool thoroughly. Refrigerate overnight.
- The next day, release the sides of the springform and ENJOY YOUR CAKE.
ERIC'S BEST NEW YORK STYLE CHEESECAKE RECIPE - (4.5/5)
Provided by á-48530
Number Of Ingredients 10
Steps:
- Bring all ingredients to room temperature. Place oven shelf in the center of oven and preheat to 375°F (190°C). Wrap the outside of a 9-inch springform pan with foil. Generously butter the inside of the pan. In a large bowl, beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition. Pour batter into prepared pan. Pour mixture into prepared springform pan. Place pan in another pan at least one inch wider than cake pan and add warm water to the outer pan to create a water bath for the cake (this prevents cracks in your cheesecake). Bake on the center rack of oven for 70 minutes. Turn oven off and allow to cool with oven door open for one hour. Then remove cake from water bath and chill at least 3 hours before removing from springform pan.
THE BEST NEW YORK CHEESECAKE
This cheesecake is every bit as delicious as it looks! Eat it plain, or drizzle with chocolate, caramel or strawberry syrup, or add fresh strawberries, cherries or raspberries! OH MY!
Provided by Robin Grover
Categories Cakes
Time 3h30m
Number Of Ingredients 9
Steps:
- 1. Generously butter the inside of a 10-inch spring form pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.
- 2. In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
- 3. In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
- 4. Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
- 5. Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
- 6. Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.
Tips for Making the Best New York Cheesecake:
- Use high-quality cream cheese: Look for cream cheese that is full-fat and has a smooth, spreadable texture. Avoid using low-fat or non-fat cream cheese, as this will result in a less rich and creamy cheesecake.
- Bring your cream cheese to room temperature: This will help it blend smoothly with the other ingredients and prevent lumps. You can also soften the cream cheese by microwaving it for a few seconds on low power.
- Use a springform pan: A springform pan is essential for making a New York cheesecake because it allows you to easily remove the cheesecake from the pan once it is baked. If you do not have a springform pan, you can use a regular 9-inch round baking pan, but you will need to carefully cut around the edges of the cheesecake before removing it from the pan.
- Use a water bath: Baking the cheesecake in a water bath helps to create a moist and creamy cheesecake. To create a water bath, place the springform pan inside a larger baking pan and fill the larger pan with hot water. The water should come up about halfway up the sides of the springform pan.
- Bake the cheesecake until it is set: The cheesecake is done baking when the center is slightly jiggly. If you insert a toothpick into the center of the cheesecake, it should come out clean, or with just a few moist crumbs attached.
- Chill the cheesecake before serving: The cheesecake needs to be chilled for at least 4 hours before serving. This will help it to set and firm up.
Conclusion:
Making a New York cheesecake may seem daunting, but it is actually quite simple if you follow the tips above. With a little practice, you will be able to make a delicious and impressive cheesecake that will wow your friends and family.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love