Best 3 Cheesecake New York Americas Test Kitchen Recipes

**New York Cheesecake: A Classic Dessert with Endless Variations**

Indulge in the creamy delight of New York cheesecake, a timeless classic that has captured hearts worldwide. This iconic dessert features a velvety smooth filling nestled atop a crumbly graham cracker crust. Its rich, tangy flavor profile makes it a perfect ending to any meal or a delightful treat for any occasion.

This article presents a collection of New York cheesecake recipes from America's Test Kitchen, each offering unique twists and delectable variations on the classic. From the traditional plain cheesecake to modern interpretations infused with flavors like chocolate, fruit, and even savory herbs, this compilation caters to every palate.

Whether you're a seasoned baker looking to expand your cheesecake repertoire or a novice cook seeking a foolproof recipe, America's Test Kitchen's New York cheesecake recipes are your guide to creating this beloved dessert at home. With detailed instructions, expert tips, and step-by-step photos, these recipes ensure success every time.

So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you with a stunning New York cheesecake that's sure to impress your family and friends.

Let's cook with our recipes!

CHEESECAKE-NEW YORK-AMERICA'S TEST KITCHEN RECIPE - (4/5)

Cheesecake-New York-America's Test Kitchen Recipe - (4/5) image

Provided by wing118677

Number Of Ingredients 13

Ingredients

Crust:
8 whole graham crackers, broken into 1-inch pieces
6 tablespoons (3/4 stick) unsalted butter, melted and cooled. Plus 1 extra tablespoon butter for brushing on pan
3 tablespoons sugar
Filling:
2 1/2 pounds cream cheese, cut into chunks and softened
1 1/2 cups sugar
1/8 teaspoon salt
1/3 cup sour cream
2 teaspoons fresh lemon juice
2 teaspoons vanilla extract
2 large egg yolks
6 large eggs

Steps:

For the crust: Adjust an oven rack to the middle position and heat the oven to 325°. Process the graham cracker pieces in a food processor to fine, even crumbs, about 30 seconds. Sprinkle the melted butter and sugar over the crumbs and pulse to incorporate. Sprinkle the mixture into a 9-inch springform pan. Press the crumbs firmly into an even layer using the bottom of a measuring cup. Bake the crust until fragrant and beginning to brown, 10 to 15 minutes. Let the crust cool to room temperature, about 30 minutes. For the filling: Meanwhile, increase the oven temperature to 500°. Beat the cream cheese in a large bowl with an electric mixer on medium-low speed until smooth, 1-3 minutes. Scrape down the bowl and beaters as necessary. Beat in half the sugar and salt until incorporated, 1-3 minutes. Beat in the remaining sugar until incorporated, 1-3 minutes. Beat in the sour cream, lemon juice and vanilla until incorporated, 1-3 minutes. Beat in the egg yolks and eggs, two at a time until combined, 1-3 minutes. Being careful not to disturb the baked crust, brush the inside of the prepared springform pan with 1 tablespoon of melted butter. Set the pan on a rimmed baking sheet. Carefully pour the filling into the pan. Bake the cheesecake for 10 minutes. Without opening the door, reduce the oven temperature to 200° and continue to bake the cheesecake until the center of the cake registers 150° (about 1 1/2 hours). Transfer the cake to a wire rack and run a knife around the edge of the cake. Let the cheesecake stand until just barely warm, 2 1/2 - 3 hours. Chill until ready to eat. Serve as is or with Strawberry Topping.

THE BEST NEW YORK-STYLE CHEESECAKE

The Best New York-Style Cheesecake image

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

Ingredients

2 cups graham cracker crumbs (from about 16 graham crackers)
1 stick (8 tablespoons) unsalted butter, melted
1/4 cup packed light brown sugar
1/4 teaspoon kosher salt
2 1/2 pounds cream cheese, at room temperature
1 cup granulated sugar
1/2 cup heavy cream
5 large eggs, at room temperature
Zest of 1 lemon, plus 2 teaspoons freshly squeezed lemon juice
2 teaspoons vanilla extract
1/2 teaspoon kosher salt

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.

NEW YORK CHEESECAKE

New York Cheesecake image

This cheesecake is New York-style, fool-proof, easy, and super-delicious.

Provided by Kitchen Queen

Categories Desserts Cakes Cheesecake Recipes New York Cheesecake Recipes

Time 7h35m

Yield 12

Number Of Ingredients 11

Ingredients

1 ½ cups graham cracker crumbs
¼ cup white sugar
⅓ cup butter, melted
3 (8 ounce) packages cream cheese, room temperature
4 eggs, room temperature
1 tablespoon vanilla extract
1 cup white sugar
1 teaspoon cream of tartar
1 pint sour cream
1 teaspoon vanilla extract
½ cup white sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix together the cracker crumbs, sugar, and butter in a bowl until evenly moistened. Press into the bottom and 1/2 inch up the sides of a 9-inch springform pan.
In a large bowl, mix together the cream cheese and sugar with an electric mixer until smooth. Blend in the eggs, 1 tablespoon of vanilla, and cream of tartar. Pour over the pie crust.
Bake in preheated oven until the center is set, about 50 minutes. Allow to cool on counter for 5 minutes.
Mix together the sour cream, 1 teaspoon vanilla, and 1/2 cup sugar in a bowl until smooth; carefully pour over cheesecake starting from the sides of the pan and working your way to the center.
Return to oven for another 5 minutes. Allow to cool in pan to room temperature. Refrigerate for at least 6 hours before serving.

Nutrition Facts : Calories 508.6 calories, Carbohydrate 40.8 g, Cholesterol 154 mg, Fat 35.4 g, Fiber 0.3 g, Protein 8.3 g, SaturatedFat 21.2 g, Sodium 309.5 mg, Sugar 32.9 g

Tips:

Make sure all your ingredients are at room temperature before starting. This will help ensure that they blend together smoothly and evenly.
Don't overbeat the cream cheese. Overbeating can cause the cheesecake to be dense and crumbly.
Be careful not to overbake the cheesecake. The center should still be slightly jiggly when you take it out of the oven.
Let the cheesecake cool completely before serving. This will help it set properly and prevent it from cracking.
For a smoother cheesecake, strain the batter through a fine-mesh sieve before pouring it into the pan.
If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to line the bottom of the plate with parchment paper so that the cheesecake doesn't stick.
To make a chocolate cheesecake, add 1 cup of chocolate chips or 1/2 cup of cocoa powder to the cheesecake batter.
For a fruity cheesecake, add 1 cup of your favorite fruit (such as strawberries, blueberries, or raspberries) to the cheesecake batter.
To make a swirl cheesecake, divide the cheesecake batter into two bowls. Add a different flavoring to each bowl, such as chocolate, fruit, or nuts. Then, pour the two batters into the pan and swirl them together with a knife.

Conclusion:

This classic New York Cheesecake recipe from America's Test Kitchen is sure to be a hit with your family and friends. With its creamy, rich texture and delicious graham cracker crust, this cheesecake is the perfect dessert for any occasion. Whether you're a beginner or an experienced baker, this recipe is easy to follow and will help you create a delicious cheesecake that everyone will love. Be sure to experiment with different flavors and toppings to create your own unique cheesecake.