Best 2 Erics Best New York Style Cheesecake Recipes

Indulge in the classic flavors of New York with Eric's exceptional New York-style cheesecake. This delectable dessert embodies the essence of creamy richness and a perfectly balanced graham cracker crust. As you embark on this culinary journey, you'll discover a collection of meticulously crafted recipes that guide you through every step of creating this iconic cheesecake. From the velvety smooth filling to the golden-brown crust, each recipe offers a unique perspective on this timeless treat. Whether you prefer a traditional approach or a modern twist, these recipes cater to every taste and skill level. Prepare to tantalize your taste buds with the ultimate New York-style cheesecake experience.

Let's cook with our recipes!

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.

ERIC'S BEST NEW YORK STYLE CHEESECAKE RECIPE - (4.5/5)

Eric's Best New York Style Cheesecake Recipe - (4.5/5) image

Provided by á-48530

Number Of Ingredients 10

Ingredients

4 (8-ounce) packages cream cheese, softened
1 cup unsalted butter, softened
1 1/2 cups sour cream
1/2 cup heavy whipping cream
1 3/4 cups white sugar
1/8 cup cornstarch
1 fluid ounce amaretto liqueur
1 teaspoon vanilla extract
5 eggs
1 egg yolks

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.

Tips:

Use a springform pan to ensure easy removal of the cheesecake.
Line the bottom of the springform pan with parchment paper to prevent the cheesecake from sticking.
Use high-quality cream cheese that is at room temperature for a smooth and creamy cheesecake.
Beat the cream cheese and sugar together until they are well combined and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the sour cream and vanilla extract until well combined.
Pour the cheesecake batter into the prepared springform pan.
Bake the cheesecake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the center is just set.
Allow the cheesecake to cool completely before refrigerating for at least 4 hours, or overnight.
Serve the cheesecake with your favorite toppings, such as fresh berries, whipped cream, or chocolate sauce.

Conclusion:

Eric's Best New York-Style Cheesecake is a classic dessert that is sure to impress your friends and family. With its creamy texture, rich flavor, and delicious graham cracker crust, this cheesecake is a perfect ending to any meal. Follow the tips in this recipe to ensure that your cheesecake turns out perfect every time.