Best 13 Philly Classic New York Cheesecake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the timeless classic that is New York Cheesecake. This iconic dessert is renowned for its creamy, velvety filling, rich graham cracker crust, and elegant simplicity. Originating from the bustling streets of New York City, this cheesecake has captured the hearts of dessert enthusiasts worldwide. With its perfect balance of tangy and sweet, it serves as a delightful ending to any meal or a special treat to savor.

This article presents a collection of carefully curated recipes that explore different variations of this beloved dessert. From the traditional New York Cheesecake recipe that stays true to its classic roots to exciting renditions like the Swirled Raspberry Cheesecake and the decadent Chocolate Chip Cookie Dough Cheesecake, there's a recipe here to satisfy every palate. Each recipe is meticulously explained with step-by-step instructions, ensuring that both experienced bakers and novices alike can successfully recreate these delectable cheesecakes in their own kitchens.

Let's cook with our recipes!

PHILADELPHIA NEW YORK-STYLE CHEESECAKE



PHILADELPHIA New York-Style Cheesecake image

Try our PHILADELPHIA New York-Style Cheesecake recipe for an easy take on a classic. This New York-style cheesecake recipe will become a fast favorite!

Provided by My Food and Family

Categories     Dairy

Time 5h25m

Yield Makes 16 servings.

Number Of Ingredients 9

20 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 2-1/4 cups)
3 Tbsp. butter or margarine, melted
5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
1 can (21 oz.) cherry pie filling

Steps:

  • Heat oven to 325ºF.
  • Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix crumbs and butter; press onto bottom of pan.
  • Beat cream cheese, sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Top with pie filling. Use foil handles to lift cheesecake from pan before cutting to serve.

Nutrition Facts : Calories 470, Fat 33 g, SaturatedFat 19 g, TransFat 1.5 g, Cholesterol 165 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

CLASSIC NEW YORK-STYLE CHEESECAKE



Classic New York-Style Cheesecake image

Classic NY-style cheesecake, perfect with any of your favorite toppings.

Provided by Judie Cat

Categories     Desserts     Cakes     Cheesecake Recipes     New York Cheesecake Recipes

Time 13h5m

Yield 8

Number Of Ingredients 10

19 honey graham crackers, crushed
¼ cup white sugar
4 tablespoons unsalted butter, melted
4 (8 ounce) packages cream cheese, cut into cubes, at room temperature
1 ½ cups white sugar
4 jumbo eggs, at room temperature
1 cup sour cream
¼ cup heavy whipping cream
1 tablespoon pure vanilla extract
⅛ cup all-purpose flour, sifted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Fill a large, round, disposable aluminum pan with about 1/2 inch of water to create a water bath.
  • Combine graham cracker crumbs, sugar, and melted butter for crust in a bowl. Mix until well combined and spread evenly in a 9-inch springform pan. Press down firmly on crumbs with a small, flat-bottom bowl or glass, all over the bottom and about 1/2 inch up the sides of the pan.
  • Bake crust in the preheated oven until set, about 10 minutes. Remove crust and set aside to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
  • Meanwhile, mix cream cheese in a large bowl with an electric mixer until smooth. Add sugar and mix well. Add eggs, one at a time, beating batter briefly after each addition. Continue to add ingredients, one at a time, beating after each addition until blended, in this order: sour cream, heavy cream, vanilla extract, and flour. Pour cheesecake batter onto the crust and place carefully into the prepared water bath. The water level should be about 3/4 of the height of the springform pan; adjust as necessary.
  • Bake cheesecake until the sides appear solid and the center appears just undercooked, about 1 hour and 30 minutes. Turn the oven off, but do not open the oven door. Let the cheesecake cool in the water bath for 3 to 4 hours; the center will continue to cook slowly.
  • Open the oven door slightly and keep the cheesecake inside for 1 more hour. Remove from the oven and transfer the cheesecake from the water bath to a wire rack. Cool for 1 hour, then place in the refrigerator until firm and fully chilled, at least 6 hours.
  • Run a thin metal knife along the sides of the springform pan, then unlock the pan and slip the side section up and over the cheesecake. Run a knife under hot water, dry it quickly, then slide it from left to right between the bottom of the pan and the bottom of the cake. Slide the cake to a cake liner or platter.

Nutrition Facts : Calories 826.9 calories, Carbohydrate 62.9 g, Cholesterol 282.2 mg, Fat 58.5 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 35 g, Sodium 496.6 mg, Sugar 49.6 g

PHILADELPHIA® CLASSIC CHEESECAKE



PHILADELPHIA® Classic Cheesecake image

When searching for a simple, delicious dessert that's sure to impress, look no further than this traditional cheesecake.

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 5h45m

Yield 16

Number Of Ingredients 7

1 ½ cups HONEY MAID Graham Cracker Crumbs
3 tablespoons sugar
⅓ cup butter or margarine, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 teaspoon vanilla
4 eggs

Steps:

  • Preheat oven to 325 degrees F.
  • Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan.
  • Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

PHILADELPHIA® NEW YORK CHEESECAKE



PHILADELPHIA® New York Cheesecake image

This classic cheesecake topped with cherries is a special occasion indulgence that will serve a crowd.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 5h25m

Yield 16

Number Of Ingredients 10

1 cup HONEY MAID Graham Cracker Crumbs
3 tablespoons sugar
3 ounces butter or margarine, melted
5 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
1 (21 ounce) can cherry pie filling

Steps:

  • Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
  • Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
  • Bake 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving.

PHILADELPHIA CLASSIC CHEESECAKE



PHILADELPHIA Classic Cheesecake image

Watch our video to learn how to make this delicious PHILADELPHIA Classic Cheesecake.Prepare this rich, creamy PHILADELPHIA Classic Cheesecake today!

Provided by My Food and Family

Categories     Recipes

Time 5h45m

Yield 16 servings

Number Of Ingredients 7

1-1/2 cups graham cracker crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs

Steps:

  • Heat oven to 325°F.
  • Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese, 1 cup sugar and vanilla with Mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Nutrition Facts : Calories 350, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 120 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g

PHILADELPHIA NEW YORK CHOCOLATE CHEESECAKE



PHILADELPHIA New York Chocolate Cheesecake image

Melt chocolate in the batter of our PHILADELPHIA New York Chocolate Cheesecake! This New York Chocolate Cheesecake turns a classic into a decadent dessert.

Provided by My Food and Family

Categories     Recipes

Time 5h25m

Yield Makes 16 servings, one slice each.

Number Of Ingredients 10

25 chocolate wafer cookies, finely crushed (about 1 cup)
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted, slightly cooled
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 eggs

Steps:

  • Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of pan. Bake 10 min.
  • Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate and sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
  • Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 500, Fat 36 g, SaturatedFat 22 g, TransFat 1.5 g, Cholesterol 130 mg, Sodium 380 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 27 g, Protein 8 g

CLASSIC NEW YORK-STYLE CHEESECAKE



Classic New York-Style Cheesecake image

A dense yet not-heavy classic that can't be beat. For a silky-smooth batter, take care to bring the cream cheese, eggs, and sour cream to room temperature before blending. Using a water bath ensures the cake bakes evenly, so the center doesn't crack.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 10h35m

Yield Serves 12

Number Of Ingredients 10

6 tablespoons unsalted butter, melted, plus more, room temperature, for pan
15 graham crackers (each 3 by 5 inches), broken into pieces
1/3 cup packed dark-brown sugar
1 teaspoon packed finely grated lemon zest, plus 1 tablespoon fresh juice
1 1/4 teaspoons kosher salt (we use Diamond Crystal)
2 1/2 pounds cream cheese (five 8-ounce packages), room temperature
1 1/3 cups granulated sugar
5 large eggs, room temperature
1 cup sour cream, room temperature
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350°F. Assemble a 9-by-3-inch springform pan with its bottom inverted, so the raised lip faces down. Butter pan.
  • In a food processor, finely grind graham crackers. Add melted butter, brown sugar, lemon zest, and 1/2 teaspoon salt; pulse until mixture resembles wet sand. Press evenly into bottom and halfway up sides of prepared pan. Bake until golden and set, 12 to 15 minutes; let cool completely.
  • Reduce oven temperature to 325°. Beat cream cheese on medium speed until smooth. Gradually add granulated sugar and beat until light and fluffy, 2 to 3 minutes. Beat in lemon juice and remaining 3/4 teaspoon salt. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla until smooth.
  • Place pan in the center of a double layer of foil. Lift edges of foil up, wrapping tightly around sides of pan and folding foil under itself as needed until flush with top of pan (this will prevent moisture from seeping in). Pour filling into pan (it should come almost to top of rim); smooth top with a small offset spatula.
  • Place filled pan inside a roast- ing pan and transfer to center rack of oven. Carefully pour enough boiling water into roast- ing pan to come halfway up sides of springform pan (this is safer than pouring it in and then transferring to the oven). Bake until cake is puffed and golden brown on top and slightly wobbly in center, 1 3/4 to 2 hours (it will continue to cook as it cools).
  • Carefully remove spring-form pan from roasting pan; transfer to a wire rack and let cool 20 minutes. Remove foil and run a small paring knife around sides of pan to loosen cheesecake. Let cool completely. Drape pan loosely with plastic wrap and refrigerate until cold, at least 8 hours and up to 3 days. Unmold cake and serve.

ORIGINAL NEW YORK CHEESECAKE



Original New York Cheesecake image

There will never be a better cheesecake than Junior's famous original. Here's the recipe for the New York-style cheesecake.

Provided by Alan Rosen

Categories     Cake     Dessert     Bake     Cream Cheese     Party     Advance Prep Required     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes one 9-inch or 8-inch cheesecake, about 2 1/2 inches high

Number Of Ingredients 16

For one 9-inch cheesecake
1 recipe 9-inch Junior's Sponge Cake Crust
Four 8-ounce packages PHILADELPHIA cream cheese (use only full fat), at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
3/4 cup heavy whipping cream
For one 8-inch cheesecake
1 recipe 8-inch Junior's Sponge Cake Crust
Three 8-ounce packages PHILADELPHIA cream cheese (use only full fat), at room temperature
1 1/3 cups sugar
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
2/3 cup heavy whipping cream

Steps:

  • The day before you plan to serve the cheesecake:
  • 1. Preheat the oven to 350°F. Make and bake the cake crust as directed and leave it in the pan. Keep the oven on.
  • 2. In a large bowl, using an electric mixer fitted with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
  • 3. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust.
  • 4. Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 1/4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away-don't move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.
  • On serving day:
  • 5. Release and remove the side of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices. Refrigerate any leftover cake, tightly covered, and enjoy within 2 days, or wrap and freeze for up to 1 month.

PHILADELPHIA NEW YORK-STYLE SOUR CREAM-TOPPED CHEESECAKE



PHILADELPHIA New York-Style Sour Cream-Topped Cheesecake image

Philly meets NYC in this classic pairing of cheesecake and graham cracker crust. A deliciously sweetened sour cream layer ups the ante on this version.

Provided by My Food and Family

Categories     Fruit Recipes

Time 5h5m

Yield 16 servings

Number Of Ingredients 8

1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
1-1/2 cups sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tsp. vanilla, divided
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided
4 eggs
2 cups fresh blackberries

Steps:

  • Heat oven to 325°F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan.
  • Beat cream cheese, 1 cup of the remaining sugar and 1 tsp. vanilla in large bowl with mixer until blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
  • Bake 40 min. or until center is almost set. Mix 1/4 cup of the remaining sugar, remaining sour cream and remaining vanilla until blended; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 3 hours.
  • Use foil handles to lift cheesecake from pan before cutting to serve. Toss blackberries with remaining sugar; spoon over cheesecake.

Nutrition Facts : Calories 420, Fat 30 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 135 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

PHILLY CLASSIC NEW YORK CHEESECAKE



Philly Classic New York Cheesecake image

Make and share this Philly Classic New York Cheesecake recipe from Food.com.

Provided by Ambervim

Categories     Cheesecake

Time 1h30m

Yield 1 9" cake

Number Of Ingredients 9

1 cup graham cracker, crumbed
3 tablespoons sugar
3 tablespoons butter
40 ounces cream cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 eggs

Steps:

  • Preheat oven to 325.
  • Mix crumbs, 3 tbs sugar and butter. Press firmly into bottom of 9" springform pan. Bake 10 minutes.
  • Beat cream cheese, sugar, flour and vanilla with mixer until well blended. Add sour cream and mix well.
  • Add eggs, 1 at a time, mixing on low until each is blended.
  • Pour over crust.
  • Bake for 65 minutes or until center is almost set.
  • Loosen cake from rim and cool before removing rim.
  • Refrigerate 4 hours or overnight.

PHILADELPHIA NEW YORK CHEESECAKE



Philadelphia New York Cheesecake image

Make and share this Philadelphia New York Cheesecake recipe from Food.com.

Provided by Philadelphia Cream

Categories     Cheesecake

Time 55m

Yield 16 serving(s)

Number Of Ingredients 10

6 Honey Maid Honey Grahams, crushed (about 1 cup)
3 tablespoons sugar
3 tablespoons butter or 3 tablespoons margarine, melted
5 (8 ounce) packages Philadelphia Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup BREAKSTONE'S Sour Cream or 1 cup KNUDSEN Sour Cream
4 eggs
1 (21 ounce) can cherry pie filling

Steps:

  • HEAT oven to 325°F
  • LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 tablespoons sugar and butter; press onto bottom of pan. Bake 10 minute
  • MEANWHILE, beat cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
  • BAKE 40 minute or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with pie filling.
  • Size-Wise: Sweets can add enjoyment to a balanced diet, but remember to keep an eye on portions.
  • How to Bake in Springform Pan: Heat oven to 325ºF if using 9-inch springform pan (or to 300ºF if using a dark nonstick 9-inch springform pan). Prepare batter as directed; pour into pan. Bake 1 hour 10 minute or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.
  • Substitute: Substitute 20 OREO COOKIES, finely crushed (about 2-1/4 cups) for the HONEY MAID Honey Grahams and 3 tablespoons sugar.
  • Nutrition Information Per Serving: 440 calories, 31g total fat, 18g saturated fat, 1.5g trans fat, 165mg cholesterol, 340mg sodium, 34g carbohydrate, less than 1g dietary fiber, 27g sugars, 7g protein, 25%DV vitamin A, 4%DV vitamin C, 8%DV calcium, 4%DV iron.

CLASSIC NEW YORK CHEESECAKE



Classic New York Cheesecake image

I made this for our family christmas party and everyone loved it! Since it is a plain cheesecake I put cherry pie filling, strawberry pie filling and caramel sauce to the side in different bowls so they could put on top whatever they wanted or you can put on top whatever you prefer. It's even good just plain! I got this recipe out of a Philadelphia cook book. If you love cheesecake you will love this!

Provided by cnpick05

Categories     Cheesecake

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 9

1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons margarine, melted
4 (8 ounce) packages Philadelphia Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 eggs

Steps:

  • Crust.
  • MIX crumbs, sugar, and butter; press onto bottom of 9-in. springform pan. Bake at 325 for 10 minutes if using a silver springform pan. (Bake at 300 for 10 minutes if using a dark nonstick springform pan.).
  • Filling.
  • MIX cream cheese, sugar, flour and vanilla with electric mixer on medium speed until well blended. Blend in sour cream. Add eggs, mixing on low speed just until well blended. Pour over crust.
  • BAKE at 325 for 65 - 70 minutes or until center is almost set if using a 9-inch silver springform pan. (Bake at 300 for 65 - 70 minutes or until center is almost set if using a 9-inch dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Nutrition Facts : Calories 461.7, Fat 34.9, SaturatedFat 18, Cholesterol 155.3, Sodium 349.1, Carbohydrate 30.6, Fiber 0.2, Sugar 25.3, Protein 7.7

BASIC PHILLY CHEESECAKE



Basic Philly Cheesecake image

Make and share this Basic Philly Cheesecake recipe from Food.com.

Provided by Lennie

Categories     Cheesecake

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 8

1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons margarine, melted
3 (8 ounce) packages Philadelphia Cream Cheese, softened
3/4 cup white sugar
3 large eggs
1 teaspoon vanilla
pie filling (optional) or sundae sauce, to top cheesecake (optional)

Steps:

  • Preheat oven to 325F degrees.
  • Combine crumbs, sugar and melted margarine and press onto the bottom of a 9-inch springform pan.
  • Bake for 10 minutes, remove from oven and raise oven temperature to 450F degrees.
  • To make filling, combine softened cream cheese and sugar in a large bowl with an electric mixer, beating at medium speed until well mixed.
  • Add eggs, one at a time, mixing well after each addition; blend in vanilla then pour into crust.
  • Bake for 10 minutes at 450F, then reduce heat to 250F and for 25-30 minutes more, or until set.
  • Loosen cake from rim of pan; cool before removing rim of pan.
  • Chill; top individual slices with desired topping, if any, just before serving.

Tips:

  • Use high-quality ingredients. This will make a big difference in the final product. Use full-fat cream cheese, sour cream, and butter. And use fresh eggs and vanilla extract.
  • Make sure the cream cheese is at room temperature. This will help it mix smoothly with the other ingredients. If the cream cheese is too cold, it will be difficult to mix and the cheesecake may end up lumpy.
  • Don't overmix the batter. Overmixing can cause the cheesecake to be dense and crumbly. Mix the batter just until the ingredients are combined.
  • Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking. Place the cheesecake pan inside a larger pan filled with hot water. The water should come about halfway up the sides of the cheesecake pan.
  • Cool the cheesecake slowly. Once the cheesecake is baked, turn off the oven and leave the door cracked open. This will help to prevent the cheesecake from sinking. Let the cheesecake cool for at least an hour before refrigerating it.

Conclusion:

This classic New York cheesecake is a delicious and elegant dessert that is perfect for any occasion. With its creamy, rich filling and graham cracker crust, this cheesecake is sure to be a hit. Follow these tips to make sure your cheesecake turns out perfect every time.

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 »

    #time-to-make     #course     #preparation     #desserts     #cheesecake     #4-hours-or-less

Related Topics