Best The Best New York Cheesecake Recipes

NEW YORK STYLE CHEESECAKE

Steps:

• Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
• Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the springform pan.
• Bake the crust for 8-10 minutes, then set aside to cool.
• Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
• Reduce oven temperature to 300°F (148°C).
• In a large bowl, beat the cream cheese, sugar and flour on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
• Add the lemon zest and vanilla extract and mix on low speed until well combined.
• Add the heavy cream and mix on low speed until well combined.
• Add the eggs and egg yolks one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
• Pour the cheesecake batter into the crust. Your pan will be very full.
• Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
• Bake for about 2 hours. The edges should be set and the center should be somewhat set, but still jiggly.
• Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
• Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
• Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
• Remove the cheesecake from the springform pan and place on a serving dish. Refrigerate cheesecake until ready to serve.
• Serve with your favorite toppings. Cheesecake is best when stored well covered and eaten within about 5 days.

NEW YORK CHEESECAKE

Steps:

• Preheat oven to 325. Prepare your springform pan by spraying with cooking spray, placing a parchment round on the bottom then spraying the top of the parchment with cooking spray.
• Mix graham cracker crumbs, sugar, and melted butter together. This should resemble damp sand.
• Pour your crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
• Bake for 10 minutes.
• Allow to cool completely.
• Add your softened cream cheese to the mixing bowl of your stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.
• Add sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix 10 seconds.
• Add eggs and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.
• Add vanilla and lemon zest. Beat until just combined. At this point your batter should be smooth and fairly runny.
• Using 18 inch heavy duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into your pan.
• Place your wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
• Add your cheesecake batter to the springform pan.
• Using very hot water, add water to the baking sheet/ until thee is about 1 ½ inch of water around the springform pan. On a rack in the lower 3rd of the oven, carefully move your pan into the oven.
• Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake's consistency. A slight jiggle of the pan (while still in the oven) should tell you if it's ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquidy still, give it 15 more minutes and check it again.
• Once the cheesecake is firm, yet jiggly, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
• Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan.
• Chill in the fridge for at least 6 hours.
• Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed.
• Top with desired toppings and enjoy!

ERIC'S BEST NEW YORK STYLE CHEESECAKE

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.

LUCINDA'S NEW YORK-STYLE CHEESECAKE

Steps:

• Preheat oven to 375 degrees with rack in lower third of oven.
• Butter bottom and sides of a 9-inch springform pan. Line sides of pan with 4-inch-high strips of parchment and butter parchment.
• In a food processor, pulse graham crackers with salt and sugar to fine crumbs. Add butter and pulse until fully incorporated. Press evenly into bottom of prepared springform pan and bake until crust is golden brown and set, 15 minutes. Remove from oven and transfer to wire rack to cool 10 minutes.
• In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth. Beat in eggs one at a time until fully incorporated. Beat in remaining egg yolks, zest, and vanilla extract.
• Crisscross two long pieces of foil and place a piece of parchment on top. Place springform in center of foil and wrap foil tightly around bottom and sides of pan. Transfer to a roasting pan, pour filling into springform pan, and smooth the top.
• Pour boiling water into roasting pan to come halfway up the sides of the springform pan and carefully transfer to oven. Bake for 1 hour until top of cheesecake is golden brown, edges are set, and center jiggles slightly. Lift cheesecake from water bath, remove foil and parchment from outside of springform, and chill cheesecake in refrigerator for at least 8 hours.
• To serve, remove side of springform pan and parchment strips. Cut cheesecake with a long, thin-bladed knife.

NEW YORK CHEESECAKE

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.

NEW YORK CHEESECAKE

Steps:

• Spray cooking oil along the inner ring of the spring foam pan. I've never had an issue with this (if I forget) but others have.
• In a medium sized bowl combine graham crackers, 1/2 cup sugar and butter.
• Press into the bottom of 9-inch spring form pan or other type of cheesecake pan. Set aside.
• In a large mixing bowl blend cream cheese until smooth.
• Add eggs and egg yolks, one at a time and blend well after each addition,
• Add remaining 1 3/4 cup of sugar and blend well, scraping sides of bowl as needed.
• Add flour and blend well.
• Finally add heavy whipping cream and blend well making sure mixture is silky smooth and creamy.
• Pour mixture into prepared cheesecake pan.
• Place cheesecake in COLD OVEN - do not preheat your oven.
• Close oven door and turn your heat on to 200*F
• Cook cheesecake at this LOW temperature for 3 hours and 10 minutes.
• When timer rings, turn off oven but leave cheesecake in oven with door closed.
• Set timer for 1 hour or longer (I've been known to leave it overnight, so longer wont hurt it).
• When timer goes off (or when you remember), remove cheesecake, cover with plastic wrap and place in fridge.
• Chill in fridge for 8 - 24 hours. The longer the better.
• When ready to serve, remove cheesecake and serve immediately or add your favorite cheesecake topping and serve.

ORIGINAL NEW YORK CHEESECAKE

Steps:

• Bring all ingredients to room temperature (this helps to prevent cracking).
• MIX crumbs, 3 tablespoons sugar and butter;.
• press onto bottom of 9-inch springform pan. (using a hamburger press handle works great for this!).
• Bake at 325°F for 10 minutes.
• MIX cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended.
• Blend in sour cream. mix well
• Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Do not over mix!
• Pour over crust.
• Run a knife through to remove any air bubbles.
• BAKE 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. 325 °F for a silver springform pan 300 °F if using a dark nonstick pan
• Crack oven door open slightly and allow cheesecake to temper for about 30 minutes.
• Run knife around rim of pan to loosen cake;.
• Remove rim of pan.
• Refrigerate 4 hours or overnight. (This is a must!).
• Top with cherry pie filling and garnish, if desired.
• Variation, 1/3 cup seedless strawberry jam can be dropped in spoonfuls over the batter and cut through the batter several times for marble effect before baking.
• Variation #2 Cook above recipe and add 10 minutes before bake time ends. Mix 1 cup sour cream, 2 Tbsp sugar, and 1 tsp vanilla together and carefully spread over cheesecake and bake 10 minutes longer. When serving, top with mixed berries!
• Variation #3 Before serving, melt caramels in the microwave until smooth, stir in chopped pecans in desired and spoon on top of each slice.
• Variation #4 Before serving, Crush us peanut butter cups press lightly into top of cheescake and drizzle with chocolate syrup.
• Variation #5 Before serving, Cut cheesecake into cubes if desired, and drizzle with melted chocolate. Refrigerate for chocolate to harden.

THE BEST AND LAST NEW YORK CHEESECAKE RECIPE YOU WILL EVER TRY

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.