New York Cheesecake

by Cookie

The baking process was always a scary part for me, definitely not my comfort zone. I always thought that dough, cakes, and cookies are very difficult to cook, as they need accuracy and patience.

However, when I put it on my have-to-do list, the first recipe I have done was a simple New York cheesecake recipe. This soft, smooth creamy, and delicious cheesecake recipe was way more simple to cook and turned out as a perfect appetizing cake. New York-style Cheesecake is an easy recipe as it can be prepared in many different ways. It is so personal that you can re-invent your way. Be it topped with any kind of fruits or sweeties, the cheesecake will have the same yummy taste as you dreamed it could be. An authentic New York Cheesecake has the same double layers with a baking finish that makes the ending up truly mouth-watering and delicious.

What do we need for New York Cheesecake?

 For the best shaped New York Cheesecake we need a springform tin. You can always count on its non-stick cover and the easy way to take off your cake due to its removable sides. Cheesecake loves precision, that’s why it is good to use a digital kitchen scale. You will never obtain the foamy texture of the filling without a mixer. You can use either a hand mixer or the kitchen aid. To easily pour the creamy cheese texture over the crust use a quality rubber spatula.  

How to make New York Cheesecake?

New York Cheesecake is easy to cook cake filled with lots of creamy cheese, buttery graham cookies, and of course a lot of love. Every cake needs special attention, patience, and creativity. What’s the advantage of this recipe, is that you can try out different cookie doughs, as well as different toppings.

To ensure that you will have a tasty and delicious New York Cheesecake, make sure to have all your ingredients at room temperature!  

For this authentic New York Cheesecake recipe I have used regular butter graham cookies – for a better crust, with lot of creamy cheese that makes it so soft and smooth. 

Method:

  1. Preheat oven at 425 degrees F (220C).
  2. For the crust: ground the buttery graham cookies in the kitchen robot (or by hand). Add melted unsalted butter and mix with cookies crumbs for an even texture. 
  3. Place the baking paper on the baking pan and pour the crust by spreading it with a straight-sided glass (or with any other kitchen accessory with a straight surface) to spread and press from middle to sides. Cook the crust in the oven for about 10-15 minutes, and after that leave it to rest for about 10 more minutes, before filling with cream.
  4. For the cream: use an electric mixer or kitchen robot to mix 5 whole eggs,10 oz of icing sugar and extract of vanilla or vanilla bean. Beat at high speed all the mixture until it becomes foamy. Stop the mixer and add 5 packs of cream cheese (7 oz each pack) and then add 1/2 cup of sweet sour cream and 2 tbsp. of cornstarch.   
  5. Lower to 350 degrees F (170C) the temperature of the oven.
  6. Pour some boiling water into the roasting pan so that it covers up one inch the baking pan. This method, called the water bath, controls the temperature and makes the cheesecake being baked at an even heat, to avoid burning.
  7. Add the creamy cheese texture over the crust and bake for 1 hour or until it sets. 
  8. Cool the cheesecake for about 2 hours and then fridge it for additional 2-3 hours before serving.    

How to prevent cracks in Cheesecake?

Make sure to have all your ingredients at room temperature.

While the cheesecake is baking, avoid opening the oven door, in order not to lower the temperature inside the oven.

One more important key to a nice looking cheesecake is to leave it to rest in the oven with the door slightly opened, to avoid a sudden change in temperatures. 

Also, to avoid cracks in cheesecake, bake it in a water bath. 

Adding cornstarch or flour makes the cheesecake texture consistent and will prevent cracks. 

How to bake New York Cheesecake in a water bath?

Enfold your springform tin with a double layer of foil to prevent from water linking.  

Pour hot water about half to the sides of your springform tin in a large and deep roasting pan. 

Further, bake the cheesecake until the sides are golden brown. 

Open the oven door and leave the cheesecake inside to rest at least for 1 hour. 

New York Cheesecake Tips:

This easy and decadent New York Cheesecake recipe is so easy to prepare that any chef/cooker can make it its way. This is the biggest advantage of an extremely delicious cake – to practice it so differently. 

The first tip and maybe the main point when cooking a perfect and yummy cheesecake is to not over mix the creamy cheese texture. 

The steam that is created by the water bath makes the cheesecake look and be soft, fluffy, avoiding cracking or drying out.

You can replace graham cookies with shortbread or other cookies you may like, but for best results, buttery cookies are the best option. 

If your New York cheesecake cracks while baking you can camouflage it. First of all, leave the cheesecake to cool down. Then, prepare your favorite toppings such as jelly, glaze, or different kinds of jams. Of course, I recommend a home-made jam. Also, you can decorate your cheesecake with different berries, as it will give the cake a touch of freshness. 

Cheesecake is a good idea for any time of the day, as well as perfect for special occasions with a good cup of coffee or a qualitative sparkling glass of champagne. All I want to wish is to be patient, and don’t be afraid of experiencing. Only practice will bring you to the best results. 

Buon Appetito!

Print Recipe
5 from 1 vote

New York Cheesecake

New York Cheesecake is easy to cook cake filled with lots of creamy cheese, buttery graham cookies, and of course a lot of love.
Prep Time45 mins
Cook Time1 hr
Resting Time6 hrs
Total Time8 hrs
Course: Dessert
Cuisine: American
Servings: 8
Calories: 939kcal
Author: Cookie

Equipment

  • springform tin, digital kitchen scale, hand mixer, rubber spatula,

Ingredients

For the Crust

  • 11 oz cookies
  • 4 oz unsalted butter

For the Filling

  • 35 oz cream cheese
  • 10 oz icing sugar
  • 2 tbsp cornstarch
  • 1 tbsp vanilla extract
  • 5 whole eggs
  • 1/2 cup sour cream

Instructions

  • Preheat oven at 425 degrees F (220C).
  • For the crust: ground the buttery graham cookies in the kitchen robot (or by hand). Add the melted unsalted butter and mix with cookies crumbs for an even texture. 
  • Place the baking paper on the baking pan and pour the crust by spreading it with a straight-sided glass (or with any other kitchen accessory with a straight surface) to spread and press from middle to sides. Cook the crust in the oven for about 10-15 minutes, and after that leave it to rest about 10 more minutes, before filling with cream.
  • Lower to 350 degrees F (170C) the temperature of the oven.
  • For the cream: use an electric mixer or a kitchen robot to mix 5 whole eggs, 10 oz of icing sugar and extract of vanilla or vanilla bean. Beat at high speed all the mixture until it becomes foamy. Stop the mixer and add 5 packs of creamy cheese (7 oz each pack) and then add 1/2 cup of sweet sour cream and 2 tbsp. of cornstarch.  
  • Pour some boiling water into the roasting pan so that it covers up one inch the baking pan. This method, called the water bath, controls the temperature and makes the cheesecake being baked at an even heat to avoid burning.
  • Add the creamy cheese texture over the crust and bake for 1 hour or until it sets. 
  • Cool the cheesecake for about 2 hours and then fridge it for additional 2-3 hours before serving.    

Nutrition

Calories: 939kcal | Carbohydrates: 68g | Protein: 14g | Fat: 69g | Saturated Fat: 36g | Cholesterol: 284mg | Sodium: 656mg | Potassium: 268mg | Fiber: 1g | Sugar: 45g | Vitamin A: 2292IU | Vitamin C: 1mg | Calcium: 170mg | Iron: 2mg

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1 comment

Glen September 12, 2019 - 8:58 am

5 stars
This was delicious! Followed the recipe exactly as in instructions and it turned in a great cheesecake, thank you!

Reply

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