new york cheesecake

This smooth and creamy <strong>New York Style Cheesecake</strong> is a slice of dessert heaven! It's a rich, velvety cheesecake with a classic graham cracker crust.

New York Style Cheesecake

(235 grams) graham cracker crumbs

tbsp (112 grams) salted butter, melted

tbsp (26 grams) sugar

oz (1130 grams) cream cheese, room temperature (five 8 oz packages)

(362 grams) sugar

tbsp (24 grams) all purpose flour

lemon

tsp vanilla extract

(115 grams) heavy cream

eggs, room temperature

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.

Crust

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.

Cheesecake

I have a similar recipe to this one, but not as sweet. I do have a question- in the ingredients list, you mention 32 oz of cream cheese, but then 5 8 oz packages, but that would be 40 oz.
I have a recipe for a Juniors cheesecake that calls for 30 oz of cream cheese for a 8" cheesecake. I know the recipe by heart, I've made it so many times to rave reviews. It calls for just a dusting of graham cracker crumbs in the buttered springform pan, no real 'crust'. The point is, if you want the denseness of a true NY cheesecake, 40 oz is about right for a 9" cake. I've even made a 10" with 60 oz. of cream cheese! You can never lose with cheesecake, one of my favorites!
( I even downloaded 200 cheesecakes recipes from Ebay once) Hope you are feeling well during this pandemic, looking forward to the little princess making her debut!

Wow!  What an extremely decadent dessert!  I've now made several cheesecakes from Lindsay and they all have been winners.  This one would be appropriate for an extra special occasion with many guests as this cheesecake goes a long ways.  Most can't handle more than a sliver.  One thing I did find extremely helpful was: https://www.amazon.com/gp/product/B07C1RGRN1/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&amp;psc=1

I've never had good luck wrapping spring form pans with aluminum foil.  But this silicon protector works like a charm.  It even has a fill line on it.  I got the 9" protector for my 9" springform pan and it works great.  May be something to consider for those that have trouble keeping water out of their crusts like I did.

Again, great job Lindsay!  Thanks for continuing to provide such quality recipes for us!

It’s seriously delicious. I also paired it with your raspberry sauce recipe. My friends loved it! 
My only regret is that the top became a little more tan than I hoped for.

I made this cheesecake earlier this month, and it was my first attempt at making cheesecake. It came out AWESOME! Decadent and not too sweet. I made a strawberry sauce to go with it, which I also found on your website. I love making your recipes, Lindsay! They always come out so yummy! Thanks!

https://content.jwplatform.com/videos/O4X9SZhQ.mp4

This dense, creamy New York Style Cheesecake is a slice of dessert heaven! It’s a rich, velvety cheesecake with a classic graham cracker crust that will make you fall in love with cheesecake all over again.

Learn how to make New York-Style Cheesecake -- in the instant pot! This cheesecake recipe is so much simpler than the oven version!

New York-Style Instant Pot Cheesecake

sugar

butter

graham crackers, pulsed into crumbs

pecans

cinnamon

cream cheese

salt

lemon zest

vanilla extract

cornstarch

+ 2 tablespoons granulated sugar

eggs egg yolk

sour cream

Position a rack in the center of the...

Position a rack in the center of the oven and preheat the oven to 350ºF if you plan on baking the crust. If you're freezing it, you can skip this step. Regardless of which method you use, wrap your 6 or 7-inch springform pan tightly in foil and spray the inside of the pan with non-stick cooking spray.

crust: combine the butter and sugar in a microwave-safe...

crust: combine the butter and sugar in a microwave-safe bowl and zap until the butter melts, about 30-40 seconds. In a medium bowl, combine the cracker crumbs, pecans, and cinnamon. Pour the melted butter on top and using a rubber spatula mix until the crumbs are covered in the butter. Press the crumb mixture into the bottom of the prepared pan and about 1-inch up the sides. Place the pan in the freezer for 15-20 minutes or bake for 10 minutes. If baking, allow the crust to cool to room temperature before proceeding.

cheesecake filling: In the bowl of a stand mixer...

cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, salt, vanilla, lemon zest, and cornstarch until smooth, about 1-2 minutes. Add the sugar and let it mix in completely before adding the eggs one at a time. Add the sour cream and mix until just combined. Pour the batter into the crust. Cover the top of the springform pan with a piece of foil and wrap it tightly around the rim.

pressure cook: Pour 1 1/4 cups of water...

pressure cook: Pour 1 1/4 cups of water into the base of the instant pot and place the steaming rack on the bottom. Place the springform pan on the rack. Lock the lid in place and seal the vent. Cook the cheesecake on manual high pressure for 37 minutes and allow the Instant Pot to naturally release its pressure for 25 minutes afterward (the 'keep warm' setting should still be on, you don't want to turn your IP off completely).

let cool: carefully remove the springform pan from the...

let cool: carefully remove the springform pan from the IP then remove the foil. Using a piece of kitchen towel, gently wipe the surface of the cheesecake if there is any moisture on the surface of the cake. Allow the cheesecake to cool to room temperature, about 3 hours before placing it in the refrigerator to cool overnight. Cheesecake can be prepared 24-48 hours in advance. Top with whipped cream, berries, or apple or cherry pie filling before serving!

This Instant Pot New York Cheesecake is inspired by Lindy's Restaurant in New York, known for their famous Cheesecake. This will blow your mind. Really it will!

Instant Pot New York Cheesecake

Honey Maid Graham Crackers ((crushed))

White Sugar

Tablespoons Butter (melted)

oz Cream Cheese (room temperature)

All Purpose Flour ((optional))

Pure Vanilla Extract

Orange Peel (grated)

Lemon Peel (grated)

Eggs (room temperature)

Egg Yolk (room temperature)

Whipping/Heavy Cream

Sea Salt

Sour Cream

Please read my article Perfect Pressure Cooker Cheesecake Tips &amp; Guide, before proceeding.

Add cookies and sugar to the bowl of food processor and pulse a couple of times, until small crumbs form. Melt butter in microwave or on stove top and add to graham cracker mixture. Pulse until just combined.

Pour cookie mixture into bottom of greased 6-inch cheesecake pan and press the mixture firmly into the bottom of the pan and no more than one inch up along the sides.

Place pan with crust into freezer for 20 minutes while you mix up the filling.

Blend together cream cheese, sugar, heavy cream, flour, grated peels, salt and vanilla extract until smooth.

Add eggs and yolk, one at a time, lightly mixing until just combined. Do not over mix the eggs.

Pour filling into the pan, on top of the crust.

Filling

Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.

Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and loosely secure the foil.

Place cheesecake into pressure cooker using a sling.

Lock on lid and close Pressure Valve.&nbsp; Cook at High Pressure for 38 minutes. When beep sounds, wait 18 minutes and then release the rest of the pressure.

After all pressure has been released, open pressure cooker and gently remove the pan. Remove the foil and paper towel. Tilt the cheesecake pan and dab off any liquid that may have accumulated.

The center (no more than an inch) will be slightly jiggly (not wet, JIGGLY), but don't worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools.

Cook

Whisk together the sour cream, extract and sugar to make a Sweet Crème Fraîche and then spread on the hot cheesecake.&nbsp; Let cool on wire rack for at least one hour.

Lightly cover and place in refrigerator overnight.&nbsp; Cheesecake can be removed from pan after an hour in the refrigerator.

Top Layer

This luscious New York Cheesecake stands tall with a seasonal berry topping; its graham sides are beautifully bronzed and the bottom is perfectly tender-crusted. 

A traditional cheesecake requires a water bath to cook; but baths are a messy business. The dangerous and tedious business of a water bath is unnecessary for this recipe. You simply put the uncooked cheesecake into a hot oven until it puffs up, and then lower the temperature almost all the way. It works every time and results in the silkiest, smoothest strawberry cheesecake without the traditional waterbacth method. The results speak for themselves.

Strawberry Cheesecake

strawberry jam (recipe follows)

graham cracker crumbs

Tablespoons unsalted butter, melted

½ tsp teaspoon pure vanilla extract

fine-grain sea salt

lb / 910 g cream cheese,

Tablespoons all-purpose flour

orange zest

eggs egg

https://mediavine-res.cloudinary.com/video/upload/qgwjbp5dqkeins4ldw4r.mp4

An easy and delicious New York Strawberry Cheesecake recipe that doesn't require a water bath. Who knew Strawberry Cheesecake could be this easy?

New York Strawberry Cheesecake Recipe

My favourite dessert is cheesecake and this recipe makes an amazing tall and creamy New York cheesecake with no crust.

Tall and Creamy New York Cheesecake

oz cream cheese (4 packages) (room temperature)

eggs (room temperature)

sour cream (room temperature)

tbsp butter (room temperature)

vanilla beans (can substitute 1 1/2 teaspoon pure vanilla extract)

lemon juice

Tightly wrap 2 layers of aluminum foil around the outside of a 10 inch springform pan covering bottom and sides.

Generously coat inside of pan with butter.

Preheat oven to 300º F.

Using an electric mixer with paddle attachment, beat cream cheese and butter until smooth.

Add eggs one at a time until blended.

Add sour cream and mix until smooth.

Add sugar, cornstarch, vanilla and lemon juice, beat until smooth, about 2 minutes.

Pour into springform pan and place in a roasting pan large enough to prevent sides from touching.

Place into oven and carefully pour boiling water into roasting pan to reach halfway up sides of springform pan. (be careful not to splash any water onto cake)

Bake for 2 hours, or until cake is lightly browned on top. My oven is a convection oven, so bake time in regular oven may be longer.

Remove from water bath (bain-marie), remove foil and cool completely at room temperature before unlatching and removing rim.

Cover and refrigerate until well chilled (best to leave chill overnight). Cake must be well chilled to set properly.

Serve plain or with berries and whipped cream or even caramel sauce.

If you love cheesecake (and who doesn’t?), this is a recipe to try. Creamy and sweet, it’s the gold standard for all cheesecakes!

New York Cheesecake

Gold Medal™ all-purpose flour

butter or margarine, softened

(8 oz each) cream cheese, softened

orange peel

lemon peel

eggs

whipping cream

almonds,

Heat oven to 400°F. Lightly grease 9-inch springform pan with shortening; remove bottom. In medium bowl, mix all crust ingredients with fork until dough forms; gather into a ball. Press one-third of the dough evenly on bottom of pan. Place on cookie sheet. Bake 8 to 10 minutes or until light golden brown; cool. Assemble bottom and side of pan; secure side. Press remaining dough 2 inches up side of pan.

Increase oven temperature to 475°F. In large bowl, beat cream cheese, sugar, flour, orange peel, lemon peel and salt with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs, 2 egg yolks and 1/4 cup whipping cream, beating on low speed until well blended. Pour into baked crust. Bake 15 minutes.

Reduce oven temperature to 200°F. Bake 1 hour longer. Cheesecake may not appear to be done, but if a small area in the center seems soft, it will become firm as cheesecake cools. (Do not insert a knife to test for doneness because the hole could cause cheesecake to crack.) Turn off oven; leave cheesecake in oven 30 minutes longer. Remove from oven and cool in pan on cooling rack away from drafts 30 minutes.

Without releasing or removing side of pan, run metal spatula carefully along side of pan to loosen cheesecake. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours. 

Run metal spatula along side of pan to loosen cheesecake again. Remove side of pan; leave cheesecake on pan bottom to serve. In chilled small bowl, beat 3/4 cup whipping cream with electric mixer on high speed until stiff. Spread whipped cream over top of cheesecake. Decorate with almonds. Store covered in refrigerator.

https://www.bettycrocker.com/videos/videolibrary/bigredcookbook/learn-to-make-new-york-cheesecake

Here’s how to make an amazing New York Cheesecake that everyone will love. Give this recipe from the Betty Crocker Cookbook a try—you’ll be glad you did!

Learn To Make New York Cheesecake

Light and flavorful, this thick New York Cheesecake is the perfect dessert that is topped with a homemade strawberry sauce!

salted butter, (melted)

cream cheese (4 blocks), (softened)

heavy cream

strawberries

Tablespoons sugar

water

Slightly grease bottom of springform pan. Preheat the oven to 350 degrees F.

In a small mixing bowl, mix together graham crumbs and melted butter.

Press into the bottom of the springform pan. Bake for 10 minutes. Set on the cooling rack and set aside. Turn the oven down to 300 degrees F.

In a large mixing bowl or stand mixer, mix together sugar and cream cheese until smooth and creamy.

Add flour, salt, and lemon zest, and beat again until well combined.

Add eggs and egg yolks, one at a time, beating well in between each addition. Scrape sides of bowl often. Add heavy cream and mix until combined.

Once the springform pan has cooled enough to handle, wrap the bottom of the pan with 2-3 layers of tinfoil. Add a paper towel between the pan and the foil to help absorb any water that may leak in the water bath.

Pour cheesecake batter into a springform pan. Carefully place into the bottom of a roasting pan. Fill the roasting pan about an inch deep with very hot or boiling water.

Gently place in the oven and bake for one hour. Try not to open the door of the oven for the entire cooking time. After an hour, open the door and check for doneness. It will be slightly jiggly in the center still but sides should be set.

Once cheesecake is done, turn the oven off, but keep in the oven for an additional hour. This helps with preventing any cracking.

Remove cheesecake and allow to cool before covering and placing in the refrigerator. I gently place a piece of paper towel on the cake and then Saran Wrap. This will absorb condensation that forms in the refrigerator.

It is best to serve after being refrigerated for at least 4 hours, preferably overnight.

To make strawberry sauce, add all ingredients to a small saucepan and cook on low to medium, stirring often, until strawberries have softened and sauce has slightly thickened.

Allow to cool completely before pouring onto cheesecake.

cookies,

5.3 oz plant-based butter, melted

28.2 oz Violife Just Like Cream Cheese Original

11.5 oz Coconut cream

oz sugar

8.8 oz fresh strawberries, sliced

blueberries

Strawberries

New York Cheesecake is a smooth, creamy dessert that is decadent and always a favorite! This is an easy cheesecake that anyone can make.

graham cracker crumbs (about 12 crackers)

butter (melted)

Vanilla

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.

The Crust

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.

Cheesecake Filling

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.

Prep the pan for baking

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.

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