Best Homemade New York Style Cheesecake Recipe

Best Homemade New York Style Cheesecake Recipe

Best Homemade New York Style Cheesecake relies upon heavy cream or sour cream. The typical New York cheesecake is rich and has a dense, smooth, and creamy consistency. Sour cream makes the cheesecake more resilient to freezing and is the method by which most frozen cheesecakes are made.Best Homemade New York Style Cheesecake

For beginners, new york style cheesecake is the best way to start baking cheesecake. No fancy ingredients, just a humble graham cracker crust with a sky-high cheesecake filling. This is a cheesecake purist’s dream. The recipe is simple, but do read and follow the instructions carefully to get that perfect cheesecake bake with no cracks and smooth silky texture that just melts in your mouth.Best Homemade New York Style Cheesecake

Important point while baking cheese cake :

  1. Use room-temperature ingredients when baking cheesecake to get a perfectly smooth filling. The ingredients won’t combine as effortlessly if they’ve got a refrigerator chill. Let all your ingredients sit on the counter, at least two hours -eggs, butter, cream cheese, sour cream.
  2. Cheesecakes are like custard, and not a cake. It should be rich, thick and creamy, and just like custards, cheesecake relies on the proteins in the eggs to give it structure. Not only does the egg mixture have to reach a temperature to coagulate, but the filling must have enough eggs. In this recipe, one egg per eight-ounce package of cream cheese plus a little milk, sour cream, or cream has been used.
  3. Its better to use a stand-in electric mixer or food processor to mix your wet ingredients.The filling becomes perfectly emulsified, without a lump or bump in sight.
  4. Mix the ingredients into the cream cheese; don’t whip the ingredients. If too much air is incorporated into the filling, the cheesecake will puff when baked and sink as it cools. With too much air incorporated into the filling, cracks are likely to develop.
  5. A long, slow bake allows for a more uniform internal temperature. Never bake over 350 degrees F.
  6. Consider baking the cheesecake in a water bath for a more even heat. Place your cheesecake pan inside a larger pan and then add boiling water to about the depth of the batter. You will need a leak proof pan or aluminum foil molded around the pan to protect the cheesecake from water intruding. Don’t fret if you do not have large roasting pan, Simply out a baking pan on the lower rack just below the cake pan(which you should put on the middle rack) and pour boiling water into it when baking.
  7. Do not forget to cover your cheesecake with parchment paper or aluminum foil while baking.
  8. Do not overbake – Bake the cheesecake until edges are set but center is still wobbly.
  9. Your cheesecake needs plenty of time to chill out and set before slicing. Turn off oven just before the cake is baked and set the oven door ajar, and allow the cake to cool more slowly about an hour. Do not put a warm cheesecake in the freezer or refrigerator to cool. It should cool slowly and a warm cheesecake is likely to sweat in the refrigerator. After the cake is taken out from the oven, put it on the counter for atleast an hour, and then chill in the refrigerator, preferably overnight.

I hope the above tips and tricks are helpful. Do not skip them, as they are really important when baking a cheesecake. Follow them, along with the recipe below, and you’ll be eating The Best Homemade New York Style Cheesecake Recipe in no time! If you have any additional questions, just leave them in the comment section below; I’ll do my best to get back to you asap.

Directions

  1. Preheat oven to 350°F.
  2. Coat bottom and sides of 9-inch springform pan with nonstick spray. If you are putting the cake tin in a large roasting pan for hot water bath, use a leak proof pan or aluminum foil molded around the pan to protect the cheesecake from water intruding. Place the prepared cake tin in the roasting pan, when you are ready to pour the filling and bake. Set aside.
  3. If you do not have a large roasting pan, simply put a rectangular baking pan on the lower shelf and pour hot water into it while baking.
  4. Crust: Mix graham cracker crumbs, 1/3 cup sugar and butter together; press firmly over bottom of pan. Cover and chill it in freezer for 10 minutes. Set aside.
  5. Filling: Mix 1 cup sugar, softened cream cheese and vanilla in a large bowl and beat with a mixer on medium-high speed until smooth and there are no lumps.
  6. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
  7. Gently stir in sour cream. Pour the mixture into the crust. Cover the top with parchment paper or aluminum foil.
  8. Put the cake tin along with the roasting pan in the oven. Pour boiling water into the roasting pan to come halfway up the sides of the springform pan.
  9. Bake 55 to 60 minutes on the middle rack( don’t forget the water bath) , until cake has risen, edges are very lightly browned and center still jiggles when pan is moved.
  10. Turn off the oven , leave the cake pan in the oven for an hour, with the door slightly crack open. The idea is if the cake is immediately taken out, the center will shrink due to the temperature difference.
  11. Take out the cake and immediately run a butter knife along the edges of the pan. This is another tip to prevent the center of the cake from shrinking. Allow the cake to cool, leaving at the counter or on wire rack, for at least an hour, to come at room temperature.
  12. Cover loosely and chill for at least 8 hours or leave it overnight to set.
  13. To serve, remove sides of the springform pan. Cut cheesecake with a long thin bladed knife. Serve plain or with berries and whipped cream or even caramel sauce.

 

Best Homemade New York Cheesecake Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
  • For the crust :
  • 2 cups of gingersnap cookies crumbs
  • ⅓ cup confectioners sugar
  • 8 tbsps melted unsalted butter
  • For the cheesecake:
  • 3 8-ounce Cream Cheese
  • 1 cup sour cream
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup confectioners sugar
Instructions
  1. Preheat oven to 350°F. Mix crumbs, ⅓ cup sugar and butter in small bowl. Press evenly into the bottom of 9-inch springform pan. Cover and Keep it in freezer for 10 min for the crust to set. After 10 minutes take it out and set aside.
  2. Beat cream cheese, remaining 1 cup sugar and vanilla in large bowl with electric mixer on high speed until well blended. Make sure there are no lumps.
  3. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
  4. Gently stir in sour cream. Pour the mixture into the crust.
  5. Prepare hot water bath. If you have a large roasting pan, then follow the below steps to bake the cake:
  6. Before you start, cover the cake pan with aluminum foil such that it covers the bottom and the sides.
  7. Put the cake into the roasting pan. Once the batter is ready, pour it into the crust, cover the cake pan with parchment paper or aluminum foil and put the roasting pan along with the cake pan into the oven on the middle shelf.
  8. Pour hot water into the roasting pan such that it covers ½-1 inch of the pan.
  9. If you do not have a large roasting pan, simply put a rectangular baking pan on the lower shelf and pour hot water into it. The cake pan should be put on the middle shelf just above the hot water bath.
  10. Bake in the preheated oven for 55 to 60 minutes or until edges are set but center is still wobbly.
  11. Turn off the oven , leave the cake pan in the oven for an hour, with the door slightly crack open. The idea is if the cake is immediately taken out, the center will shrink due to the temperature difference. Hence the cake is allowed to cool in the oven before taking it out.
  12. Take out the cake and immediately run a butter knife along the edges of the pan. This is another tip to prevent the center of the cake from shrinking. Allow the cake to cool, leaving at the counter or on wire rack, for atleast an hour, to come at room temperature.
  13. Once the cake is cool, cover and refrigerate it for atleast 8 hours or leave it overnight to set.

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