New York Style Cheesecake

Wednesday, March 19, 2014
This is a family favorite cheesecake I made for my husband's 40th birthday party, New York Style Cheesecake and it's one of my treasured vintage recipes ever!


If you're looking for an Authentic style N.Y. cheesecake this is it!


There so many styles and different kinds of cheesecakes.


New York Style Cheesecake, No-Bake Cheesecake Pie, Ricotta Cheesecake, (and Other Non-Cream Cheese) Vegan Cheesecake and Savory Cheesecake.


New York Cheesecake relies upon heavy cream or sour cream.


The typical New York cheesecake is rich and has a dense, smooth, and creamy consistency.


Scroll all the way down to the end to the recipe card if you would like a printable copy and step by step instructions.





this is a assorted berry topped new york style cheesecake












this is a cheesecake for a 40th birthday party called New York Cheesecake and has berries on top that are assorted.




The Perfect Birthday Cake!


This recipe was a smash hit at the party and it fed a large crowd of 16 people.


We had very little leftover and trust me, this is one heck of a showpiece everyone raved about!


a photo of my husband cutting his birthday cheesecake



Suggestions:


  • You can top this with whatever you like
  • Strawberries
  • Assorted Berries
  • Slices of any fruits
  • Top with warmed jams
  • Sprinkled with mini chocolate chips, caramel and pecans chopped or macadamia nuts
  • Pineapple and cherries with shredded coconut

You get the idea???? Anything will be fabulous



this is a prepared pan for a new york cheesecake in a springform pan



Preparing the pan


First of all, I spray my springform pan with oil spray to keep the parchment in place, I hate that it will keep falling over if I don't.


Cut the parchment paper to fit and make around for the bottom and thin sleeve to go around the ring.




this is a batter for a new york cheesecake in a springform pan



Water Bath Method


Here's how to bake the cheesecake in a water bath:



Wrap outside of the pan in a double layer of foil, covering the underside and extending all the way to the top.


Then set the wrapped pan in a large roasting pan, and pour hot water into roasting pan—to a depth of 2 inches or about halfway up the sides of the cheesecake pan.











New York Style Cheesecake Recipe















Cheesecake Filling Ingredients:

4- 8-ounce packages cream cheese, room temperature
1 cup (packed) golden brown sugar
2 tablespoons (1/4 stick) butter, melted
5 large eggs
1 teaspoon vanilla extract

this is a baked new york cheesecake in a springform pan








Crust Ingredients:

1 package of Lorna Doone cookies crushed fine or use graham crackers if you want to
1 stick butter or margarine
1/4 cup sugar
1/4 teaspoon cinnamon
Mix all together

Preheat oven to 450 degrees. Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar and cinnamon in a medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil.







The Cheesecake




Beat cream cheese and sugar in large bowl until smooth around 25 minutes till it has a smooth and creamy no lumps consistency, use an industrial size mixer on low, be patient, this needs to be silky smooth. Beat in butter, then eggs, 1 at a time, until well blended, around 8 to10 minutes. Be patient. Beat in vanilla. Pour batter over crust in pan. Place springform pan, I spray with nonstick spray first, then put in large turkey size roasting pan. Add enough hot water to come halfway up sides of the springform pan. Reduce heat to 350 and place cheesecake with a water bath in the oven.

Note: A water bath is simply a pan of hot water placed in the oven, and using this method has two benefits when baking. First, a water bath adds moisture to the oven and this is important for baking foods like cheesecakes, which tend to crack from the heat of the oven, or custards which can become rubbery without moist heat.



( If you have bubbles on top swirl a knife around the batter to burst before cooking. ) Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Cool completely, in the refrigerator, remove ring only after this is completely cooled. Slide onto your favorite plate. Top with favorite toppings some suggestions below.


Chill overnight or at least four hours before serving.


cream cheese cheesecake baked in a springform pan


For Strawberry...you will need 

one quart of fresh strawberries removing stems.
1 batch of glaze
In a saucepan add
3/4 cup water
3 tbsp cornstarch
1 cup of sugar
1 teaspoon red food coloring
Simmer till clear in the pan. Add one teaspoon of vanilla. Cool pour some of the glaze on cheesecake reserving enough to dip strawberries in the glaze, place on top of cheesecake.


For Macadamia, Caramel and Toffee Cheesecake:




Topping:

1 jar caramel ice cream topping pour on top around 1/2 cup
add 1/2 cup coarsely chopped macadamia nuts
2 to 3 heath bars crushed on top




this is a turtle style this is a baked new york cheesecake in a springform pan





Pin for later













More Favorite Recipes To Try





Coconut Cream Poke Cake
Raspberry Red Velvet Cupcakes
Dark Chocolate Fudge Cake Mix Cake
cannoli Pie
Skillet buttermilk strawberry shortcake
Strawberry Cream Pie






Tips:


  • Cover the bottom of the pan with heavy-duty foil
  • Cut a round piece of parchment paper and ring for the pan to fit
  • Spray the pan first with cooking oil to keep the parchment in place
  • Beat the cheesecake filling with cream cheese and brown sugar for at least 5 minutes or more
  • Beat the eggs at least 5 more minutes after adding
  • Place a pan of water in the oven to keep the cheesecake from cracking










New York Style Cheesecake Recipe

Yield: 18
Author:
prep time: 35 Mcook time: 1 hourtotal time: 1 H & 35 M
Vintage and Authentic New York Style Cheesecake is the best creamiest cheesecake ever. It's a little work but the best I ever had.

ingredients:

  • Cheesecake:
  • 4- 8-ounce packages cream cheese, room temperature
  • 1 cup (packed) golden brown sugar
  • 2 tablespoons (1/4 stick) butter, melted
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • Crust:
  • 1 package of Lorna Doone cookies crushed fine or use graham crackers if you want to
  • 1 stick butter or margarine
  • 1/4 cup sugar
  • 1/4 teaspoon cinnamon
  • Mix all together
  • Preheat oven to 450 degrees. Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray and make a sleeve with parchment paper to fit on the bottom and cut another piece to fit the ring. One round and one ring. If you spray it first it will stay in place.
  • Stir ground cookies, butter, and sugar and cinnamon in a medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. 
  • Wrap outside bottom of the pan with 3 layers of heavy-duty foil.

instructions: 

How to cook New York Style Cheesecake Recipe

  1. The Cheesecake Filling
  2. Beat cream cheese and sugar in large bowl until smooth around 5 to 8 minutes until it has a smooth and creamy (no lumps) consistency, use an industrial size mixer on low, be patient, this needs to be silky smooth. Beat in butter, then eggs, 1 at a time, until well blended, around 5 to 8 minutes. Be patient. Beat in vanilla. Pour batter over crust in pan. Place springform pan, I spray with nonstick spray first, then put in large turkey size roasting pan. Add enough hot water to come halfway up sides of the springform pan. Reduce heat to 350 and place cheesecake with a water bath in the oven.
  3. Note: A water bath is simply a pan of hot water placed in the oven, and using this method has two benefits when baking. First, a water bath adds moisture to the oven and this is important for baking foods like cheesecakes, which tend to crack from the heat of the oven, or custards which can become rubbery without moist heat.
  4. ( If you have bubbles on top swirl a knife around the batter to burst before cooking. ) Bake cake uncovered until filling is puffed around edges and moves slightly in center when the pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Cool completely, in the refrigerator, remove ring only after this is completely cooled. Slide onto your favorite plate. Top with favorite toppings some suggestions below.
  5. Chill overnight or at least four hours before serving.
  6. For Strawberry you will need:
  7. one quart of fresh strawberries removing stems.
  8. 1 batch of glaze
  9. In a saucepan add
  10. 3/4 cup water
  11. 3 tbsp cornstarch
  12. 1 cup of sugar
  13. 1 teaspoon red food coloring
  14. Simmer till clear in the pan. Add one teaspoon of vanilla. Cool pour some of the glaze on cheesecake reserving enough to dip strawberries in the glaze, place on top of cheesecake.
  15. For Macadamia, Caramel and Toffee Cheesecake:
  16. Topping:
  17. 1 jar caramel ice cream topping pour on top around 1/2 cup
  18. add 1/2 cup coarsely chopped macadamia nuts
  19. 2 to 3 heath bars crushed on top

NOTES:

Don't forget the water bath method listed in the directions in the body of this post
Calories
425
Fat (grams)
32
Sat. Fat (grams)
17
Carbs (grams)
32
Net carbs
28
Sugar (grams)
43
new york cheesecake, authentic new york style cheesecake, homemade cheesecake, strawberry cheesecake, baked cheesecake from scratch
cheesecake, dessert, new york style
American
Created using The Recipes Generator





this is a cheesecake for a 40th birthday party called New York Cheesecake and has berries on top that are assorted.





Don't Miss these Recipes To Try

Amaretto Pumpkin Cheesecake
Pumpkin Cheesecake Bars
Roasted Pumpkin Puree
Easy Pumpkin Cheese Pie






Pin for later





11 comments

  1. well look at that! that is what you call a real cheesecake, yum!

    ReplyDelete
  2. This is my kind of cheesecake...definitely going to make this one! The crust, never seen one made out of Lorna Doone cookies...that right there is yummy!

    ReplyDelete
  3. Your new york style cheese cake looks great. I like crushed macadamia topping

    ReplyDelete
  4. oh delicious~! trying not to eat too many sweets these days but you've just made it very hard to keep up my resolve ^^

    ReplyDelete
  5. Wow ! Simply irresistible ! Thank you for sharing. Cheers !

    ReplyDelete
  6. perfect cheesecake, but then, you should know ... love all the toppings

    ReplyDelete
  7. This is beautiful. I bet it tastes unbelievable!

    ReplyDelete
  8. holy crap-oley that looks good. Ah, NY cheesecake, how I miss thee ... (why am I still awake, Miss Claudia???)

    ReplyDelete
  9. i'm curious..what's the deal with the turkey pan and water?? is this a trick i can use with all my cheesecakes?

    ReplyDelete
  10. @JULIAJONES....YES THE WATER BATH KEEPS IT FROM CRACKING AND SPLITTING IN THE MIDDLE ALONG WITH KEEPING THIS MOIST AND NOT DRY... I DO THE SAME FOR THE BREAD PUDDINGS HOWEVER DONT NEED AS BIG AS A TURKEY ROASTING PAN, JUST A COOKIE SHEET WITH WATER...

    ReplyDelete
  11. Just made a New York Cheesecake the other day with a different recipe. This one looks great as well. Have to try this recipe soon. Thanks for sharing. http://bakingdecorations.com/

    ReplyDelete

Thank you so much for your kind words and questions, I will try and reply to each of them. If you need help right away, contact me on Facebook or my email @pegasuslegend24@gmail.com