New York Style Cheesecake Recipe

This is a family favorite cheesecake I made for my husbands 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 if you would like a printable copy.

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!

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

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.

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.

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New York Style Cheesecake Recipe

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°F. 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.

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 sugar
1 teaspoon red food coloring
Simmer till clear in 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

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New York Style Cheesecake Recipe

Yield: 18

Author: Claudia Lamascolo

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°F. 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.

instructions:

How to cook New York Style Cheesecake Recipe

1. The Cheesecake
2. 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.
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 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 sugar
13. 1 teaspoon red food coloring
14. Simmer till clear in 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

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