If you're a cheesecake fan this one should be added to your recipe collections because it is sure to be enjoyed by friends and family!
This recipe is easy to make and with just reading a few tips you'll have that bakery-quality cheesecake on your table to wow your guests.
New York Style Cheesecake, No-Bake Cheesecake Pie, Ricotta Cheesecake, are all different kinds to choose from, this style is our favorite and the texture is just a slice of pure heaven.
Other style cheesecakes rely upon heavy cream or sour cream that creates a thinner silkier batter.
The typical New York cheesecake is rich and has a dense, smooth, and creamy consistency.
Scroll down to the bottom and hit print but do take some time to read our tips to ensure the perfect results.
Why Make This Recipe for N.Y. Style Cheesecake?
- New York is a creamy yet dense style of cheesecake that has a rich, bold flavor
- This style is extra creamy compared to others because of the eggs and water bath method for baking
- Using shortbread cookies or graham cracker crust makes this popular cheesecake crust a moist, delicat,e buttery crumb in every bite
Suggestions for Topping Cheesecake:
- 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
- Your favorite crushed candy bars with ice cream toppings
How To Make New York Cheesecake Preparation is Key
- cut the parchment paper to fit and line your springform pan. Oil spray any open areas
- Place a baking pan with around 2 inches of water into the oven and preheat it to 400 degrees (you will then turn it down for baking so remember this!)
- all of the ingredients should be at room temperature not ice cold from the fridge
- beating the length of time stated in the recipe is very important
- scraping down the bowl is essential to no lumps or clumps
Water Bath Method
- This method is optional and there are two ways to ensure the creaminess of the cheesecake either wrap the bottom with foil and place in a pan to fit the springform pan add water to this pan around 1 inch
- The second method is to add a 13 x 9 pan with 2 inches of water on another shelf in the oven to create steam. These both work so pick the one you are comfortable with
Cheesecake Filling Ingredients:
- cream cheese
- brown sugar
- butter
- eggs
- vanilla
Crust Ingredients:
- Lorna Doones or other shortbread cookies(use graham crackers also if you can't find them)
- butter
- sugar
- cinnamon
Tools Needed:
- measuring cups and spoons
- large mixing bowl
- electric mixer
- parchment paper
- large pan for a water bath
- foil
- springform pan at least a 10-inch
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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
Yield: 20
New York Style Cheesecake Recipe
Vintage and Authentic New York Style Cheesecake is the best creamiest cheesecake ever. It's a little work but the best I ever had.
Prep time: 35 MinCook time: 1 HourTotal time: 1 H & 35 M
Ingredients
- Cheesecake:
- 4- 8-ounce packages of 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 of butter or margarine
- 1/4 cup sugar
- 1/4 teaspoon cinnamon
Instructions
- Crust:
- Preheat oven to 450 degrees.
- Cut parchment paper to fit a 9-inch springform pan (for a thinner cheesecake make it in a 10-inch springform pan).
- Spray any areas that are showing with metal with cooking spray.
- In a medium-sized bowl, add ground cookies, butter, sugar, and cinnamon and blend evenly.
- Press the cookie mixture firmly to the bottom of the prepared pan.
- Place the springform pan on a cookie sheet and bake for 7 minutes.
- This helps the cookie crust to stay in place and not float to the top when adding the filling.
- The Cheesecake Filling:
- Beat cream cheese and sugar in a 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.
- Bake the cheesecake on a cookie sheet with a springform pan.
- Water Bath: Add enough hot water to any sized cake pan and just set it in the oven somewhere on another rack for the water bath method.
- Reduce heat to 350 and place the cheesecake in a water bath in the oven.
- Chef's Note and Tip: 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.
- Bake the cheesecake for 1 hour and 10 minutes or until the middle is even on top and not sunken in.
- Cool completely.
- This can be chilled first before removing the parchment paper in the refrigerator.
- Remove the parchment paper and carefully place your cheesecake on a serving platter.
- Garnishes:
- Top with favorite toppings some suggestions below.
- Chill overnight or at least four hours before serving for a more intense flavor.
- For Strawberry Glaze you will need:
- one quart of fresh strawberries removing stems.
- 1 batch of glaze
- In a saucepan add
- 3/4 cup water
- 3 tablespoons 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
Notes
Suggestions for Topping Cheesecake:
- 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
- Your favorite crushed candy bars with ice cream toppings
How To Make New York Cheesecake Preparation is Key
- cut the parchment paper to fit and line your springform pan. Oil spray any open areas
- Place a baking pan with around 2 inches of water into the oven and preheat it to 400 degrees (you will then turn it down for baking so remember this!)
- all of the ingredients should be at room temperature not ice cold from the fridge
- beating the length of time stated in the recipe is very important
- scraping down the bowl is essential to no lumps or clumps
Nutrition Facts
Calories
244.9Fat (grams)
12.01 gSat. Fat (grams)
4.12 gCarbs (grams)
31.78 gFiber (grams)
1.61 gNet carbs
30.17 gSugar (grams)
18.74 gProtein (grams)
4.01 gSodium (milligrams)
252.31 mgCholesterol (grams)
58.1 mg
These are all copyright-protected images and content. Do not reprint/reuse this recipe or its images without my written permission.
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Disclosure: This recipe was originally shared in 2014. It was edited and re-published in 2021.
