New York Style Cheesecake

This is a family favorite cheesecake I make every year for my husband's birthday, New York Style Cheesecake.


If you're looking for an Authentic style N.Y. cheesecake this is it, yes a little work but so worth it!


There so many styles and different kinds of cheesecakes and the biggest difference in New York Style Cheesecake is very heavy with cream cheese.


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


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

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
• Your favorite crushed candy bars with ice cream toppings

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 it around for the bottom and thin sleeve to go around the ring.

Water Bath Method

Here's how to bake the cheesecake and doing 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 springform pan on a large cookie sheet.


Fill a cake pan around 13 x 9 with water halfway up and set on a different rack in the oven.

Cheesecake Filling Ingredients:

1. cream cheese
2. brown sugar
3. butter
4. eggs
5. vanilla

Crust Ingredients:

1. Lorna Doones or other shortbread cookies(use graham crackers also if you can't find them)
2. butter
3. sugar
4. cinnamon 

Tools Needed:

• measuring cups and spoons
• large mixing bowl
• electric mixer
• parchment paper
• large pan for 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

New York Style Cheesecake

Yield: 12

Author: Claudia Lamascolo

Prep time: 25 MinCook time: 1 HourTotal time: 1 H & 25 M

This is a very creamy New York Style Cheesecake with fresh strawberries dipped in a delectable glaze.

Ingredients

• Cheesecake:
• 4-8-ounce packages cream cheese, room temperature
• 1 cup (packed) light brown sugar or white granulated 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 optional
• 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

1. The Cheesecake Filling
2. 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.
3. Place the springform pan on a cookie sheet.
4. 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.
5. Reduce heat to 350 and place cheesecake with a water bath in the oven.
6. 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.
7. ( If you have bubbles on top swirl a knife around the batter to burst before cooking. )
8. 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.
9. Cool completely.
10. Slide onto your favorite large cake plate.
11. Top with favorite toppings some suggestions below.
12. Chill overnight or at least four hours before serving.
13. For Strawberry Glaze you will need:
14. one quart of fresh strawberries removing stems.
15. 1 batch of glaze
16. In a saucepan add
17. 3/4 cup water
18. 3 tablespoons cornstarch
19. 1 cup of sugar
20. 1 teaspoon red food coloring
21. 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.
22. For Macadamia, Caramel and Toffee Cheesecake:
23. Topping:
24. 1 jar caramel ice cream topping pour on top around 1/2 cup
25. add 1/2 cup coarsely chopped macadamia nuts
26. 2 to 3 heath bars crushed on top

Calories

491.97

Fat (grams)

29.68

Sat. Fat (grams)

14.56

Carbs (grams)

51.91

Fiber (grams)

1.20

Net carbs

50.71

Sugar (grams)

33.80

Protein (grams)

6.61

Sodium (milligrams)

338.44

Cholesterol (grams)

124.46

https://www.whatscookinitalianstylecuisine.com/2009/06/macadamia-nut-caramel-cheesecake.html

1960s recipe for cheesecake, Vintage cheesecake recipe ,New York Cheesecake recipe,

cream cheesecake recipes, new york cheesecake recipe, cheesecake baked recipe

French , American

Created using The Recipes Generator

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Disclosure: This recipe was originally shared in 2014. It was edited and re-published in 2021.

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