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How To make New York Cheesecake
ZWEIBACK CRUST:
1 1/4 c Crushed Zweiback crumbs
3 T Melted butter
1 T Sugar
CAKE:
2 lb Cream cheese
1 1/3 c Sugar
4 Eggs
2 T All-purpose flour
2 ts Grated lemon zest
1/3 c Heavy cream
Crust: In a bowl, mix together the crumbs, butter, and sugar and press into the bottom and partly up the sides of a 9 or 10 inch springform pan. Bake in a preheated 325F for 8 minutes or until lightly browned. Let cool. Cake: In a mixer, combine the cheese and sugar until blended. Add eggs and blend untik smooth. Mix in flour, lemon zest, and cream. Pour into crust lined pan. Bake in a preheated 400F oven for 10 minutes; reduce temperature to 250F and continue baking 35 to 40 minutes longer or until just barely set. Turn off the oven, leave the door ajar, and let cool in the oven for 1 hour longer. Chill. To serve, remove pan sides and cut into wedges.
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Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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Classic New York Cheesecake recipe | What a lovely cake
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We all love New York Cheesecake. This dense cheesecake is heavenly, and I absolutely love it. My recipe contains sour cream which adds acidity and I think it achieves a nice overall balance.
▶NY Cheesecake◀
Quantity: For one cheesecake of 15cm diameter
All ingredients need to be at room temp (approx. 20°C).
⊙Biscuit Base⊙
Digestive biscuits 80g
Melted butter 35g
Crush the biscuits, mix it with melted butter and push it down inside the pan. Bake at 175℃ for 12~15mins.
⊙Cheesecake filling⊙
Cream Cheese 300g
Vanilla bean just a bit
Sugar 90g
Eggs 60g
Cake flour 10g
Heavy Cream 60g
Sour cream 80g
① Lightly beat the cream cheese.
② Add sugar + vanilla seeds and continue beating.
③ Gradually add the eggs.
④ Add the heavy cream.
⑤ Sift in the cake flour and mix.
⑥ Finally add in the sour cream and mix well.
⑦ Bake at 170°C for 40~50mins (Pre-heat to 170°C)
How to store: Store in the fridge up to 3 days, freezer up to 2 weeks.
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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado
Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent(
Perforated Silicone Mat (Mesh):
Hand Blender: Braun MQ 7035X (
Stand Blender: Vitamix QuietOne (
Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
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Professional Baker Teaches You How To Make CHEESECAKE!
Chef Anna Olson takes you step by step through her amazing New York cheesecake recipe.
This makes a 1 9-inch cheesecake.
CRUST INGREDIENTS
- 1 cup (225 g) graham cracker crumbs
- 2 Tbsp (25 g) sugar
- ¼ cup (60 g) unsalted butter, melted, plus extra for greasing the pan
CHEESECAKE INGREDIENTS:
- 4 pkg 250 gram packages of cream cheese, at room temperature
- 1 1/4 cup + 2 Tbsp (275 g) sugar
- 3 Tbsp (22 g) cornstarch
- 2 tsp (10 ml) vanilla extract
- 2 tsp (4 g) finely grated lemon zest
- 3 large whole eggs
- 1 large egg yolk
- 1 ½ cup (375 ml) sour cream (not low-fat), divided
- 2 tsp (10 ml) lemon juice
CRUST DIRECTIONS:
1. Preheat the oven to 350ºF (176 C).
2. For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan.
3. Bake this for 10 minutes, then cool. Brush the sides of the pan with a little melted butter.
CHEESECAKE RIRECTIONS:
1. For the cheesecake, increase the oven temperature to 400ºF (205 C).
2. Beat the cream cheese until light and fluffy. Add the 1 ¼ cups of sugar a little at a time, and scraping the sides and bottom of the bowl often.
3. Beat in the cornstarch, vanilla and lemon zest.
4. Beat in the eggs one at a time, on a lower speed, and scraping after each addition, then beat in the yolk.
5. Still on low speed, beat in ¾ cup of sour cream. Scrape this over the cooled crust.
6. Bake the cheesecake for 10 minutes at 400ºF (205 C) and then reduce the oven temperature to 225ºF (107 C) and bake for 25 more minutes. Turn off the oven, and leave the cheesecake in for an hour, cracking the oven door after 30 minutes. While the cheesecake is baking, prepare the sour cream layer.
7. Stir the remaining ¾ cup of sour cream with the remaining 2 Tbsp of sugar and the lemon juice. Spread this over the top of the cheesecake as soon as it has come out of the oven.
8. Allow the cheesecake to cool completely to room temperature, then carefully run a spatula around the outside of the cheesecake to loosen it from the pan, then chill the cheesecake for at least 6 hours before slicing and serving. The cheesecake will keep, refrigerated, for up to 4 days.
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New York Style Cheesecake Recipe | PHILADELPHIA Cream Cheese
Change up your dessert with this awesome New York Style Cheesecake recipe made with PHILADELPHIA Cream Cheese! You can never go wrong with a tried-and-true classic! For this recipe and more like it visit
Prep Time: 15 Min.
Total Time: 5 Hr. 25 Min.
Servings: 16
INGREDIENTS
- 20 OREO Cookies, finely crushed (about 2-1/4 cups)
- 3 Tbsp. butter or margarine, melted
- 5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 3 Tbsp. flour
- 1 Tbsp. vanilla
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 4 eggs
- 1 can (21 oz.) cherry pie filling
What is a NEW YORK cheesecake?
Thank you for the explanation @BerylShereshewsky!
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Food Wishes Recipes - New York Style Cheesecake Recipe - Sunshine Cheesecake Recipe
Learn how to make New York Style Cheesecake Recipe! Visit to get more info, and watch over 400 free video recipes. I hope you enjoy this classic New York Style Cheesecake Recipe!