Classic New York Cheesecake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CLASSIC NEW YORK CHEESECAKE



Classic New York Cheesecake image

With this recipe, a creamy, gorgeous, crack-free New York-style cheesecake is totally doable, even for beginners!

Provided by Jennifer Segal

Categories     Desserts

Time 2h25m

Yield 8 to 10

Number Of Ingredients 15

1½ cups graham cracker crumbs, from 12 whole crackers
5 tablespoons unsalted butter, melted
2 tablespoons sugar
⅛ teaspoon salt
32 oz (four 8-oz blocks) cream cheese, at room temperature
2 cups sugar
3 tablespoons all-purpose flour
4 teaspoons vanilla extract
1 teaspoon packed lemon zest, from 1 lemon
2 teaspoons fresh lemon juice, from 1 lemon
¼ teaspoon salt
6 large eggs
½ cup sour cream
Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil (see Pro Tip)
Berry sauce, for serving (optional)

Steps:

  • Preheat the oven to 375°F and set an oven rack in the lower middle position. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
  • Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
  • Reduce the oven temperature to 325°F. Set a kettle of water to boil.
  • Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.
  • Check to make sure your oven has cooled to 325°F, then set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. (If the cheesecake starts to look too golden on top towards the end, cover it loosely with foil.) The cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools. Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
  • For serving: Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if you like.
  • Make Ahead: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time.
  • Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.
  • Pro Tip: Springform pans are notorious for leaking. Since a cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. Please do not attempt to use standard 12-inch (30cm) aluminum foil - you can't have any foil seams on the bottom or sides of the pan. No matter how well (or how many times) you wrap the pan, if there are seams exposed to the water, the water will find a way in. Even when wrapped properly, you can occasionally get some condensation inside the foil. If this happens, don't worry - the crust is likely just a bit moist around the edges. Simply remove the sides of the springform pan before refrigerating and let it dry out in the refrigerator.

Nutrition Facts : ServingSize 1 slice, Calories 659, Fat 43 g, Carbohydrate 59 g, Protein 11 g, SaturatedFat 24 g, Sugar 49 g, Fiber 1 g, Sodium 464 mg, Cholesterol 233 mg

CLASSIC NEW YORK-STYLE CHEESECAKE



Classic New York-Style Cheesecake image

A dense yet not-heavy classic that can't be beat. For a silky-smooth batter, take care to bring the cream cheese, eggs, and sour cream to room temperature before blending. Using a water bath ensures the cake bakes evenly, so the center doesn't crack.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 10h35m

Yield Serves 12

Number Of Ingredients 10

6 tablespoons unsalted butter, melted, plus more, room temperature, for pan
15 graham crackers (each 3 by 5 inches), broken into pieces
1/3 cup packed dark-brown sugar
1 teaspoon packed finely grated lemon zest, plus 1 tablespoon fresh juice
1 1/4 teaspoons kosher salt (we use Diamond Crystal)
2 1/2 pounds cream cheese (five 8-ounce packages), room temperature
1 1/3 cups granulated sugar
5 large eggs, room temperature
1 cup sour cream, room temperature
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350°F. Assemble a 9-by-3-inch springform pan with its bottom inverted, so the raised lip faces down. Butter pan.
  • In a food processor, finely grind graham crackers. Add melted butter, brown sugar, lemon zest, and 1/2 teaspoon salt; pulse until mixture resembles wet sand. Press evenly into bottom and halfway up sides of prepared pan. Bake until golden and set, 12 to 15 minutes; let cool completely.
  • Reduce oven temperature to 325°. Beat cream cheese on medium speed until smooth. Gradually add granulated sugar and beat until light and fluffy, 2 to 3 minutes. Beat in lemon juice and remaining 3/4 teaspoon salt. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla until smooth.
  • Place pan in the center of a double layer of foil. Lift edges of foil up, wrapping tightly around sides of pan and folding foil under itself as needed until flush with top of pan (this will prevent moisture from seeping in). Pour filling into pan (it should come almost to top of rim); smooth top with a small offset spatula.
  • Place filled pan inside a roast- ing pan and transfer to center rack of oven. Carefully pour enough boiling water into roast- ing pan to come halfway up sides of springform pan (this is safer than pouring it in and then transferring to the oven). Bake until cake is puffed and golden brown on top and slightly wobbly in center, 1 3/4 to 2 hours (it will continue to cook as it cools).
  • Carefully remove spring-form pan from roasting pan; transfer to a wire rack and let cool 20 minutes. Remove foil and run a small paring knife around sides of pan to loosen cheesecake. Let cool completely. Drape pan loosely with plastic wrap and refrigerate until cold, at least 8 hours and up to 3 days. Unmold cake and serve.

CLASSIC NEW YORK-STYLE CHEESECAKE



Classic New York-Style Cheesecake image

Classic NY-style cheesecake, perfect with any of your favorite toppings.

Provided by Judie Cat

Categories     Desserts     Cakes     Cheesecake Recipes     New York Cheesecake Recipes

Time 13h5m

Yield 8

Number Of Ingredients 10

19 honey graham crackers, crushed
¼ cup white sugar
4 tablespoons unsalted butter, melted
4 (8 ounce) packages cream cheese, cut into cubes, at room temperature
1 ½ cups white sugar
4 jumbo eggs, at room temperature
1 cup sour cream
¼ cup heavy whipping cream
1 tablespoon pure vanilla extract
⅛ cup all-purpose flour, sifted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Fill a large, round, disposable aluminum pan with about 1/2 inch of water to create a water bath.
  • Combine graham cracker crumbs, sugar, and melted butter for crust in a bowl. Mix until well combined and spread evenly in a 9-inch springform pan. Press down firmly on crumbs with a small, flat-bottom bowl or glass, all over the bottom and about 1/2 inch up the sides of the pan.
  • Bake crust in the preheated oven until set, about 10 minutes. Remove crust and set aside to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
  • Meanwhile, mix cream cheese in a large bowl with an electric mixer until smooth. Add sugar and mix well. Add eggs, one at a time, beating batter briefly after each addition. Continue to add ingredients, one at a time, beating after each addition until blended, in this order: sour cream, heavy cream, vanilla extract, and flour. Pour cheesecake batter onto the crust and place carefully into the prepared water bath. The water level should be about 3/4 of the height of the springform pan; adjust as necessary.
  • Bake cheesecake until the sides appear solid and the center appears just undercooked, about 1 hour and 30 minutes. Turn the oven off, but do not open the oven door. Let the cheesecake cool in the water bath for 3 to 4 hours; the center will continue to cook slowly.
  • Open the oven door slightly and keep the cheesecake inside for 1 more hour. Remove from the oven and transfer the cheesecake from the water bath to a wire rack. Cool for 1 hour, then place in the refrigerator until firm and fully chilled, at least 6 hours.
  • Run a thin metal knife along the sides of the springform pan, then unlock the pan and slip the side section up and over the cheesecake. Run a knife under hot water, dry it quickly, then slide it from left to right between the bottom of the pan and the bottom of the cake. Slide the cake to a cake liner or platter.

Nutrition Facts : Calories 826.9 calories, Carbohydrate 62.9 g, Cholesterol 282.2 mg, Fat 58.5 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 35 g, Sodium 496.6 mg, Sugar 49.6 g

CLASSIC CHEESECAKE



Classic Cheesecake image

If there's one dessert that would least benefit from innovation, it would have to be New York-style cheesecake. No tricks, no twists; Just a crumbly graham cracker crust and lots of lightly sweetened cream cheese. Baking a cheesecake without a water bath might seem like you're tempting fate, but if you do so at a low enough temperature, it will cook the filling gently and evenly without the risk of curdling or scorching. While cracks on the cheesecake's surface won't affect the taste, they can be unsightly and are most likely to occur when there's a sudden temperature change (say, from the oven to the fridge). To reduce the chances of cracking, let the cheesecake rest in the oven a few minutes before transferring to the counter to cool completely.

Provided by Alison Roman

Categories     cakes, custards and puddings, dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 12

18 whole graham crackers (about 10 ounces/284 grams)
1/4 cup/55 grams light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon (optional)
3/4 cup/170 grams (1½ sticks) unsalted butter, melted
2 pounds/904 grams cream cheese (four 8-ounce/226-gram packages), room temperature
½ cup/113 grams sour cream
1 cup/201 grams granulated sugar
1 teaspoon vanilla extract
½ teaspoon kosher salt
4 large eggs plus 1 large egg yolk
¼ cup/32 grams all-purpose flour

Steps:

  • Heat oven to 325 degrees.
  • In the bowl of a food processor, combine graham crackers, brown sugar, salt and cinnamon (if using) and process until you've got fine crumbs. Transfer the crumbs to a medium bowl and add melted butter. Using your hands, mix well until no dry spots remain (crumb mixture should not be sandy or dry, but hold small clumps when pressed together).
  • Press crust evenly into the bottom and at least 1 1/2-inches up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to make sure the bottom is as even as possible. Bake on the middle rack until crust is set and just starting to brown around the edges, 20 to 25 minutes.
  • Remove pan from the oven and set aside while you prepare the filling. Reduce heat to 300 degrees.
  • Prepare the filling: Combine cream cheese, sour cream, sugar, vanilla and salt in the bowl of a stand mixer. Using a paddle attachment, beat on high until mixture is completely smooth, scraping down the sides and bottom of the bowl as necessary, about 4 minutes.
  • Reduce speed to medium and 1 at a time, add eggs and yolk, scraping down the sides and bottom of the bowl after each egg is added. With the mixer on low, add flour and beat just to blend, until no lumps remain.
  • Pour filling into prepared crust (if filling goes above the crust, that is O.K.). Bake until the edges of the cheesecake are completely set and the 2-inch inner circle of the cheesecake wobbles just slightly, 60 to 70 minutes.
  • Turn heat off and let cheesecake remain in the oven for another 10 minutes. Remove cheesecake from oven and let sit on a wire rack to cool completely at room temperature. When cool, transfer to refrigerator until totally set, at least 6 hours, preferably overnight.

Nutrition Facts : @context http, Calories 721, UnsaturatedFat 18 grams, Carbohydrate 54 grams, Fat 52 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 29 grams, Sodium 499 milligrams, Sugar 36 grams, TransFat 1 gram

CLASSIC DELICIOUS NEW YORK CHEESECAKE



Classic Delicious New York Cheesecake image

I put two old recipes together to create this recipe and have had many compliments on it being a "professional cheese cake."

Provided by Chef KevRon

Categories     Cheesecake

Time 1h5m

Yield 1 pie, 20 serving(s)

Number Of Ingredients 7

2 1/2 cups graham cracker crumbs
2 lbs cream cheese
2 eggs
8 ounces sour cream
1/2 cup butter, melted or softened
1 cup sugar, divided
1 teaspoon vanilla

Steps:

  • Preheat oven to 450 degrees.
  • To make the crust, mix graham crackers crumbs, butter, and 2 tablespoons of sugar in bowl.
  • Press mixture in bottom and sides of 9 inch springform pan.
  • In mixing bowl, beat cream cheese and remaining sugar for 2 minutes.
  • Add eggs and vanilla to mixture and mix until well blended.
  • Then stir or fold in sour cream.
  • Pour mixture in crust filled pan and bake for 10 minutes.
  • Then reduce to 200 degrees to bake for 45 minutes.
  • From here the cheese cake just needs to be chilled, but I recommend doing the following step if you have a few extra hours- Leave in warm oven, once you turn it off but leave door slightly open.
  • Let sit and cool for 2 hours and remove from oven.
  • Remove sides from pan and chill in refrigerator.

Nutrition Facts : Calories 310.1, Fat 24.1, SaturatedFat 13.4, Cholesterol 87, Sodium 253.2, Carbohydrate 20.3, Fiber 0.3, Sugar 15.2, Protein 4.3

CLASSIC NEW YORK CHEESECAKE



Classic New York Cheesecake image

Make and share this Classic New York Cheesecake recipe from Food.com.

Provided by out of here

Categories     Cheesecake

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 9

1 cup graham cracker crumbs
1/4 cup melted butter
1/4 cup sugar
3 eggs
1 1/2 cups sour cream
2 teaspoons vanilla
1/4 cup sugar
2 tablespoons melted butter
2 (8 ounce) packages cream cheese

Steps:

  • Mix well the crust ingredients, and spread in bottom of a spring form pan. With a mixer, mix the eggs, sour cream and vanilla.
  • Blend 1 minute.
  • Add the cream cheese, sugar, and butter. Mix well.
  • Pour in pan on top of crust. Bake at 325°F for 45 minutes to 1 hour.
  • Immediately turn off the oven and broil the top until golden brown-Watch carefully as it burns easily.
  • I like to top mine with cherry or blueberry topping, such as Comstock's.

Nutrition Facts : Calories 381.1, Fat 31.6, SaturatedFat 17.7, Cholesterol 142, Sodium 295.8, Carbohydrate 19.5, Fiber 0.2, Sugar 15.4, Protein 6

CLASSIC NEW YORK CHEESECAKE



Classic New York Cheesecake image

I made this for our family christmas party and everyone loved it! Since it is a plain cheesecake I put cherry pie filling, strawberry pie filling and caramel sauce to the side in different bowls so they could put on top whatever they wanted or you can put on top whatever you prefer. It's even good just plain! I got this recipe out of a Philadelphia cook book. If you love cheesecake you will love this!

Provided by cnpick05

Categories     Cheesecake

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 9

1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons margarine, melted
4 (8 ounce) packages Philadelphia Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 eggs

Steps:

  • Crust.
  • MIX crumbs, sugar, and butter; press onto bottom of 9-in. springform pan. Bake at 325 for 10 minutes if using a silver springform pan. (Bake at 300 for 10 minutes if using a dark nonstick springform pan.).
  • Filling.
  • MIX cream cheese, sugar, flour and vanilla with electric mixer on medium speed until well blended. Blend in sour cream. Add eggs, mixing on low speed just until well blended. Pour over crust.
  • BAKE at 325 for 65 - 70 minutes or until center is almost set if using a 9-inch silver springform pan. (Bake at 300 for 65 - 70 minutes or until center is almost set if using a 9-inch dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Nutrition Facts : Calories 461.7, Fat 34.9, SaturatedFat 18, Cholesterol 155.3, Sodium 349.1, Carbohydrate 30.6, Fiber 0.2, Sugar 25.3, Protein 7.7

More about "classic new york cheesecake recipes"

CLASSIC NEW YORK CHEESECAKE - FOOD NETWORK CANADA
2012-06-28 Step 1. Preheat the oven to 350ºF. Step 2. For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased …
From foodnetwork.ca
2.7/5
Servings 12


NEW YORK CHEESECAKE (CLASSIC RECIPE) | DECORATED TREATS
2022-09-08 Transfer the crust mix into a parchment paper-lined 7 inches round springform pan and press it down evenly and firmly. Set aside. In a separate bowl, beat cream cheese until …
From decoratedtreats.com


CLASSIC NEW YORK CHEESECAKE - YUMMLY RECIPES
2022-01-02 Both the preparation, mixing, and baking are taken slow and steady. If you ever struggle with baking ANY cheesecake, not just this New York cheesecake recipe, you’ll find …
From ymmlyrecipes.com


NEW YORK BAKED CHEESECAKE - 5 STAR RECIPE - BAKE PLAY SMILE
2022-08-24 The most popular 5 star classic New York Baked Cheesecake recipe - rich, creamy and absolutely foolproof (perfect for beginners!). A restaurant quality dessert made …
From bakeplaysmile.com


CLASSIC NEW YORK-STYLE CHEESECAKE - BETTER HOMES
2013-04-12 Preheat oven to 350°F. In a large mixing bowl beat cream cheese and the 1-1/4 cups sugar with an electric mixer on medium to high speed until fluffy. Beat in flour on low …
From bhg.com


HOW TO MAKE A CLASSIC NEW YORK CHEESECAKE AT HOME
2020-01-10 Step 2: Make the Crust. For the crust, mix together flour, sugar and lemon zest in a small bowl. Cut the butter in with a fork or pastry cutter until crumbly. Add the egg yolks and …
From tasteofhome.com


NEW YORK CHEESECAKE RECIPES
New York Cheesecake. New York cheesecakes are rich and dense, and are often made with sour cream as well as cream cheese. Find a new favorite NY cheesecake recipe, plus …
From allrecipes.com


CLASSIC NEW YORK STYLE CHEESECAKE - STARTS AT 60
Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the bottom of the …
From startsat60.com


CLASSIC NEW YORK STYLE CHEESECAKE - WINDY CITY BAKER
2019-05-03 Making the Filling: While the crust is cooling, begin to make the filling. Increase the oven temperature to 350°F. In the bowl of your stand mixer (or a large mixing bowl if using a …
From windycitybaker.com


CLASSIC NEW YORK CHEESECAKE RECIPE - MASHED.COM
2021-09-22 Directions. Preheat the oven to 325 F. Combine the biscuit crumbs with the melted butter, and then press the mixture into the base of a 9-inch cake tin using the back of a spoon. …
From mashed.com


BEST PHILADELPHIA CREAM CHEESE NEW YORK CHEESECAKE RECIPE
2022-03-15 Step 2: Make the filling for the Philadelphia Classic New York Cheesecake Recipe. Place the softened cream cheese, caster sugar, AP flour, and vanilla extract into a …
From cheesecakesworld.com


CLASSIC NEW YORK CHEESECAKE RECIPE | CHEF DENNIS
2020-03-08 When the cheesecake is cooled spread the topping evenly over the cake. Cover and refrigerate at least 4 hours. wash and destem strawberries then cut then in half long way. …
From askchefdennis.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #desserts     #eggs-dairy     #dinner-party     #holiday-event     #cheesecake     #eggs     #dietary     #4-hours-or-less

Related Search