New York Cheesecake

New Tork style cheesecake is rich and creamy. Unlike the light texture of French cheesecake it has a dense texture., more pudding or custard-like than mousse-like. Due to the richness, a little goes along way!

Printable PDF

Planning

  • Prep Time:

  • Bake/Cook Time:

  • Chill/Set Time:

  • Servings:

Preparation

  • Materials

    Stand Miser with Paddle and Whisk
    Mixing Bowls
    Hand Whisk
    Frosting Knife
    Spatula
    Springform Pan 9" or 10"
    Cake Pan a little bigger than the springform or aluminum foil
    Large baking or roasting pan with high sides

  • Prep

    Set out the eggs, cream cheese, butter, and sour cream to bring them to room temp.
    Prepare the springform pan with grease and parchment paper (see full instructions on the Cheesecake main page)
    Prepare the bain marie (see full instructions on the Cheesecake main page)

  • Oven/Stove

    Oven 350F for 8 minutes for crust and 1 hour for the cheesecake

  • Shopping List

    Graham Crackers - about 4 packages
    Granulated Sugar
    Butter, unsalted
    Cinnamon
    Sea Salt
    Cream Cheese, full fat - Four 8oz blocks
    Sour Cream
    Cornstarch
    Eggs
    Lemon, 1 large
    Vanilla Extract

Ingredients

  • Crust

    Graham Cracker Crumbs 280g (2 cups)
    Corn Starch (1/4 cup)
    Granulated Sugar 70g (1/3 cup)
    Confectioner's Sugar - just a little for dusting.
    Butter, unsalted, melted 110g (1/2 cup)
    Cinnamon - 2 pinches (1/4 tsp)
    Vanilla Extract 3g (1/2 tsp)
    Sea Salt - a pinch (1/8 tsp)

  • Cheesecake Filling

    Cream Cheese, full fat - Four 8oz blocks (225g each)
    Sour Cream 250g (1 cup)
    Granulated Sugar (300g) (1.5 cups)
    Cornstarch 24g (3 tbsp)
    Whole Eggs 4 large
    Egg Yolk 1 large
    Lemon Juice, fresh 10g (2 tsp)
    Lemon Zest 2g (1 tsp)
    Vanilla Extract (2 tsp)

Steps

  • Crust

    STEP 1: Mix the graham cracker crumbs and cornstarch, sugar, cinnamon, and salt well with a hand whisk or n a food processor for best results.

    STEP 2: Whip the softened butter in the stand mixer with a paddle on medium.

    STEP 3: Add in the dry mixture and mix to combine and form a loose dough.

    STEP 4: Dust the pastry mat with a little confectioner's sugar and turn the graham cracker dough out onto the mat and roll it into a ball, rolling it in the sugar.

    STEP 5: Pull of small pieces from the graham ball and press onto the sides, then the bottom of the pan. If you are using parchment, press it on top of the parchment covering the bottom and sides.

    STEP 6: Blind bake in the oven at 350F for 8 minutes. Remove and set aside to cool.

    You can now use it in the bottom of a no-bake dessert or bake it in a baked dessert.

  • Cheesecake Filling


    STEP 1: Cream the cream cheese and sugar on medium speed just until smooth (about 1 minute) then mix in the cornstarch and mix just until it comes together smoothly (30-60 seconds). Let it set a minute or two then mix for another 30 seconds.

    STEP 2: Whisk together eggs, lemon juice, and vanilla in a bowl. Add the mixture to the cream cheese whisking in on low, 1 tbsp at a time.

    STEP 3: Fold in the sour cream a little at a time.

    STEP 4: Gently pour the cheesecake filling into the cooled crust in the springform pan. Smooth the top with a spatula or frosting knife. Tap the pan on the countertop a couple of time to release air bubbles. If you see any bubbles on top, pop them, then tap the pan again to level it out.

    STEP 5: Put the large bain marie pan in the oven. Place the cheesecake pan in the middle of the bain marie pan. Pour boiling water into the bain marie at the edge, slowly, careful not to let any splash or splatter into the cheesecake.

    STEP 6: Bake on 350F for 1 hour then turn off the oven and crack the door 4"-6". Let it set in the oven for 1 hour. Then remove it from the oven and place the cheesecake pan on the countertop on a cooling rack until it cools to room temp. Remove the springform pan and transfer the cheesecake to a cake board. Place it on the cooling rack and let it cool to room temp in a cooler room, away from kitchen heat and humidity. When it is at a cool room temp, place a buttered parchment round on top of the cheesecake and wrap it in plastic wrap. Chill in the refrigerator 3 hours minimum before serving.

Notes

SERVING
Remove from the refrigerator, slice and plate the dessert. Serve plain or top with whipped cream and fruit toppings, or chocolate and drizzled dessert sauce.

Try a raspberry topping with whipped cream and raspberry coulis. You can decorate the whole cake or a plated dessert.
Plut whipped cream on top of the cheesecake
Place fresh raspberries on top of the cheesecake.
Drizzle with raspberry coulis
Garnish with a sprig of mint.

Raspberry Coulis Recipe
https://suzannahs.kitchen/pages/recipe-1-blog-post/raspberry-coulis

Note: If you don't want to make the coulis, you can use a bottled raspberry syrup although it is more runny.

STORING
Store in the refrigerator with buttered parchment over the top and wrapped in plastic wrap on a cake board. Keeps in the refrigerator for 5-7 days or in the freezer with fresh flavor up to 2 months.

Collections