Perfect New York Cheesecake Recipe

That is hands-down the perfect cheesecake I’ve ever made! A thick graham cracker crust gives the proper base for an extremely creamy, melt-in-your-mouth filling. Your seek for the proper New York model cheesecake has ended!

An enormous due to Chef Richard for sharing his unbelievable cheesecake recipe! As an enormous fan of New York-style cheesecake, I knew his recipe could be a winner – and it’s!

This cheesecake is hands-down the most effective I’ve ever tasted. Earlier than attempting Richard’s recipe, Adam wasn’t the largest cheesecake fan, however now, he can’t get sufficient!

Key Components

• Graham cracker crust: Our crust is made with crushed graham crackers, sugar, and butter. Non-US bakers can substitute digestive biscuits for graham crackers.
• Cream cheese: Use full-fat block cream cheese for cheesecake. Ensure that it’s at room temperature.
• Sugar, vanilla extract, and lemon juice: Our cheesecake filling just isn’t too candy and has a touch of vanilla and lemon (we solely add 1 teaspoon of lemon juice, however it makes an enormous distinction in taste).
• Eggs: We use quite a lot of eggs on this recipe (7 complete + 1 egg yolk). We wished this cheesecake recipe to be within the model of New York cheesecake, and the eggs assist us with that! Due to so many eggs, the filling is extremely creamy, sturdy, and wealthy.

The right way to Make Cheesecake

When you’ve by no means made cheesecake earlier than, don’t fear. I’ve outlined every part you’ll want to know for achievement and shared a useful recipe video that walks you thru making it.

I exploit a stand mixer for this cheesecake recipe and suggest you do, too. It makes making the cheesecake filling simple. Additionally, I do know I already talked about this, however earlier than making the filling, verify that your elements are at room temperature; in any other case, they won’t combine as nicely for the smoothest cheesecake filling.

I begin with my graham cracker crust. It’s simple to make. Soften your butter after which combine it with graham cracker crumbs and sugar. I like a thick crust when making cheesecake, so I’ve finished that in my images and the video. When you favor rather less crust, no worries. Use as a lot as you want.

The trick for the crust is to actually pat the graham cracker combination into your cheesecake pan. You need it nicely packed to carry up if you pour in your filling. I construct up the partitions first after which fill the underside, utilizing my fingers and a flat-sided glass to push the crust into place. I additionally use a trick from Sally at Sally’s Baking Habit and use a spoon to spherical the underside edges of the crust earlier than including my filling.

Now we now have our crust in place (no pre-baking required), you’ll make the filling. You’ll combine the cream cheese with sugar, vanilla, and lemon juice for about 2 minutes, after which add the eggs (and the egg yolk) separately. We combine till blended, however we do our greatest to not overmix since this provides an excessive amount of air, including bubbles to the filling. When you see an egg is mixed into the filling, add the following one, and so forth, till they’re all added to the filling.

Pour the filling into your crust. Then, bake your cheesecake in a water tub for 1 ½ to 2 hours (I discuss water baths and telling when cheesecake is completed subsequent).

Do I Want a Water Bathtub for Cheesecake?

I exploit a water tub to bake cheesecake. When baking cheesecake, we wish to do it gently. The water tub acts like insulation, surrounding the cheesecake with mild, even warmth, stopping scorching spots that would trigger the perimeters to cook dinner too shortly or overbake. Do not forget that we now have 7 complete eggs on this cheesecake recipe. Eggs are delicate to temperature. The steam from the water tub creates a moist atmosphere within the oven, which helps the cheesecake cook dinner slowly and evenly for that final silky-smooth texture.

To make a cheesecake water tub, you will have a big roasting pan, scorching water, and one thing to guard your cheesecake pan from the water. Many bakers use foil to wrap the pan and defend the cheesecake from water leaks. Whereas utilizing foil works in a pinch, I favor utilizing a big cake pan (barely greater than my cheesecake pan) and setting my 9-inch cheesecake pan proper inside it. The cake pan creates a foolproof water tub with out foil wrapping. If it’s important to use foil, double-wrap your cheesecake pan.

Can I nonetheless skip the water tub? Sure. You may make this cheesecake with out the water tub; that’s how Chef Richard makes it. Since this recipe’s graham crust is so thick, it acts extra like an insulator than if it weren’t there. You’ll be able to skip the water tub should you go together with the thick crust up the pan’s sides. (I nonetheless favor this cheesecake once I use a water tub and consider it as my insurance coverage coverage, however know that you could nonetheless make the recipe with out one.)

The right way to Inform if Cheesecake is Completed

I exploit the traditional jiggle take a look at to verify if my cheesecake is completed baking. Utilizing oven mitts, I give the pan a delicate shake and watch the middle. If the outer edges look set however the center nonetheless has a slight wobble, I do know it’s completed baking.

We wish to keep away from overbaking cheesecake, which ends up in a dry texture and attainable cracking. (Some cracks with our recipe are okay; we simply wish to keep away from huge ones!) When my cheesecake is completed, I flip the oven off however depart the cheesecake inside with the door barely open. Letting it quiet down slowly helps forestall important temperature shifts that may trigger extra cracking. When my cheesecake is cool to the contact (1 to 2 hours), I refrigerate it in a single day, which companies the center much more.

Serving and Storing Ideas

As soon as the cheesecake is chilled, it’s simple to slice into excellent wedges. I exploit a pointy chef’s knife and wipe it clear after every slice. I like serving this New York cheesecake with a dollop of whipped cream and berries. It’s simplicity at its greatest!

How lengthy does cheesecake final within the fridge? A freshly baked cheesecake can last as long as every week within the fridge, which is gorgeous as a result of it means I can get pleasure from it for days! I retailer it in a container or wrap it with foil to cease it from selecting up any fridge odors.

How lengthy can cheesecake sit out? I comply with the two-hour rule for cheesecake sitting out at room temperature. Past that, issues get a little bit dangerous. If it’s a scorching day, I’d play it protected and pop it again within the fridge after an hour. It’s at all times higher to have a barely chilled cheesecake than a probably spoiled one (or one which’s softened an excessive amount of in hotter temperatures)!

For extra cheesecake recipes, see our blueberry lemon cheesecake bars.

Good New York Cheesecake

Makes 1 (9-inch) cheesecake

Diet Per Serving
Serving Dimension
1/10 of the cheesecake
/
Energy
686
/
Whole Fats
54.1g
/
Saturated Fats
31.3g
/
Ldl cholesterol
289.1mg
/
Sodium
555mg
/
Carbohydrate
41.2g
/
Dietary Fiber
0.7g
/
Whole Sugars
32.9g
/
Protein
11.1g

AUTHOR: 

Adam and Joanne Gallagher