For many, nothing beats the sweet, fruity, creamy flavor of classic New York cheesecake recipes. There are many New York cheesecake recipes to choose from, from delightful no-bake recipes to the traditional preparation methods that produce that oh-so-creamy deliciousness.
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For more delicious New York cheesecake recipes you’ll absolutely love, we put out a call for ideas and curated responses below. (Note: Edible Arrangements® is not endorsing any of the companies or ideas discussed below, but we asked for suggestions to get some different perspectives.) Keep reading to find out what the contributors who responded to our query had to say about their favorite New York cheesecake recipes.
Lloyd M. Gallagher
Lloyd is the creator of RethinkingFire.com. He was introduced to the wonderful world of grilling by his family who owned a local bar and grill restaurant. He’s been in the grilling since he was a child and created this site to help newbies adult their way through outdoor cooking. Each year, he works to help his readers with information, recipes, and gear reviews and transforming folks into their inner King or Queen of the grill.
“Jamie Oliver’s NY Cheesecake Recipe is my favorite. On the whole, I find Jamie Oliver’s recipes really easy to follow. In the past, I have always had an issue with the cheesecake cracking but with this one, it always comes out perfect. It’s rich, creamy, and totally addictive just as any cheesecake should be.”
Luna Regina
Luna Regina is the founder of Healthy Kitchen 101. Healthy Kitchen 101 is a food website aimed at healthy eating. She is a home cook and has two Diplomas in Nutrition as well as a Diploma in Diet Planning and Weight Management.
“I love New York-style cheesecakes for their decadence and deliciousness, but they are incredibly fattening. My favorite New York-style cheesecake recipe is a less fattening version of the well-known recipe while still being delicious. This lighter version helps you indulge your sweet tooth without feeling guilty about it.
For the filling, my favorite ingredients to use are low-fat yogurts and light cream cheeses. For the crust, I use low-fat butter and light digestive biscuits which are reduced in fat.
The process involved in making the cheesecake starts by lining a springform tin with baking paper. Once lined, sprinkle crushed digestive biscuits mixed with low-fat butter in the tin and press lightly to make an even and firm base for the filling. Allow it to chill for about 20 minutes. For the filling, combine all ingredients in a bowl and beat with an electric mixer or mix by hand. Once thoroughly combined, pour the filling into the tin and bake for 60 minutes.”
Willie Greer
Willie Greer is the founder of The Product Analyst. A cinephile, he has made it a personal quest to achieve the most admirable home theater possible. He now shares what he has learned through the years on the site, providing more insight about today’s most sought-after gadgets.
“My favorite recipe is the Tall and Creamy Cheesecake. Just a plain and simple cheesecake but with so much creaminess and smoothness, that my kids love it too. This cheesecake is without a crust, but if you favor it with one, a simple graham crust will taste great too. You can serve it with berries, caramel, or even chocolate sauce.
Below are the ingredients for the Tall and Creamy Cheesecake:
- 32 oz cream cheese (4 packages) at room temperature
- 5 large eggs at room temperature
- 2 cups sour cream at room temperature
- 8 Tbsp butter at room temperature
- 1 ½ cups sugar
- 2 Tbsp cornstarch
- 2 vanilla beans (can substitute 1 ½ tsp pure vanilla extract)
- 1 tsp fresh lemon juice
A simple note:
Since this cheesecake is without a crust, don’t remove it from the lower part of the cake pan, and be sure to use a 10-inch springform pan because the cake rises while baking and will spill over in a smaller cake pan.”
Joseph Marini
Joseph Marini is a St. Petersburg, FL resident, but has also had a large career in the NYC area. His career spans many roles: entertainer, baker, decorator, and a master in home economics. He has built his career on all that is home lifestyle and has been a leader in the scene most recently with his webinar feature series on Aspire Design and Home Magazine.
“My favorite NY style cheesecake recipe is one that was published in the New York Times by Alison Roman.
The richness of the brown sugar and cinnamon in the crust adds an extra layer of depth to the dense cheesecake. However, I mix mine on a lower speed in the mixer for a longer period of time. Beating it at too high a speed adds too much air to the batter.”
Yurii Brown
Yurii Brown is the ‘top bean’ (founder) at Coffee Geek Lab. After years of home brewing as a hobby, Yurii decided to obtain his certificate to become a fully qualified barista. On this blog, Yurii provides detailed guides and information on all things relating to coffee to help other coffee enthusiasts on their brewing journey.
“As a café owner, this is my favorite version of New York cheesecake:
Ingredients:
Cheesecake Filling
- 1/2 cup of granulated sugar
- 3 packs of cream cheese (8 ounces each)
- 1 1/2 Tbsp all-purpose flour
- 1 tsp vanilla essence
- 1/2 cup of sour cream
- 2 pieces of raw eggs
- 1 can of cherry pie filling
Crust
- 2 cups of powdered graham crackers
- ⅛ cup of sugar
- ½ cup of butter
Steps:
Crust:
- Mix the crushed graham crackers with sugar and butter in a bowl.
- Mix the mixture until you are sure that all the ingredients are properly combined.
- Put it in a pan and shape it into a crust.
- Bake it at 325 degrees Fahrenheit for 20 minutes.
Cheesecake Filling:
- Beat the cream cheese in a mixing bowl for about 2 to 3 minutes. Do it until the consistency becomes smooth.
- Whisk-in the granulated sugar. Continue beating the cream cheese until the sugar is properly distributed.
- Add the flour and vanilla essence or extract. Mix it again for about 2 minutes or until you find the consistency satisfying.
- Put in the sour cream and mix again for another minute.
- Little by little, add the eggs one at a time while mixing. Once all the eggs are added, mix again.
- Pour the mixture over the graham pie crust.
- Preheat the oven at 325 degrees Fahrenheit then bake the cake for 30 to 35 minutes.
- Once the cake is baked, remove it from the oven and let it cool down.
- Pour the cherry pie filling on top of the cheesecake and spread it evenly.
- Refrigerate the cheesecake for 30 minutes to an hour.”
Rick Patterson
Rick Patterson is the Founder of Poolonomics, a pool care blog.
“When we have a birthday, the kids are all about having an authentic NY cheesecake, not a birthday cake. We grew up with it in Brooklyn before moving out of state, and in addition to it being a memorable delight for my wife and I, the kids appreciate it wholesomely.
We are extremely picky when it comes to meals and desserts from cookbooks, but when it comes to an authentic NY style, Jenn Segal takes the cheesecake! Her recipe for this cheesecake is also listed here.
With this recipe, a creamy, gorgeous, crack-free New York-style cheesecake is totally doable, even for beginners!
Servings: 8 to 10
Prep Time: 30 Minutes
Cook Time: 1 Hour 55 Minutes
INGREDIENTS FOR THE CRUST
- 1-1/2 cups graham cracker crumbs, from 12 whole crackers
- 5 Tbsp unsalted butter, melted
- 2 Tbsp sugar
- 1/8 tsp salt
FOR THE FILLING
- 32 oz (four 8-oz blocks) cream cheese, at room temperature
- 2 cups sugar
- 3 Tbsp all-purpose flour
- 4 tsp vanilla extract
- 1 tsp packed lemon zest, from 1 lemon
- 2 tsp fresh lemon juice, from 1 lemon
- 1/4 tsp salt
- 6 large eggs
- 1/2 cup sour cream
Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil
Berry sauce, for serving (optional)
INSTRUCTIONS FOR THE CRUST
1. 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.
2. 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.
3. Reduce the oven temperature to 325°F. Set a kettle of water to boil.
4. 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.
5. 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 (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.
6. 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.
7. 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.
8. 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.
NUTRITION INFORMATION
Per serving (10 servings)
Serving size:1 slice
Calories:659
Fat:43 g
Saturated fat:24 g
Carbohydrates:59 g
Sugar:49 g
Fiber:1 g
Protein:11 g
Sodium:464 mg
Cholesterol:233 mg”
Thomas Rhodes
Thomas Rhodes is the Co-Founder of Exam Strategist, a test prep website with a mission to demystify the world of standardized testing.
“I’m excited to share my Foolproof New York Cheesecake recipe with you.
In order to achieve a perfectly browned top and velvety texture, this recipe uses a unique baking method I learned from my great-aunt, which turns the conventional method on its head. The secret is to bake the cheesecake at a low temperature (200 degrees) for 3 hours before finishing it off in a hot 500-degree oven for about 8 minutes. While it may be a bit fussy and take forever, it is the best cheesecake I’ve ever had.
Ingredients:
Crust
- 1 stick unsalted butter
- ¼ tsp table salt
- ½ cup all-purpose flour
- ⅓ cup packed dark brown sugar
- 8 graham crackers
Filling
- 2 tsp vanilla extract
- 2 tsp lemon juice
- ⅓ cup sour cream
- 6 eggs and 2 egg yolks
- ⅛ tsp table salt
- 1 ½ cups sugar
- 5, 8-oz. packages of cream cheese
Method:
Crust:
Heat oven to 325 degrees. In a large bowl, break graham crackers into small pieces and combine with sugar until finely ground. Add flour and salt. Melt butter and add to the crust mixture. Grease bottom of 9-inch springform pan. Firmly pack crust mixture into pan. Bake crust on a lower-middle rack for 13 minutes and remove. Reduce oven temperature to 200 degrees.
Filling:
Beat cream cheese, ¾ cup sugar, and salt until combined. Beat in remaining ¾ cup sugar. Add sour cream, lemon juice, and vanilla and continue beating until combined. Add egg yolks and thoroughly combine. Add whole eggs two at a time, beating thoroughly after each addition.
Brush sides of the pan with melted butter. Pour filling into the crust and let rest for 10 minutes.
Bake cheesecake on lower rack for 45 minutes. Remove cake from oven and pierce any bubbles that have risen to the surface. Return to oven and continue baking for 2 ¼ hours longer. Remove cake from oven and turn oven temperature to 500 degrees.
Bake cheesecake on upper rack at 500 degrees until the top is evenly browned (4-8 minutes). Let cool until barely warm and refrigerate until cold and firmly set (at least 5 hours). Enjoy!”
Paddy Lusk
Paddy Lusk is an editor for RecipeLion.com, where she writes helpful guides for home chefs.
“My favorite New York style cheesecake recipe was developed by our in-house chef Addie Gundry.
Ingredients
For the Cheesecake
- 3 (8-ounce) packages cream cheese
- 3/4 cup sugar
- 2 tsp vanilla extract
- 1/3 cup brewed espresso
- 3 eggs
For the Crust
- 2 cups Double Stuffed Oreos (about 1 package of Double Stuffed Oreos)
- 5 Tbsp butter, melted
For the Topping
- 1/2 cup heavy cream
- 3/4 cup chocolate chips
- Mini chocolate chips for topping (optional)
Instructions:
- Preheat the oven to 350º F.
- Pulse the Oreos in a food processor.
- Measure out 2 cups of Oreo crumbs and combine with melted butter.
- Wrap the bottom and sides of the spring form pan in 3 layers of aluminum foil. This will help keep the water out during the water bath, which is very important!
- Add the butter crumbs to the 8-inch spring form pan, and use your hands to press the crumbs into the pan.
- Bake for 8-10 minutes.
- Remove the pan from the oven, turn the oven down to 325 degrees, and allow the crust to cool to room temperature.
- While the crust is cooling, beat the 3 packages of cream cheese, sugar, vanilla, and espresso, in a stand mixer. Add in the eggs, one at a time.
- Pour the cheesecake mixture on top of the cooled crust.
- Place the 8-inch round spring form pan inside a 9×13 inch baking dish. Carefully fill the 9×13 inch pan with water, filling it about 1 inch below the top of the tin foil on the 8-inch pan.
- Bake at 325º F for 60 minutes.
- Turn the oven off and allow the cheesecake to cool to room temperature inside the oven before removing, about 90 minutes.
- Once cooled, remove the cheesecake from the oven and place in the fridge for at least 6 hours or overnight.
- Before serving, carefully unmold the cheesecake from the pan.
To Finish
- To top with ganache, place the chocolate chips in a heat-proof bowl.
- In a small saucepan over medium heat, bring the heavy cream to a boil. Once boiling, pour the heavy cream over the chocolate chips.
- Let mixture sit for 1-2 minutes, melting the chocolate chips, then stir well to mix.
- Allow the chocolate to cool for 5-7 minutes.
- Pour/spoon the chocolate ganache on top of the cheesecake and use a spatula to spread the chocolate flat.
- Top with mini chocolate chips to garnish!”
Stephen Light
Stephen Light is the Co-Owner and Chief Marketing Officer at Nolah Mattress.
“My favorite New York-style cheesecake recipe is the addition of unsweetened cacao nibs to the cream cheese mixture.
It is effortless to do too. Add about half a tablespoon of unsweetened cacao nibs for every cup of cream cheese mixture and fold into the mix before the baking process.
The cacao nibs give the cheesecake a better texture while adding a rich, deep chocolate aroma to the dish. Since New-York style cheesecake is firmer than regular cheesecakes, the cacao nibs are equally distributed and won’t settle on the bottom part.”
Caroline Lee
Caroline is the growth marketer and co-founder of CocoSign, based in Singapore.
“I have tried many New York cheesecake recipes over my 20-year affair with baking, and I’m proud to present my all-time favorite.
Here’s how to put it together:
- Crush 1 cup of biscuits in a bowl.
- Add ¼ cup of melted butter.
- Compact the mixture in a cake pan.
- Line the cake tin with butter, then add baking paper to avoid sticking.
- Wrap the cake pan’s exterior with foil.
- Put 1½ cups of cream cheese in another bowl.
- Add ½ cup of granulated sugar to the cream cheese, then mix.
- Add ¾ of sour cream, then mix.
- Pour ½ a cup of heavy cream, then stir.
- Throw in two eggs, then stir.
- Add 2 tablespoons of cornstarch.
- Pour in 1½ tablespoons of vanilla extract.
- Add 1 tablespoon of lemon juice, then stir.
- Pour the mixture into the cake pan with crushed biscuit.
- Place the cake pan in a baking tray, then pour water into the tray to make a bath.
- Bake at 356° F (180° C) for 30 minutes.
- Reduce the heat to 302° F or 150° C, then bake for another 30 minutes.
- Turn off the stove, then leave the cheesecake to sit for 1 hour.
- Refrigerate for 6 hours.
- Enjoy!”
Chef Erik Pettersen
Chef Erik Pettersen owns Evo Italian, a fine dining restaurant in Tequesta, Fla. He won an episode of “Guy’s Grocery Games” on Food Network and hosts a weekly cooking segment called “What’s For Dinner? With Chef Erik” on CBS12 in West Palm Beach.
“I am a native New Yorker from Oyster Bay on Long Island who now calls South Florida home.
Many of my restaurant’s guests are also from New York and either reside here full time now or are snowbirds. My menu reflects this New York influence. On my dessert menu, I have a Ricotta Cheesecake. It consists of homemade ricotta cheese, local citrus zest, whipped cream, and fresh berries. Taking advantage of being located in Florida, I am able to locally source the citrus. If you want to forego coffee, I recommend pairing the Ricotta Cheesecake with Le Contesse Prosecco.”
Tehsin Bhayani
Tehsin Bhayani is the CEO and Founder of AirMason.
“This is a New York Cheesecake ala The Cheesecake Factory recipe that I got from one of my baker friends.
- Preheat the oven with the water bath already in the oven.
- Make the crust by mixing graham cracker crumbs, cinnamon, and melted butter to create the sand-like mixture.
- Press the sand-like mixture to the bottom and about two-thirds of the way up the sides of the parchment-lined springform pan. Wrap this pan in aluminum foil and put it inside the freezer while the filling is being prepared.
- In an electric mixer bowl, combine cream cheese, sugar, sour cream, and vanilla extract and beat until smooth.
- Add the eggs and beat into the bowl until fully incorporated into the mixture.
- Pour the mixture over the chilled crust and bake in the preheated water bath at 340 degrees Fahrenheit until the top is lightly golden.
- Cool the cheesecake for an hour, then put a mixture of sour cream and sugar on top.
- Transfer the cheesecake into the refrigerator and let it cool for at least four hours before serving.
A few reminders, though:
- Make a double batch of the crust if you plan to press the crust up to the sides of the pan.
- Bring your eggs to room temperature to make a smoother mixture.
- Use unsalted butter, and never margarine.
- Don’t skip the water bath to prevent too much browning on the edges.
- Make the sour cream topping while you bake the cheesecake to save time.
- You may want to add 1/4 teaspoon of kosher salt to the cheesecake base to balance the sweetness.”
Andrew Taylor
Andrew is the Director at Net Lawman.
“It’s more about the method rather than the recipe that makes the cheesecake such a success.
This recipe, but with a water bath – always with the water bath for even cooking and never a crack.”
Aaron Haynes
Aaron Haynes is the CEO of Seattle-based digital marketing company Loganix.
“This is one of my favorite recipes. It’s quite popular around the internet, so I won’t claim rights to it! It’s simple, quick, fast, and DELICIOUS. It has the full taste of a deli cheesecake.
Ingredients:
- 10-15 graham crackers, crushed
- 2 Tbsp butter, melted
- 4 (8 ounce) packages of cream cheese
- 1 ½ cups white sugar
- ¾ cup milk
- 4 eggs
- 1 cup sour cream
- 1 Tbsp vanilla extract
- ¼ cup all-purpose flour
Preheat the oven to 350 degrees, and grease a springform pan. Mix your crackers with melted butter and press onto the bottom of your pan. Mix cream cheese with sugar until it’s smooth. Add milk and mix in the eggs one at a time. Mix in sour cream, vanilla, and flour until smooth, and pour it. Bake it in the preheated oven for around 1 hour, then let the cake cool in the oven for 4-8 hours to prevent cracking. Add strawberries on the top and remember to serve it cold!
Time-wise, it’ll take you about 30 minutes to prep, an hour to bake, and a few hours to cool off.”
Charles McMillan
Charles McMillan is the founder of Stand with Main Street.
“As a father, whenever I have the time off from work, I love to bake with my children.
One of our favorite things to bake is the classic New York Cheesecake, with its rich and creamy taste, along with its satin texture that my kids just can’t seem to get enough of! Here is the link to the recipe that we follow every time. It’s easy, delicious, and hassle-free, you can’t go wrong with it!”
Claire Wells
Claire has been a baker and pastry chef for over ten years now. She studied in New York, ran a bakery in Spain, and just spent the last couple of years working in a steak house in Toronto. Not to mention a stint in a cute little vegan cafe on the West Coast. Needless to say, she’s done a lot of baking. Cakes, breads, tarts, pies, you name it.
“The best New York Cheesecake recipe is baked and contains sour cream. There is just no substitute. Though graham crackers are typically used, I prefer the buttery flavor of a simple shortbread cookie.
When making cheesecake, you want to use a cream cheese that is full of fat. Using something that is low in fat might seem like a good way to save calories, but the texture will suffer in the end. The same goes for the sour cream.
Try to make sure you are using room-temperature ingredients so everything will combine without too much mixing. If you over-mix, you will incorporate too much air and risk losing that incredible dense filling we all love.
Vanilla paste is a must to get those beautiful flecks throughout the creamy white filling, but extract will work too.
To bake, a water bath is the best way to ensure you get an even bake and smooth top. I use a combination of foil and plastic to ensure success. All you need is to layer foil with a couple of layers of baking bags to make sure that no water can seep through. Secure it around the springform pan and you won’t see any leaks at all.
Cheesecake Recipe:
For one 24cm springform pan
- 150 grams shortbread cookies
- 2 Tbsp sugar
- 65 grams of melted butter
- 900 grams cream cheese
- 225 grams sugar
- 2 Tbsp corn starch
- 4 whole eggs
- 1 egg yolk
- 120 ml sour cream
- 1 tsp vanilla paste
Method
- Preheat oven to 180°C.
Crush cookies and mix together with sugar and melted butter. - Press into a greased springform pan and bake for 8 minutes until starting to brown on the edges.
- Remove from oven and allow to cool.
- Turn the oven up to 220°C.
- For the filling, whisk together the cream cheese and sugar until smooth.
- Sift the corn starch over and stir with a spatula into the mix.
- Add the eggs one at a time and gently stir to combine before adding the next.
- Just before the last egg is totally incorporated, add the sour cream and vanilla and mix until smooth.
- Be careful not to overmix.
- Wrap the springform pan in layers of foil, being sure to cover at least halfway up the side.
- Pour filling over the base and smooth out over the top.
- Put the pan into a larger dish or baking tray and place it into the oven.
- Pour water into the outer pan or tray and close the oven door.
- Bake for 10 minutes before turning the oven temperature down to 110°C.
- Do not open the door. Allow the oven to cool by itself.
- Bake for 1 hour.
- Turn the oven off and open the door a couple of inches. Leave this way for another hour.
- Take the cooled cheesecake from the oven after an hour and leave to cool completely outside of the fridge.
- Put in the fridge to set for at least 12 hours before decorating.”
Anne Clark
Anne Clark is the founder of My Kitchen Serenity, a food blog focused on serving the needs of busy moms who are looking for delicious meals for the family. Anne is a wife, mom, and grandmom who uses her experiences and rich Louisiana heritage to develop delicious recipes with a bit of southern flair.
“This delicious low-carb strawberry cheesecake has an almond flour crust and a sugar-free topping. At only around 10 net carbs per slice, you get all the wonderful flavor of cheesecake without the guilt. I recommend monk fruit sweeter (which has no carbs or bitter after taste) for this recipe. This low-carb strawberry cheesecake is the perfect low-carb (and gluten-free!) treat when you are craving something rich and sweet!”
Alex Perkins
Alex Perkins is the Co-founder of All the Stuff.
“My favorite recipe is Creamy NY Cheesecake. The main reason for eating a cheesecake is to taste the cheese. And what better way to eat it than having the creamy rich flavor of the cheese.”
Bryan McKenzie
Bryan is a landscape designer at a family-owned landscape design and consultation company in Jacksonville. He is in love with everything about natural living, gardening, and landscaping, and believes that the tastiest food is the stuff you grow yourself. Being a gardening geek he started the Bumper Crop Times blog together with his wife.
“NY cheesecake is my wife’s signature dish. Here’s the recipe.
For the crust:
- 2.5 hours of spare time
- A 10” springform pan
- 2 18” sheets of thick aluminum foil to wrap the pan around without seams
- Crumbs made of 12 whole crackers
- 2-½ oz of melted butter
- 0.5 grams of salt
- ⅘ oz of sugar
For the batter:
- Cream cheese – 32 oz, room temperature
- Sugar – 14 oz
- All-purpose flour – 1-½ oz
- Vanilla extract – 4 teaspoons
- Lemon zest – 1-2 teaspoons
- Salt – 1 gram
- Sour cream – 3.5 oz
- Eggs – 6
Let’s bake it!
- Heat the oven to 375°F.
- Wrap the pan with 2 foil sheets to prevent leaks and spray some nonstick spray inside.
- Bake the crust – mix small cracker crumbs with sugar, salt, and melted butter. Combine them evenly, press into the pan, and bake for 10 minutes.
- Reduce the temperature to 325°F.
- Mix the batter – combine flour, sugar, and Philadelphia cream cheese. The flour will later prevent the cheesecake from cracking. Use a mixer with beaters or a paddle nozzle for this and ensure even consistency. Add salt, lemon juice, zest, and vanilla, and let the mixer combine the ingredients at a slow speed for around 30 seconds more. Next, add the eggs, and sour cream and let them mix in evenly.
- Pour the batter into the pan.
- Do the “bain-marie” – put the pan into a large roasting pan and add 1 inch of water into it. The vapor will prevent the cake from cracking.
- Bake around 1h 30 mins or 1h 45 mins to reach a slightly wobbling (not liquid!) consistency.
- Let the cake cool down – it will keep baking itself from within while cooling.
- Remove springform pan sides and let the cake seat cool for 8-10 hours (the more the better). And now, please, welcome the dense and rich classic New York cheesecake as it’s meant to be! Serve it cool and enjoy with any topping you find suitable! Bon Apetit!”
Sherry Morgan
Sherry Morgan is an animal lover and the founder of Petsolino, a website devoted to producing expert content on animals and covers everything related to your pets, including care, guides, tips, and product reviews.
“One of my favorite New York cheesecake recipes that’s also very easy to make is the Tall and Creamy Cheesecake.
You can have it plain, but I love putting some berries and caramel sauce on it, which my mom really loves too. It’s creamy and smooth and when paired with your favorite coffee, it’s amazing! This cheesecake recipe is without a crust, so do not remove it from the cake pan’s lower part and just make sure you will be using a 10-inch springform pan as the cake really rises while baking and will surely spill over in a smaller cake pan.
These are the ingredients for the cheesecake:
- 32 oz cream cheese (4 packages) room temperature
- 5 large eggs room temperature
- 2 cups sour cream room temperature
- 8 Tbsp butter room temperature
- 1 ½ cups sugar
- 2 Tbsp cornstarch
- 2 vanilla beans can substitute
- 1 ½ tsp pure vanilla extract
- 1 tsp fresh lemon juice”
Jessica McCoy
Jessica is a professional food blogger and creates easy-to-make pressure cooking recipes mostly with her Instant Pot on APressureCooker.com. She also whips up other easy recipes on SimpleDish.com.
“Instant Pot Keto New York Cheesecake is a healthy low carb spin on a traditional New York Cheesecake recipe.
It has a ground almond crust, which adds a delicious nutty flavor to the cheesecake. Here is the recipe link.”
No time to spend in the kitchen preparing a tasty New York cheesecake? Shop with Edible Arrangements® to have a box of delectable cheesecakes delivered straight to your door.
