New York Cheesecake
Does it get better than a classic cheesecake? This New York cheesecake recipe has it all. It’s rich, dense, slightly tangy, and oh so creamy. Top with a fresh raspberry sauce or leave it plain and simple. Either way, it’s definitely going to be your go-to New York cheesecake recipe!
New York Cheesecake recipe made simple
Yes, we all know cheesecake is the best but it’s also a STRUGGLE to make. They either turn out under baked, over baked, over mixed, or cracked on top. You can’t win. So I made it my mission to create a simple and delicious New York cheesecake recipe.
Follow along with my cheesecake baking tips and you’ll be a pro in no time. If you bake this cheesecake for your friends or family, they won’t believe it when they find out it ISN’T from a bakery. It’s just that good!
Why You’ll Love This Recipe
This New York cheesecake is a dream come true for any dessert lover. It’s creamy, indulgent, and has that perfect balance of sweetness and tanginess. The rich texture and smooth flavor make it an irresistible treat for any occasion. Plus, the simplicity of this recipe makes it approachable even for novice bakers.
Kitchen Equipment You’ll Need
- 10-inch springform pan
- Heavy-duty aluminum foil
- Electric mixer
- Large mixing bowl
- Medium-sized bowl
- Roasting pan
Ingredients
- 5 large eggs, room temperature
- 2 cups (one pint) sour cream, room temperature
- 4 8-ounce packages cream cheese, room temperature
- 8 tablespoons (one stick) unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 tablespoons cornstarch
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon fresh lemon juice
- 1 teaspoon grated lemon zest
Step-by-Step Instructions
- Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300°F.
- In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
- In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
- Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
- Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
- Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.
Tips for Success
- Use high quality and full fat cream cheese for the best taste and texture.
- Bring all refrigerated ingredients to room temperature before starting.
- Always use the lowest speed on your mixer to avoid whipping air into the batter.
- Be sure to use a water bath to prevent cracks.
- Allow the cheesecake to cool slowly by turning off the oven and cracking open the door.
Additional Tips and Variations
Consider adding a fruit topping like raspberry or strawberry sauce for a refreshing twist. You can also experiment with a graham cracker or Oreo crust for extra flavor.
Nutritional Highlights (Per Serving)
Rich in protein and calcium, this cheesecake is a delightful indulgence. Be mindful of portion sizes to keep your dietary goals on track.
Frequently Asked Questions (FAQ)
Q: Can I use low-fat cream cheese?
A: Full-fat cream cheese is recommended for the best texture and flavor, but you can try low-fat if you prefer, just note the texture may change.
Q: How long will the cheesecake last in the fridge?
A: It will keep well for up to 5 days in the refrigerator if covered properly.
Conclusion
This New York cheesecake is a classic dessert that never fails to impress. With its rich flavor and creamy texture, it’s a true showstopper. I invite you to try this recipe and share your experiences in the comments below. Happy baking!