Classic New York cheesecake
Recipe for the famous creamy and velvety New York cheesecake
If you are looking for a reliable New York cheesecake recipe and want to learn how to make such a cheesecake, you are in the right place :) You can easily make this New York cheesecake at home. And with simple and widely available ingredients. Check out how to make a New York cheesecake from bucket cheese that won’t collapse after baking and will delight the whole family and guests. This cheesecake is an excellent cake for special occasions, but also a perfect dessert for weekend coffee. Highly recommended!
Table of contents
New York cheesecake – preparation video
Watch my short video on preparing New York cheesecake and be sure to bake one yourself at home.
New York cheesecake recipe step by step
If you are looking for an idea for a delicious, velvety cheesecake that always turns out well and will delight your family and guests, then you must try this recipe!
Classic New York cheesecake recipe
Wyposażenie
- Baking pan with a diameter of 23-24 cm. for cheesecake
- Waterproof baking pan larger than the springform pan for cheesecake for baking cheesecake in a water bath
Składniki
ingredients for New York cheesecake
- approx 180 g biscuits (or shortbread cookies)
- 70 g butter (melted)
- 1 kg cheese for cheesecakes (good, full-fat – e.g. Piątnica, Mój Ulubiony)
- 250 g sugar (- 1 and 1/4 cups)
- 6 eggs (size L)
- 1 teaspoon vanilla (- extract or vanilla sugar)
- 60 ml cream (- I used 12% – 1/4 cup)
Instrukcja
How to make New York cheesecake step by step
- Prepare the cheesecake baking pan – I lined the bottom with baking paper, and greased the sides with butter and sprinkled with semolina. Then I wrapped the bottom and sides of the pan from the outside with three layers of aluminum foil.
- Put water in the kettle to boil.
- Preheat the oven to 160 degrees – top/bottom mode.
- Blend the cookies or crush them very thoroughly and mix with melted butter.approx 180 g biscuits, 70 g butter
- Pour the cookies into the prepared pan and thoroughly press them into the bottom of the pan.
- Transfer the cheese for cheesecakes to the mixer bowl, add sugar and mix on medium or low speed.1 kg cheese for cheesecakes, 250 g sugar
- While mixing, add eggs one by one – continuing to mix – just until combined.6 eggs
- Finally, add vanilla and sour cream and mix briefly.1 teaspoon vanilla, 60 ml cream
- Pour the cheesecake mixture into the pan with the cookies.
- Place the pan into a larger waterproof pan.
- Place both pans together into the preheated oven – pour hot water into the larger pan and bake the cheesecake for about 1.5 hours.
- After baking, turn off the oven, gently open the door (I place a large rubber spoon between them) and leave the cheesecake until the oven cools down.
- Then put the cheesecake in the refrigerator to chill – for at least 4 hours, or preferably overnight.
- Before serving, you can sprinkle the cheesecake with grated white chocolate, or serve it with fresh fruit and whipped cream.
Film
Uwagi
Wartości Odżywcze
What is New York cheesecake?
New York cheesecake is a very popular cheesecake in the United States, usually made with Philadelphia cream cheese. Most often, this cheesecake is baked on a shortcrust base made from crushed cookies mixed with melted butter. The cheesecake usually comes in two basic flavors – subtly vanilla or subtly lemon. Sometimes it is also baked with a sour cream topping. So there can be slightly different versions of this cheesecake, but one thing always connects them – a delicate and light taste and a wonderful velvety consistency.
This cheesecake, after baking, is “flat as a table” and very light. This is due to baking it in a water bath and at a low temperature. Then, after baking, the cheesecake does not collapse, and its top remains white and creamy, not browned.
How to make New York cheesecake – tips
The secret to the success of this delicious cheesecake lies in two key things – firstly, short mixing of ingredients to avoid aerating the mixture, and secondly, as I mentioned earlier, baking in a water bath and at a lower temperature. This ensures that the cheesecake does not rise rapidly (or practically at all) during baking and, as a result, does not collapse after baking. Here you get a beautiful, perfectly smooth and straight cheesecake, and additionally, this cheesecake does not crack after baking :) So if you’ve had problems with your cheesecake collapsing or cracking until now, try this New York-style cheesecake recipe and bake a perfect cheesecake that will impress everyone!
What cheese for New York cheesecake?
Originally, this cheesecake is made with Philadelphia cream cheese or so-called “cream cheese”. You can, of course, use this cheese, but in our purchasing realities, it turns out to be a very expensive “version”. Fortunately, you can replace this cheese with cheesecake cheese from a bucket. But, but – choose a good quality, thick and fatty curd cheese (as usual, I recommend Piątnica or Mój ulubiony). Thinner bucket cheeses (like President, for example) will not be suitable here. Their consistency is thin and loose and will not work for this cheesecake.
Should I make a sour cream topping for the cheesecake?
This time I didn’t make a sour cream topping for the cheesecake; instead, I served it with white chocolate. You can, of course, bake it with this addition. Just mix 250g of sour cream (12 or 18%) with sugar, pour it over the cheesecake towards the end of baking, and bake for another 10 minutes.
How to bake New York cheesecake?
We bake the cheesecake in a water bath. And what does that mean? What is a water bath? It involves baking the cheesecake in hot water. You need to secure the baking pan with several layers of aluminum foil so that no water gets into it. Then you place it in a larger, watertight pan and pour hot water into it. You place the pans in the oven. During baking, the water evaporates and ensures that the cheesecake bakes more evenly and less rapidly. That’s why New York cheesecake does not collapse after baking.
If you don’t know how to prepare a pan for baking cheesecake in a water bath, watch my short video on preparation, which you can find on my Instagram.
You bake the New York cheesecake in an oven preheated to 160 degrees Celsius in top/bottom heat mode. Do not bake the cheesecake with convection! How long to bake the cheesecake? Due to the lower baking temperature, you bake the cheesecake longer – about 1.5 hours. When is the cheesecake ready? The cheesecake is ready when the top is lightly baked – although the center may still be slightly wobbly.
When to take the cheesecake out of the oven?
I never take the cheesecake out of the oven immediately after baking, because a sudden change in temperature can cause it to collapse. Instead, I turn off the oven, gently open the door, and leave it like that until the oven temperature drops to room temperature. Only then do I remove the cheesecake and put it in the refrigerator for a few hours to chill.
Why does cheesecake collapse after baking?
There are several reasons why cheesecake collapses after baking. But the most important one is aerating the cheesecake before baking. Mixing the cheesecake ingredients for too long, or adding whipped egg whites to the cheesecake, causes many air bubbles to appear in the cheesecake mixture. During baking, they grow and expand (warm air expands). Then, after baking, the cheesecake’s temperature drops, and consequently, the air in the cheesecake cools and the bubbles contract. This creates the effect of the cheesecake collapsing. So, if you don’t aerate the cheesecake too much, it won’t collapse after baking.
The second issue is the baking temperature – at a higher temperature, the cheesecake rises faster and more rapidly. That’s why it collapses more afterwards, and additionally, the cheesecake may crack after baking. By baking it at a lower temperature for a longer time, you extend the entire process, and the cheesecake does not rise rapidly.
That’s why the New York cheesecake comes out beautifully even and uncracked. Be sure to try these methods of preparing and baking cheesecakes, and you will never have problems with a collapsing cheesecake again. And remember about good quality curd cheese for cheesecake!
I hope this New York cheesecake recipe will be useful to you and that you will use it often and with pleasure.
Let me know in the comments how you liked it :)
P.S.
By the way, I also recommend other wonderful cheesecake recipes – a simple and delicious white chocolate cheesecake, a delightful Basque burnt cheesecake, or a delicious mascarpone and meringue cheesecake.
I also encourage you to purchase my book “Beata’s Best Bakes” where you will find recipes not only for delicious cheesecakes but also for cupcakes, cakes, cookies, and tarts :) You can buy the book, among other places, in my store – I cordially invite you :)
Recommended cheesecake recipes
Be sure to try the cheesecake recipes below as well. Each of them is different, but each is incredibly delicious.
Popularne Przepisy
Polecane przepisy
New York Cheesecake Recipe
The New York cheesecake recipe is an absolute classic :) This incredibly simple cheesecake, made with store-bought cream cheese (from a bucket) and baked on a crushed cookie and butter crust, tastes amazing and has a perfectly velvety texture. Gather these basic ingredients that everyone has at home and bake the best New York-style cheesecake. This American cheesecake is famous worldwide for a reason. Simple, high-quality ingredients mean that anyone can bake it at home, achieving a perfectly smooth, level cheesecake that doesn't sink after baking every single time! Be sure to check out my step-by-step recipe with prep photos, as well as my video on how to bake a New York cheesecake, so you can make it at home without any hassle.
How to Make a New York Cheesecake?
Preparing the cheesecake is very simple and incredibly quick. The secret lies in the way it is baked. How do you bake a New York cheesecake? It needs to be baked at a lower temperature, ideally in a water bath. How do you bake a cheesecake in a water bath? You can do this in two ways. The first method is to wrap the springform pan in aluminum foil and place it inside a larger baking pan filled with hot water. The second method for baking a cheesecake with water is to place a pan filled with water on a lower oven rack so that it creates steam while the cheesecake bakes. Make sure to check out my New York cheesecake recipe and bake it for your family and guests. I am convinced you will wow everyone with its flavor. Try my other cheesecake recipes too—I'm sure you'll find something you love.
New York Cheesecake Calories
Finally, a question that might be on many of your minds—how many calories are in a New York cheesecake? My cheesecake, made with Piątnica cream cheese, had about 260 calories per 100 grams. However, that is the calorie count for the cheesecake itself without any toppings. I didn't check how many calories mine had with white chocolate, whipped cream, and strawberries, but as they say—happy people don't count calories!
