New York Classic Cheesecake Recipe Recipe Cards

CLASSIC NEW YORK-STYLE CHEESECAKE

Steps:

• Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, for crust, in a large bowl combine crushed graham crackers, the 1 tablespoon sugar, and, if desired, the cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of a 10-inch springform pan; set aside.
• Preheat oven to 350°F. In a large mixing bowl beat cream cheese and the 1-1/4 cups sugar with an electric mixer on medium to high speed until fluffy. Beat in flour on low speed until smooth. Using a fork, lightly beat the eggs. Add the eggs and 3 teaspoons of the vanilla all at once, beating on low speed just until combined. Stir in 1/2 cup of the sour cream. Pour batter into the crust-lined pan. Place in a shallow baking pan in oven.
• Bake for 40 minutes or until a 2 1/2-inch area around the outside edge appears set when gently shaken. Remove from oven. In a medium bowl stir together the remaining sour cream, the 1/4 cup sugar, and the remaining 1 teaspoon vanilla. Using a spoon, spread mixture evenly over top of baked cheesecake. Return to oven and bake for 15 minutes more.
• Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely on rack. Cover and chill for at least 4 hours or overnight before serving. Let stand at room temperature for 15 minutes before slicing.

CLASSIC CHEESECAKE

Steps:

• Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325 degrees.
• Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
• Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight before serving.

NEW YORK CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the cracker crumbs, sugar, and butter in a bowl until evenly moistened. Press into the bottom and 1/2 inch up the sides of a 9-inch springform pan.
• In a large bowl, mix together the cream cheese and sugar with an electric mixer until smooth. Blend in the eggs, 1 tablespoon of vanilla, and cream of tartar. Pour over the pie crust.
• Bake in preheated oven until the center is set, about 50 minutes. Allow to cool on counter for 5 minutes.
• Mix together the sour cream, 1 teaspoon vanilla, and 1/2 cup sugar in a bowl until smooth; carefully pour over cheesecake starting from the sides of the pan and working your way to the center.
• Return to oven for another 5 minutes. Allow to cool in pan to room temperature. Refrigerate for at least 6 hours before serving.

NEW YORK STYLE CHEESECAKE

Steps:

• Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
• Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the springform pan.
• Bake the crust for 8-10 minutes, then set aside to cool.
• Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
• Reduce oven temperature to 300°F (148°C).
• In a large bowl, beat the cream cheese, sugar and flour on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
• Add the lemon zest and vanilla extract and mix on low speed until well combined.
• Add the heavy cream and mix on low speed until well combined.
• Add the eggs and egg yolks one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
• Pour the cheesecake batter into the crust. Your pan will be very full.
• Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
• Bake for about 2 hours. The edges should be set and the center should be somewhat set, but still jiggly.
• Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
• Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
• Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
• Remove the cheesecake from the springform pan and place on a serving dish. Refrigerate cheesecake until ready to serve.
• Serve with your favorite toppings. Cheesecake is best when stored well covered and eaten within about 5 days.

CLASSIC NEW YORK-STYLE CHEESECAKE

Steps:

• Preheat oven to 350°F. Assemble a 9-by-3-inch springform pan with its bottom inverted, so the raised lip faces down. Butter pan.
• In a food processor, finely grind graham crackers. Add melted butter, brown sugar, lemon zest, and 1/2 teaspoon salt; pulse until mixture resembles wet sand. Press evenly into bottom and halfway up sides of prepared pan. Bake until golden and set, 12 to 15 minutes; let cool completely.
• Reduce oven temperature to 325°. Beat cream cheese on medium speed until smooth. Gradually add granulated sugar and beat until light and fluffy, 2 to 3 minutes. Beat in lemon juice and remaining 3/4 teaspoon salt. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla until smooth.
• Place pan in the center of a double layer of foil. Lift edges of foil up, wrapping tightly around sides of pan and folding foil under itself as needed until flush with top of pan (this will prevent moisture from seeping in). Pour filling into pan (it should come almost to top of rim); smooth top with a small offset spatula.
• Place filled pan inside a roast- ing pan and transfer to center rack of oven. Carefully pour enough boiling water into roast- ing pan to come halfway up sides of springform pan (this is safer than pouring it in and then transferring to the oven). Bake until cake is puffed and golden brown on top and slightly wobbly in center, 1 3/4 to 2 hours (it will continue to cook as it cools).
• Carefully remove spring-form pan from roasting pan; transfer to a wire rack and let cool 20 minutes. Remove foil and run a small paring knife around sides of pan to loosen cheesecake. Let cool completely. Drape pan loosely with plastic wrap and refrigerate until cold, at least 8 hours and up to 3 days. Unmold cake and serve.

CLASSIC NEW YORK-STYLE CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Fill a large, round, disposable aluminum pan with about 1/2 inch of water to create a water bath.
• Combine graham cracker crumbs, sugar, and melted butter for crust in a bowl. Mix until well combined and spread evenly in a 9-inch springform pan. Press down firmly on crumbs with a small, flat-bottom bowl or glass, all over the bottom and about 1/2 inch up the sides of the pan.
• Bake crust in the preheated oven until set, about 10 minutes. Remove crust and set aside to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
• Meanwhile, mix cream cheese in a large bowl with an electric mixer until smooth. Add sugar and mix well. Add eggs, one at a time, beating batter briefly after each addition. Continue to add ingredients, one at a time, beating after each addition until blended, in this order: sour cream, heavy cream, vanilla extract, and flour. Pour cheesecake batter onto the crust and place carefully into the prepared water bath. The water level should be about 3/4 of the height of the springform pan; adjust as necessary.
• Bake cheesecake until the sides appear solid and the center appears just undercooked, about 1 hour and 30 minutes. Turn the oven off, but do not open the oven door. Let the cheesecake cool in the water bath for 3 to 4 hours; the center will continue to cook slowly.
• Open the oven door slightly and keep the cheesecake inside for 1 more hour. Remove from the oven and transfer the cheesecake from the water bath to a wire rack. Cool for 1 hour, then place in the refrigerator until firm and fully chilled, at least 6 hours.
• Run a thin metal knife along the sides of the springform pan, then unlock the pan and slip the side section up and over the cheesecake. Run a knife under hot water, dry it quickly, then slide it from left to right between the bottom of the pan and the bottom of the cake. Slide the cake to a cake liner or platter.

CLASSIC NEW YORK BAKED CHEESECAKE

Steps:

• Preheat oven to 140 degrees celsius or 285 degrees fahrenheit with a fan forced oven (160 degrees celsius or 320 degrees fahrenheit if using a conventional oven).
• Grease and then line the base and sides of a 23cm springform pan with non-stick baking paper (see recipe tips below).
• Finely crush the biscuits in a food processor and then place into a large bowl.
• Add the melted butter and mix thoroughly until well combined.
• Spoon half of the biscuit crumbs onto the base of the prepared tin. Use a glass to press the mixture down evenly (you will also need to use a spoon to press the edges down firmly).
• Press the remaining half of the mixture firmly up the sides of the pan (leaving a small 1cm gap near the top).
• Chill in the fridge for 30 minutes.
• Beat the cream cheese, sugar, vanilla, lemon juice and lemon rind with electric beaters until just combined (don't over-beat).
• Gently beat in the flour followed by the eggs (1 at a time). Beat until just combined.
• Stir through the sour cream until combined.
• Gently pour the cheesecake mixture into the base of the tin.
• Place the the tin onto a baking tray and bake for 1 1/4 hours or until just set in the centre. Do not open the oven during the cooking time or the cheesecake will crack and sink (see recipe tips below).
• Turn the oven off and leave the cheesecake in the oven with the door closed for 2 hours.
• Place the cheesecake onto the bench until completely cooled before placing into the fridge (still in the baking tin).
• After a minimum of 4 hours in the fridge (preferably overnight), carefully remove the cheesecake from the baking tin and remove the baking paper.
• Allow to come to room temperature for 1 hour before serving and then top with fresh blueberries and icing sugar (optional).
• Preheat oven to 140 degrees celsius or 285 degrees fahrenheit with a fan forced oven (160 degrees celsius or 320 degrees fahrenheit if using a conventional oven).
• Grease and then line the base and sides of a 23cm springform pan with non-stick baking paper (see recipe tips below).
• Place the butter (chopped) into the Thermomix bowl and melt for 3 minutes on Speed 2, 80 degrees (or until melted).
• Add the biscuits and mix for 10 seconds on Speed 8, or until completely combined.
• Spoon half of the biscuit crumbs onto the base of the prepared tin. Use a glass to press the mixture down evenly (you will also need to use a spoon to press the edges down firmly).
• Press the remaining half of the mixture firmly up the sides of the pan (leaving a small 1cm gap near the top).
• Chill in the fridge for 30 minutes.
• In a clean and dry Thermomix bowl, set the Thermomix to 37 degrees, 25 minutes, Speed 3. Note: it will NOT take 25 minutes, but by setting the timer for this long will keep it at the right temperature while you add in the other ingredients). With the blades turning, place the cream cheese into the Thermomix bowl and mix until well combined.
• Slowly add in the caster sugar, followed by the flour and eggs and mix until just combined.
• Place the butterfly attachment into the bowl (with the cream cheese mixture in it). Still on Speed 3 slowly add in the grated lemon rind, lemon juice, vanilla extract and sour cream. Scrape down the sides of the bowl and mix until completely smooth (don't over mix).
• Gently pour the cheesecake mixture into the base of the tin.
• Place the the tin onto a baking tray and bake for 1 1/4 hours or until just set in the centre. Do not open the oven during the cooking time or the cheesecake will crack and sink (see recipe tips below).
• Turn the oven off and leave the cheesecake in the oven with the door closed for 2 hours.
• Place the cheesecake onto the bench until completely cooled before placing into the fridge (still in the baking tin).
• After a minimum of 4 hours in the fridge (preferably overnight), carefully remove the cheesecake from the baking tin and remove the baking paper.
• Allow to come to room temperature for 1 hour before serving and then top with fresh blueberries and icing sugar (optional).