The Best New York-Style Cheesecake

Name: The Best New York-Style Cheesecake
Prep time: 765 min
Total time: 765 min
Yield: 8
Ingredients: 2 cups graham cracker crumbs (approximately 16 graham crackers); 1 stick (8 tablespoons) melted unsalted butter; 1/4 cup packed light brown sugar; 1/4 teaspoon kosher salt; 2 1/2 pounds cream cheese (softened at room temperature); 1 cup granulated sugar; 1/2 cup heavy cream; 5 large eggs (at room temperature); Zest of 1 lemon (plus 2 teaspoons freshly squeezed lemon juice); 2 teaspoons vanilla extract; 1/2 teaspoon kosher salt

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The Best New York-Style Cheesecake

Who doesn’t love a rich and creamy slice of New York-style cheesecake? It’s a classic dessert that has stood the test of time and continues to be a favorite among dessert lovers everywhere. But what exactly sets this style of cheesecake apart from the rest? And how can you make the best New York-style cheesecake right in your own kitchen? Let’s dive in and find out!

What Makes New York-Style Cheesecake Special?

When it comes to New York-style cheesecake, it’s all about the texture and flavor. This type of cheesecake is known for its dense and creamy consistency, almost like a thick custard. The secret lies in using a combination of cream cheese, eggs, and heavy cream, which gives it that luscious and velvety mouthfeel.

Unlike other cheesecakes that may have a graham cracker crust, New York-style cheesecake is typically made with a buttery and crumbly pastry crust. This adds an extra layer of richness and complements the creamy filling perfectly.

How to Make the Best New York-Style Cheesecake

Making a delicious New York-style cheesecake may seem intimidating, but with the right recipe and a few tips and tricks, it can be a piece of cake (pun intended!). Here are some key steps to follow:

1. Preparing the Crust

Start by making the crust. Combine graham cracker crumbs, melted butter, and a touch of sugar in a bowl. Press the mixture into the bottom of a springform pan, creating an even layer. Bake the crust for a few minutes until it’s golden and fragrant.

2. Mixing the Filling

In a large mixing bowl, beat cream cheese until smooth and creamy. Add sugar, eggs, vanilla extract, and a pinch of salt. Mix until well combined. Slowly pour in the heavy cream and continue mixing until the batter is silky and free of lumps.

3. Baking and Cooling

Pour the filling onto the prepared crust in the springform pan. Smooth out the top with a spatula. Bake the cheesecake in a preheated oven until the edges are set but the center is slightly jiggly. This slow and low baking method helps prevent cracks on the surface.

Once baked, turn off the oven and leave the cheesecake inside to cool gradually. This helps prevent it from sinking or cracking. Once completely cooled, refrigerate the cheesecake for a few hours or overnight to firm up.

FAQs About New York-Style Cheesecake

1. Can I use a different type of crust?

While the traditional graham cracker crust is recommended for the authentic New York-style experience, you can certainly get creative and experiment with different crusts. Oreo cookie crust or shortbread crust can be delicious alternatives.

2. Why is my cheesecake cracking?

There are a few reasons why your cheesecake may crack. Overmixing the batter, sudden temperature changes, or overbaking can all contribute to cracks. To minimize the risk, follow the recipe instructions carefully and avoid opening the oven door while the cheesecake is baking.

3. Can I freeze New York-style cheesecake?

Absolutely! New York-style cheesecake freezes exceptionally well. Once the cheesecake has completely cooled, wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It can be stored for up to 3 months. Thaw it overnight in the refrigerator before serving.

4. Can I add toppings to my cheesecake?

Of course! While New York-style cheesecake is delicious on its own, you can certainly jazz it up with various toppings. Fresh berries, caramel sauce, chocolate ganache, or even a dollop of whipped cream can take your cheesecake to the next level.

5. How long does New York-style cheesecake last?

When stored properly in the refrigerator, New York-style cheesecake can last up to 5-7 days. Make sure to cover it tightly with plastic wrap or place it in an airtight container to prevent it from drying out.

6. Can I use low-fat cream cheese for a healthier version?

While you can use low-fat cream cheese as a healthier alternative, keep in mind that it may affect the texture and richness of the cheesecake. The full-fat version is recommended for the best flavor and creaminess.

7. Can I make a mini version of New York-style cheesecake?

Absolutely! You can adapt the recipe to make individual-sized cheesecakes using muffin tins or ramekins. Just adjust the baking time accordingly, as mini cheesecakes will cook faster than a whole cheesecake.

8. Can I make New York-style cheesecake without a springform pan?

While a springform pan is ideal for easy release and presentation, you can still make a New York-style cheesecake using a regular round cake pan. Just make sure to line the bottom with parchment paper for easy removal.

In Conclusion

New York-style cheesecake is a timeless dessert that never fails to impress. With its dense and creamy texture, buttery crust, and endless topping possibilities, it’s a dessert that will satisfy any sweet tooth. By following a few simple steps and tips, you can easily create the best New York-style cheesecake right in your own kitchen. So go ahead, indulge in a slice of this iconic dessert and savor every delicious bite!

The Best New York-Style Cheesecake

Prep12 hr 45 min

Total12 hr 45 min

Servings8

2 cups graham cracker crumbs (approximately 16 graham crackers)
1 stick (8 tablespoons) melted unsalted butter
1/4 cup packed light brown sugar
1/4 teaspoon kosher salt
2 1/2 pounds cream cheese (, softened at room temperature)
1 cup granulated sugar
1/2 cup heavy cream
5 large eggs (, at room temperature)
Zest of 1 lemon (, plus 2 teaspoons freshly squeezed lemon juice)
2 teaspoons vanilla extract
1/2 teaspoon kosher salt

To make the crust:
Preheat the oven to 325 degrees F and position the oven rack in the middle.
In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Mix until evenly moistened.
Press the crumb mixture into the bottom and halfway up the sides of a 9-inch springform pan.
Bake the crust for 15 to 18 minutes or until golden brown. Allow it to cool completely on a rack.
Wrap the bottom and sides of the pan with foil and place it in a roasting pan.
To make the filling:
Using a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth.
Add the granulated sugar and continue beating, scraping the sides of the bowl as needed, until light and fluffy.
Gradually add the cream, beating until well combined.
Beat in the eggs one at a time, then add the lemon zest, lemon juice, vanilla, and salt. Beat just until combined, being careful not to over whip.
Pour the filling into the prepared crust.
To bake the cheesecake:
Bring a kettle of water to a boil.
Carefully place the roasting pan with the foil-wrapped springform pan into the oven without pulling out the rack.
Pour enough hot water into the roasting pan to come about halfway up