There’s nothing like a real New York Cheesecake, lovingly prepared, baked, and patiently cooled. So dense. So delicious. So perfect.
What is New York cheesecake?
New York cheesecake is a type of cheesecake and possibly the most famous kind. Its main ingredients are cream cheese and eggs which gives it a deliciously smooth and rich taste. Typically a New York cheesecake will be cooked in a springform pan.
What is a springform pan and where do I buy one?
To make a New York Cheesecake, you are going to need a special kind of pan called a springform pan. This is a cake pan that has a removable bottom. The sides of the pan are sprung and it has a clip to adjust the sides. Springform pans are sold in various sizes, generally 4 inches, 6 to 7 inches, and 9 inches. A good standard size to have is a 9-inch pan. You can purchase them usually anywhere kitchen goods are sold, or purchase one from Amazon. They will be located near the other cake pans.
Should I use vanilla extract or a vanilla bean?
Vanilla beans produce the best flavor when it comes to making cheesecake. Vanilla beans are easy to work with. Simply slice in half lengthwise, and use the edge of your knife to scrape out all of the insides directly into your cake batter. While flavorful, vanilla beans can also be tremendously expensive. Vanilla extract is always a great option.
What kind of toppings can I use on my cheesecake?
The flavor toppings for cheesecake are nearly endless! Chocolate sauce or caramel sauce like you’d use on ice cream work just fine. You can also use pie fillings for easy fruit toppings like raspberry, strawberry, apple, blueberry, and more. Or, you can make your own toppings.
Why did my cheesecake split and crack?
Upset that your cheesecake split or cracked? The first thing you should know is that a split and crack should have no effect on the taste of the cheesecake. It’s perfectly okay to eat a cracked cheesecake. To get that picture-perfect New York Cheesecake, here are two great tips: 1. Do NOT open your oven door while it is cooking! If there is a sudden temperature change your cheesecake will crack. Cheesecakes need to be cooled slowly so it’s best to leave it in the oven with the door closed and let it cool down with the oven itself. 2. Another big cause of cheesecake cracking is that it is overcooked, so make sure to follow the recipe so your cheesecake ends up perfect.
Store your cheesecake in an airtight container in the fridge for up to 1 week, or in the freezer for up to 2 months.
If you like this recipe, you may be interested in these other classic cake recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Excellent recipe! It’s dummy proof- first time making a real cheesecake and it was a success. Thank you for all your recipes.
Does this freeze well?
I have made the New York Cheesecake a few times now. PERFECTION! I’ve tried many of your recipes and they never disappoint. Thankyou for your authenticity 🥰
OMG I Love Love Love Love You Every Recipe Of Yours Is So Well Explained And Absolutely Delicious You Are A True Gift To The World Of Cooking And Baking You Were Truly Touched By Angels To Have So Much Talent Thank You Fir Sharing Your Gift You’ve Taught Me So Much Forever Grateful 😇 Kim I Also Hope You Are Feeling Well 💕😇
Very dense and easy beautiful cheesecake! I would highly recommend this recipe. I think leaving it in the unopened oven is the brilliant key. There’s nothing more disappointing than a jiggly cheesecake and this one was perfect!
This IS the PERFECT New York Cheesecake! I have never been able to create a perfect Cheesecake until I tried this recipe. Make it! Make it NOW!! You won’t be disappointed!!!
The perfect cheesecake!!!!!!! I left it to cool for 6 hours with the oven closed and then overnight in the fridge. WOW!!
This was the best cheesecake I’ve ever made. In fact, prior to this, I had never used the ice bath as a mechanism for baking, and I especially never left something in the oven to cool down–I did this part for 6 hours. It all worked perfectly; it was rich and tasty, and aligned to my experience with how NY-style cheesecakes should taste (i.e. the kinds I’ve had at parties and restaurants!)
Side note: I made the crust gluten-free, and it was also a win!
Thank you, Rachel. I trust your recipes so much!