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.
Storage Instructions:
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.
This is honestly the best cheesecake I have ever had! There is a restaurant near my house that USED to have the best cheesecake (ha), but at $8 a slice, I will definitely be making my own from now on! I didn’t have sour cream so I used 8 oz of plain yogurt instead and was so nervous it wouldn’t turn out, but it DID. And it was soooo difficult to keep it in the oven for 5 hours after it finished baking – I had to stop myself several times from taking it out! But I hung in there and am so glad I did 🙂 Best texture, best taste. Thanks for such an awesome recipe Rachel – your site is now the first site I check when I am looking for something new to make!!
Fabulous. thank you.
I am a sucker for a good New York Style Cheesecake! This looks absolutely wonderful!
Can this be done without flour ?
We don’t recommend it as we’ve written the recipe with flour to create a stable finished product.
If you are allergic to flour, try using Bob’s Redmill 1 to 1 Substitute Baking Flour. I use it to convert recipes to gluten free and have had great success with it.
I bake cheesecakes without flour. It’s my personal preference. My friend, we’re both pastry chefs, bakes hers with flour. No flour creates a creamy cheesecake, flour lends a dense cheesecake..
Great recipe, great taste.. absolutely the BEST cheesecake i have ever had and very easy to make!
Thank you Rachel
Beautiful…looks just like yours, No Crack!!
This looks incredible! I'm all into a great cheesecake and I love raspberry coulis.
I have found that simply wrapping my pan in the foil, placing it on the rack, then place an aluminum pan of water in the bottom of oven works great. I call it a water steam instead of a bath. 🙂
Hmm, I don't think I could keep the kids (and mine) hands off for five or six hours, Better make two just in case.
Do you ever do a water bath for your cheescakes? Also, do you have any recommendations for high altitude cooking for this recipe? Thanks:)