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:
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wonderful taste and easy to make.
Hi, this was really easy to follow, but because I couldn’t open the oven door for 5 hours, I didn’t realize the top had actually browned a lot more than what yours looked like, it was like a deep, really dark brown, almost burnt. 🙁
I followed the recipe exactly, baked it for exactly the time it called for.
How do I fix this for next tine? Would a lower oven temperature work or maybe less baking time?
I would try propping the oven door open with a wooden spoon after the one hour is up,, and let it cool in the oven to room temperature. Maybe it cooked too much and browned. But the other reviewers didn’t mention that. Did you use an oven thermometer?
Can’t wat to try that cheese cake
Wow! Just.Wow! My husband says we’re never going back to the Factory. Thanks for all your recipes. During this pandemic I’ve had to do more cooking and baking than I have since I was a young wife and mom. You’ve reminded me how much I enjoyed it. I’m not turning back!
WOW this is the best cheesecake I have ever baked or tasted. It was so easy it almost seems wrong lol. My husband kept looking through the glass door while it stayed in the oven. Boy was he ready for a slice. Rave reviews. I made a fresh strawberry topping to serve with it. Delicious!
This turned out beautifully! I added a little lemon zest and then due to poor timing on my part, I had to remove the cheesecake from the oven after two and a half hours (needed to use the oven), but it was perfect and had no cracks. Every recipe I’ve tried of yours is truly wonderful!
First let me say, I love your recipes!! I gave this recipes 5 stars even though my cheesecake did not set in the middle. I followed the recipe and everything looked & felt perfect. But after taking it out of the fridge 7 1/2 hours later it was cold but very pudding like in the center after slicing. Not sure what I’m going to do now. Can I put it back in the oven for a while? How do you know if it’s cooked thoroughly after the 6 hour cool down & refrigeration? It looked, felt & tasted perfect though.
I originally baked the cheesecake according to the directions but it came out soft in the middle after putting it in the refrigerator. Not being sure of how to fix it, I waited until it was room temperature and put it back in the oven to bake for an additional 45 minutes. It came out perfect. Obviously my oven temperature may be off so next time I will bake it longer. Otherwise it was perfect!!
I made this for a last minute customer order – Unfortunately I had to leave it in the oven for almost 9 hours – I was late getting home from work…It looked beautiful….I am waiting to hear how it tasted
Thank you so much for this recipe! I made this cheesecake via video call with some gal pals during quarantine! We had so much fun making it together in our own kitchens. None of us had any previous experience with making cheesecake and we all had fabulous results. This cheesecake is so good!! The instructions were so easy to follow. None of the ladies had any cracks. I was amazed at the simplicity of this recipe. The hardest part was not opening the oven door for 5 hours. Definitely going to make this again and again!
If using graham cracker crumbs, how many cups?
Should be around 2 cups of graham cracker crumbs.
I used 1 3/4 cups and it was plenty – next time I’d only use 1.5 cups – I don’t care for a thick crust.