The New York cheesecake is a classic New York cake! Today I will teach you how to make this authentic recipe from the Big Apple!
The first step to make the New York cheesecake is to prepare the cake base crust: mix the melted butter with the butter cookies crumbs. Then press the mix firmly with the help of a glass into the bottom and sides of a 7.85-inch spring form pan with a 2.35-inch-high border or into a cake ring wrapped with an aluminium foil. After that bring the crust to a 338°F hot oven and bake it until crisp and golden, about 15 minutes. Let the crust cool afterwards.
The next step to prepare the New York cheesecake is to prepare the filling: first, soft whip the cream with an electric mixer. Then mix the lemon juice with the corn starch. After that lightly whisk the eggs and yolk together, to avoid too much air being mixed in.
Next, beat the cream cheese with the sugar until light and fluffy. Make sure the mixture is smooth with no chunks. Then add the lemon juice and corn starch, the vanilla and the whipped cream and mix. Finally add the eggs. Beat the batter until the eggs are incorporated and the mixture is velvety - do not overbeat to avoid too much air being mixed in.
Pour the batter into the mold and leave 0.75-inch of the upper border of the form free. Put hot water into an oven pan. Place the spring form and the pan with the hot water on a baking sheet and bring them to the 338°F hot oven for 50 minutes. The hot water bath will create moisture in the oven that this kind of cake needs. You can cover the cheesecake mold with an aluminium foil if you want.
The final step to finish the New York cheesecake is to make the topping: while the cheesecake is the oven, mix the sour cream with the sugar and the vanilla paste. You know the baking of the cheesecake is ready, when you open the oven and move the baking sheet, and the center of the cheesecake jiggles a little, but not too much. 5 minutes before the cooking is finished, add the topping with the help of a spoon or spatula and bring the cheesecake back to the oven for 5 minutes. The topping should not get brown.
After this period of time, turn the oven off and crack open the door of the oven and let the cake cool in it. Whenn cooled down, take the cheesecake out of the oven and cover the mold with a cling film. Finally refrigerate the cheesecake for 1 or 2 days. The cheesecake tastes better after a day or two in the fridge. Cut the cake with a knife dipped in hot water.
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Other related recipes:
Amazon shopping links of some of the kitchen utensil used in this recipe:
- Glas bowls
- Aluminium cake ring
- Handmixer
- Chef´s knife
- Baking tray
- Oven pan
- Angle palette
- Kettle
Image gallery:
Ingredients
Directions
The first step to make the New York cheesecake is to prepare the cake base crust: mix the melted butter with the butter cookies crumbs. Then press the mix firmly with the help of a glass into the bottom and sides of a 7.85-inch spring form pan with a 2.35-inch-high border or into a cake ring wrapped with an aluminium foil. After that bring the crust to a 338°F hot oven and bake it until crisp and golden, about 15 minutes. Let the crust cool afterwards.
The next step to prepare the New York cheesecake is to prepare the filling: first, soft whip the cream with an electric mixer. Then mix the lemon juice with the corn starch. After that lightly whisk the eggs and yolk together, to avoid too much air being mixed in.
Next, beat the cream cheese with the sugar until light and fluffy. Make sure the mixture is smooth with no chunks. Then add the lemon juice and corn starch, the vanilla and the whipped cream and mix. Finally add the eggs. Beat the batter until the eggs are incorporated and the mixture is velvety - do not overbeat to avoid too much air being mixed in.
Pour the batter into the mold and leave 0.75-inch of the upper border of the form free. Put hot water into an oven pan. Place the spring form and the pan with the hot water on a baking sheet and bring them to the 338°F hot oven for 50 minutes. The hot water bath will create moisture in the oven that this kind of cake needs. You can cover the cheesecake mold with an aluminium foil if you want.
The final step to finish the New York cheesecake is to make the topping: while the cheesecake is the oven, mix the sour cream with the sugar and the vanilla paste. You know the baking of the cheesecake is ready, when you open the oven and move the baking sheet, and the center of the cheesecake jiggles a little, but not too much. 5 minutes before the cooking is finished, add the topping with the help of a spoon or spatula and bring the cheesecake back to the oven for 5 minutes. The topping should not get brown.
After this period of time, turn the oven off and crack open the door of the oven and let the cake cool in it. Whenn cooled down, take the cheesecake out of the oven and cover the mold with a cling film. Finally refrigerate the cheesecake for 1 or 2 days. The cheesecake tastes better after a day or two in the fridge. Cut the cake with a knife dipped in hot water.
Watch the recipe video on Youtube:
By loading the video, you agree to YouTube's privacy policy.
Learn more
Other related recipes:
Amazon shopping links of some of the kitchen utensil used in this recipe:
- Glas bowls
- Aluminium cake ring
- Handmixer
- Chef´s knife
- Baking tray
- Oven pan
- Angle palette
- Kettle
Image gallery: