New York Cheesecake Easy recipe
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 spring form 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 spring form 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. Spring form 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 flavor ful, 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.

the pan and extending all the way to the top. Repeat with another sheet of foil for insurance. Spray the inside of the pan with non stick cooking spray.

how to make new york-style cheesecake

Hits: Make the Graham Cracker Crust

In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt.

 

Hits: Make the Graham Cracker Crust

In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt.
how to make new york style cheesecake

Stir until well combined.

how to make new york style cheesecake

Press the crumbs into an even layer on the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside. Reduce the oven temperature to 325°F

how to make new york-style cheesecake

Hit 3: Make the Cheesecake Batter

In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, sugar, and flour.

how to make new york-style cheesecake

Beat on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined.

how to make new york-style cheesecake

Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined.

 

Pour the batter on top of the crust.

low speed until just combined.

Bake

Set the unbaked cheesecake in a large roasting pan. Pour boiling water into the roasting pan until it comes about one inch up the side of the cake pan. The water bath regulates the temperature and keeps the cheesecake baking at an even, low heat. The steam/humidity created by the water bath also protects the cheesecake from drying out and cracking.

 

Pour the batter on top of the crust.

Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. The cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools.

 

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