Aah, cheesecake. Almost all cheesecakes are rich and decadent, but New York cheesecake takes it to the next level! First attempt? Read up on these tips for making the best cheesecake to boost your confidence.
What is New York cheesecake?
New York cheesecake recipes rely on lots of cream cheese, heavy whipping cream and eggs to achieve that signature silky-smooth texture. All of these ingredients bake up to make New York cheesecake extra tall. Standard cheesecake recipes are around an inch or two thick, but New York-style is often double that.
New York cheesecake is often served plain (or with some simple berries on top) so the tangy flavor can really shine. If you’re adding tons of toppings or mix-ins, your recipe is likely not New York cheesecake. Check out our ultimate cheesecake baking guide for more tips, tricks and recipes.
New York Cheesecake Ingredients
Crust:
- All-purpose flour
- Sugar
- Lemon zest
- Butter
- Egg yolks
- Vanilla extract
Filling:
- Cream cheese
- Sugar
- Heavy whipping cream
- All-purpose flour
- Vanilla extract
- Lemon juice
- Lemon zest
- Eggs
- Egg yolks
Directions
Step 1: Prep your pan
Before you start mixing ingredients together, it’s best to get a little prep work out of the way. Start by preheating your oven to 325°F. Then, grease a 9-inch springform pan and place it on a double thickness of heavy-duty foil. (That’s about 18 inches, square). Wrap the foil securely around the pan and place the prepared springform on a baking sheet.
Step 2: Make the crust
For the crust, mix together flour, sugar and lemon zest in a small bowl. Cut the butter in with a fork or pastry cutter until crumbly. Add the egg yolks and vanilla, then toss the mixture together with a fork until it’s combined.
Step 3: Bake until brown
Press the crust onto the bottom and 1-1/2 inches up the sides of your prepared springform pan. Bake until lightly browned, about 12 to 16 minutes. Then cool on a wire rack while you prepare the filling.
Step 4: Make the filling
For the filling, start by pulling out a large bowl—there’s going to be a lot of batter! Beat together the cream cheese and sugar until smooth, then beat in the cream, flour, vanilla, lemon juice and zest. Once the mixture is well combined, add the eggs and egg yolks and beat on low speed just until blended.
Step 5: Prep the water bath
Pour the cheesecake filling over the baked crust. Then, place the springform pan in a larger, rimmed baking pan. (A roasting pan works well for this!) Add 1 inch of hot water to the larger pan and put the ensemble in the oven.
Step 6: Bake, bake, bake
Bake your cheesecake until the center is just set and the top appears dull. This should take 1-1/4 to 1-1/2 hours.
Editor’s Tip: Not sure if it’s done? Try the wobble test! It’s our fool-proof method for testing the doneness of cheesecake.
Step 7: Let it cool and serve
Once you’ve pulled the pans from the oven, remove the cheesecake pan from the water bath. Cool on a wire rack for 10 minutes, then loosen the sides from the pan with a knife. You can remove the foil, as well. Cool the cheesecake for an hour, then refrigerate overnight. Cover the cake once it’s completely cooled.
Remove the cheesecake from the pan and place it on a serving plate. Enjoy your treat as is, or serve it with fresh berries. Enjoy!
