New York Cheesecake
New York Cheesecake
New York cheesecake is famous for its dense, rich, and ultra-creamy texture. Unlike lighter cheesecakes, the New York style relies on heavy cream and extra egg yolks for its signature decadence. Baked low and slow, it develops a beautiful golden top while maintaining that perfect creamy consistency throughout.
Ingredients
- For the Crust:
- 2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons melted butter
- For the Filling:
- 32 oz (4 blocks) cream cheese, room temperature
- 1 1/4 cups granulated sugar
- 5 large eggs
- 2 large egg yolks
- 1/2 cup heavy cream
- 1 tablespoon vanilla extract
- Zest of 1 lemon
- 1/4 cup all-purpose flour
Instructions
- Make crust: Mix graham cracker crumbs, sugar, and melted butter. Press into bottom of a 9-inch springform pan wrapped in foil. Bake at 325°F (165°C) for 10 minutes. Cool.
- Prepare filling: Beat cream cheese and sugar until smooth, about 3 minutes. Scrape bowl often. Add eggs and yolks one at a time, mixing just until incorporated.
- Add remaining ingredients: Beat in heavy cream, vanilla, and lemon zest. Fold in flour by hand. Pour over cooled crust.
- Bake in water bath: Place springform pan in larger pan. Add hot water to reach 1 inch up sides. Bake at 325°F for 1 hour 15 minutes until edges are set but center jiggles slightly.
- Cool slowly: Turn off oven, crack door open, and let cheesecake cool in oven for 1 hour. This prevents cracking.
- Refrigerate: Remove from oven, cool to room temperature, then refrigerate at least 8 hours or overnight.
- Serve: Run a thin knife around edges before removing springform ring. Slice with a hot, clean knife.
Chef's Tips
- Room temperature ingredients are crucial for a smooth batter.
- Don't overmix once eggs are added - it incorporates too much air.
- The water bath ensures even, gentle cooking to prevent cracks.
- If you get cracks, cover with fruit topping or sour cream.
- Cheesecake tastes best at room temperature but should be stored cold.