I bake this New York cheesecake when the house needs a little quiet joy. The base feels crisp and sweet. The center stays smooth and rich. With this cheese cake recipe I get a tall slice that sets clean and tastes like a diner classic. You can make it for a small crew or a big table. I lean on simple tools and a calm bake. My 6 inch cheesecake recipe notes help when I want a small round for date night. For the full pan I follow the same rhythm and I keep the water bath steady. This is the legendary cheesecake recipe that friends ask for. It is a classic American dessert with the deep cream flavor people expect. Read my creamy cheesecake recipe and my cheesecake baking tips. We will pull a smooth cut and a bright shine on top without stress. New York cheesecake never goes out of style and neither will this one.
Table of Contents
- 1) Key Takeaways
- 2) Easy New York Cheesecake Recipe
- 3) Ingredients for New York Cheesecake
- 4) How to Make New York Cheesecake
- 5) Tips for Making New York Cheesecake
- 6) Making New York Cheesecake Ahead of Time
- 7) Storing Leftover New York Cheesecake
- 8) Try these desserts next
- 9) New York Cheesecake
- 10) Nutrition
1) Key Takeaways
I bake this classic when home feels quiet and the kitchen wants a smile. The crust snaps then melts. The center sits rich and calm. Friends call it our house slice. On Cook Daily Recipe by Linda at https://www.cookdailyrecipes.com we keep the steps plain and the payoff big.
A water bath keeps the sides neat. A slow cool keeps the top smooth. A clean knife gives sharp cuts. Small tricks stack up and the cake holds like a dream. New York cheesecake stays loyal when we treat it with care.
This cheese cake recipe scales down or up. A small six inch round feels right for a quiet night. A full pan feeds a party. The flavor stays deep either way. Cream lifts the body. Lemon lifts the finish. Vanilla ties it all together.
2) Easy New York Cheesecake Recipe
I reach for this cheese cake recipe when I crave calm baking. This cheese cake recipe keeps steps short and keeps gear simple. I stir with a steady hand and the batter turns glossy and smooth. New York cheesecake sounds bold yet the method reads gentle and kind.
We start with crumbs and butter that hug the pan. The roast wakes the sweet smell. For the filling I use room temp dairy so the mix blends fast. That choice avoids lumps and keeps the texture silky. I heard this note from a diner cook years ago and it never fails.
This is a legendary cheesecake recipe made friendly for busy days. It lands as a classic American dessert that does not ask for fancy tricks. My recipe for cheese cake fits weeknights and birthdays. If you love a creamy cheesecake you will feel at home here.
3) Ingredients for New York Cheesecake
Graham cracker crumbs fine and fresh for a crust that tastes toasty and holds a neat edge. I like a light press so the bite stays tender not hard.
Unsalted butter melted and warm for even crumbs. Butter sets the crust and gives a mellow flavor that lets the filling shine.
Sugar a small scoop in the base and a larger measure in the filling. The sweet line feels balanced and clean.
Cream cheese soft and smooth. Room temp makes the beat gentle. This is the heart of any cheesecake recipe and it drives that lush feel.
Sour cream for a tang that wakes the palate. It rounds the texture and keeps each bite light on the tongue.
Heavy cream for silk. A small pour adds gloss and helps the slice cut clean.
Eggs large and at room temp. They bind the filling and set the body. Add them one by one for a smooth mix.
Vanilla pure and fragrant. A teaspoon warms the flavor. It plays well with lemon and dairy.
Lemon zest bright and fine. It lifts the finish and keeps rich notes in check.
Cornstarch for steady slices. A spoonful supports the set and helps avoid cracks.
Pinch of salt to sharpen all the other notes. Salt makes sweet flavors pop.
4) How to Make New York Cheesecake
Step one Heat and prep Set the oven to a gentle bake. Line the base with parchment. Wrap the pan with snug foil so the water bath stays tidy.
Step two Build the base Stir crumbs with melted butter and a touch of sugar. Press the mix into the pan and up the sides a little. Bake until the scent turns nutty then cool.
Step three Mix the filling Beat soft cream cheese on low until smooth. Add sugar cornstarch lemon zest and vanilla. Blend eggs one by one. Fold in sour cream and heavy cream until the batter looks glossy.
Step four Bake in a bath Pour the filling over the crust. Place the pan in a larger pan. Pour hot water around it to reach halfway up the sides. This water bath cheesecake method keeps steam gentle and texture silky.
Step five Cool with patience Turn the heat off when the edge looks set and the center has a small wobble. Crack the door. Let the cake rest then move it to a rack and cool to room temp. Chill for hours for clean cuts.
5) Tips for Making New York Cheesecake
Use room temp dairy so the batter blends fast and stays smooth. Mix on low speed to keep air out. A calm batter bakes into a calm cake. That is the path to a creamy cheesecake.
Wrap the pan well so water stays out. A tight wrap protects the crust. For extra guard set the springform on a tray before it goes in the bath. A graham cracker crust stays crisp when the foil holds.
Slice with a warm thin knife. Wipe between cuts. For flavor play, add a light sour cream cap near the end of the bake. It hides tiny lines and adds shine. This is my best cheese cake recipe move.
6) Making New York Cheesecake Ahead of Time
I bake the day before a party. The chill deepens flavor and firms the body. A rested cake releases from the pan without fuss and the top looks glassy. That wait makes service easy.
For a small 6 inch cheesecake chill overnight as well. The size changes the bake by a few minutes yet the plan stays the same. New York cheesecake loves time in the fridge. The texture turns dreamy by morning.
Keep the cake covered so scents from the fridge stay away. For travel I set the pan back on the base and slide it into a box. This recipe for cheese cake travels well and holds at cool room temp for a short window.
7) Storing Leftover New York Cheesecake
Store slices in a tight container. Lay parchment between pieces so edges stay neat. The fridge keeps flavor true for several days. The freezer works for a month. Thaw in the fridge until the center feels soft again.
For shine on day two stir a spoon of sour cream with a bit of sugar and a drop of lemon. Spread a thin coat on each slice. It wakes the top and tastes bright. Fans of creamy cheesecake smile every time.
Label the box with the date. Clear notes stop guesswork. A calm system helps home cooks rest easy and enjoy dessert when the time is right.
8) Try these desserts next
9) New York Cheesecake
New York Cheesecake cheese cake recipe by Linda
Ingredients
For the crust
- 200 g graham crackers finely crushed
- 80 g unsalted butter melted
- 25 g sugar
- Pinch of fine salt
For the filling
- 900 g cream cheese room temperature
- 200 g sugar
- 30 g cornstarch
- 1 lemon zest only
- 1 tsp vanilla extract
- 4 large eggs room temperature
- 240 ml sour cream room temperature
- 60 ml heavy cream room temperature
To finish optional
- 240 ml sour cream for top layer
- 1 tbsp sugar
- 1 tsp lemon juice
Instructions
For the crust
- Heat oven to 170 C. Line a 23 cm springform with parchment on the base and light butter on the sides.
- Mix crumbs butter sugar and salt until the texture feels like damp sand.
- Press the mix into the pan using a flat cup. Pack the base and bring it one or two centimeters up the sides.
- Bake 8 minutes then cool on a rack.
For the filling
- Lower oven to 160 C. Wrap the pan base with two snug layers of foil for a water bath.
- Beat cream cheese on low until smooth and glossy with no lumps. Scrape the bowl.
- Add sugar cornstarch lemon zest and vanilla. Mix on low until combined.
- Blend in eggs one by one on low. Scrape the bowl after each. Do not whip air into the batter.
- Stir in sour cream and heavy cream until silky.
- Pour batter over the crust. Tap the pan once to pop bubbles.
- Set the pan inside a larger roasting pan. Pour hot water into the outer pan so it rises halfway up the springform.
- Bake 55 to 70 minutes. The edges look set and the center has a gentle wobble the size of a small coin.
To finish and cool
- Turn off the heat. Crack the door open. Let the cake rest in the oven for 45 minutes.
- Remove from the water bath. Run a thin knife around the edge to prevent cracks.
- Whisk sour cream sugar and lemon juice. Spread a thin layer over the warm top if you like. Bake 5 minutes at 160 C then cool again.
- Cool to room temp then chill at least 6 hours or overnight before slicing.
To serve
- Warm a thin knife under hot water. Wipe dry between cuts for clean slices.
- Serve plain or with a short spoon of berries.
10) Nutrition
One twelfth of the cake feels like a solid serving. Figure about four hundred fifty calories. Fat sits near thirty grams. Protein sits near seven grams. Sugar sits near thirty three grams. Numbers shift with toppers. Keep cuts small for coffee time or go tall for party time. Either way the cheese cake recipe holds its charm.
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