NEW YORK CHEESE CAKE RECIPE RECIPES

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ORIGINAL NEW YORK CHEESECAKE RECIPE | EPICURIOUS



Original New York Cheesecake Recipe | Epicurious image

There will never be a better cheesecake than Junior's famous original. Here's the recipe for the New York-style cheesecake.

Provided by Alan Rosen

Yield Makes one 9-inch or 8-inch cheesecake, about 2 1/2 inches high

Number Of Ingredients 14

1 recipe 9-inch Junior's Sponge Cake Crust
Four 8-ounce packages PHILADELPHIA cream cheese (use only full fat), at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
3/4 cup heavy whipping cream
1 recipe 8-inch Junior's Sponge Cake Crust
Three 8-ounce packages PHILADELPHIA cream cheese (use only full fat), at room temperature
1 1/3 cups sugar
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
2/3 cup heavy whipping cream

Steps:

  • 1. Preheat the oven to 350°F. Make and bake the cake crust as directed and leave it in the pan. Keep the oven on.
  • 2. In a large bowl, using an electric mixer fitted with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
  • 3. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust.
  • 4. Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 1/4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away—don't move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.
  • 5. Release and remove the side of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices. Refrigerate any leftover cake, tightly covered, and enjoy within 2 days, or wrap and freeze for up to 1 month.

NEW YORK CHEESECAKE RECIPE - BBC FOOD



New York cheesecake recipe - BBC Food image

This is the classic New York baked cheesecake with a rich and creamy vanilla topping and a simple biscuit base.

Provided by Jayne Cross

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 12

Number Of Ingredients 8

150g/5½oz digestive biscuits
75g/2½oz butter, plus extra for greasing
900g/2lb full-fat cream cheese
200g/7oz caster sugar
200ml/7fl oz soured cream
3 tbsp plain flour
3 free-range eggs, plus 1 egg yolk, lightly beaten
2 tsp vanilla extract

Steps:

  • Preheat the oven to 180C/350F/Gas 4. Grease and line the base of a 23cm/9in spring form cake tin.
  • Place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs.
  • Melt the butter and add the biscuit crumbs, stir to combine. Place in the base of the cake tin and spread in an even layer, then flatten (use your fingers or a potato masher).
  • Bake in the oven for 10 minutes until golden. Remove and leave to cool while you prepare the filling.
  • Reduce the oven to 160C/315F/Gas 2.
  • In a large bowl, beat together the cream cheese and sugar until smooth then add the sour cream and flour and beat again. Gradually add the eggs and vanilla essence beating well between each addition (beat in rather than whisk as you don’t want to incorporate too much air as this will affect the smooth surface of the cheesecake).
  • Pour the cream cheese mix on to the biscuit base then bake in the oven for 45 minutes. The cheesecake should be just set with a slight wobble and should still be cream on top with just a slight golden hint around the edges.
  • Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly ajar and leave the cheesecake to cool in the oven – this prevents the top from cracking.
  • Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin.

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