New York Style Cheesecake is a classic cheesecake, there are of course several other types which are made in different ways: some are not baked, some are creamier, some are denser and there is also one which is “burnt” on purpose. Regular cheesecake relies on heavy cream and sour cream to thin the batter and give it a silkier, creamier texture.
A key characteristic of a good New York Style Cheesecake is the texture. It is dense, rich and heavy, making it difficult to eat more than one slice. The reason why it is so rich is because of the amount of cream cheese used in the cheesecake. Besides, it includes extra eggs and yolk, which provide a smooth texture. The New York style cheesecake is always baked and the ingredients are very basic. The use of sour cream and fresh lemon zest add a light touch.
Tools & Equipment
- 26cm / 10-inch springform pan
- Food processor
- Pastry brush
- Silicone spatula
- Stand mixer fitted with the paddle attachment
- Zester
Recipe Tips
Ingredients: use full fat cream cheese and full fat sour cream, because you can definitely tell a difference in taste and texture. Bring all ingredients which you keep in the fridge to room temperature before you start.
A Beautiful Cheesecake without Cracks: make sure that you add the eggs on low speed to avoid aeration. Also, let the cheesecake cool completely to room temperature until you transfer it to the fridge. The gradual change in temperature prevents the cheesecake from being “shocked” by a rapid temperature change. By following these two steps, you will have a beautiful cheesecake without cracks.
Water Bath: I hesitated for quite some time to bake this cheesecake because there are so many comments on the web about how to bake this cake. I decided to make it without using a water bath and I can say that it worked perfectly, so in my opinion there is no need to bake this cheesecake in a water bath.
How to Make a New York Style Cheesecake
Make the Crust
Preheat the oven to 177°C / 350ºF and weigh all the ingredients. Place the graham crackers in a food processor and pulse a couple of times until they look like sand.
Mix the graham crumbs, sugar and melted butter until well combined and press it into the bottom of your ungreased 26cm / 10 inch springform pan.
Bake for 10 minutes, then remove from the oven and let it cool. Brush the sides of the pan with melted butter.
Make the Cheesecake
Increase the oven temperature to 205°C / 400ºF and gather your ingredients.
Beat the cream cheese, on medium speed until light and fluffy, for about 2 minutes. Add the sugar little by little and scrape down the sides and bottom of the bowl in between. Whisk in cornstarch, vanilla and lemon zest.
On low speed, beat in the eggs one at a time, and scrape down the sides and the bottom of the bowl after each addition, then beat in the egg yolk. Still on low speed, add the sour cream and beat until incorporated, but do not overmix. Scrape down the sides and bottom of the bowl.
Pour the mixture over the cooled crust and spread evenly. Bake on the middle rack for 10 minutes, then reduce the oven temperature to 107°C / 225°F and bake for another 25 minutes. Turn off the oven, leave the cheesecake in for 1 hour and after 30 minutes crack the oven door open. Remove the cheesecake from the oven and let it cool completely to room temperature.
Carefully run a spatula around the outside of the cheesecake to release it from the pan. Let the cheesecake set in the fridge for at least 6 hours or overnight before slicing and serving.
Storage: you can keep the cheesecake in the fridge for up to 4 days. You can freeze the cheesecake for up to 3 months. Cover it tightly with aluminium foil, plastic wrap or place it in a freezer bag. Thaw the cake in the fridge the night before you are going to eat it.
My Summary for New York Style Cheesecake
Difficulty: Simple.
Taste: Although this cheesecake is heavy and dense, it tastes incredibly light There is a slight sweetness, but not too intense.
Texture: This is similar to the taste. The texture is both rich and dense, but still velvety and extra creamy.
PROS: This is the perfect cheesecake for cheesecake lovers. I love both the taste and texture.
CONS: You need a little patience here. Making this cheesecake is easy, it’s just a little time consuming.
