This New York Cheesecake recipe is a classic cheesecake recipe. Cheese cake is a dessert / dessert with a sweet taste consisting of one or several layers, namely the main layer which is a thick layer made of soft cheese dough, sugar and eggs and the bottom layer of biscuit crumbs or sponge cake.
The sweetness comes from the sugar and sometimes there are flavors to suit your taste like vanilla, lemon, and chocolate.
Asians usually make matcha , lychee or mango flavours. The Asian style cheesecake is lighter in taste, less sweet and has a hollow texture. But this time, Kintamani Kitchen will try to make the original recipe first, namely baked cheesecake
The process of making classic cheesecake takes a lot of patience and tenacity, however, if you manage to make it, then you can modify the recipe.
New York Classic Cheesecake Recipe
New York City’s classic baked Indulge in the timeless delight of New York Cheesecake—a classic dessert featuring a luscious, velvety smooth blend of cream cheese, sugar, and eggs atop a crumbly biscuit base. This iconic dessert, with its rich, creamy texture and subtle sweetness, is a culinary masterpiece that requires patience and precision. Discover the secrets to creating the perfect cheesecake, from preparing the crust to mastering the baking technique, resulting in a heavenly dessert worth savoring with every biterecipe
16
servings40
minutes1
hour350
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
2.5 tbsp melted unsalted butter
450 g cream cheese
100 ml whipping cream
230 g sour cream
2.5 tbsp wheat flour
1/2 tsp salt
2 eggs
1 tsp vanilla
Directions
- Preheat your oven to 180˚C (350˚F) and line a 22 cm round tin with parchment paper, ensuring it covers the sides of the pan.
- Mix 1 tablespoon of sugar with the biscuits until they form a smooth, sand-like texture. Press this mixture firmly into the lined tin to create a solid base. Bake for 10 minutes, then let it cool.
- In a large bowl, combine cream cheese, a pinch of salt, and sugar. Beat this mixture until well blended and has a dense, foamy texture.
- Add the heavy cream and continue to beat until fully mixed. Then, incorporate sour cream, flour, a pinch of salt, and vanilla extract. Mix until the batter becomes smooth.
- Gradually add the eggs one at a time, mixing well after each addition. Avoid overmixing; the batter should be smooth and soft.
- Pour the prepared cream cheese mixture over the biscuit layer in the tin.
- Wrap the tin with aluminum foil and place it in a larger tray filled with boiling water to a depth of about 2 cm.
- Bake the cheesecake in the preheated oven at 180˚C (350˚F) for approximately 1 hour.
- Once baked, turn off the oven and leave the cheesecake inside for another hour without opening the oven door.
- Take out the cheesecake and refrigerate it overnight. The next day, carefully remove the parchment paper and slice the cheesecake using a warm, damp knife for clean cuts. Enjoy your perfectly set New York cheesecake!
Recipe Video
Notes
- Ensure all dairy ingredients are at room temperature to avoid lumps and create a smoother batter.
- Be cautious while mixing, especially after adding eggs; overmixing can lead to a dense or cracked cheesecake.
- Use the bain-marie (water bath) method for baking by placing the cheesecake pan in a larger pan filled with hot water to regulate temperature and prevent cracks.
- Avoid over-baking by removing the cheesecake from the oven when the edges are set but the center slightly jiggles. It will set while chilling.
- Let the cheesecake cool gradually. After baking, allow it to sit in the turned-off oven for an hour before refrigerating overnight to prevent cracks from sudden temperature changes.
- Chill the cheesecake overnight for flavors to meld and perfect texture.
- For clean slices, use a warm, damp knife. Wipe the knife between each cut for smooth edges.
- Experiment with various toppings like fresh berries or sauces to complement the cheesecake’s rich flavor.
- Store leftover cheesecake in an airtight container in the refrigerator for several days or freeze it for later consumption.
Au Bain Marie : How to Bake New York Cheesecake
Bake the cheesecake batter by placing the cake pan in a larger baking dish filled with water, ensuring the water reaches a depth of about 2cm. Before placing it in the water bath, cover the cake pan with aluminum foil to prevent water from seeping into the cheesecake. This method acts as a barrier, effectively preventing the cake from being submerged and maintains a moist baking environment, significantly reducing the likelihood of cracks on the cheesecake’s surface.
Bake the cake for approximately 60-70 minutes, but it’s crucial to check its progress around the 60-minute mark. Avoid overbaking, as this can lead to cracks in the cake. Once baked, turn off the oven and allow the cake to cool gradually inside for about 1 hour until it reaches room temperature. This gradual cooling process helps the cake settle and reduces the chances of surface cracks.
