The Best New York Cheesecake Recipe
In fact, Lindy's (along with Juniors) made New York cheesecake famous. It's got sour cream, cream cheese, and heavy cream, so it's very rich and very creamy. Everyone who has tried it (friends, family, co-workers) says it's the best cheesecake they ever had!
A few years ago, when I was visiting my friend Betsy, she served me cheesecake for breakfast. It was the best breakfast ever!
Use a Kitchen Aid Mixer!
This cheesecake is thick and rich. You'll need a Kitchen Aid or other powerful mixer to make it. A hand mixer or low-powered machine won't work.
New York Cheesecake
Photo by sabotrax
The Best Cheesecake Recipe
6 eggs
1 1/2 C sugar
2 lbs. (four 8 ounce packages) cream cheese, preferably Kraft's Philadelphia brand
1/2 pint sour cream
1/2 pint heavy cream
juice of one lemon
1 Tablespoon vanilla
2 heaping Tablespoons flour
Crust:
1 1/2 C crushed vanilla wafers (you can also use crushed graham crackers, or digestive biscuits)
6 Tablespoons melted butter
1/2 C sugar
Preheat oven to to 425°.
Add eggs, sugar, cream cheese, sour cream, heavy cream, lemon juice, vanilla, and flour to mixer. Beat (on low to to low-medium speed) thoroughly, until completely smooth.
While cake mixture is beating, make the crust.
Mix crust ingredients together in small mixing bowl. Pour into 9" spring form pan, pressing into place with your fingers or the back of a spoon. Chill in refrigerator for 15 minutes.
When crust is cool, and cake is thoroughly mixed, pour batter into the pan over the back of a big spoon, so the batter does not disturb the crust. Let it rest for 5 or 10 minutes.
Bake in 425° oven for 15 minutes. Then turn oven down to 275° and bake for 1 hour. Turn off oven. Do not open the oven door for 2 hours! After the 2 hours are up, remove cake and refrigerate.
What You'll Need to Bake Your Cheesecake
Cuisinart 4 Piece Measuring Cup Set with Leveler, Red
Careful measuring is one of the keys to success in baking. These cups are a cheery red color, and come with their own leveler so you get an accurate measurement. Throw them in the dishwasher when you're done.
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Amazon Price: $9.99 (as of 11/29/2009) 
MIU #90069 Commercial Oven Thermometer
Temperature control is critical when baking. Get this thermometer to check your oven and make sure your cheesecake comes out perfect!
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Amazon Price: $6.99 (as of 11/29/2009)
KitchenAid 5-Piece Measuring Spoon Set, Red
These are sturdy, easy-to-read, and dishwasher safe. They won't tip over either!
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Amazon Price: $3.99 (as of 11/29/2009)
Calphalon Classic Bakeware 9-Inch Round Nonstick Springform Pan
This pan is extra thick to distribute heat evenly, so your cheesecake will cook properly. The fluted base means it won't leak. Makes cooking cheesecake easy (and a lot less messy).
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Amazon Price: $20.00 (as of 11/29/2009)
KitchenAid K45SS Classic 250-Watt 4-1/2-Quart Stand Mixer, White
You'll see it on nearly every cooking show, from Iron Chef to Barefoot Contessa. It's powerful enough to knead dough, and gentle enough to whip cream. Dual spinning action (both on the beater's axis, and around the bowl) so it mixes faster, and you don't have to scrape down the sides. You'll spend less time mixing and more time enjoying your cheesecake.
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Amazon Price: $198.96 (as of 11/29/2009)
Mini Cherry Cheesecakes from Epicurean.com
1 cup all-purpose flour
1/3 cup sugar
1/4 cup baking cocoa
1/2 cup cold butter
2 tablespoons cold water
Filling:
2 (3-ounce) packages cream cheese, softened
1/4 cup sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 egg
1 (21-ounce) cherry or strawberry pie filling
Combine the flour, sugar, and cocoa in a small bowl. Cut up the butter into small pieces and mix it in with the cocoa mixture. Mix until it gets crumbly. Slowly add the water, and stir with a fork, until the dough holds together in a ball.
Form the mixture into 24 small balls. Coat the insides of greased muffin cups with the mixture. Press the dough into the bottoms and up the sides, to create a cup for the cheesecake filling.
Add the cream cheese and sugar to a mixing bowl. Beat the mixture until it's smooth. Then add the milk and vanilla, and beat again, until it's all incorporated. Don't overmix it. Add the egg to the cream cheese mixture and beat on low speed, just until everything is combined together. Again, don't overmix.
Add 1 tablespoon of the cream cheese mixture to each muffin cup. Bake at 325°F (160°C) for 15-18 minutes, or until the cupcakes are firm. Let them cool on a baking rack for about 30 minutes. Remove the mini-cheesecakes from the pans and let stand until they reach room temperature.
Add the pie filling on top and refrigerate.
Mini Cheesecake Pans
Norpro Mini Cheesecake Pan
Amazon Price: $26.95 (as of 11/29/2009)
The perfect way to make mini-cheesecakes. They're non-stick, and the bottoms pop out so the cheescakes are easy to remove. And since, the cheesecakes are snack-size, you don't have to feel guilty about eating 3 or 4 of them.
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Cheesecake Baking Tips
Keep the oven door closed and it shouldn't crack.
Cheesecake keeps well in the fridge and freezer.
Make it ahead and defrost when you need it.
Cheesecake Cookbooks
(and a cheesecake that's delivered to your door - no cooking required)
Junior's Cheesecake Cookbook: 50 To-Die-For Recipes for New York-Style Cheesecake (Juniors)
After Lindy's, there's Juniors, born in Brooklyn, and now famous worldwide. This cookbook has recipes for all of Junior's best-selling varieties, from Strawberry Swirl to Cappuccino to Peanut Butter and Jelly!
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Amazon Price: $14.96 (as of 11/29/2009)
125 Best Cheesecake Recipes
Become the king or queen of cheesecake with the recipes from this book. One reader on Amazon said her cakes used to come out burned or grainy, but now, they're perfect every time.
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Amazon Price: $13.57 (as of 11/29/2009)
A Passion for Baking: Bake to celebrate, Bake to nourish, Bake for fun
Marcy Goldman's book on everything from cheesecake to muffins and cookies. Who could resist a recipe with a name like Chocolate Eruption Cheesecake?
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Amazon Price: $19.77 (as of 11/29/2009)
Baking Illustrated
This guide to all things baking, from Cooks Illustrated magazine, tells you not only what to do, but why. Each step is easy to understand and follow, whether you're a beginner or an expert.
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Amazon Price: $23.10 (as of 11/29/2009)
New York Style Cheesecake with Strawberry Topping
Let's face it, sometimes you just don't have the time (or the energy) to make your own cheesecake. When that happens, try this gourmet New York cheesecake instead. It's rich, creamy, and comes with its own strawberry topping for extra wow!
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Amazon Price: $37.45 (as of 11/29/2009)
More Cheescake Recipes
- Double Layer Pumpkin Cheesecake from Allrecipes.com
- Much more fun than pumpkin pie, and great for Thanksgiving.
- Marscapone Cheesecake with Almond Crust from Food Network
- Italian flair meets New York creaminess. Light, sweet, with a nutty flavor.
- Amaretto Cheesecake from Cooks Recipes
- A cheesecake just for adults, with a dark chocolate cookie crust. Yum!
- Cheesecake Cookies From Paula Deen
- Cookies meet cheesecake! One reviewer topped them with butterscotch and caramel chips, instead of the blueberries, then drizzled melted chocolate over that. Sounds delicious.
- Cheesecake pops from A Cat in the Kitchen blog
- It's cheesecake on a stick (so it's portable). The original recipe comes from Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth by Jill O'Connor
Share Your Cheesecake Memories
Tell me what you think of this lens. And don't forget to favorite it. :-)
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Reply
- kimark421 kimark421 Nov 29, 2009 @ 8:09 am
- I have so many cheesecake memories, there isn't enough space here. I will try your recipe. BTW-great lens! 5*s.
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Reply
- Patrick Patrick Nov 26, 2009 @ 12:30 am
- Definitely don't "overbeat" the mix or it will overflow during the cooking process. If you overbeat the mix, add less of it to the crust.
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Reply
- Vi Vi Nov 16, 2009 @ 5:17 am
- I baked my cheesecake in a water bath just like you said but the water still went thru. Is there any way I can make my crust not as soggy when I serve it? I was thinking of putting the cake in the oven again, but I'm afraid that the extra heat will cause the cake to crack. Help please!! Thanks!
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Reply
- Jodi_k Jodi_k Nov 16, 2009 @ 7:36 am
- Hi Vi,
Well, put it back in the oven (with foil under it, so it doesn't leak all over your oven. If it does crack, you can always put fruit on top. It will still taste good.
Or, scoop it out into tall glasses, put some ground graham cracker crumbs in the bottom, and make cheesecake "parfaits".
For the next time, another couple of tricks I've heard (but haven't tried): to put the springform pan inside a silicone pan; or put a pan of water on a different rack in the oven.
If you leave the oven closed after you turn it off, it shouldn't crack and you won't need the water bath.
You shouldn't need the water bath if you leave the oven closed (then it won't crack).
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Reply
- Jodi_k Jodi_k Nov 9, 2009 @ 11:40 am | in reply to Melissa
- Hi Melissa,
If you have a crust (in a pan), keep it cool while you make the cake. Mix the cake until the batter is smooth (no lumps), then pour the cake mixture gently over the crust.
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by Jodi_k
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