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To-Die-For New York-style cheesecake recipe

Dessert, Intermediate, no category, Snack, Sweet
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Cheesecake, mmmmh cheeeesecaaake. I could end the blog text here, and for the fans of this cake, it would make sense. But cheesecake is like a religion. Every country has one, but sadly we can’t seem to agree. Japan has a fluffy version, which jiggles it’s quite satisfying to see it shake. England has a heavier version than even the Americans who have an array of baked cheesecake. In Europe, they also have an unbaked version, which is a bit lighter.

I am no exception to the fandom. When I was younger, I lived in America and got in contact with cheesecake for the first time. Let’s just say whenever it was on the menu. I always asked my mom if I could have a piece. So I will gladly share my recipe. If you are going to eat it by your self GOOD LUCK!!!

New York-style cheesecake
Print Recipe

New York-style Cheesecake

This recipe is worth every minute you put into it, because dare we say it, we have yet to taste a better one.
Prep Time30 mins
Cook Time2 hrs 15 mins
Cooling time12 hrs
Total Time14 hrs 45 mins
Course: Dessert
Cuisine: American
Keyword: Cake, Cheesecake, Creamy, New York, Sweet, Yummy
Servings: 6
Author: The Baking Buckets

Equipment

  • Oven
  • Baking Tray
  • Baking paper
  • Baking springform (Ø 20 cm/ 8 inch if you want a high cake use a 16cm/ 6.5 inch)
  • Electric mixer
  • Spatula
  • Refrigerator

Ingredients

Crust

  • 150 grams Graham Crackers
  • 50 grams Sugar
  • 75 grams Melted butter

Filling

  • 750 grams Mon Chou / Cream Cheese
  • 150 grams Sugar
  • 30 grams Flour
  • ½ Lemon zest
  • ½ Vanilla bean
  • 150 grams egg About 3 eggs
  • 40 grams egg yokes about 2 yoke
  • 125 grams crème fraîche

Instructions

Crust

  • Preheat the oven to 180°C / 350°F
  • Crush the graham crackers by hand / machine or if you are having a rough day, ziplock bag and a rolling pin/mallet.
  • When you have crumbs add the sugar and melted butter and mix.
  • Line the bottom of the springform with baking paper and press in the crumble.
  • Bake for 15 minutes. Then take it out and let it cool.

Filling

  • Put the cream cheese in a mixing bowl and whisk it until smooth (about half a minute).
  • Add the sugar and mix. Add the flour and mix. Add the lemon zest and vanilla and mix.
  • Add the eggs and egg yolks one at a time, mixing in between until smooth.
  • As the final step add the crème fraîche and mix until combined (not longer!).
  • Grease your cake pan / springform and pour the filling on top of the crumble and put it in the oven.
  • After 15 minutes lower the temperature to 100°C / 210°F and bake for 1 hour. After this hour has passed, turn off your oven, leave the cheesecake in the oven for 1 hour and leave the door of your oven a little open.
  • Let the cheesecake cool completely before taking it out of the cake pan/springform and refrigerate for 12 hours before eating.

Notes

Tip: if you have a jam/ jelly or syrup that you like warm it up a little and top it off prior to serving.
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