Easy Original New York Cheesecake Recipe- New Yorkers are convinced that “their” cheesecake is the best, and indeed, this dessert – said to have made its debut at a city delicatessen in the 1920s – is the picture of smooth, creamy perfection. While there’s no single definition of New York-style, the term generally refers to a classic, unadorned cheesecake. Below are some of the best New York cheesecake recipe ever.
1. New York Cheesecake Recipe by Martha Stewart
This luxurious version features a cream-cheese and sour-cream filling over a homemade cookie-dough crust. SERVES 8 TO 10.
FOR THE CRUST
- 1/2 CUP (1 stick) unsalted butter, room temperature
- 1/2 cup sugar
- 2 large egg yolks
- 2 1/4 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour, plus more for dusting
- Pinch of salt
FOR THE FILLING
- Unsalted butter, for pan
- 3 1/2 pounds (seven 8-ounce bars) cream cheese, room temperature
- 2 1/4 cups sugar
- 1/2 cup all-purpose flour
- 5 large eggs, room temperature
- 1 cup sour cream, room temperature
- 1 1/2 teaspoons vanilla extract
- Make the crust: With an electric mixer on medium speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. Add yolks, 1 at a time, beating well after each and scraping down sides of bowl as needed. Beat in vanilla. Add flour and salt; beat until mixture comes together but still crumbles.
- Preheat oven to 3500F. On a lightly floured surface, roll out dough to slightly more than 1/8 inch thick. Place the bottom of a 10-inch springform pan on top of dough; using a paring knife, cut out a round about 1/4 inch larger in diameter than the pan. Transfer dough to a baking sheet; freeze 15 minutes. Bake until golden, 12 to 15 minutes. Transfer crust to a wire rack to cool completely.
- Make the filling: Set a kettle of water to a boil. Replace bottom of springform pan, butter side, and insert bottom crust. With an electric mixer on medium speed, beat cream cheese until fluffy and smooth, about 3 minutes, scraping down sides of bowl as needed. In a small bowl, combine sugar and flour. Reduce mixer speed to low. Gradually add sugar mixture to cream cheese; beat until smooth. Add eggs, 1 at a time, beating until well incorporated after each and scraping down sides of bowl as needed. Mix in sour cream and vanilla.
- Pour filling over crust. Wrap bottom and sides of springform pan in a double layer of foil; set springform pan in a large roasting pan. Carefully pour boiling water into roasting pan to reach halfway up side of spring form pan. Bake cheesecake until set, 45 minutes; reduce over temperature to 3250F. Continue to bake until cake is golden on top but still slightly wobby in center, about 30 minutes more. Turn off oven; leave cake in oven with door slightly ajar 1 hour.
- Remove from water bath; transfer to a wire rack to cool completely. Refrigerate, uncovered, at least 6 hours or up to overnight. Run a knife around edge of cake to loosen before unmolding.
2. New York Cheesecake Recipe with Sour Cream by Anna Olson
- 1 cup graham cracker crumbs
- 2 Tbsp sugar
- ¼ cup unsalted butter, melted, plus extra for greasing the pan
- 4 pkg 250 gram packages of cream cheese, at room temperature
- 1 1/4 cup + 2 Tbsp sugar
- 3 Tbsp cornstarch
- 2 tsp vanilla extract
- 2 tsp finely grated lemon zest
- 3 large whole eggs
- 1 large egg yolk
- 1 ½ cup sour cream (not low-fat), divided
- 2 tsp lemon juice
- Preheat the oven to 350ºF.
- For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan.
- Bake this for 10 minutes, then cool. Brush the sides of the pan with a little melted butter.
- For the cheesecake, increase the oven temperature to 400ºF.
- Beat the cream cheese until light and fluffy. Add the 1 ¼ cups of sugar a little at a time, and scraping the sides and bottom of the bowl often.
- Beat in the cornstarch, vanilla and lemon zest.
- Beat in the eggs one at a time, on a lower speed, and scraping after each addition, then beat in the yolk.
- Still on low speed, beat in ¾ cup of sour cream. Scrape this over the cooled crust.
- Bake the cheesecake for 10 minutes at 400ºF and then reduce the oven temperature to 225ºF and bake for 25 more minutes. Turn off the oven, and leave the cheesecake in for an hour, cracking the oven door after 30 minutes. While the cheesecake is baking, prepare the sour cream layer.
- Stir the remaining ¾ cup of sour cream with the remaining 2 Tbsp of sugar and the lemon juice. Spread this over the top of the cheesecake as soon as it has come out of the oven.
- Allow the cheesecake to cool completely to room temperature, then carefully run a spatula around the outside of the cheesecake to loosen it from the pan, then chill the cheesecake for at least 6 hours before slicing and serving. The cheesecake will keep, refrigerated, for up to 4 days.
New York Cheesecake Recipe with Sour Cream and other recipes by Anna Olson can be purchased at amazon.com.
3. New York Cheesecake Recipe No Bake by The Vegan Corner
INGREDIENTS FOR A 18cm CAKE:
For the base:
- 110g digestive biscuits, finely crushed
- 45g dairy-free butter, melted
For the filling:
- 440g dairy-free cream cheese (we used VioLife)
- 125g granulated sugar
- 25g lemon juice
- 8g lemon zest, finely grated
- 190g soy milk
- 5g agar agar powder
For the topping:
- 250g fruit of your choice, finely diced
- 25g granulated sugar
- Grease an 18cm loose-bottomed, deep cake tin and line the base with baking parchment. Mix the digestives and the butter until evenly combined.
- Use a straight-sided glass to press the crumbs evenly across the base of the tin, and place in the fridge to cool for 20 minutes.
- For the filling, combine the cheese, the sugar, the lemon juice and the zest as evenly as possible. Heat up the filling mixture in a microwave at medium power (300W) or in a bain marie until reasonably hot (60°C/140°F)
- In a saucepan, simmer the milk with the agar for 2 minutes, stirring constantly.
- Combine the agar milk with the hot filling mixture, and pour over the biscuit base. Chill for 4 hours, or even better, overnight.
- For the topping, combine the fruit with the sugar, leave it to macerate for 20 minutes and use it to decorate the cake before serving.
SUBSTITUTIONS and TIPS:
Sugar: You can use any granulated sugar you want for this recipe, but dark varieties will obviously yield a brown cheesecake. Liquid sweeteners are also an option, but the cheesecake will end up softer.
Butter: The plant-based butter can be substituted with 50/50 mixture of coconut oil and almond butter.
Zest: You can use the zest of any citrus fruit you like for this recipe. Some favourites are orange, Buddha’s hand, and obviously… lemon!
Agar-agar: There is currently no substitute for the agar-agar, as any other product will give you a completely different result.
Cheese: We have attempted this recipe with a variety of different plant-based cheeses, and they all gave us pretty impressive results. However, the one shown in the video (Violife cream cheese) is the absolute best we’ve found so far for sweet recipes. Another option would be to follow our recipe for basic cream cheese, and use that cheese to make the cake, which also works beautifully.
Handmade dish provided by the super-talented artist Kari Ytterdal. Make sure to check her shop here.