The Ultimate New York Cheesecake

New York-style Cheesecake

Prep Time: 25 minutes

Bake Time: 1 hour 30 minutes

Inactive Time: 6-24 hours

Yield: one 9-inch cheesecake

Recipe inspired by:
A How-to Baker Original


 
 

Cheesecake is such a rich, luscious dessert! The smooth and velvety texture makes it ideal for adding extra flavors and toppings. I particularly enjoy whipped cream and fresh fruit. This recipe makes a traditional New York-style Cheesecake that is chock full of cream cheese goodness.

Traditionally served with a graham cracker crust, my version goes to the next level and uses shortbread instead…which makes it taste amazing! If you are pressed for time, it is fine to use a premade store-bought graham cracker crust. Just be sure to buy a couple crusts because the recipe will make 2-3 cheesecakes in a ready-made crust.


Before making this recipe, here are a few tips for success:

  • Make sure cheesecake filling ingredients are at room temperature before mixing.
  • Beat the cream cheese until light and fluffy before blending in the other ingredients. Just be sure to not overbeat the cream cheese
  • Once you beat the cream cheese, add the remaining ingredients slowly; trying to add as little extra air to the batter as possible.
  • Allowing the cheesecake to partially cool in the oven after baking helps prevent surface cracks.

Now…let’s go make some awesome cheesecake!

Ingredients:

Shortbread Crust Ingredients
1-1/4 cups all-purpose flour
1/3 cup granulated sugar
1 teaspoon lemon zest, optional
1/4 teaspoon salt
8 tablespoons unsalted butter, diced
1 large egg yolk
1 egg white, beaten

Cheesecake Filling
2-1/2 pounds cream cheese (5 8-ounce packages)
1-3/4 cups granulated sugar
3 tablespoons all-purpose flour
1 teaspoon grated lemon zest
1/2 teaspoon vanilla
5 large eggs
2 large egg yolks
1/2 cup heavy cream

Step-by-Step Directions with Pictures:


Spring form pan sprayed with non-stick cooking spray.

1. Prepare the Shortbread Crust
Preheat the oven to 400° F. Lightly grease a 9-inch springform pan with non-stick cooking spray or butter.

 
 
 
 
 
 

Whisking together dry ingredients.

2. In a medium bowl, whisk together flour, sugar, lemon zest and salt.

 
 
 
 
 
 
 
 

cutting in the butter

3. Add butter to the flour mixture. Use a pastry blender or two forks to cut the butter into the flour until it resembles pea-size crumbs.

 
 
 
 
 
 
 

Adding one egg to the cheesecake crust.

4. Add the egg yolk and mix just until the dough forms a rough ball.

 
 
 
 
 
 
 
 

Poking holes in the crust with a fork.

5. Press about 1/3 of the dough evenly over the bottom of the prepared pan. Prick the dough all over with fork. Bake until crust is evenly browned; about 10 to 15 minutes. Cool completely on a rack.

 
 
 
 
 

Brushing egg white on the baked cheesecake crust

6. Press remaining dough around the sides of the pan, making sure the dough is attached to the bottom crust. Use a pastry brush to brush the bottom and sides of the crust with the egg white. Refrigerate until ready to use.

 
 
 
 

Whipping cream cheese with electric mixer.

7. Prepare the Cheesecake Filling
Preheat the oven to 500° F. In a large bowl, use an electric hand-held or stand mixer to beat the cream cheese until creamy. Gradually add the sugar and flour. Beat until smooth and creamy; about 1-2 minutes.

 
 
 
 

Adding lemon zest and vanilla to cheesecake batter

8. Mix in the lemon zest and vanilla. Scrape down the sides of the bowl. Add the eggs and egg yolks one at a time; mixing just until incorporated. On low speed, beat in the cream.

 
 
 
 
 
 

pouring cheesecake batter into baked crust.

9. Pour the batter into the prepared crust and smooth the top. Bake for 15 minutes at 500° F.Reduce oven temperature to 200° and bake for 1 hour.

 
 
 
 
 

Cheesecake cooling in the oven.

10. Turn off the oven and prop open the door. Allow the cheesecake to cool in the oven for 30 minutes.

 
 
 
 
 
 
 

Cooling New York cheesecake.

11. Remove cake to a rack and let it completely cool before unmolding the cake. Cover and refrigerate for at least 6 hours; preferably 24 hours before serving. New York Cheesecake can be served as is or topped with fresh fruit and whipped cream for a fancier presentation.

 
 
 

Printable Recipe


Ingredients:

Shortbread Crust Ingredients
1-1/4 cups all-purpose flour
1/3 cup granulated sugar
1 teaspoon lemon zest, optional
1/4 teaspoon salt
8 tablespoons unsalted butter, diced
1 large egg yolk
1 egg white, beaten

Cheesecake Filling
2-1/2 pounds cream cheese (5 8-ounce packages)
1-3/4 cups granulated sugar
3 tablespoons all-purpose flour
1 teaspoon grated lemon zest
1/2 teaspoon vanilla
5 large eggs
2 large egg yolks
1/2 cup heavy cream

Directions:

Prepare the Shortbread Crust
Preheat the oven to 400° F. Lightly grease a 9-inch spring form pan with non-stick cooking spray or butter. In a medium bowl, whisk together flour, sugar, lemon zest and salt. Add butter to the flour mixture. Them, use a pastry blender or two forks to cut the butter into the flour until it resembles pea-size crumbs. Add the egg yolk and mix just until the dough forms a rough ball.

Press about 1/3 of the dough evenly over the bottom of the prepared pan. Prick the dough all over with a fork. Bake in the preheated oven until the crust is evenly browned; about 10 to 15 minutes. Allow the crust to cool completely on a wire rack. Press the remaining dough around the sides of the pan, making sure the dough is attached to the bottom crust. Use a pastry brush to brush the bottom and sides of the crust with the egg white. Refrigerate until ready to use.

Prepare the Cheesecake Filling
Preheat the oven to 500° F. In a large bowl, use an electric hand-held or stand mixer to beat the cream cheese until light and creamy. Gradually add the sugar and flour. Beat until smooth and creamy; about 1-2 minutes. Mix in the lemon zest and vanilla. Scrape down the sides of the bowl. Add the eggs and egg yolks one at a time; mixing just until incorporated. On low speed, beat in the cream. Pour the batter into the prepared crust and smooth the top with a mixing spoon or rubber spatula.

Bake cheesecake for 15 minutes at 500° F.Reduce oven temperature to 200° and bake for 1 hour. Turn off the oven and prop open the door. Allow the cheesecake to cool in the warm oven for 30 minutes. This will help prevent surface cracks when the cake is finished. Remove cake to a rack and let it completely cool before unmolding the cake.

Cover and refrigerate for at least 6 hours; preferably 24 hours before serving. New York Cheesecake can be served as is or topped with fresh fruit and whipped cream for a fancier presentation.

2 thoughts on “The Ultimate New York Cheesecake

  1. Today, I went to the beach with my kids. I found a sea shell and gave it to
    my 4 year old daughter and said “You can hear the ocean if you put this to your ear.” She placed the shell to her ear
    and screamed. There was a hermit crab inside and it pinched her ear.
    She never wants to go back! LoL I know this is entirely off topic
    but I had to tell someone!

  2. I just wanted to say this recipe sucks. The crust burns within the first 8 minutes of your retarded 500 degree baking process. Thanks a lot.

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