New York Cheesecake Style

How To Make A Cheesecake In New York Cheesecake Style?

The classic New York cheesecake recipe is creamy, rich and dense cake which requires a water bath and is very easy to make. It is also one of the best cheesecakes that you are going to ever love as it tastes just amazing. In case you are looking to make this cake is a quick and easy way, here are some of the easy tips that will help you to make your New York cheesecake easily.

How To Make A Cheesecake In New York Cheesecake Style?
How To Make A Cheesecake In New York Cheesecake Style?

What is New York cheesecake?

How To Make A Cheesecake In New York Cheesecake Style?
How To Make A Cheesecake In New York Cheesecake Style?

New York cheesecake is also known for its satin and creamy texture, it is rich, dense and flat from the top which you will definitely love. It is also made up with egg yolks, sour cream adds heavy cream which gives it a smooth consistency. Sometimes, its flavors also add that freshness which you will love.

This cheesecake is not baked in the water bath; instead, it is baked in high temperature to get that rich taste.



½ cups of graham cracker, vanilla wafer crumbs or digestive biscuits.

 2 spoons of granulated sugar

½ or 4 spoons of melted unsalted butter


32 ounce of full fat cream cheese in a room temperature

2 spoon of cornstarch

1/8 cup of granulated sugar

Grated lemon zest or 1 small lemon

2 spoon of vanilla extract

1/ cup of heavy cream

1 egg yolk in a room temperature


Preheat your oven up to 180 degrees, Wrap the outside of the springform with a large silver foil up to 9 inches of the pan. Next, take a medium bowl and add sugar, crumbs and melted butter into it and combine it all together and get it moistened. Press the mixture into the bottom of your prepared pan in to form the layers of crumbs. Bake it from the next 8 minutes until it gets golden brown. Allow it to cool it down completely. Meanwhile, you can prepare the filling of your New York cheesecake.

Increase oven temperature up to 220 degrees. Take another bowl and beat cream cheese in it in a medium-low speed until it gets lump free and smooth. Add some sugar and beat it firmly until it gets well blended. Scrape down the bottom and sides of the bowl if necessary. Next, add some cornstarch into it and mix it well. Add eggs too and beat it until it gets fully combined. Add vanilla extract, cream, and some lemon zest into it until it gets smooth and combined. Next, pour the batter over a cooled crust and make sure it spreads evenly.

Make sure you bake it for the next 10 minutes in low temperate of 10 degrees until it gets golden brown from the edges. Turn off the oven and open the oven door so that your cake can get some cooler air and leave it for another 60 minutes.

Next, transfer your cake into a wire rack to cool it down into room temperature. Cover the cake with a plastic wrap and refrigerate it for overnight for at least 12 hours. So, now it’s ready you can serve it to your guests and family for the next 5 days by keeping in the refrigerator.

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