Homemade New York Style Cheesecake

This traditional New York style cheesecake is ultra smooth and creamy, paired with a buttery shortbread crust. This classic cheesecake is made with simple yet high quality ingredients, prepare your tastebuds for an amazing journey.

Everyone has a certain image of what they consider to be a classic New York style cheesecake. The truth of the matter is there is no cut and dry answer of what a classic New York style cheesecake is. Most New Yorkers say that cheesecake wasn’t what it is today until it was in New York. Being a native New Yorker myself I’d tend to agree.

So what makes a cheesecake a New York style cheesecake? New York style cheesecake tends to be denser with a smoother and creamier texture thanks to the addition of cream to the batter. New York style cheesecake is traditionally made with a shortbread crust and is usually free from any additional toppings.

This being said I am not against adding some fruit toppings or trying different variations, but to be fair once these variations come into play, most would agree it is no longer considered a New York style cheesecake.

The Importance of Room Temperature Ingredients

When taking on the task of making a homemade cheesecake one of the first things that you should do is removing your cream cheese, sour cream, eggs, and any other dairy products needed for this recipe from the refrigerator. If you attempt to make your cheesecake with cold cream cheese you will find that your cheesecake filling is quite lumpy and difficult to mix. My advice, skip the headache, remove these ingredients from the refrigerator ahead of time, give them enough time to come up to room temperature. You will find that your cheesecake batter is much easier to mix and your end product will be a smooth and creamy homemade cheesecake.

Perfecting The Crust

The crust of the cheesecake may seem like an afterthought to most but I can assure you a bad crust can undoubtably sabotage an otherwise perfect cheesecake. When it comes to crusts there are many options to choose from however for times sake let’s focus on the two most popular crust options for cheesecakes.

In this recipe my homemade New York style cheesecake features a traditional shortbread crust. Here are a couple tips for preventing a soggy, and lackluster shortbread crust:

• Use softened butter
• Cream butter and sugar
• Chill dough
• Pierce dough with a fork to allow for even baking

The graham cracker crust is by far one of the most popular for cheesecakes, this crust tends to be sweeter with a more pronounced flavor profile. Here are some tips to help you achieve a great graham cracker crust

• Press crust firmly into pan using a measuring cup
• Pre-bake before adding filling to prevent soggy crust
• Use butter not margarine
• For some extra flavor add some cinnamon or vanilla paste to the crust mixture

Mixing Slow and Low

When it comes to making cheesecake slow and low is the name of the game. You do not want to over mix your cheesecake filling. Over mixing your cheesecake batter or mixing on a high speed will incorporate too much air into your batter, this can lead to cracks in your cheesecake. When mixing your batter put your mixer on a low speed, be patient, once all ingredients are thoroughly incorporated turn your mixer off.

Tips on Preventing Cracks

Before we talk about how to prevent cracks on your cheesecake let’s first go over a few reasons why cracks occur in the first place. Over mixing your batter or mixing on a high speed can lead to, too much air being incorporated into your batter. This air will cause your cheesecake to rise during baking and then deflate and crack.

The heat from your oven can also cause the edges of your cheesecake to overcook and the top crack. One way to combat this is by using a water bath when baking your cheesecake. The water bath method is also known as a baine marie. This method is typically used when baking delicate dishes like custards, mousses, and cheesecakes. Baking your cheesecake in a water bath helps to prevent cracking by keeping the oven moist and helping to moderate the heat.

When preparing your water bath there are a few things to follow:

• If using a springform pan wrap a few layers of aluminum foil around the pan to prevent leaking
• Place pan in a larger and deeper roasting dish
• Boil your water
• Place roasting pan with springform pan inside It on the oven rack
• Carefully pour water into roasting pan
• Water level should be halfway up the sides of the pan

No Peeking, No Poking

I know it’s tempting to open the oven door to take a peek at your cheesecake while it’s in there. You may also be tempted to poke at it with a cake tester to check it for doneness. Don’t do it. Sudden fluctuations in temperature and drafts can cause your cheesecake to crack.

Cheesecake is typically done before it looks done, no need to poke it with a tester. You’ll know your cheesecake it done when the edges are set but the center is still soft. Give the pan a little wiggle and if your center gives a slight jiggle you are good to go. Over baking your cheesecake is also a sure fire way to cause cracks on your cheesecake.

Cool it The Right Way

The way you cool your cheesecake is just as important as the way you bake your cheesecake. Cheesecakes are delicate, sudden changes in temperature can cause cracks to form. The best way to cool your cheesecake is to do it slowly so it has time adjust to the changing temperature.

Turn the oven off once its done baking and crack the oven door open. Let the cheesecake cool in the oven for about an hour. After an hour transfer the cheesecake to a cooling rack until it comes to room temperature.

Next you’ll want to cover your cheesecake tightly in plastic wrap and refrigerate. This step is important, cheesecake tends to absorb odors from the refrigerator take your time and wrap it correctly. Refrigerate the cheesecake overnight for the best results.

Experiment With New Flavor Combinations

Cheesecake is such a versatile dessert. The sky is the limit when it comes to the different flavor combinations for this desert. You can experiment with different types of crusts, fillings, and toppings. Let’s jump into a few of the different flavors that try for your next cheesecake.

Crust:

• Graham cracker
• Oreo cookie
• Brownie
• Pretzel
• Vanilla wafer
• Any kind of nuts (almond, hazelnut, walnut)

Cheesecake:

• Chocolate
• Peppermint
• Pumpkin
• Cookie dough
• Oreo
• Carrot cake

Toppings:

• Fresh berries / berry compote
• Powdered sugar
• Caramel
• Whipped cream
• Chocolate
• Cookie crumble

Tips For The Most Delicious New York Style Cheesecake

• Use a springform pan
• Preheat oven
• Use full fat dairy ingredients
• Leak proof your springform pan
• Line your pan with parchment paper
• Use an electric mixer (do not mix by hand)
• Run a knife along the sides of the pan during the cooling process
• Do not skip any steps
• Be patient

Saving and Storing Leftovers

After all the work that you’ve gone through making this beautiful New York style cheesecake you’ll want store your leftovers properly so you can enjoy it in the days ahead. So first and foremost if storing your cheesecake in the refrigerator you will need to store it in an air tight container, or wrap it tightly in plastic wrap. Cheesecake loves to absorb odors from its environment, so unless you want your cheesecake absorbing that lingering onion odor, or any strange refrigerator odors then make sure it’s sealed tight.

Your New York style cheesecake will last 5 to 7 days in your refrigerator and about 2 to 3 months in the freezer. If opting to store your cheesecake in the freezer you’ll also need to wrap it as air tight as possible. Next transfer the wrapped cheesecake into a freezer bag.

From a functionality standpoint you can slice your cheesecake before freezing. Individually wrap each slice and store in a freezer bag. Following this method ensure that you can grab as many pieces of cheesecake at a time as you desire as opposed to having to defrost the entire cheesecake.

Did I mention that cheesecake is a labor of love. The process requires patience and should not be rushed, but it is well worth it in the end. This dessert is definitely not one that you’ll want to make if your pinched for time however take it easy, follow each step in this process thoroughly and enjoy the journey. Don’t sweat it, you got this!