New York Style Cheesecake
Indulge your taste buds in the epitome of creamy decadence with our New York Style Cheesecake recipe. This classic dessert promises a velvety texture and rich flavor that captures the essence of the iconic New York cheesecake experience.
Equipment
- 1 Electric mixer
- 1 Paddle Attachment
- 1 Springform pan
Ingredients
Shortbread Crust
- ½ Cup butter unsalted
- ¼ Cup sugar
- 1 Cup flour all purpose
- ½ Tsp vanilla extract
- ¼ Tsp salt
Cheesecake Filling
- 3 Cups cream cheese
- 2 eggs
- 1 ½ Cups sugar
- 1½ Cups heavy whipping cream
- ½ Tbsp vanilla extract
Water Bath
- 10 Cups water
Instructions
Shortbread Crust
- (Optional) Line springform pan with parchment paper
- Preheat oven to 350 °F
- Let butter soften at room temp
- Cream butter and sugar together for 7 minutes
- Add vanilla extract, salt, and all purpose flour
- Mix until dough forms, about 1 to 2 minutes
- Press dough into springform pan
- Chill dough for 30 minutes
- Pierce entire surface area of dough with a fork
- Bake at 350 °F for approximately 33 minutes
- Let cool
Cheesecake Filling
- Let cream cheese, eggs, and heavy cream sit out until room temperature
- Mix cream cheese with an electric mixer on low speed until smooth
- Add in sugar
- Mix until completely smooth
- Add in heavy cream, and vanilla extract
- Mix on low speed until incorporated
- Add in eggs one at a time
- Pour cheesecake filling into springform pan with cooled shortbread crust
- Place springform pan into a larger roasting dish
Water Bath
- Bring water to a boil
- Place roasting dish with springform pan onto the oven rack
- Carefully pour boiling water into roasting dish until halfway up the sides of pan
- Bake at 325 °F in water bath for approximately 1 hour and 30 minutes
- Turn oven off
- Cool in oven for one hour, with oven door slightly open
- Remove springform pan from water bath
- Cool on wire rack until barely warm
- Wrap tightly in plastic wrap, refrigerate overnight
Notes
- In this recipe you’ll notice that I used less eggs than most other cheesecake recipes. Using less eggs results in a thicker cheesecake. A typical New York style cheesecake tends to be thicker and more dense than most.
- I recommend using full fat dairy ingredients in this recipe, the low fat alternatives will not give you the same end result.
- To effectively make this recipe you will need either a hand mixer or a stand mixer. If you try mixing the cheesecake filling by hand I guarantee you will not be able to get the smooth consistency achieved by an electric mixer.