This New York Cheesecake recipe is my version of the classic New York Cheesecake. My recipe will help you make a delicious New York-style cheesecake. It has a buttery cookie crust and a rich, creamy filling. The filling is made from simple ingredients like cream cheese, eggs, sugar, cream, vanilla, a little lemon, and just a bit of flour to hold it all together. The result is a dense, smooth cheesecake that tastes amazing!
New York-Style Cheesecake
New York-style cheesecake uses more cream cheese than a regular cheesecake, which makes it thicker and richer. Sometimes, it even gets a bit browned on top.
My version of New York Cheesecake is a wonderful and sophisticated dessert, it has a burnt top for a caramelized flavor, and it is so easy to make at home. You can surprise your family and friends with this New York Cheesecake.
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⭐Why You'll Love This Brunt New York Cheesecake Recipe
- Quick, Simple and Easy to Make: In a few simple steps, you will have the cheesecake done.
- Incredible Flavor: It tastes better than New York Cheesecake from the shop. It is a rich, creamy, soft, and caramelized flavor.
- Make in Advance: Make the cheesecake 1 or 2 days ahead of time. Keep it in the fridge until ready to serve and eat.
🧾New York Cheesecake Ingredients
Here is a list of everything you need:
For the Crust:
- Biscuits: To make the crunchy cheesecake base. You can use any biscuits like tea biscuits, Maria biscuits, digestive biscuits, graham crackers, etc.
- Melted Unsalted Butter: Incorporates the ingredients together.
- Salt: Adds a depth of flavor to the cheesecake base.
For the Cheese Filling:
- Cream Cheese: Adds richness and creaminess. The cream cheese should be at room temperature.
- Sugar: For sweetness and for making a wonderful caramelized surface.
- Egg Yolks: Give the smooth silky creamy texture. The egg should be at room temperature.
- Egg: Give the smooth silky creamy texture. The egg should be at room temperature.
- Cream: Add the creamy texture, body and flavor. You can substitute cream for sour cream.
- Honey: For sweetness and flavor.
- Flour: All purpose flour will work great in this recipe. You can use as well pastry flour or cake flour. Helps to stabilize the cheesecake and makes the cheesecake fluffier and lighter. You can omit the flour.
- Cornstarch: Helps to stabilize the cheesecake and makes the cheesecake fluffier and lighter. You can omit the flour.
- Lemon Juice: For flavor and add freshness.
- Vanilla Paste: For flavor.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make New York Cheesecake
This step by step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
How to Make the Crust:
1: Place the biscuits in a bag and crush them with a rolling pin until crumbs.
2: Put the biscuit crumbs in a medium bowl, add melted butter and stir until they are well combined.
3: Pour the biscuit crumbs mixture into a 16×7cm pound cake tin lined with parchment paper, press the crumbs into an even layer, and refrigerate for 30 minutes.
How to Make the Cheese Filling:
1: In a big bowl, add cream cheese and sugar, and mix well with a spatula until combined, soft, smooth, and spreadable.
2: Add two egg yolks, and mix well with a spatula until combined. Then add one egg, and mix well until combined, light and smooth.
3: Add cream and honey, and mix well until combined.
4: Using a fine-mesh strainer, sift flour and cornstarch over the batter. Beat with a spatula until everything is incorporated.
5: Add ½ lemon juice and vanilla paste, and mix until combined and smooth.
6: Pour the cake mix into the tin, and smooth the top.
7: Put the tin into a roasting tray, pour boiling water to come halfway up the sides of the tin, and carefully transfer it to the oven.
8: Bake in a preheated oven at 160 C(320 F) for 30 minutes, then at 170 C (338 F) for 30 minutes, and at 200 C(392 F) for 2 minutes. The cheesecake should be deeply caramelized on the outside.
9: Remove from the oven and leave to cool in the pan on a wire rack at room temperature for 1 hour, cover with cling film, and then refrigerate overnight.
10: Remove the cling film, gently peel back the parchment paper from the sides of the cheesecake, and use a knife to cut it into wedges.
💭Tips for Recipe Success
Use Caster Sugar: To dissolve easily in the batter.
Keep the Ingredients at Room Temperature: To avoid lumps make sure everything is mixed evenly without stirring too much.
Don't Overmix the Cheesecake Mixture: Mix all ingredients until just combined and smooth. If you overmix, it will have too many bubbles. If you undermix, the mixture might have lumps.
Use Parchment Paper: To line over the baking mold. So your cheesecake doesn't overflow into the oven.
Use Boiled Water for a Water Bath: The water needs to be boiled for the water bath and reach at least halfway up the sides of the cake mold.
Don't Overcook the Cheesecake: If you overcook the texture will be dry.
Let Cool the Cheesecake Down Completely Before Removing it From the Mold: The cheesecake needs to cool down a room temperature and then refrigerate and set in the fridge overnight before removing it from the mold.
Run a Knife under Hot Water: For perfect slices.
❓Commonly Asked Questions
You will need to refrigerate the New York Cheesecake for at least 8 hours but the best is to leave the cheesecake overnight.
Of course! You can make this New York Cheesecake a few days in advance. Cool down the flan in the mold, cover and refrigerate until the day to serve it. Then remove it from the fridge, leave it a room temperature for 30 minutes and flip it out from the mold.
If you insert a toothpick in the center, it comes out clean.
🍰More Cheesecake Recipes
I have also made more cheesecake recipes like
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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📖 Recipe
New York Cheesecake
Ingredients
Crust
- 65 g biscuits
- 35 g melted unsalted butter
- ¼ teaspoon salt
Cheese Filling
- 200 g cream cheese
- 60 g sugar
- 2 egg yolks
- 1 egg
- 200 g cream
- 1 tablespoon honey
- 5 g flour
- 5 g cornstarch
- ½ lemon juice
- 2 teaspoon vanilla paste
Instructions
How to Make the Crust
- Put the biscuits in a bag and crush them up with a rolling pin until crumbs.
- Put biscuit crumbs in a medium bowl, add melted butter and stir until well combined.
- Pour the biscuit crumbs mixture into a 16×7cm pound cake tin lined with parchment paper, press the crumbs into an even layer, and refrigerate for 30 minutes.
How to Make the Cheese Filling
- In a big bowl, add cream cheese and sugar, mix well with a spatula until combined, soft, smooth, and spreadable.
- Add two egg yolks, and mix well with a spatula until combined. Then add one egg, and mix well until combined, light and smooth.
- Add cream and honey, and mix well until combined.
- Using a fine-mesh strainer, sift flour and cornstarch over the batter. Beat with a spatula until everything is incorporated.
- Add ½ lemon juice and vanilla paste, and mix until combined and smooth.
- Pour the cake mix into the tin, and smooth the top.
- Put the tin into a roasting tray, pour boiling water to come halfway up the sides of the tin, and carefully transfer it to the oven.
- Bake in a preheated oven at 160 C(320 F) for 30 minutes, then at 170 C (338 F) for 30 minutes, and at 200 C(392 F) for 2 minutes. The cheesecake should be deeply caramelized on the outside.
- Remove from the oven, leave to cool in the pan on a wire rack at room temperature for 1 hour, cover with cling film, and then refrigerate overnight.
- Remove the cling film, gently peel back the parchment paper from the sides of the cheesecake, and use a knife to cut it into wedges.
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
This is what cheesecake is meant to be! Rich, creamy, and that perfect tangy flavor. A slice of heaven.