What’s your favorite take of the New York Cheesecake in America? Do you like that of Junior’s at Downtown Brooklyn? Or do you like more of Eileen’s Special Cheesecake? If you give me the opportunity to choose, I’d say I would pick both! It’s cheesecake for crying out loud! Who could resist this simple sweet treat? Did I just make your mouth water and now you’re craving for a slice? Why not make one on your own? Here is, unarguably, the perfect New York Cheesecake Recipe for you to try.
The New York Cheesecake Ingredients
This recipe yields one 9-inch New York Cheesecake. There are two parts, first is for the crust and the second part is for the cheesecake itself. The ingredients for the crust are:
- Softened unsalted butter, for buttering the pan
- 1/3 cup sifted cake flour
- 3/4 teaspoon baking powder
- Pinch of table salt
- 2 extra-large eggs, separated
- 1/3 cup sugar
- 1 teaspoon pure vanilla extract
- 2 drops pure lemon extract
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon cream of tartar
For the cheesecake:
- Four 8-ounce packages Philadelphia cream cheese at room temperature
- 1 2/3 cups sugar
- 1/4 cup cornstarch
- 1 tablespoon pure vanilla extract
- 2 extra-large eggs
- 3/4 cup heavy whipping cream
How to Prepare the Crust
Preheat the oven to 350°F and generously butter the bottom and side of a 9- or 8-inch springform pan. Wrap the outside with aluminum foil, covering the bottom and extending it all the way up the side.
In a small bowl, sift the flour, baking powder, and salt together.
In a large bowl, using an electric mixer, beat the egg yolks on high for 3 minutes. With the mixer running, slowly add 2 tablespoons of the sugar and continue beating until thick light yellow ribbons form in the bowl, about 5 minutes more. Beat in the extracts.
Sift the flour mixture over the batter and stir it in by hand, just until there are no remaining white flecks. Blend in the melted butter.
In another clean bowl, using clean, dry beaters, beat the egg whites and cream of tartar together on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form Fold about one-third of the whites into the batter, then the remaining whites.
Gently spread the batter over the bottom of the prepared pan and bake just until set and golden for about 10 minutes. Touch the cake gently in the center. If it springs back, it’s done. Watch carefully and don’t let the top brown. Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the batter for the cheesecake.
How to Prepare the Cheesecake
In a large bowl, using an electric mixer, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low. Do this until the mixture becomes creamy, about 3 minutes. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended. The filling will look light, creamy and airy.
Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 1/4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours. Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.
To prepare, release and remove the side of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices. Enjoy!