New York Style Cheesecake

New York Style Cheesecake is ultra-rich, dense and creamy. Taking the traditional cheesecake up a notch or two. By adding the cream and eggs you get a rich, smooth and incredibly creamy, and may I say, indulgent cake. Rich vanilla classic cheesecake is amazing all by itself but adding some raspberry sauce or fresh berries and you get a showstopper!

So ridiculously good I have to control myself not to eat most of it in one sitting. The graham cracker crust is absolute heaven. It’s just slightly sweet with a little crunch to compliment the creaminess of the New Style Cheesecake. This cheesecake goes with any meal. And I mean any meal. It’s so perfect you can have it for the most formal of meals to the outside BBQ or just as the meal itself, right? It has eggs, cream and cheese…that’s a pretty good breakfast by my standards.

Cheesecake is one of those amazing desserts we like to think started in America, especially New York but it looks like this mesmerizing melt-in-your-mouth dessert got its start in Greece. Albeit not as good as its American cousin but recipes gotta start somewhere! Every country has their version of this spectacular perfection but I love this one the best!

Ingredients & Preparation

The Usual Suspects:

FOR THE CRUST:

• 1 cup graham cracker crumbs or one package of graham cracker sheets, crushed
• 1/4 cup sugar
• 6 tablespoons, about 1/3 cup, melted butter

FOR THE CAKE

• Four 8-ounce packages of Philadelphia Brand Cream Cheese (use only full fat), at room temperature
• 1 2/3 cups sugar
• 1/4 cup cornstarch
• 1 tablespoon pure vanilla extract
• 2 extra large eggs
• 2/3 cup heavy whipping cream

The Plan:

For the Crust

• Preheat oven to 350 degrees F.
• Wrap outside of a 9-inch springform pan with aluminum foil, covering bottom and extending all the way up the sides.
• In a food processor, pulse the graham cracker crumbs and sugar.
• Add the melted butter until all is combined.
• Pour graham cracker mixture into the springform pan and press crust into bottom and up the sides of the springform pan
• Place springform pan into the oven and bake for about 10 minutes.
• Set pan aside on a wire rack until needed.

For the cake

• In a stand mixer fitted with a paddle attachment, add one package of softened cream cheese, 1/3 cup of the sugar and the cornstarch.
• Beat on low until creamy, about 3 minutes, scraping down the sides as needed.
• Blend in the remaining cream cheese, one block at a time, scraping down the sides of the bowl after each addition
• Increase the mixer speed to medium, and beat in the remaining 1 1/3 cups sugar, then add the vanilla.
• Blend in the eggs, one at a time. Beating well after each addition.
• Stir in the heavy whipping cream until completely blended. Be careful not to overmix!
• Gently spoon the batter over the crust.
• Place cake in a large shallow pan containing hot water that comes about 1 inch up the side of the springform pan.
• Bake until the edges are light golden brown and the top is slightly tan, about 1 hour 15 minutes.
• Remove cheesecake from the water bath, transfer to a wire rack and let sit for 2 hours.
• Leaving the cake in the pan, cover loosely with plastic wrap and refrigerate until completely cooled, about 4 hours, preferably overnight.
• To serve, remove cake from the springform pan, leaving cake on the bottom of the pan.
• Place cake on a cake plate and refrigerate until ready to serve.

Print Recipe

New York Style Cheesecake

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Dessert – American

By Sharon Elliott – Serves: 8 to 12

Prep Time: 30 minutes – Cooking Time: 1 1/2 hours – Total Time: 8 to 10 hours including refrigeration time

New York Style Cheesecake is ultra-rich, dense and creamy. Taking the traditional cheesecake up a notch or two.

Ingredients

• The Usual Suspects
• For the Crust
• 1 cup graham cracker crumbs or one package of graham cracker sheets, crushed
• 1/4 cup of sugar
• 6 tablespoons, about 1/3 cup, melted butter
• For the Cake
• Four 8-ounce packages of Philadelphia Brand Cream Cheese (use only full fat), at room temperature
• 1 2/3 cups sugar
• 1/4 cup cornstarch
• 1 tablespoon pure vanilla extract
• 2 extra large eggs
• 2/3 cup heavy whipping cream

Instructions

1

The Plan

2

For the Crust

3

Preheat oven to 350 degrees F.

4

Wrap outside of a 9-inch springform pan with aluminum foil, covering bottom and extending all the way up the sides.

5

In a food processor, pulse the graham cracker crumbs and sugar.

6

Add the melted butter until all is combined.

7

Pour graham cracker mixture into the springform pan and press crust into bottom and up the sides of the springform pan

8

Place springform pan into the oven and bake for about 10 minutes.

9

Set pan aside on a wire rack until needed.

10

For the Cake

11

In a stand mixer fitted with a paddle attachment, add one package of softened cream cheese, 1/3 cup of the sugar and the cornstarch.

12

Beat on low until creamy, about 3 minutes, scraping down the sides as needed.

13

Blend in the remaining cream cheese, one block at a time, scraping down the sides of the bowl after each addition

14

Increase the mixer speed to medium, and beat in the remaining 1 1/3 cups sugar, then add the vanilla.

15

Blend in the eggs, one at a time. Beating well after each addition.

16

Beat in the cream until completely blended. Be careful not to overmix!

17

Gently spoon the batter over the crust.

18

Place cake in a large shallow pan containing hot water that comes about 1 inch up the side of the springform pan.

19

Bake until the edges are light golden brown and the top is slightly tan, about 1 hour 15 minutes.

20

Remove cheesecake from the water bath, transfer to a wire rack and let cool for 2 hours.

21

Leaving the cake in the pan, cover loosely with plastic wrap and refrigerate until completely cooled, about 4 hours, preferably overnight.

22

To serve, remove cake from the springform pan, leaving cake on the bottom of the pan.

23

Place cake on a cake plate and refrigerate until ready to serve.