Are you looking for the best cheesecake in NYC? If so, this epic list of 15 amazing cheesecake places in NYC will give you loads of ideas!
This classic New York-style cheesecake is rich, creamy, and decadent. It's made with sour cream and heavy cream for an extra smooth and creamy texture that New York cheesecake is known best for!
New York cheesecake is one of the best holiday desserts ever! But making a cheesecake is always a labor of love, isn't it? I've made this cheesecake recipe so many times in the past 12 years that I've got the timing down to a science. See my notes below about ingredient temperatures. And without a doubt, this cheesecake is best when it has been refrigerated overnight and served the following afternoon or night. So you'll need to account for this in your plans. Serve it with some strawberry sauce or salted caramel drizzled over the top.
New York deli man Arnold Reuben claimed he was the first to serve cheesecake. But it was his competitor, Leo Lindemann, who hired away Reuben's pastry chef to re-create the dessert at his place, Lindy's, and made it an icon.
NYC Cheesecake with Brûléed Topping – The one and only New York Cheesecake recipe you will ever need. Made even more special with a sweet & brûléed topping. Yield: 8 Ingredients For the Crust: 1 cup all-purpose flour 1/2 cup unsalted butter, cubed 1/4 cup granulated sugar 1 teaspoon lemon zest 1/4 teaspoon salt 1 large ... Read more
To me, this is the single best cheesecake I have ever had. I discovered this in Jim Fobel's cookbook about 20 years ago, and it is the one I return to again and again. It is creamy smooth, lightly sweet, with a touch of lemon. This cheesecake has become the favorite of family and friends who've had the good fortune to be served this slice of heavenly goodness. Ordinarily I don't serve a topping because it is so good, but for those of you who like a cheesecake with a little something, I opened up a can of blackberry pie filling and put a nice dollop on the top. I do this for you. You may have noticed that this cheesecake does not have any kind of crust, neither bottom or sides. You may also have noticed that there are no cracks in the top. That is because this cheesecake is baked in a bain-marie, a water bath. This is one of the secrets to a truly creamy cheesecake. You'll need advance planning to prepare this recipe, but if you do, I believe you will fall in love with this recipe as much as I have. In the comments section, there has been some discussion about the leaky springform pan dilemma. You have been kind enough to share a number of solutions, but a reader sent me a really good sounding solution that I want to include here. Brandy G. says: I too have suffered from water leaks into my crust however I started using crock pot liners instead of foil. The liners accommodate the pans perfectly and withstand the overheat. I just roll the sides down some so they are not over the cake and voila! It has saved so many cheesecakes...I hope it helps others too! Now doesn't that sound like a nifty solution! New York Cheesecake (Jim Fobel's Old-Fashioned Baking Book) 5 large eggs, room temperature 2 cups (one pint) sour cream, room temperature 4 8-ounce packages cream cheese, room temperature 8 tablespoons (one stick) unsalted butter, room temperature 1 1/2 cups sugar 2 tablespoons cornstarch 1 1/2 teaspoons vanilla extract 1 teaspoon fresh lemon juice 1 teaspoon grated lemon zest Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit. In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended. In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth. Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes. Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan. Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight. **My Notes: I can't stress enough how important it is to let those first 4 ingredients in this recipe come to room temperature. I've hurried the cream cheese and have had unsightly lumps of it in my batter. **I've italicized the mixing instructions to emphasize blending the ingredients to achieve the desired texture. ** Have a platter or other large dish that will hold the hot and drippy springform pan after you remove it from the bain-marie. When you remove the bain-marie from the oven, the water is very hot, so please exercise extreme caution. Before removing the roasting pan, have a plan on where you are going to set it so you are not holding the pan, desperately searching for a clear space to set it down. I find it impossible to remove the cheesecake from the bain-marie while it is in the oven, so I remove the entire set-up from the oven. I make every effort not to burn my wrists or the back of my hands while removing the springform pan; I haven't been burned yet, but I have soaked the edges of the potholders in the hot water, and it's amazing how fast that steaming water is wicked up to my tender fingers! **When you first remove the cheesecake from the oven, it looks light and puffy, and there may be some hairline cracks in the top. Do not despair. As the cheesecake cools, it will gently deflate and the hairline cracks disappear.
Dans la collection Cheesecakes à la mode américaine, voici la version "NYC", fortement inspirée de la recette de Keda Black dans son petit livre "Cheesecakes", et retrouvée chez Sophie ici :-) Je voulais obtenir un cheesecake très lisse et crémeux, moins compact que celu
Junior's cheesecake is a New York City staple. It's ultra-rich and creamy, and a lot easier to make than you might think!
From the graham cracker crust to the dreaded water bath, we've got all the tips here that you’ll need to become a classic cheesecake expert.
I've had food on the brain - you may have noticed. Here's another recipe that I have to share because it is a truly decadent and authentic cheesecake. Five eggs, five packages of cream cheese. It doesn't get more indulgent than this. This is my favourite type of cheesecake, and the recipe is from one of my favourite restaurants. Victoria, BC, was our home for five years. A wonderful city, in a beautiful part of the country. Pagliacci's still holds a special place in my memories, and I vow to make it back there one day. Some places just stay with you, and this place was meant to, with it's excellent Italian food, great atmosphere, and amazing dessert menu. Their New York Style Cheesecake was my usual choice, and one day while eating there I noticed an article posted on the wall beside me, printed in Bon Appetit magazine, listing the recipe for the very cheesecake I was eating. I copied it onto a napkin with a lip pencil from my purse, transferred it to a recipe card when I got home, and I've been making it ever since. Pagliacci's New York Style Cheesecake Crust 1 ¼ cups graham wafer crumbs (it's also good with vanilla wafer crumbs) ¼ cup sugar ¼ cup butter , softened Filling 40 ounces cream cheese (5 pkg), room temperature 2 tablespoons fresh lemon juice 2 teaspoons vanilla 1 ¾ cups sugar 3 tablespoons flour ¼ teaspoon salt 5 eggs, room temperature 2 egg yolks ¼ cup whipping cream Directions: Mix crumbs, 1/4 cup sugar and butter and press into a 10" spring form pan. Refrigerate until ready to use. Preheat oven to 500ºF. Beat cream cheese with electric mixer in large bowl until very smooth. Blend in lemon juice and vanilla. Sift sugar, flour and salt together and gradually beat into cheese. Beat until creamy, smooth and light, about 5 minutes. Beat in eggs and yolks one at a time. Blend in cream. Pour into crust. Bake 12 minutes. Reduce oven temperature to 200ºF. Continue baking until tester inserted in centre comes out clean. The original recipe said for 45 minutes but I find that it takes longer. Run a sharp knife around the edge of the pan. Cool cake completely and refrigerate at least 24 hours before serving. Have you liked my Facebook page yet? Thank you for featuring me! Tweet
Lindy's New York Cheesecake has a dense, creamy filling and pastry crust.
Ihr sucht nach einem Butterkuchen wie vom Lieblingsbäcker nebenan? Dann habt ihr ihn hier gefunden. Das Rezept stammt von einem Bäckermeister und ist einfach perfekt!
Français When I was in New-York City, I had to go to the world famous Magnolia Bakery (featured in many US TV series) and try a few of their treats. Although they became famous for their cupcakes &…
A Make-at-Home Version of the New York Classic
This creme brulee cheesecake is creamy, thick, and custardy, made with a graham cracker crust, and topped with a burnt caramel shell on top, just like creme brulee!
If you read my blog regularly then you know I always bake cheesecakes. I've been adventurous & tried to make various desserts & cakes in the past two months. I've enjoyed baking & eating, also taking nice food photos. I then left the cakes & food to my family & friends, my mum didn't like some of them unfortunately. So, I decided to cheer her up with her all time favourite - a cheesecake! This is a classic baked cheesecake but it's amazing! Smooth & creamy yet tangy & refreshing. You'll love it! Recipe (6" round): adapted from here (Chinese) Crust 75 g caramelised biscuit crumbs 30 g Ameretti biscuit crumbs 25 g unsalted butter, melted Mix the ingredients & bake in an oven at 150C for 15 min. After cooling, press into a 6" springform pan. Cheesecake Filling 200 g cream cheese 180 g sour cream 70 g sugar 2 eggs 2 tbsp + 1 tsp cornstarch 1/2 lemon, zest only & finely ground Preheat oven to 170C & butter the pan. In a large bowl, beat the cream cheese with sugar until smooth. Add eggs, one at a time, beating well after each addition. Blend in sour cream, stir until smooth. Sieve in cornstarch & mix well. Sieve through the batter. Add in the lemon zest, mix well. Pour into the prepared pan & bake for 60 min at a lower shelf. Topping 90 g sour cream 12 g sugar 1/2 lemon, juice Mix all ingredients & set aside for use. Assembling Remove the cheesecake from oven & let it cool down until the centre sinks. Spread the topping on top of the cheesecake. Return to the oven & bake at 150C for 10 min. Remove from the oven, let it cool in the pan. Refrigerate overnight before serving.
One of our favorite Cheesecakes is Junior's Most Fabulous Cheesecake, we have it in our store and available online and have just heard that Junior's is in the battle for Best Cheesecake in New York on Food Network's Food Feuds....
Ingredients 15 graham crackers, crushed 2 tablespoons butter, melted 4 (8 ounce) packages cream cheese 1 1/2 cups white sugar 3/4 cup milk 4 eggs 1 cup sour cream 1 tablespoon vanilla extract 1/4 cup all-purpose flour Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan. 2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan. 3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. 4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
Classic New York Cheesecake is a delicious, indulgent dessert that is surprisingly easy to make from scratch. With a crunchy graham cracker crust, a rich and creamy vanilla cheesecake filling, and a sweet strawberry sauce on top, this cheesecake is as delicious as it is stunning. A total crowd favorite!
Grundrezept für cremigen New York Cheesecake und dazu zwei Saucen: Himbeer Sauce und Haselnuss Karamell
Lindy's New York Cheesecake has a dense, creamy filling and pastry crust.
Super leckerer cremiger New York Cheesecake mit Himbeersauce. Mit Hilfe der Kenwood Titanium Chef Patissier XL gelingt die Zubereitung ganz einfach. Die angegebene Menge reicht für eine Springform mit 20cm Durchmesser.
With a gorgeous nutty base, sweet coconut & vanilla topping and a strawberry drizzle, this is incredible!
This easy cherry ripple cheesecake is the perfect way to celebrate juicy cherries!It starts with a chocolate cookie crust, an easy to make cherry ripple cheesecake and then finished with fresh cherries!
New York deli man Arnold Reuben claimed he was the first to serve cheesecake. But it was his competitor, Leo Lindemann, who hired away Reuben's pastry chef to re-create the dessert at his place, Lindy's, and made it an icon.
Secret ingredient time! Crushed matzo meal adds depth to this ricotta cheesecake recipe.
½ cup butter, softened ¼ cup brown sugar 1 cup flour ¼ cup oats (Quaker Oatmeal Oats will work) ¼ cup finely chopped walnuts (less for desired texture) ½ teaspoon cinnamon 4 (8-ounce) packages of cream cheese 1¼ cups of sugar 1 tablespoon of lemon juice 2 teaspoons of vanilla 3 eggs Preheat oven to 350°F. In a small mixing bowl, beat butter and sugar until fluffy. Add flour, oats, nuts, and cinnamon. Mix well. Press firmly on bottom of a 10-inch cheesecake pan. Bake 10 minutes while oven is heat
Are you looking for the best cheesecake in NYC? If so, this epic list of 15 amazing cheesecake places in NYC will give you loads of ideas!
When I orignally posted this back in Jan 2002, I said I had not tried this recipe because it looked like a lot of work. Flash forward to Easter 2007..I finally broke down and made this, and I was right, it is indeed, a lot of work. But it is so worth it. This tastes just like the Junior's cheesecake I ordered off of QVC. I made it again last night for a co-workers birthday and brought it in...everyone was swooning and begging for the recipe! Next time I make this I will make the sponge cake layer a day ahead and just cover it tightly with tin foil and leave it out overnight. You do want to make this a day ahead before you plan to serve it as it's best chilled for at least 8 hours. Enjoy!!!
Lindy's New York Cheesecake has a dense, creamy filling and pastry crust.
This is perhaps the most famous and imitated cheesecake of all. Dense and creamy, it is what has become known as New York-style cheesecake.
