No Fail New York Cheesecake Recipe
This recipe has taken me years to perfect...through much trial and error. But I have finally come up with something that is easy to make and turns out wonderful each and every time without fail. While being silky, luxurious and not overly sweet. It is nothing like those store bought versions full of disgusting ingredients, think more upscale restaurant where you feel your life is complete after the first bite… yeah, that cheesecake.
If you are maybe saying to yourself, what is so hard about making a cheesecake? Clearly you have never tried to make a cheesecake. The recipes you find online normally include instructions like, Cook the cake at 375F for 20 minutes, then turn to 300F for 5 minutes and then back to 375F for the remaining 43 minutes, or Turn off the oven and WHATEVER YOU DO, DO NOT OPEN THE OVEN DOOR FOR 17 HOURS!! I mean seriously, I just want to make a damn cake. Luckily for you, I have come up with something much easier and with an amazing end result...
While I normally try to make recipes as healthy as I can, this one we will call a splurge… so, WARNING - this is not a healthy recipe, but life is short… eat dessert.
The Ingredients
New York Cheesecake Filling
- 32 Ounces Cream Cheese (softened)
- 1 ½ Cups Raw Sugar
- 1 Tbsp PureVanilla Extract
- 2 XL Eggs
- ¼ Cup Cornstarch (make sure it’s non gmo)
- ¾ Cup Heavy Cream
Graham Cracker Cookie Crust
- 6 Whole Graham Crackers
- ½ Cup Brown Sugar
- ½ Cup Flour
- 5 Tbsp Butter (melted)
The Process
Cheesecake need to be baked in a water bath to ensure they have consistent temperature, its not a difficult process and I will walk you through that in just a bit. But, you do need to make sure that the water does not seep into your cake while cooking. So, we just need to wrap the bottom and outside of the pan in a thick layer of foil like so…
The Crust
This crust is somewhere between a sugar cookie and a traditional graham cracker crust. It compliments the cheesecake filling perfectly while adding a bit of additional unique flavor.
First, we just need to crush the 6 graham crackers. You can do this in a food processor or just stick them in a baggie and use a rolling pin to roll them out until finely ground.
Then, just add your crushed crackers, flour, sugar, and butter into a small bowl and mix until combined.
Next, press the crust mixture firmly into pan and up the sides…
Bake at 325F for 13 minutes and then remove from oven and allow to cool while you work on the filling.
The Cheesecake Filling
Add 8 ounces of cream cheese to a stand mixer with 1/3 Cup Sugar and ¼ Cup Cornstarch. Beat on low for 3 minutes until smooth.
Increase mixer speed to medium and add in remaining sugar, vanilla and eggs. Mix until smooth (about 2 minutes)
Then add in your ¾ cup of Heavy Cream and mix only until blended on low speed.
Pour your mixture onto your cooled crust and tap the pan gently on the counter to remove and air bubbles.
The Water Bath
The idea here is to place your springform pan inside of another pan with enough water to reach about one inch up the side. This can be any pan.. crazy enough this sad old tin turkey roasting pan that I don’t even know where I got is my favorite for this step. It has high enough sides where I don’t have to worry about any water boiling over and the cheesecake fits perfectly inside. It doesn’t have to be fancy, use what you’ve got available.
Bake at 350F until edges are golden brown, about an hour and 20 minutes. Remove and let cool completely before removing the exterior portion of the pan.
This cheesecake is great on its own or you can dress it up with the topping of your choice. I just simply heated up some sliced strawberries on the stove top until they released all their natural juices.. making a beautiful strawberry glaze.
Now, pat yourself on the back and enjoy the masterpiece you have just created.
Justine
ohhh... so goood! i got to try making a keto version of this
This looks so good! :O <3
Thank you Zoe! ❤️
Beautiful ❤😋
Thank you 🙏
I would never get further than this. Porn.
Thanks so much for feeding.
Hahha! The batter is pretty good as well.. but you have to get to the end, it’s amazing.
I bet it is! But this is too tempting! It looks so satisfying.
I bet it is! But
This is too tempting! It looks
So satisfying.
- rubencress
I'm a bot. I detect haiku.
Are you saying that I am being poetic just by coincidence?
You know... I would have started munching at this point
Desserts are not...healthy? :(
I don't care, I'll eat all of this!!! >:D
Well, I mean... happiness is healthy... and desserts make me happy, soooooo... yeah I think that means it’s healthy. 😄
Really sinful that is all I can say lol....I haven't made this kind of cheesecake for years. I could just taste it as I was reading the recipe. I'm sure you really, really enjoyed it. Beautiful!
Yeah, not something I make often but my goodness gracious is it a treat. Thank you so much ❤️
This recipe has taken me years to perfect
It's like a legendary recipe or something. But I do think it is!
This looks divine. I only know how to make cheesecake using those ready-mixes from the store lol.
... Maybe I'll top mine with chocolate. Yum...
hahahah! It is a legendary recipe.. lol.. that did sound pretty dramatic though didn't it? Cheesecakes are hard!!
The recipe is really pretty easy to make, throw the mix away and make this instead.
Chocolate goes wonderfully on everything, good plan!
Thank you!
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Thanks guys!
Looks so yummy.
Thank you Rifkan! You should really make some.. I know you are fully capable to conquer the cheesecake.
I will definitely try but not sure it will be as yummy looking as yours :)
I will have to figure out a way to make it in my slowcooker. I’ve made one once, just once in a slow cooker.
Man I miss having an oven some days. 6 years and counting.
wow! major props to you!! I think it would do just fine in a slow cooker. I am not familiar with converting the temp/time for them but I think it would turn out great. Let me know what you find out is the conversion, I am curious.
Will do 😊