“New York Cheesecake from Scratch”

16 Jan

New York Cheesecake | Dishin’ With Di – Cooking Show *Recipes & Cooking Videos*

New York Cheesecake Recipe

PREP TIME: 30 min

COOK TIME: 1 h 30 min


YIELD: 12-15





2 cups graham cracker crumbs – about 14 graham crackers

1 Tbs. sugar

pinch ground cinnamon

pinch salt

6 Tbs. melted unsalted butter


Five – 8 ounce packages cream cheese – room temperature – a total of 40 ounces of cream cheese

5 eggs – room temperature

2 egg yolks – room temperature

2 tbs. flour

1 1/2 cups sugar

2 tsp. pure vanilla extract

1/2 tsp. salt

1/3 cup sour cream – room temperature

1 tsp. finely grated lemon zest

1 tsp. finely grated orange zest


Preheat oven to 325 degrees F and position oven rack in center position.

Thoroughly grease the sides and bottom of a 9 x3 inch spring form pan with butter or non-stick spray. Wrap the bottom of the pan with aluminum foil.

Make the crust: Combine the graham cracker crumbs, sugar, salt and cinnamon in a bowl. Add the melted butter and mix until moistened. Press the crumb mixture into the bottom and 1 inch up the sides of the pan. Bake in preheated oven for 8 minutes. Remove to a rack to cool for slightly for about 5 minutes and then pop the pan in the fridge to chill, while you make the filling.

Increase oven temperature to 450 degrees F.

Filling Notes: 1) The batter must be beaten until satiny smooth for the proper texture, but only on medium to low speed, as not to incorporate too much air into the batter. Mixing time will be longer than a regular cake batter. 2) It is very important to scrape the sides and bottom of bowl and beating attachment during mixing. There is a substantial amount of batter and everything must be thoroughly incorporated for the cake to have a smooth, even texture. Lumps in the batter will not dissolve during cooking.

Make the filling: Using a stand mixer with the paddle attachment or a hand mixer and a large mixing bowl, beat the cream cheese on medium-low speed until smooth. Scrape bowl and beater attachment as needed. Add the sugar, flour and salt and beat until smooth and creamy. Again, scrape the bowl and beater attachment as you go. Add the eggs and yolks 1 or 2 at a time, beating after each addition. Scrape bowl and beater. With the mixer on low, add the sour cream, zest and vanilla and mix until everything is thoroughly combined. Scrape the beaters, sides and bottom of the bowl well to be sure everything has been mixed through. Beat again on low until batter is smooth and uniform.

Remove crust from fridge. Slowly pour the filling over the crust and spread evenly with a rubber spatula or the back of a spoon. Run a knife through the batter to release any air bubbles and then smooth the top.

Bake at 450 degrees F for 12-15 minutes (it will start to brown) and then turn the temperature down to 200 degrees F and bake for another 1 hour and 15 minutes. Do Not Open the Door! Turn the oven off and let the cheesecake rest for another 30 minutes, with the Door Closed. Then open the door and let it rest for 15 minutes longer. The cheesecake should be firm and the top should be lightly browned and smooth. Depending on your oven, the very center may be slightly moist, but that will continue to set as the cake cools. Do Not Insert A Tester Into The Cake!

Remove the cheesecake from oven and set on a wire rack. Allow the cake to cool slightly and then run a warmed knife or metal spatula around the outside of the pan to loosen the cake, which will help prevent cracking as it cools. Allow cake to cool completely, for at about 2 hours, before refrigerating. Cover with plastic wrap and refrigerate for at least 8 hours before removing from pan.

To remove from pan: Carefully run a warmed knife or metal spatula around the outside edge of the pan again to loosen. Open the pan, and remove spring form. Cheesecake can be served as is or topped with warmed red raspberry or strawberry jelly and fresh berries, cherry pie filling, some fresh sweetened whipped cream or whatever you’d like! Before serving, remove from the fridge and allow cheesecake to sit at room temperature for about 30 minutes. This gives the cake a chance to soften just enough, so it’s smooth, velvety texture can be fully appreciated. Enjoy!

Notes: Some cracking may be unavoidable, as this is the nature of baking a cheesecake, but a topping will cover any minor imperfections. New York Cheesecake Recipe by: Diane Kometa


Posted by on January 16, 2017 in breakfast, brunch, coffee, Monday Madness



22 responses to ““New York Cheesecake from Scratch”

  1. Heartafire

    January 16, 2017 at 8:21 am

    So yummy, I have saved this recipe under faves!

    Liked by 1 person

  2. cigarman501

    January 16, 2017 at 9:46 am

    My favorite.

    Liked by 1 person

  3. Mr. Militant Negro

    January 16, 2017 at 1:15 pm

    You have disabled the reblog option which is a bad choice. People who follow me would love to be able to see this post.

    Liked by 1 person

  4. America On Coffee

    January 16, 2017 at 1:27 pm

    Sorry for the ongoing issue. Certainly you can use the ‘press this’ share feature. Thank you very much for your likes and shares!


  5. Karen

    January 16, 2017 at 4:50 pm

    Looks delectable

    Liked by 1 person

  6. Mr. Militant Negro

    January 17, 2017 at 7:18 am

    Press This does not take the post directly to my blog as a reblog does. Enjoy your New Year.


  7. America On Coffee

    January 17, 2017 at 7:25 am

    I use the same. But, make sure your blog to press this to shows. Or copy the post and its origination. If neither works. .. Ask support. :-) So delicious!


  8. Karina Pinella

    January 17, 2017 at 9:29 pm

    Cheesecake used to be my favorite dessert. Now, I like tiramisu more.

    Liked by 1 person

  9. America On Coffee

    January 17, 2017 at 9:53 pm

    I must try tiramisu.

    Liked by 1 person

  10. Karina Pinella

    January 18, 2017 at 4:27 am

    It’s great and right down your alley because an ingredient is coffee.

    Liked by 1 person

  11. America On Coffee

    January 18, 2017 at 9:13 am

    I will definitely check it out.

    Liked by 1 person

  12. America On Coffee

    January 18, 2017 at 1:42 pm

    Thanks Karina for the delightful share! Wow! :-)

    Liked by 1 person

  13. chefkreso

    February 20, 2017 at 12:53 pm

    I love cheesecakes so much, could eat them every day!

    Liked by 1 person

  14. America On Coffee

    February 20, 2017 at 4:19 pm

    Find a very good reason to reward yourself with cheesecake! (Smiles) Thanks for visiting AOC,chefkreso!

    Liked by 1 person

  15. chefkreso

    February 21, 2017 at 2:07 am

    I can always find a reason to reward myself with a cheesecake 🙂

    Liked by 1 person

  16. America On Coffee

    February 21, 2017 at 3:53 am

    Must be a “very good” reason or reasons. LOL!!!

    Liked by 1 person

  17. reocochran

    February 25, 2017 at 9:24 am

    I liked the ingredients and your presentation is definitely pretty tasty looking. My Mom was specific when she made New York style and said it had to have a cream cheesey layer by the crust and a separate sugar and sour cream layer. Have you ever heard of this kind? She was really good at making it. . . :)

    Liked by 1 person

  18. America On Coffee

    February 25, 2017 at 10:58 am

    There are so many different kinds. and so many different techniques to making cheesecake. I have not specifically heard of what you”re describing but the time is perfect for a best cheesecake contest. Yuuum!

    Liked by 1 person

  19. Six Tastes Kitchen

    April 1, 2017 at 5:21 pm

    Looks delish!

    Liked by 1 person

  20. America On Coffee

    April 1, 2017 at 5:33 pm

    Appreciate your comment and visit. Stoo by and more often ! 😄🍤☕

    Liked by 1 person

  21. deborahanndykeman

    September 15, 2017 at 8:06 am

    I LOVE a great cheesecake! A hot cup of espresso along with it…nothing better than that.

    Liked by 1 person

  22. America On Coffee

    September 15, 2017 at 9:18 am

    Enjoyable moments! Yummmmy!!!

    Liked by 1 person


Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: