This is the best recipe I’ve found for the richest and creamiest New York-style cheesecake that I’ve ever made. I bet you’ll find the same thing, too.
You may consider a “no-bake” cheesecake a cheesecake, but I don’t.
This post may contain Amazon affiliate links for your convenience, at no added cost to you.
There’s nothing pleasing to me about the taste or texture of this sort of gelatinous “cheesecake”, and I’d rather not waste calories on eating them. There is also the fact that cakes are baked, so is it truly a cake if it’s not baked? However, if you have eaten a New York-Style  Cheesecake, you’ll be on board with me, because everything about the taste and texture of this dessert-of-the-gods, is simply heavenly!
As you know, I bake a lot, and I have made many different cheesecakes; in fact I have two other cheesecake recipes  on my site. One which is perfect for this time of year, Pumpkin Cheesecake and Chocolate Mousse Topped with Chocolate Ganache. The other is lovely for a summer treat, Limoncello Cheesecake. However, when it comes to a plain, New York-Style Cheesecake, this is the only recipe I use because it is perfection.
It can stand on it’s own, but I love to serve it with some sort of fruit topping, like Fabbri Italian cherries, a little raspberry sauce or even a spot of my favorite jam.
The Richest and Creamiest New York-Style Cheesecake I’ve Ever Made
adapted from Good Housekeeping Illustrated Book of Desserts
Preheat oven to 350°F ( 180°C)
Crust-base
- 1 cup (5 oz) crushed cookies, such as Graham crackers, or Digestives
- 3 tbsp melted butter
Make the base by mixing the crushed cookies and butter and press into the bottom of an 10″ springform pan.
Place in preheated oven for 5 to 7 minutes until the edges are just beginning to color. Remove from oven and allow to cool.
IMPORTANT:        -> -> Change oven temperature to 475°F (245°C) <- <-
Filling
- 5 Â (8oz) packages cream cheese, softened
- 1 1/4 cups (10 oz) sugar
- 5 large eggs
- 1/2 cup cream
- 3 tbsp flour
- 2 large egg yolks
- 1/2 tsp vanilla powder or 1 tsp vanilla extract
- grated rind of one lemon, preferably an organic Meyer lemon
To serve
Fabbri Italian cherries or any fruit topping, jam, sauce, etc.
In the bowl of a large stand mixer, beat the cream cheese until smooth, then add the sugar. Scrape down the sides of the bowl with a rubber spatula, then add the remaining ingredients: eggs, cream, flour, yolks, vanilla and rind. Beat well for about 5 minutes, stopping occasionally to scrape down the sides of the bowl.
Pour cheesecake batter into the the springform pan with the cooled base and bake for 12 minutes (see oven temp change above), then lower oven temperature to 300°F (150°C) and continue to bake for another 35 minutes.
At the end of this cooking time, turn off the oven, but allow the cheesecake to remain in the oven for another 30 minutes. Remove cheesecake from the oven and cool in the pan on a wire rack. When completely cool, cover and refrigerate overnight or a minimum of 6 hours.
To Serve: Remove the New York-style cheesecake from the fridge and run a knife along the side of the tin, then remove the the springform side. Place onto a serving plate and top with your choice of fruit, jelly or whatever you choose.
Alternatively, cut slices and place on individual serving plates then place the topping on each piece (this is what I usually do).
I couldn’t decide if I wanted cherries or raspberry sauce on my slice, so I had both! Mmmm…
Don’t miss another recipe or travel post; sign up for my free subscription below.
The Richest and Creamiest New York-Style Cheesecake I've Ever Made
A creamy, baked cheesecake that is an absolute delight.
Ingredients
Crust
- 1 cup (5 oz) crushed cookies, such as Graham crackers, or Digestives
- 3 tbsp melted butter
Filling
- 5 (8oz) packages cream cheese, softened
- 1 1/4 cups (10 oz) sugar
- 5 large eggs
- 2 large egg yolks
- 1/2 cup cream
- 3 tbsp flour
- 1/2 tsp Heilala vanilla powder or 1 tsp vanilla extract
- grated rind of one lemon, preferably an organic Meyer lemon
Instructions
- In the bowl of a large stand mixer, beat the cream cheese until smooth, then add the sugar. Scrape down the sides of the bowl with a rubber spatula, then add the remaining ingredients: eggs, cream, flour, yolks, vanilla and rind. Beat well for about 5 minutes, stopping occasionally to scrape down the sides of the bowl.
- Pour cheesecake batter into the the springform pan with the cooled base and bake for 12 minutes (see oven temp change above), then lower oven temperature to 300°F (150°C) and continue to bake for another 35 minutes.
- At the end of this cooking time, turn off the oven, but allow the cheesecake to remain in the oven for another 30 minutes. Remove cheesecake from the oven and cool in the pan on a wire rack.
- When completely cool, cover and refrigerate overnight or a minimum of 6 hours.
- To Serve: Remove the New York-style cheesecake from the fridge and run a knife along the side of the tin, then remove the the springform side. Place onto a serving plate and top with your choice of fruit, jelly or whatever you choose. Alternatively, cut slices and place on individual serving plates then place the topping on each piece (this is what I usually do).
Nutrition Information:
Yield:
16Serving Size:
1 sliceAmount Per Serving: Calories: 620 Total Fat: 53g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 13.5g Fiber: 0g Sugar: 0g Protein: 13g
