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.
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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 (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…
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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
To serve
- Fabbri Italian cherries or any fruit topping, jam, sauce, etc
Instructions
Preheat oven to 350°F ( 180°C)
- 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) <- <-
- 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).
Notes
Top with your choice of fruit, fruit filling, cream, syrups or chocolate sauce.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving:Calories: 128Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 109mgSodium: 107mgCarbohydrates: 9gFiber: 1gSugar: 4gProtein: 4g
Nutrition information is only estimated.
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Thanks for the Graham cracker link! They would make an exceptional crust for this cheesecake!
It’s a very delicious desert but why you can’t share the video of making cheesecake.If anyone want see the video of making cheesecake, then come to my blog and learn youself.
I have made this many times. The directions are accurate and thorough. I recommend that you read the directions first, then proceed on to baking. No video is needed. This is great cheescake recipe.
Oh I missed that comment. Lots of spammers and trolls, sorry. Thank you so much, Amber! I’m so glad you like the recipe! :)
[…] for reading my post about commenting, and the commenting love–in advance. (Cheesecake recipe from the photo […]
Why did my cheesecake looks so yellowish instead of white?
You must have had lovely eggs?! That’s a good thing!
I used to make this recipe all the time for big parties. I no longer have my 10 inch pan. How do you suggest dividing the recipe if I us an 8 inch pan? Would you alter the cooking time.? Changing the temp?
HI Jodi, it may not be advisable to put this amount in an 8″ pan as I have a strong feeling it would be too much and you may end up with cheesecake on your oven floor. Making a mini one in a tiny pan alongside the 8″ one could be an option, however, I honestly can’t say how it would change the baking time. The smaller one would be ready much sooner than the large one, and yes, you’d probably take the 8″ out before the directions for the 10″. Hope this is helpful.
Thank you Christina for this delicious recipe I love cheesecake
You’re going to love this one, Pauline! :)
Hi. I was wondering how to adjust temp or cook time if using a bundt style springform pan.
Oh Valerie, that’s a hard one, as I’ve never baked it in a bundt pan. It would be trial and error for you, I’m afraid, and I wouldn’t recommend it as it would be a big mess trying to get it out!😟
I’ve used this this recipe for the last few years and it’s always perfect!
Thanks, Tina! Happy to hear it!!