epicurious4.8
Original New York Cheesecake
The best cheesecake recipe turns out a rich, tangy, smooth, and creamy dessert. Top it with caramel sauce, cherry pie filling, or nothing at all.
👥 9 Servings⏱️ Prep & Cook: 1h 25m🔥 Cook: 10 min👤 Alan Rosen 📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●knife
📝 Preparation Steps
1
The day before you plan to serve the cheesecake:
2
Preheat the oven to 350°F. Make and bake the cake crust as directed and leave it in the pan. Keep the oven on.
3
In a large bowl, using an electric mixer fitted with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until creamy, about ⏱️ 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
4
Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust.
5
Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about ⏱️ 1 hour ⏱️ 15 minutes. If the cake still feels soft around the edge, let it bake for ⏱️ 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for ⏱️ 2 hours (just walk away—don't move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least ⏱️ 6 hours.
6
On serving day:
7
Release and remove the side of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices. Refrigerate any leftover cake, tightly covered, and enjoy within 2 days, or wrap and freeze for up to 1 month. Editor's note: This recipe was originally published in 'Junior's Home Cooking' and first appeared on Epicurious in October 2013. This creamy cheesecake is a show-stopper all on its own, but a scattering of fresh berries, some homemade caramel, or a fruit sauce like this strawberry compote all make welcome additions. Or, if you prefer a cheesecake with a sour cream topping, click over to this ‘Gourmet’ classic, which is an Epi staff favorite.
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