There are all kinds of desserts like cakes, pies, and cookies to tame a sweet tooth. Then there is cheesecake! Creamy and decadent, rich and velvety, New York Cheesecake is classic.
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Editor’s note: This is an updated version of an article originally posted June 2011 with better photos and additional information.
New York style cheesecake is the larger, richer and more indulgent cousin of the traditional cheesecake. This cheesecake recipe steps it up a notch with lots of cream cheese and the addition of cream and a couple extra egg yolks to create an ultra-rich, creamy cheesecake.
Regular or traditional cheesecake relies on heavy cream and sour cream to thin the batter and create a silkier, creamier texture. New York cheesecake is heavy on the cream cheese which is why it’s so dense and rich.
So let’s make a cheesecake!
Preparing the pan and oven
Begin by moving the oven rack to the center of the oven and preheat to 400 degrees F.
Grease, spray or butter a 10-inch springform pan.
How to make the crust for NY style cheesecake
Add the 1/4 cup sugar, 1/4 cup chopped almonds, 1 cup flour, a pinch of salt, 1/2 cup softened butter, 1 large egg yolk to the bowl of a food processor.
Pour in the almond extract.
Pulse until crumbly.
Turn the mixture into the prepared springform pan.
Use your fingers to pat the mixture into an even layer over the bottom and about 1-inch up the sides.
Bake 7 minutes at 400 degrees. Remove the pan from the oven to a cooling rack.
Increase the oven temperature to 500 degrees F. and prepare the filling.
Making the filling for NY style cheesecake
Zest a lemon to measure 2 teaspoons.
In a large mixing bowl of a stand mixer, beat 5 packages, room temperature Philadelphia Brand cream cheese, at medium speed until soft and creamy, about 4 minutes.
With the mixer still running, add 1 2/3 cups sugar and a pinch of salt and continue to beat for another 3 minutes.
Add the 5 eggs and two egg yolks one at a time, beating for a minute after each addition.
You will want to scrap the sides of the bowl with a rubber spatula to help incorporate all of the ingredients evenly.
Reduce the mixer speed to low and add the 2 teaspoons lemon peel, 1/4 cup heavy cream, 3 teaspoons Amaretto and 1 tablespoon flour.
Continue beating until well incorporated, stirring the mixture a few more times with the spatula making sure that there is nothing left unmixed at the bottom of the bowl.
Pour the cream cheese mixture into the springform pan.
Bake the cheesecake at 500 degrees F. for 10 minutes. Immediately reduce the temperature to 200 degrees F. and continue to bake for 1-hour or just a little more until the center no longer wiggles.
At this point, I lightly cover the cheesecake with foil to prevent the top from browning too quickly.
After baking at 200 degrees F for about 1-hour, turn the oven off and allow the cheesecake to remain in the oven 30 minutes longer.
Remove from oven and allow the cheesecake to come to room temperature on a cooling rack. Oh, don’t stress if the top of the cheesecake has some cracks. It is common in my experience.
When the cake is cooled, cover the top lightly and refrigerate for at least 4 hours or over night is even better. At serving time, remove the sides of the springform pan and set the cheesecake on a serving dish.
When ready to serve, top with fresh strawberries or your favorite cherry or blueberry pie filling topping. A dollop of fresh whipped cream is also nice 🙂
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New York Style Cheesecake
CRUST INGREDIENTS:
- 1/4 cup sugar
- 1/4 cup chopped almonds
- 1 cup flour
- pinch salt
- 1/2 cup butter
- 1 large egg yolk
- 1/4 tsp. almond extract
DIRECTIONS:
Place the oven rack in the center of the oven and preheat 400 degrees F.
Grease, spray or butter a 10-in springform pan.
Using a food processor, pulse together the sugar, almonds, flour, salt, butter, egg yolk and almond extract until crumbly.
Turn the mixture into the prepared springform pan and use your fingers to pat into an even layer over the bottom and about 1-inch up the sides.
Bake 7 minutes at 400 degrees, remove from oven to a cooling rack.
Increase the oven temperature to 500 degrees F. and prepare the filling.
FILLING INGREDIENTS:
- 5 pkgs. Philadelphia Brand cream cheese, at room temperature
- 1 2/3 cups sugar
- 2 tsp. grated lemon peel
- 5 large eggs plus 2 egg yolks, at room temperature
- 1/4 cup heavy cream
- 3 tsp. Amaretto
- 1 Tbs. flour
DIRECTIONS:
In a large bowl, beat the cream cheese, preferable with a stand mixer, at medium speed until soft and creamy, about 4 minutes.
With the mixer still running, add the sugar and a pinch of salt and continue to beat for another 3 minutes.
Add the 5 eggs and two egg yolks one at a time, beating for a minute after each addition, scraping the sides of the bowl with a rubber spatula.
Reduce the mixer speed to low and add the lemon peel, heavy cream, Amaretto and flour and beat until well incorporated. Give the mixture a few more stirs with the spatula making sure that there is nothing left unmixed at the bottom of the bowl.
Pour the cream cheese mixture into the springform pan.
Bake the cheesecake at 500 degrees F. for 10 minutes. Immediately reduce the temperature to 200 degrees F. and continue to bake for 1-hour or just a little more until the center no longer wiggles.
At this point I usually lightly cover with foil to prevent the top from browning too quickly.
After baking at 200 degrees F for about 1-hour, turn off oven and allow cake to remain in oven 30 minutes longer.
Remove from oven and allow the cheesecake to come to room temperature on a cooling rack.
When the cake is cooled, cover the top lightly and refrigerate for at least 4 hours or over night is even better. At serving time, remove the sides of the springform pan and set the cheesecake on a serving dish.
Top with fresh strawberries or your favorite cherry or blueberry pie filling topping and a dollop of fresh whipped cream, if desired.
Image from original post, heavenly cheesecake is so creamy and delicious and always a crowd pleaser. With a hint of almond in the crust and Amaretto in the cream cheese filling, it is a perfect dessert for any occasion.
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Yum. I can never resist cheesecake.
Amalia
xo