Original New York Cheesecake Recipe

★★★★★

Original New York cheesecake is the most favorite cake of my family. I learned the New York cheesecake recipe since childhood. I had learned the original New York cheesecake recipe from my grandmother. This New York cheesecake recipe is easy. You can bake it at home with all available ingredients in the kitchen.

New York cheesecake recipe followed in every home of New York people love to eat it because of its delicious taste and crust. All ingredients you use in the original New York cheesecake recipe are very healthy and full of nutrients.  

You can cook New York cheesecake by using the water bath. New York cheesecake recipe is easy and immediately baked on every happy moment or event. In my family, everyone loves it on their birthday. Due to the New York cheesecake recipe, it is an easy recipe you can bake at home. Beeyot.com is a platform that allows me to share my recipes with you people. I am sure that you will love the New York cheesecake recipe after eating by following these recipes.

In this article, you can learn about the New York cheesecake recipe and New York cheesecake crust recipe with other flavors, like strawberries slices and strawberry sauce cake. We can change the taste of the New York cheesecake recipe in a unique way and with few changes. Take some ingredients from your kitchen and use them in the New York cheesecake recipe to make it strawberry topping New York cheesecake. Let’s move on to the New York cheesecake recipes. In this article, we are going to learn about the following recipes.

• New York Cheesecake recipe
• Beeyot’s sponge cake crust
• New York cheesecake with strawberries
• Cheesecake with strawberry topping

New York Cheesecake recipe

In this portion, you will learn about the ingredients of the original New York cheesecake recipe. Then I will explain the method of the New York cheesecake recipe.

Prep Time: 40 Minutes

Cook Time: 1 Hour 45 Minutes

Total Time: 2 Hours 25 Minutes, Plus at least 6 hours to cool

Ingredients

These ingredients are to make 9- and 8-inches New York cheesecake. With the changes in quantity, you can make it as per your own choice.

For one 9-inch cheesecake:

• One recipe 9-inch Beeyot’s Sponge
• Cake Crust
• Four 8-ounce packages
• PHILADELPHIA cream cheese at room temperature (use only full-fat), 
• 1/2⁄3 cups sugar
• 1⁄4 cup cornstarch
• One tablespoon pure vanilla extract
• Two extra-large eggs
• 3⁄4 cup heavy whipping cream

For one 8-inch cheesecake:

• One recipe 8-inch Beeyot’s Sponge
• Cake Crust (recipe follows)
• Three 8-ounce packages of PHILADELPHIA cream cheese (use
• only full-fat), at room temperature
• 1/1⁄3 cups sugar
• Three tablespoons cornstarch
• One tablespoon pure vanilla extract
• Two extra-large eggs
• 2⁄3 cup heavy whipping cream

METHOD

Makes one 9- or 8-inches New York cheesecake, about 2/1⁄2 inches high, the day before you plan to serve the cheesecake:

1. Preheat the oven to 350°F. Directly cook the cake crust and drop it in the pan. Keep oven turn on.
2. In a large bowl, using an electric mixer fitted with the paddle attachment, if your mixer has one beat package of the cream cheese and 1⁄3 cup of the sugar with the cornstarch, mix it till the mixer becomes creamy. Do it for almost up to 3 minutes, scrape the bowl repeatedly. Beat all cheese packs, do one package at a time, beat well, don’t forget to scrape down the bowl while beating.
3. Mixing speed should be on medium-range beat remaining sugar. Then vanilla, blend eggs but one by one, beat well. The cream will thoroughly merge, do it till then. The mixture will seem cloudy, airy, creamy, and lighter. Don’t do overmixing. Later smoothly spread it on the top of the crust.
4. Place the cake pan in a large shallow pan containing hot water that comes to the half pan. It should be almost one inch. Bake it, till then its sides and top color changed into light golden. If you feel that cake looks soft from the edges, then bake it more for ten more minutes (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Then remove the cake from the water bath and transfer it to a stand. Then let cool for two hours. Just walk away—don’t move it. Then leave the cake in the pan and wrap them loosely with a plastic sheet. Refrigerate until it becomes completely cool before serving, preferably overnight or for at least 6 hours, on the serving day.
5. Leave the cake in the pan and remove its sides. Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing it with warm water between slices. Refrigerate any leftover cake, tightly covered and enjoy within two days, or protect in the freezer for up to a month.

Beeyot’s sponge cake crust

In this portion, you will learn about the ingredients and method of the New York cheesecake crust recipe. In this portion, you will get the component of 8- and 9-inches of Beeyot’s cheesecake crust. With the help of this measurement, you can make a New York cheesecake crust of your own choice.

Sponge cake crust Ingredients

Here all the ingredients and methods are available for your help. You can follow the instructions for the New York cheesecake crust recipe.

For one 9-inch Beeyot’s cake crust

• Softened unsalted butter for buttering the pan
• 1⁄3 cup sifted cake flour
• 3⁄4 teaspoon baking powder
• Pinch of table salt
• Two extra-large eggs, separated.
• 1⁄3 cup sugar
• One teaspoon pure vanilla extract
• 2 drops pure lemon extract
• Two tablespoons unsalted butter,
• melted
• 1⁄4 teaspoon cream of tartar

For one 8-inch Beeyot’s cake crust

• Softened unsalted butter for buttering the pan
• 1⁄4 cup sifted cake flour
• 1⁄2 teaspoon baking powder
• Pinch of table salt
• Two extra-large eggs, separated.
• 1⁄4 cup sugar
• 3⁄4 teaspoon pure vanilla extract
• 2 drops pure lemon extract
• Two tablespoons unsalted butter melted
• 1⁄4 teaspoon cream of tartar

Cake Crust Method:

1. Switch on the oven and preheat it to 350°F. Use a springform pan and generously butter the bottom of the pan using a 9- or 8-inch pan. Try to use a non-stick pan. Wrap the outside with aluminum foil, covering the bottom and extending it up the side.
2. Take a small bowl and sift flour, baking powder, and salt.
3. Use an electric mixer, beat egg yolk on high for 3 minutes in a large bowl. Add sugar and continuously beat until it looks like a thick yellow form of a mixture. Beat the mixture for five more minutes. Beat in the extracts.
4. Take flour and sift it over flour mixture, stir it by using your hand, do it till then white flecks with be finished. Blend in the melted butter.
5. Take a dry and clean beater, beat white eggs with tartar cream together at high speed until it becomes fizzy. Slowly add more sugar and continuously beat it until the mixture becomes stiffy. The combination should be glossy, not dry. Fold one-third of the white into the batter, then endure whites. Do not be panic if white specks still in it, as it disappeared while baking.
6. Spread batter in the bottom of the pan and bake until it turns golden. Bake it for 10 minutes. Touch the cake gently in the center. If it springs back, then the cake is baked. Check carefully, not let the top brown. Leave the crust in the pan and place it on a wire rack to cool. Keep your oven on while preparing the batter for cheesecake.

New York Cheesecake with Strawberries

Prep Time: 30 mins

Cook Time: 3 hours 20 mins

Total Time: 3 hours 50 mins

Servings: 12

Calories: 589 kcal

When you want to make a creamy and nutrient dessert, try to make New York cheesecake with strawberries sliced and Nutella. It contains all calories in your every second’s effort.

Ingredients of NY Cheesecake with Strawberries

• 1 1/2 cup graham cracker crumbs
• 1/4 cup white sugar
• 1/4 cup butter melted
• 40 oz cream cheese on room temperature
• Five eggs room temperature
• Two egg yolks room temperature
• 1 3/4 cup white sugar
• Two tablespoons flour
• 1/4 cup heavy cream
• One teaspoon vanilla
• One teaspoon lemon juice
• One package of strawberries
• Nutella

Preparation of NY Cheesecake with Strawberries

1. Switch on the oven and preheat it to 200 degrees F.
2. Take graham cracker crumbs, melted butter, and 1/4 cup of sugar mix all these ingredients. Take a 10-inch springform and grease it with cooking spray. Put the mixture into the pan to create the crust. Place this pan into the refrigerator till then you can make the batter.
3. Beat cream cheese and add egg until it becomes smooth. (one egg at a time), beat it until it is absorbed. Add heavy cream, 1-3/4 cup of sugar, and flour. Beat until the mixture becomes smooth and starts extracting lemon juice and vanilla. Beat until everything is absorbed.
4. Take a roasting pan and fill it with boiled water place it on the lower shelf of the oven. Now pour batter into already prepared crust. Bake it for 3 hours and 20 minutes on the upper rack of the oven. Turn off the oven and leave the door open. Leave cheesecake for 90 minutes into turned-off oven. After 90 minutes, let it completely cool, then put it into the refrigerator overnight.
5. Serve these delicious New York cheesecakes with Nutella and fresh strawberries.

New York Cheesecake with Strawberry Topping

In this portion, you will learn about the ingredients and method of the New York cheesecake recipe with strawberry topping. Strawberry topping will make your cake super delicious and beautiful with its color.

Ingredients:

Here are different ingredients like cheesecake biscuit base, cheesecake filling, strawberry topping for cheesecake. You will prepare everything individually and then follow the instructions to bake and complete New York cheesecake with strawberry topping.

Cheesecake Biscuit Base:

• 200g any plain biscuit (Aus)
• 120 g / 8 tbsp unsalted melt butter

Strawberry Filling for Cheesecake:

• 1 lb / 500g cream cheese 
• 2 tbsp plain flour 
• 1 tsp vanilla extract
• 1/2 cup sour cream full-fats
• 1 1/2 cups caster sugar 
• Zest of 1 lemon
• Three eggs at room temperature

Strawberry Topping for Cheesecake:

• 500g / 1 lb strawberries (half halved and half diced)
• 2 tbsp lemon juice or simple water
• 1/2 cup white sugar
• 1/2 tsp vanilla extract
• 1-1/2 tsp corn flour or cornstarch
• 2 tbsp water

Preparation:

1. Switch on the oven and preheat it to 160C or 320 F.
2. Take an 8-inch springform cake pan. Grease it with butter and place a square baking paper piece on the base of the pan. 
3.  Line and butter the side of the pan. 

Cheesecake Biscuit Base:

1. Use a food processor to blitz into fine crumbs of biscuits but before putting in the food processor, break all biscuits with your hands, add butter and wait until dispersed. Mix it until it looks like wet sand.
2. Take a spatula to spread it roughly over the base and up the walls of the cake tin.
3. Use any cup or any flat thing that you can use to press the crumbs up the wall almost at the top and flat the base.

Strawberry Filling for Cheesecake:

1. You can use a beater or a mixer to beat cheese cream. Beat it just for 20 seconds. Add flour, then beat for 5 seconds more on speed four until it absorbs.
2. Add sugar, lemon zest, sour cream, and vanilla. Beat all these ingredients for 10 seconds on speed 5. 
3. Add one egg at a time, beat it until it is combined. After the last egg beat, till then eggs are fluffy.
4. Pour it on already prepared crust.
5. Bake it for 55 minutes until the top turns into light brown, should be no crack. It must be near to perfect. It should move when you shake the pan. 
6. Let it cool in the oven and then refrigerate for 4 hours with the pan.
7. Remove cheesecake from the pan.

Strawberry Topping for Cheesecake:

1. Stir chopped strawberries, sugar, lemon juice, and vanilla over medium heat.
2. Boil it for 10 minutes until all strawberries break. 
3. Take corn flour, mix it with water, then stir it into the saucepan.
4. Take halved strawberries and cook these for a minute until they soften.
5. Strawberry sauce will become like syrup. Let cool it and then thicken as it cools.
6. Stir once cool. Put some water to adjust its consistency.
7. Spread this strawberry syrup on cheesecake, cover the cheesecake with one layer of strawberry syrup. Put halve strawberries on the cake. Then refrigerate the cheesecake for 2 hours.
8. Cut into slices and serve with remaining strawberry sauce.

After making these New York cheesecakes, I felt lucky because I knew this delicious recipe. I am blessed to have a chance to share it with you guys with the help of beeyot.com. New York cheesecake is a nutrient diet. We don’t have any poor ingredient which is harmful to us. Original New York cheesecake is like a moon in our precious moments. Without sweet dish our dining table is incomplete. After making it, you will add it to your sweet- dish.

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