This New York Cheesecake is made with graham crackers, butter, sugar, cream cheese, sugar, vanilla, eggs and is baked into sweet perfection.
There is nothing better than a cheesecake in my opinion. This recipe will get you a creamy, gorgeous cheesecake. When it comes to making cheesecakes, it is very common for cracks to appear after baking them. Heck, it still happens to me. If it does happen, I like to cover the cracks with cherry pie filling on the top! The reason why cracks occur is over-mixing.
What you will need to make New York Cheesecake
A spring pan: the pan will likely need to be a 9-inch pan. It doesn’t matter if it I nonstick pan, you will still need to grease it.
Nonstick cooking spray: I use this to grease the pan, but you can use butter instead.
Mixer: This can be a stand mixer or a hand mixer.
Tips to prevent the cheesecake from cracking:
Grease the pan, even is pan says nonstick.
Do not overbeat the eggs.
Create a water bath: use a high sided pan and add hot water into the pan. Place the cake pan inside the water bath and bake as normal.
Place the cake in the middle rack, and away from the top of the oven.
Run a knife around the edge of the rim.
If you do happen to crack the pie anyway, you can always disguise it with the cherry toppings! Everything has a remedy.
How to make New York Cheesecake
Preheat the oven to 325 °F. Combine the graham crumbs, 3 tablespoons sugar, and butter and mix well. Press the mixture onto the bottom of a 9-inch springform pan.
In a large mixing bowl, beat the cream cheese, sugar, vanilla, and heavy cream until no longer lumpy and creamy. Add eggs one by one until blended. Add the corn starch and continue to beat until smooth. Pour the filling onto the crust in the springform pan. Do not overmix as that can incorporate too much air and can cause cracks.
Bake for 55 minutes, or until the center is set. Run a knife around the rim of the pan to loosen the cake. Eventually, remove the rim and then refrigerate cheesecake for 4 hours.
Top cheesecake with Cherry pie filling.
Can I Freeze Cheesecake?
Yes, of course! Baked cheesecakes freeze great! Simply cool the cheesecake completely, then wrap the whole cheesecake, or slices of the cheesecake, in multiple layers of saran wrap, then place in a freezer bag. This cheesecake will keep, stored properly in the freezer, for two months.
If you’re anything like me, there’s nothing better than sinking your fork into a thick slice of extra rich and creamy cheesecake! This version reminds me of the classic Cheesecake Factory cheesecake… but even better! Featuring a crunchy graham cracker crust and silky smooth cream cheese filling, this recipe will make everyone think you’re a pro baker!
Although I love to travel, I’m a homebody at heart, so after 15 days in LA… IT FEELS GOOD TO BE HOME! And despite the fact that I’m still battling a severe case of jet lag, I couldn’t resist sneaking into the kitchen and baking us something sweet. But I also couldn’t face the grocery store just yet, so I had to make due with ingredients I already had on hand.
Enter this rich and creamy cheesecake recipe! It’s make with simple ingredients like cream cheese, sugar, eggs, vanilla, and heavy cream. Basically things most bakers always have on hand! And the results? Well let’s just say this classic cheesecake rivals anything you’d buy from a fancy bakery (or the Cheesecake Factory!).
How to make Cheesecake
- Before you begin, be sure to lightly spray the entire baking pan with non-stick spray. If you don’t have, or don’t use, canned sprays, you may grease the pan with butter. Greasing the entire pan will ensure your crust and cheesecake don’t stick to the pan. No sticking equals perfect slices!
- Because this recipe begins with the crust, that is also where we will begin. To make the crust you will need melted butter, crushed graham cracker crumbs, and sugar. Yep – just three ingredients! You can buy graham cracker crumbs from the grocery store, or make your own by pulsing sheets of graham crackers in your blender or food processor.
- When pressing the crust down into the bottom of the springform pan, you’re going to want to press it down very firmly. A firmly packed crust will bake up nice and thick, and most importantly, won’t crumble much when sliced. I recommend starting to press the crumbs down in the center of the pan and then working the crust out and just a little bit up the edges.
- Room temperature ingredients are crucial when it comes to making a cheesecake! So be sure you bring your cream cheese, eggs, and heavy cream to room temp before you begin making the batter.
Do I have to make a Water Bath for Cheesecake?
Yes, but I promise it’s not that scary! The water bath helps the cheesecake stay nice and moist! And it also ensures a crack-free presentation.https://ec5ece5741ea2e0cb3fe396d0491b060.safeframe.googlesyndication.com/safeframe/1-0-38/html/container.html
Learn how to make an easy water bath for cheesecake with this step by step tutorial!
PRO TIP: BE SURE NOT TO OVERBEAT YOUR CHEESECAKE BATTER! THIS ALLOWS TOO MUCH AIR INTO THE BATTER, AND WILL CAUSE THE CHEESECAKE TO EXCESSIVELY RISE IN THE OVEN, THEN COLLAPSE WHEN REMOVED. TO MAKE A SILKY SMOOTH BATTER WITHOUT OVERBEATING, FULLY BLEND THE CREAM CHEESE BEFORE ADDING THE REMAINING INGREDIENTS.
Can I Freeze Cheesecake?
You can most definitely freeze the cheesecake. New York cheesecakes freeze great! Simply cool the cheesecake completely, then wrap the whole cheesecake, or slices of the cheesecake, in multiple layers of saran wrap, then place in a freezer bag or cover in aluminum foil. This cheesecake will definitely be stored properly in the freezer, for two months.
How do you Defrost a Cheesecake?
To defrost the cheesecake, simply thaw the wrapped cheesecake in refrigerator overnight. I wouldn't attempt to leave it out in room temperature. Do not attempt to thaw cheesecake in the microwave or oven!