I have been making this cheesecake for a really long time. It’s the dessert I brought with me when meeting my now husband’s family for the first time, and that was over 17 years ago. This New York Cheesecake is thick and creamy and comes out perfect every time.
Despite what you may think, cheesecake is actually really simple to make. It just takes a little bit of patience. ☺ If you follow all of my tips, I promise you can make beautiful, delicious cheesecake that will never disappoint.
The sour cream and heavy cream are what make this a New York style cheesecake, giving it that rich and creamy texture. Don’t skip these ingredients or the texture won’t be the same.
To get a smooth and creamy cheesecake without cracking, the key is to beat it on medium-low so as not to whip too much air into the batter. First, let the cream cheese, sugar and vanilla beat long enough to remove any lumps. Then, add the cornstarch and beat until combined. Then, add the eggs and yolks one at a time and mix on medium-low until incorporated. Use a spatula to scrape the sides and bottom of the bowl so no ingredients are left behind.
I’ve never used a water bath for my cheesecakes. I know most people swear by them, but the one time I tried it, the water leaked in through the foil and my crust was a soggy mess. So after lots of practice, I’ve come up with the best temperature for baking a cheesecake without using a water bath and still getting excellent results.
The key is to bake the cheesecake at a really high temperature for just a few minutes and then drop the oven down to a much lower temperature and bake for a longer period of time. This will allow the cake to cook all the way through while also giving you a beautiful golden top and no cracks.
Cheesecakes are baked in a springform pan like this one. Before removing it from the pan, make sure it has chilled completely. I usually allow mine to chill overnight. Then, release the band and run a hot knife around the edge to loosen it. Now, carefully run a hot knife between the bottom of the graham cracker crust and the springform pan base. Lift slightly and slide a cake board under the cheesecake. Now you can put it on a cake stand or a plate.
Since it’s my husband’s birthday and he’s not a huge fan of cake, I decided to make him a Caramel Apple New York Cheesecake. I used my original cheesecake recipe, added swirls of dulce de leche throughout the cheesecake, and then added an apple topping. I finished it with our salted caramel sauce.
Caramel Apple New York CheesecakeCourse: DessertDifficulty: Easy
Cream Cheese 2 1/2 lbs
(1 1/4 cups)
Vanilla 1 tsp
Cornstarch 3 Tbsp
Egg Yolks 1
Sour Cream 56g
Heavy Cream 110g
3 medium Granny Smith apples
Butter 2 Tbsp
Light Brown Sugar 3 Tbsp
Cornstarch 1 tsp
Cinnamon 1/4 tsp
Juice of half a lemon
- Preheat oven to 350°.
- Press the graham cracker crust firmly into the bottom of a 10″ springform pan and halfway up the sides. Bake for 10 minutes. Cool.
- Turn oven up to 450°.
- In the bowl of a stand mixer, beat together cream cheese, sugar and vanilla until creamy.
- Add cornstarch and beat until mixed in.
- On medium-low speed, add eggs and yolk one at a time and beat for about 10 seconds after each addition.
- Add sour cream and heavy cream and mix until combined. Scrape down the sides and bottom to ensure there are no lumps.
- Pour into cooled crust and bake at 450° for 10 minutes.
- Leave the door of the oven closed and turn the temperature down to 225°. Bake for an additional 70-80 minutes until the edges are golden brown and the center is slightly jiggly.
- Turn the oven off, open the oven door and leave the cheesecake in there for another hour.
- Remove from the oven and allow to cool completely. Cover with plastic wrap and then foil and refrigerate overnight or for 12 hours.
- Add butter, brown sugar, cinnamon, lemon juice and cornstarch to a saucepan.
- Cut apples into 1/4″ slices and add to saucepan. Stir gently so all of the apples are coated. Cook on medium heat until liquid thickens and the apples are softened, but not mushy.
- Remove from heat and cool completely. Spoon over cooled cheesecake.
- Optional: drizzle with salted caramel sauce.
- Leftover cheesecake needs to be stored in the refrigerator.
- Use full-fat cream cheese and sour cream.