New York Cheesecake Recipe
New York cheesecake is a dense, creamy dessert baked on a cookie crust, made famous by New York cafés and delis. In the US it’s often served after Sunday dinner or as “something special” for birthdays instead of a layer cake. The flavor is like a cross between Polish baked cheesecake and vanilla custard, but with a silkier, more compact texture.
New York cheesecake is an icon of New York cafés – dense, silky and perfectly smooth, like something straight from a Manhattan display case, with a simple cookie crust. It combines the familiar taste of traditional baked cheesecake with the creamy texture of cream-cheese desserts, so every thin slice feels like a very elegant yet satisfyingly rich treat.
Chef's tips
The key is temperature: all the cheesecake batter ingredients should be at room temperature so it bakes evenly and is less likely to crack. Mix only on low speed and briefly, because an airy batter will rise and then collapse, creating deep fissures. After baking, let it cool slowly in a slightly open oven and be sure to give it a night in the fridge – it reaches its perfect texture the next day.
How to serve
Serve in thin, even slices with raspberry or strawberry purée, or simply with a few fresh fruits on the plate – their acidity beautifully cuts through the sweetness. It goes perfectly with a strong espresso or black tea, and for an evening gathering you can pair it with a glass of dry white wine. It’s a dessert for special occasions: a birthday instead of a layer cake, intimate holiday celebrations or an elegant dinner with friends.
Ingredients
- tea biscuits butter or digestive - 200 g
- butter melted - 80 g
- cream cheese at room temperature - 900 g
- sugar - 200 g
- egg at room temperature - 4 piece
- heavy cream 30–36% - 200 ml
- all-purpose wheat flour level - 2 tablespoons
- vanilla extract - 2 teaspoons
- lemon juice freshly squeezed - 1 tablespoon
- salt - 0.25 teaspoons
- sour cream 18%, for topping (optional) - 150 g
- powdered sugar to mix with the sour cream for the topping - 1 tablespoon
Preparation
- Preheat the oven to 170°C (top and bottom heat). Line the bottom of a 23 cm springform pan with baking paper and lightly grease the sides with butter.
- Process the biscuits in a food processor or crush them in a bag with a rolling pin to fine crumbs. Mix with the melted butter until the mixture is moist and holds together when squeezed in your hand.
- Pour the cookie mixture into the springform pan, spread it out evenly and press it firmly into the base using a glass. Bake for 10 minutes, then remove and set aside to cool slightly.
- In a large bowl, briefly beat the cream cheese with the sugar and salt on low speed, just until combined, so you don’t incorporate too much air.
- Add the eggs one at a time, mixing briefly after each addition until it disappears into the batter. Scrape down the sides of the bowl with a spatula.
- Add the heavy cream, flour, vanilla and lemon juice, and mix on low speed or by hand until the batter is smooth.
- Pour the cheesecake batter over the pre-baked crust. Gently tap the pan on the counter a few times to release larger air bubbles.
- Place the cheesecake in the oven and bake for about 55–60 minutes. The edges should be set and the center may wobble slightly when you jiggle the pan, but it should not be liquid.
- Turn off the oven, open the door a few centimeters and leave the cheesecake inside for 30 minutes so it cools slowly and doesn’t crack.
- If using the sour cream topping, mix the sour cream with the powdered sugar, spread a thin layer over the slightly cooled cheesecake and bake for another 10 minutes in an oven preheated to 150°C.
- Cool the cheesecake completely at room temperature, then refrigerate for at least 4 hours, preferably overnight. When slicing, dip the knife in hot water and wipe it clean after each cut.
Storage
Sernik przechowuj w lodówce, szczelnie przykryty, aby nie chłonął zapachów. Możesz zamrozić pojedyncze kawałki owinięte folią i włożone do pojemnika; rozmrażaj powoli w lodówce przez noc.
