New York Cheesecake

Total Time:
13 hr 50 min
Prep:
30 min
Inactive:
12 hr
Cook:
1 hr 20 min

Yield:
6 to 8 servings
Level:
Advanced

CATEGORIES
Ingredients
  • Crust:
  • 2 cups graham cracker crumbs
  • 5 tablespoons sugar
  • 1/4 teaspoon cinnamon
  • 6 tablespoons melted butter
  • Filling:
  • 24 ounces cream cheese
  • 1 cup sugar
  • 1 tablespoon lemon zest (recommended: Meyer lemon)
  • 1 teaspoon vanilla
  • 5 eggs, separated
  • 1/4 cup heavy cream
  • 2 tablespoons sugar
  • Topping:
  • 12 ounces creme fraiche
  • 2 tablespoons sugar
  • Cherry Confit, recipe follows
  • Special equipment: a 9-inch non-stick Teflon coated spring form pan
  • Serving suggestion: with a dessert wine (recommended: Alsatian Riesling).
Directions

Preheat oven to 350 degrees F

Mix the graham cracker crumbs, sugar, cinnamon, and butter together in a mixing bowl. Pour the mixture into the springform pan and using a mixing cup press the crumbs into the base. Using your fingers gently press crumbs into the sides of the pan. Bake for 6 minutes. Let cool.

Filling:

In a food processor, cream the cream cheese and the sugar together. Add the zest and vanilla, Blend until smooth. Add 5 egg yolks and heavy cream, pulse until smooth. Pour into a large clean bowl. In a separate bowl, whisk the egg whites until a soft froth forms. Add 2 tablespoons sugar slowly to the egg whites and continue to whisk until soft peaks form. Fold into cream cheese, a little bit at a time until fully integrated. Pour into the prepared springform pan. Bake for 1 hour and 15 minutes or until firm. Let cool for 1 hour and 30 minutes.

Topping:

Mix the creme fraiche and sugar together and gently spread over the top of the cooled cheesecake. Bake for 5 minutes. Let cool until the topping is set or chill overnight and serve. Best served at room temperature.

Serve with Cherry Confit.

Cherry Confit:

1 pound fresh cherries, pitted

2 cups sugar

2 cups water

1 cinnamon stick

1/2 vanilla bean, split

2 sprigs thyme (tied with string)

In a medium non-corrosive saucepan place water, sugar, cinnamon, vanilla and thyme. Bring to the boil, turn down heat and simmer for 2 minutes. Add cherries and simmer for 1 hour. If more liquid is needed add water. Continue to simmer until the cherry mixture is thick and the cherries are soft. Pour into a clean container and refrigerate until ready to use.

Yield: 6 servings

Cooking time: 1 hour 20 minutes

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    Made this cheesecake for Christmas dessert. Everyone loved the lightness of this compared to a traditional heavy cheesecake. Although some said the crust was too thick.
    I have made New York Cheesecakes for close to 30 years and this recipe has given me the best results! The cherry confit is VERY good! The thyme gives such a unique flavor to the cherries that it is just superb. I made this at Thanksgiving for a group of 15; everyone loved it giving me "rave reviews".
    I made this in a gluten free version and it was very yummy!! My roomates who are not gluten free loved it!! Try this recipe!
    this was the best yet
    This recipe is fantastic. I made it for my fiance for Valentine's Day and he loved it! I substituted the cherries for store brand canned cherry filling and no one could tell the difference.
    This was not a difficult recipe. I used a prepared graham cracker crust because I did not have my spring form pan at my week-end house. I was able to make 2 cheesecakes and they were yummy. Not the solid, dense, New York Cheesecake that I am used to having; it was more fluffy (I guess due to the egg whites. I substituted cream fraiche by combining sour cream heavy whipping cream
    I made this for the first time last night. It turned out perfectly. Definitely the best cheesecake I've ever had. I think the hardest part was gently folding the egg whites into the cheese batter, but if you go slow and take care it's not too bad. The difficulty rating has a lot more to do with how gentle you have to be than how much technique is necessary. Lots of possibilities with the toppings. This is a new favorite!
    I will never make this recipe again. Not only was the oven way too hot for cheesecake but folding the egg whites into the batter causes portions of the cheesecake to bake faster and fluffier than the rest. I wanted to make a different recipe from the other 3 I usually work off of- but now I will stick to those 3 and never venture out again.
    I have another recipe for the New York Cheesecake which I made several times over the years; received lots of kudos!! I decided to try this one and I would not say I was disappointed, but it's not what a NY Cheesecake is - the texture is a little too fluffy - taste great, but I believe whipping the egg whites and fold it in takes away from what the NY Cheesecake texture and consistency should be. Ideally, I would use 3 eggs and 3 yolks, incorporating them one at a time slowly. I would also put a pan of water in the oven (I started the oven temp at 500 deg. for 10 minutes, and lower to 200 deg. for next 1 to 1.5 hours) which helps with the top not cracking.
    I make this with a couple of changes.
     
    1. instead of lemon, my son loves melted white chocolate in it.
     
    2. for a GREAT crust I use pecan sandie cookies instead of grahm crackers
     
    (it gives it more texture.
     
    3. Mix up the toppings, it's great with raspberry too!
    The first time I made this, it came out great! But I thought it could be better because I couldn't get my egg whites to form "soft peaks". I achieved it the second time and thought it would be even better. But it was far too airy and souffle-like as others have noted. I think whipping the egg whites to a froth (like I did the first time) achieved the closest texture I've seen to a New York style cheesecake. I have yet to try the water bath but will do that next time to see if it helps the cracking and prevents any pieces from falling to the bottom of the oven and burning/smoking. I am still looking for a recipe that can come close to the S&S Bakery's awesome cheesecake!
    We have been making a similar recipe in our family for 25 years! The 4 Star rating surprised me! Tyler has designated the recipe "difficult". If you are not an experienced baker, don't make a recipe called "Difficult"! It bothers me when people review a recipe and describe the problems they had and blame it on the recipe...most problems are merely a matter of not really understanding how to cook! If this "came out more like a souffle" You did something MAJORLY wrong!!! I personally wouldn't really call this difficult...and it is a great cheesecake! Thanks Tyler, for ALL your great recipes!
    This by far is the best NY cheesecake I tasted. I baked it for a company potluck competition and I won! Everyone loved it!
     
    Thanks Tyler and Food Network!
    recipe was extremely easy and end product turned out great, will make again and again
    It was easy to make it and everybody love it
     
    my friend thought that i bought it from a bakary shop.
    I haven't made the cheesecake yet, but, based on all the great reviews I'm looking forward to baking it tomorrow to serve on Father's Day. However, I did decide to make the cherry confit in advance and I had a disaster. I even went out and bought a cherry pitter, which is great thing! Looked like a simple, no brainer recipe for this experienced cook. Maybe I had the heat a bit too high.....I don't know. But, the cherry mixture got thick, then.....carmelized and totally hardened along with the cherries as it cooled. I tried to fix it by adding a little water and warming it to bring it back to liquid. That worked, so I put it in the refrigerator overnight, and, in the morning....cherries were hard as a rock and liquid was thick to the point of being almost solid. Nobody else has commented on this part of the recipe. I'm going to try again, and I'll report back...
    This recipe does NOT result in cheesecake, much less "New York" style cheesecake. It is a souffle. Also, the cooking temperature is too hot and results in a browned top.
    I make a shortbread crust instead of graham cracker and top the cheesecake with sweetened creme fraiche with vanilla
    A couple years ago, I was asked to bring a cheesecake to a family holiday dinner. I had never made a cheesecake before and can't do anything the easy way. I saw this episode and said "I MUST maket that cake". It's a bit of work, but nothing difficult. Now I make it on a regular basis for holidays, everyone loves it!
    This recipe has been 100% perfect everytime. Even those who do not love cheesecake love it and those from New York feel like they are right at home.
    This recipe went over wonderfully with my husband. He loves Cheesecake, and I topped it with fresh strawberries. I have to make it every year now for his birthday.
    This recipe is quite nice. I just made it for the 3rd time last week. The first two times I had to omit the zest because I could not find the meyer lemons. I found them at Trader Joes this fall, so I decided to make it. I changed it a bit, just instead of the cherries I added fresh raspberries that I knew would go nicely with the lemon. But, I do have a problem with getting the crust not to be over-done. Help!
    It was good...don't get me wrong. It was just too "airy" for me. I have never had a New York Style cheesecake that was so light. I would have liked it if it was more dense.
    I made this Cheesecake and it's great.
    I have never rated a recipe before, but I just couldn't help it on this one! I have made this cheesecake 2 times in the last week and can't wait to make it again! It is light and airy, unlike many other cheesecakes but it still has a awesome flavor and texture. Don't worry about the "expert" level, its really not much harder then any other cheesecake out there!
    I have made many cheesecakes, this way, by folding in egg whites, I believe gives the best taste and texture. But you also eat with your eyes and this is by FAR the hardest cheesecake to perfect with all the air incorporated into it, especially if you do not top it. Heres how I cook it, and after many attempts, by golly I think i got it. I prep as said (and I throw in choppsed toasted almonds to the crust) and to make I first hit it at 500 deg. for 5 minutes to lightly brown it, then back off the oven to 200 degrees and bake it for another 80 minutes. THen I turn the oven off and cool it in the over for 20 minutes with the door shut and 20 more min with a pot holder barely holding the door open. I let it stand on the counter for at least an hour COVERED with a bowl, then into the fridge. Lotsa work, but tried and true. Also, to help the texture you MAY want to add a TBSP of flour or cornstarch but this affects the fluffiness, you could also just not whip the eggwhites as much. ALso you could cut the batter or drop the pie a few inches a few times before baking to release some air.
    It was easy to make. It was very light and instead of the cherry confit I put guava puree on the top. All my friends loved it!
    Unbelievably decadent. We all rated it the best we have ever had. Guess what my son requested me to make him for his 21st birthday?
    The taste was great for this recipe but my cheesecake fell after it cooled. My thought is that it needs a water bath to prevent that since there is a lot of air in this recipe (due to the folded in egg whites). I read online that cornstarch may prevent this but haven't tried that yet.
    In only 30 minutes, the cheesecake became very brown and cracked. A lot of recipes call for a water bath, and I have seen many at lower temperatures. Did anyone else experience the same problem? If so, can you recommend a more proper baking temperature/time/method? thank you.
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