New York Cheesecake

Recipe courtesy Scott Bieber, Executive Chef at Taste

Show: Tyler's UltimateEpisode: Cheesecake

Rated: 4 stars out of 5Rate itRead users' reviews (49)

RECIPE
COMMENTS & REVIEWS(49)

Cook Time:
1 hr 20 min
Level:
Difficult
Yield:
6 to 8 servings

Times:

Prep: 30 min
Inactive Prep: 12 hr 0 min
Cook: 1 hr 20 min
Total:: 13 hr 50 min

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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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Comments & Reviews

recipe New York Cheesecake
Jennifer Bronx, NY 10-14-2009
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Not the best!
Rated: 3 stars out of 5

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.Read more
recipe New York Cheesecake
Kathy Splendora, TX 09-16-2009
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great basic recipe
Rated: 5 stars out of 5

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!Read more
recipe New York Cheesecake
Patricia Downey, CA 03-31-2009
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Not "difficult" but hard to get just right
Rated: 4 stars out of 5

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!Read more
recipe New York Cheesecake
Susan Pittsford, NY 02-24-2009
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Fantastic recipe!
Rated: 5 stars out of 5

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!Read more
recipe New York Cheesecake
Elizabeth Springfield, VA 08-10-2007
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Super Delicious
Rated: 5 stars out of 5

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!Read more
recipe New York Cheesecake
J.R. Murfreesboro, TN 08-10-2007
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tasty
Rated: 4 stars out of 5

recipe was extremely easy and end product turned out great, will make again and again