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New York Cheesecake Recipe

New York Cheesecake

Recipe courtesy Scott Bieber, Executive Chef at Taste

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (54)

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Average Rating:

Total Reviews: 54

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  • on December 28, 2012

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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.

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  • on December 19, 2012

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    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".

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  • on November 29, 2011

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    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!

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  • on June 10, 2011

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    this was the best yet

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  • on February 24, 2011

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    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.

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  • on November 06, 2010

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    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

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  • on June 18, 2010

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    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!

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  • on April 29, 2010

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    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.

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  • on October 14, 2009

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    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.

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  • on September 16, 2009

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    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!

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