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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

Showing 11-20 of 54

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  • on March 31, 2009

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    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!

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  • on February 24, 2009

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    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!

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  • on August 10, 2007

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    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!

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  • on August 10, 2007

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

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  • on August 03, 2007

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    It was easy to make it and everybody love it
    my friend thought that i bought it from a bakary shop.

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  • on June 15, 2007

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    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...

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  • on May 27, 2007

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    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.

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  • on May 07, 2007

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    I make a shortbread crust instead of graham cracker and top the cheesecake with sweetened creme fraiche with vanilla

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  • on March 10, 2007

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    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!

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  • on January 23, 2007

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    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.

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