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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 21-30 of 54

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  • on December 17, 2006

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    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.

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  • on December 13, 2006

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    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!

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  • on December 11, 2006

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    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.

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  • on December 06, 2006

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    I made this Cheesecake and it's great.

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  • on October 11, 2006

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    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!

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  • on July 11, 2006

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    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.

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  • on May 17, 2006

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    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!

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  • on April 29, 2006

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    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?

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  • on January 30, 2006

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    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.

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  • on January 22, 2006

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    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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