How to make New York Cheesecake

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New York Cheesecake is a piece of artwork created by Arnold Ruben in the 1920s. His cheesecake recipe is also known as Jewish cheesecake. This dessert contains a cookie base and a rich and creamy filling in the middle. The topping is the part that makes your cake different from any other cheesecake. 

You can make a blueberry cheesecake, mango cheesecake, etc. They taste just awesome believe me. You can try out my mango cheesecake recipe to get amazing results.

For this recipe, you can use a spring-form pan. I am using a 6' inch pan for this recipe for a hassle-free experience.

Baking the Cheesecake

The first thing to keep in mind while making a cheesecake is to cook it in a water bath. This will prevent the cake from cracking and help the cake to cook evenly. To make a water bath take a baking tray and fill it with hot water and place it on the bottom rack of the oven and just above this place the cheesecake mould. The water in the water bath will help to maintain the temperature throughout the baking process and will result in a evenly baked cake.

Who likes a cracked cheesecake?😁

Some tips and tricks for making a perfect cheesecake.

. The Cream cheese should be at room temperature

This is one of the most common mistakes everyone makes. Always use softened/ cream cheese at room temperature to beat because whenever you will beat a cold/ unsoftened cream cheese you will not be able to make a smooth texture. The cheese will be grainy and this will result in grainy consistency and you will never get a smooth texture.

. Do not beat it too much

Remember not to beat/ mix the batter very much as the batter loses its perfect consistency. Always use a hand blender or balloon whisk to beat the batter and use the cut and fold method by using a spatula to combine all the ingredients.

. Always use Cornflour

Adding cornflour leads to a perfect cheesecake with a perfect top. It prevents the top from cracking.

. Always use a water bath

As I mentioned above always use a water bath for a perfect cheesecake. Always add hot water to the water bath. If you do not have hot water add the baking tray filled with water in the lower rack during the preheating period. Don't worry this would not effect the preheating process.

* Allow the oven to do its job

Do not open the lid till the time suggested. Be patient and let the oven do its job.

Ingredients:-

For the batter

- 1+1/2 cups /225g approx. Cream Cheese

- 1 cup /300g Condensed milk

- 1/2 /120g cup Heavy Cream

- 2tbsp /15g Cornflour

- 2 tsp /15g Vanilla essence/ Vanilla extract

- 1/2 tsp /2g Lemon Zest

For the Base

- 250g Biscuits 🍪  - 1/2 cup melted Butter

You can half or double these as per your requirement.

Process:-

For the base

1) Take biscuits and crush them with the help of a food processor. ( The piece should not be very fine as it will lead to a very hard base. Keep it grainy.)

2) Now take it out in a bowl and add about 100g melted butter and combine well. ( The biscuit power should hold on pressing between the palms.) You can add more or less butter as per the consistency.

3) Now take a 6' inch springform mould/pan and add the crushed biscuit mix and press it with the help of a spatula or any other plane surface.

4) Keep this in the refrigerator for about 15 minutes to set.

For the batter

1) Take a bowl 🥣 and add the Cream cheese and beat it with the help of an electronic beater or hand whisk to make it light. 

2) Take a bowl with the heavy cream and add 2 tbsp cornflour and mix it.

3) Now add the heavy cream mix, Condensed milk, Vanilla extract, lemon zest, and beat it again for 30 seconds and with the help of a spatula combine all the ingredients.

4) Beat this for another 30 seconds and pour this batter into the springform pan with the biscuit base.

5) Place the springform mould in the centre rack of a preheated oven. Place a tray at the bottom rack with hot water.

6) Bake this for about 30-40 minutes at 160⁰C or till the edges of the cake turn brown at the top and the centre jiggly.

The cake should look somewhat like this.

7) Let the cake cool inside the oven.

8) After cooling take out the cake and with a sharp knife scrape the edges to take out the cake easily. After this, open the springform mould, take the cake out, and keep it in a refrigerator for at least 5 hours.

Your cheesecake is ready to be served.