First time making a cheesecake too!! Used the 18 inch foil, worked well, with no leaks! Hi Dale, I think you could get away without a water bath using a cupcake tin. I’ve made many cheesecakes but this one didn’t seem nearly as fussy as other recipes I’ve tried and I’ve made other recipes from this site with good results so I gave it a whirl. So good!
Thank you for a great recipe that was easy to follow, it tasted fabulous!!!
The only thing is I would do less lemon maybe one teaspoon instead of two. Collapsing is usually a result of over-mixing the batter after the eggs are added. —Susan Garoutte, Georgetown, TexasGet RecipeTaste of HomeChocolate Truffle CheesecakeIf you delight in the taste of chocolate, then this is the cheesecake for you. Bake time will be less — I’d start checking it at 45 minutes. Can’t wait to try this. Thank you! You could sprinkle chopped Oreos on top to be safe.
Carefully remove the roasting pan from the oven and set it on a wire rack. Did you bake the cheesecake on the lower middle rack in your oven? Thank you for sharing. I think the berry sauce would have made it perfect! Thick, creamy, rich and taste like cheesecake! In a medium bowl, mix graham cracker crumbs with melted butter. I used two sheets of heavy duty aluminum foil and somehow water still got in the springform pan. So this came out absolutely phenomenal except for one minor problem. I made this for our 17th anniversary and it was perfect! The only part of the recipe I didn’t follow is adding sugar to the crust as I find the Graham crumbs that are sweetened with honey to be sweet enough for my taste. The next time we make cheesecake, I’m coming right back to this recipe again. The texture is amazing! I just baked this cheesecake for the first time, and discovered upon removing it from the pan that the water bath had unfortunately seeped through the layers of foil and into the springform pan. Can I substitute the remaining 400g of cream cheese with ricotta and yoghurt mix? Place your springform pan in a water bath in the oven, filled with 1 inch of very hot water, then proceed to bake as instructed in the recipe. I’d just keep a really close eye on them. And, happy birthday to your mom. Make sure cream cheese is at room temperature!
Sure – bake time will be less – I’d start checking it at about 45 minutes. Can I add strawberry jam and swirl it throughout?
Hope that helps! Instead, you could add raspberries or strawberries to the top of the cheesecake like I do in this recipe. The only cheesecake recipe I’ll make! Jenn, I can’t thank you enough for all of your great recipes. Excellent! . Best cheesecake ever. I’ve grown up watching my mom make me jello cheesecakes when I tell her that’s what I want for my birthday instead of cake. Though the ingredients are simple, you have to worry about the water bath leaking into the cake, the surface cracking, and over or under-cooking. Hi Paula, I don’t recommend modifying this to make it chocolate — cheesecakes can be so finicky. The recipe turned out perfectly! . How would I make this into a firm cheese cake? You’ll need to reduce the baking time by a lot; I’d start checking around 25 minutes. Thanks ! ), I’ve found that with the right recipe and a few pointers, a creamy, crack-free New York-style cheesecake is totally doable, even for beginners. Should I bake something else for tomorrow instead?
my husband loves New York style cheesecake it’s his favorite dessert he said that it tasted like it was professionally done thank you so much for this recipe!!! So creamy and dense with a perfect graham cracker crust.
I assume you mean that you’d place it on top of the bottom of the springform pan? Thank you!! Congrats! Thank you for a wonderful recipe. I’d love to know how they turn out! where did i go wrong? I made this cheesecake for my husband’s birthday and it way the best cheesecake I’ve ever made. Hi Elise, No worries – it should be just fine to serve.
Before you read any further, go stock up on cream cheese and these essential cheesecake baking supplies. Does take a long time to bake but it’s worth it. I made this cheesecake for my coworkers and it was a huge hit. —Mickey Turner, Grants Pass, OregonGet Recipe. Wonderfully written and illustrated recipe. I’ve made it 5 times so far, and they turned out great each time. One: I bake everything in a roasting oven and decided to do the same with the cheesecake. Made this for a gathering. What brand of springform pan did you use for this cheesecake? A few years ago I discovered this one when I googled New York Style Cheesecakes. I made this cheesecake yesterday the very first cheesecake I’ve ever made. I will use this recipe again with half sugar. It was still yummy, the crust was just a bit damp . New York-style cheesecake is my husband Michael’s favorite dessert. Second year making this for a birthday. I’m looking forward to trying this recipe but I have a question.
. I recommend following the recipe as is for best results. Becuase I am allergic to citrus but it was still a hit and my dad said he’s glad I left it out. I love that you can subtly taste the lemon in it. same instructions though right? So thank you for the wonderful and easy recipe! I used 1.5 cups of sugar since I didn’t want it to be too sweet, and it turned out perfect. Always thought it was too hard and it wouldn’t come out right, well this recipe is amazing because my cheesecake came out great. Then, grease a 9-inch springform pan and place it on a double thickness of heavy-duty foil. I would really appreciate your input, thanks! Yes, same instructions. I love this recipe! I have always enjoyed baking but have never been brave enough to bring a cheesecake to an event. Right after baking, run a warm or greased knife around the rim of the cake to prevent cracking while cooling.
I would remove the rim of the springform pan and let it dry out in the fridge for a while. I’m wondering if I can substitute the flour for cornstarch? Best new york cheesecake recipe I’ve found so far!
Hope that helps! I made this today and I love love love it. It is easy and thoroughly enjoyed by all who have tasted it. Okay, thanks but "no thanks". Do they need to be at rm temp? My husband, who says he doesn’t like cheesecake, couldn’t stay out of it Now my daughter wants to make this but in regular-size cupcakes. It took an hour fifteen to cook to the center. .
The flour added is throwing me off as far as the texture. Add raspberries & boil for 5 minutes, or until thick. Make this cheesecake yesterday, and can safely say it’s the some of the best cheesecake I’ve ever had! I finally made it yesterday – I followed the instructions with a few modifications: I didn’t add any sugar to the crust, and I added 300g of sugar to the cake, instead of the 400g required. I bet I could sell these for a pretty penny. Hi Roze, mini versions of this will work, but they will be a bit challenging to remove from the cupcake tin. Add water & bring to a boil. Check to make sure your oven has cooled to, — randall goodman s Goodman on November 11, 2020, — Lucifer Morningstar on September 21, 2020, — Natalia Vladimirovna Snigurskaya on April 10, 2020, — Marian Saines ( East Geelong Vic Australia) on November 27, 2019, — Wendy J Scarborough on November 25, 2019, — Wendy J Scarborough on November 26, 2019, — Susan Cece MacVicar on December 21, 2019. I beat room temp cream cheese in a stand mixer and added the sugar, then and slowly added eggs, lemon juice, vanilla, flour, sour cream (sub yogurt when out of sour cream). Very good recipe! Recipe looks great, can’t wait to try it!
My first cheesecake and it turned out perfect! Alternatively, at the very top of the page, under the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. And I was hesitant how’d it turn out. All hail queen Jenn!!!!!
Or, if you dare to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to transfer the cheesecake to a serving dish. I started using this method and it works great and so much easier, Can i use 5 cream cheese blocks for this recipe?
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