Classic New York Cheesecake

Classic New York Cheesecake is a dessert of American and European cuisine that has become extremely popular in recent years. There are many variations and recipes for making cheesecake, but the most famous is this version, which has a cookie base and a creamy cheese filling, baked in the oven. Easy to prepare, it’s perfect for a family dinner, a party with friends, or a festive gathering. If you’re not sure how to make a classic New York cheesecake, our step-by-step recipe with photos will guide you.

Cooking time: 60 minutes + 720 minutes for compaction.

Servings: 12.

Calories: 180.

Ingredients

For the base:

• cookies - 280 g;
• walnuts - 100 g;
• butter - 120 g.

Filling products:

• cream cheese - 400 g;
• eggs - 2-3 pieces;
• powdered sugar - 150 g;
• lemon juice - 1 tbsp. (½ piece);
• lemon zest - 1 lemon;
• starch - 2 tbsp;
• sour cream (20% or more) - 200 g;
• cream (35%) - 150 g;
• vanilla - to taste and desire.

To make homemade cream cheese:

• kefir (2.5 - 3.2%) - 2 liter.

• the presence of lemon notes in the dessert - at personal request.

Cooking

1. To make the classic New York cheesecake, we’ll need cream cheese. You can buy cream cheese at the store, or you can make it at home from regular kefir.

2. To make homemade cream cheese, place kefir in the freezer overnight, and in the morning, transfer it to a colander lined with cheesecloth.

3. Once the kefir thaws, its texture will become smooth. Then, place a weight on top to firm up the cheese. After a few hours, your homemade cream cheese will be ready.

We also have a recipe for making cream cheese from fermented baked milk (ryazhenka) on our website.

4. Prepare the ingredients for the cheesecake base according to the list.

5. Crush the cookies into crumbs. You can do this in any convenient way, such as using a rolling pin, food processor, or pestle.

6. Toast the walnuts in a dry frying pan until they become crispy and aromatic.

7. Let them cool slightly and chop finely with a knife.

8. Melt the butter in the microwave or on the stove.

9. Add the crushed walnuts to the cookie crumbs and mix well. Then, add the melted butter to the dry mixture. Mix everything until smooth.

10. Prepare a springform pan for the biscuit. Line the bottom with parchment paper.

11. Pour two-thirds of the cookie mixture into the pan and press it down evenly with a flat glass. Use the remaining crumbs to form the sides of the pan. The base is ready, now place the pan in the freezer while you prepare the filling.

12. Prepare the ingredients for the filling according to the list.

13. Before preparing the filling, crack the eggs into a separate bowl to check their quality and to avoid any shell fragments in the mixture.

14. We’ll mix the filling by hand using a whisk. Avoid using a mixer or blender, as they might introduce air bubbles, and the cheesecake should be smooth, dense, and free of air pockets. In a bowl with the cream cheese, add the powdered sugar and mix with a whisk. Once the cream cheese and sugar are combined, add the sour cream and mix well. Next, add the heavy cream and mix until smooth. Add the eggs one at a time, mixing thoroughly after each addition. To prevent cracks during baking, add a couple of tablespoons of cornstarch to the mixture. Add lemon juice and zest to neutralize any eggy taste. Optionally, you can add vanilla. The filling is ready.

15. Take the pan with the crust out of the freezer—it should be well set. Immediately fill it with the cream cheese mixture. Rotate the pan several times to release any air bubbles.

16. Place a tray of water at the bottom of the oven, as the dessert will be baked in a "water bath." Preheat the oven to 180°C (350°F).

17. Bake the classic New York cheesecake at this temperature for 30 minutes. After 30 minutes, reduce the temperature to 150°C (300°F) and bake for another 30 minutes. Then, turn off the oven heat, but don’t remove the cheesecake. Let it cool in the oven for 3-4 hours.

18. Once cooled, remove the cheesecake from the oven and place it in the fridge for 6-8 hours. During this time, the cheese filling will set and firm up.

19. Before removing the cheesecake from the pan, run a knife around the edges to ensure the crust won’t be damaged. Transfer it to a serving plate, and decorate as desired. We decorated ours with mint leaves.

To cut the cheesecake, use a warm knife. Dip the knife in hot water before cutting.

Serve with coffee and invite everyone to the table.

The classic New York cheesecake can be served with salted caramel or your favorite jam.