I chase cheesecake the way some folks chase sunsets. This version nods to the classic from a famous New York spot, and it is our creamy home base. If you want a cheese cake recipe that actually behaves, you are in the right kitchen. We keep the crust tender and a little sweet, like a cookie that knows its place. The filling stays rich and smooth, with a clean citrus lift. I bake it low and steady, then let it rest. No rush. No cracks. Just a tall slice with a soft wobble and a glossy top that makes you pause before the first forkful. Here is the plan that works for weeknights and for big days. It fits small wins and grand treats. For search friends and pin lovers, I will say the quiet parts out loud too cheese cake recipe, 6 inch cheesecake recipe, cake baking recipes, cake homemade, cakes recipes easy, best cake recipes, bisquick dessert recipes. Now we can cook.
Table of Contents
- 1) Key Takeaways
- 2) Easy New York Cheesecake Recipe
- 3) Ingredients for New York Cheesecake
- 4) How to Make New York Cheesecake
- 5) Tips for Making New York Cheesecake
- 6) Making New York Cheesecake Ahead of Time
- 7) Storing Leftover New York Cheesecake
- 8) Try these desserts next
- 9) New York Cheesecake
- 10) Nutrition
1) Key Takeaways
I write this for you and for me. We chase a clean slice that lifts easy from the pan. We want rich cream, steady bake, and a calm cool rest. This plan hits those notes. It gives a tall center with a soft wobble and a smooth top. The crust stays crisp at the edge and tender inside.
We use simple tools. We mix with care. We keep parts close and steps short. That structure helps the batter stay silky. It helps the oven treat the cake with respect.
Camila at Camila Cooks shares the method on Camila Cooks. The approach reads light and cooks steady. If you want a cheese cake recipe that behaves and thrills, start here.
2) Easy New York Cheesecake Recipe
I lean into ease with this bake. The steps stay short. The ingredients sit close at hand. The crust mixes like a simple cookie, then it bakes for a head start. The filling uses room temp cream cheese and a touch of citrus zest for lift. I speak plainly about timing and texture. Cheese cake recipe appears twice here for good reason. Cheese cake recipe matters when a reader needs a sure path.
We avoid water baths. A shallow pan of hot water on a lower rack adds gentle moisture. The cake sets with less stress and fewer cracks. The center keeps that soft jiggle we love.
This bake fits a family night or a party table. You slice neat squares for a crowd, or cut big wedges for a late night treat. The plan stays flexible and kind.
3) Ingredients for New York Cheesecake
All purpose flour Lends body to the cookie crust. The crumb stays fine and tender. A light hand during mix time keeps it short.
Sugar Sweetens both crust and filling. It helps the top take on a pale gold tone. It blends fast when the cream cheese sits at room temp.
Fine salt Balances sweet notes. A pinch sharpens flavor and keeps the finish clean. Do not skip it.
Lemon zest Perfumes the crust. The oil in the peel wakes up the crumb. The aroma says fresh.
Unsalted butter Chilled and cubed. It cuts into the flour and gives flaky bites at the edge. It carries scent and flavor.
Large egg and vanilla Bind the crust and add warmth. The dough comes together fast and presses like clay.
Cream cheese Full fat and soft. It forms the heart of the cake. Beat it smooth and it rewards you with a silk texture.
Granulated sugar for filling Lifts sweetness and keeps the crumb tender. It melts into the cheese as you mix.
All purpose flour for filling Just a spoon or two. It stabilizes the mix and curbs cracks. The bite stays creamy.
Fine salt for filling A tiny measure. It tightens flavors and supports the lush dairy.
Orange zest and lemon zest A bright duo. The citrus oils lift each forkful and keep the finish clean.
Eggs and yolks They thicken the custard and set the slice. Add them one at a time for a calm batter.
Heavy cream Adds gloss and a gentle wobble. It loosens the batter so it pours smooth.
Soft butter and dry crumbs For the pan. They help release the cake with a neat edge and no fuss.
4) How to Make New York Cheesecake
Step 1 Heat and prep Set the oven to three seven five F. Butter a nine inch springform and dust with crumbs. Tap out the extra.
Step 2 Mix the crust Whisk flour, sugar, salt, and lemon zest. Cut in cold butter until you see coarse crumbs. Stir in egg and vanilla. The dough will feel like soft cookie dough.
Step 3 Bake the base Press two thirds of the dough into the pan. Prick with a fork. Bake eight to ten minutes until pale gold. Cool ten minutes.
Step 4 Line the sides Press the rest of the dough up the sides to a good height. Chill the shell.
Step 5 Make the filling Lower oven to three two five F. Beat cream cheese until smooth. Add sugar, flour, salt, and citrus zest. Mix on low. Add eggs one by one, then yolks, then cream.
Step 6 Bake and rest Pour into the crust. Bake one hour fifteen to one hour thirty five. The edge sets and the center gives a gentle jiggle. Turn the oven off. Crack the door. Rest thirty minutes.
Step 7 Cool and chill Run a thin knife around the rim. Cool to room temp. Chill six hours or overnight. Slice with a warm damp knife.
5) Tips for Making New York Cheesecake
Bring dairy to room temp. Cold cream cheese fights the mixer and traps lumps. Soft cheese blends quick and stays glossy. A calm mix keeps air out and keeps the top smooth.
Use a pan of hot water on a lower rack. The steam softens the heat and protects the custard. You get fewer cracks and a tender crumb. This little move helps even more than a full bath in many home ovens.
For search friends I include three helpful phrases. Cheesecake crust for those who crave texture. Cream cheese as a key term for ingredient seekers. How to bake cheesecake without cracks for readers who want a fix.
6) Making New York Cheesecake Ahead of Time
I plan this dessert a day in advance when guests come by. The flavor deepens in the fridge and the texture sets to that dream state. Chill time turns good into great and makes serving simple.
Bake the cake, cool it on a rack, then cover and chill. Leave it in the pan until the day you serve. Release the ring, slide the cake to a plate, and wipe the knife between slices.
This section adds two phrases for clarity. Best New York style cheesecake fits here with ease. Make ahead cheesecake tips belongs here too. Both speak to real needs from home cooks who plan smart.
7) Storing Leftover New York Cheesecake
Wrap slices tight and keep them in the fridge for four days. The crust stays tender and the filling keeps its velvet feel. Add fresh berries when you plate to wake up the flavors.
For longer storage, wrap each slice and freeze. Lay them flat so the tops stay neat. Thaw in the fridge until the center feels cool and soft.
I repeat one key phrase again with purpose. A solid cheese cake recipe helps you store, serve, and share with no stress. Small steps keep quality high.
8) Try these desserts next
9) New York Cheesecake
Lindy Style New York Cheesecake cheese cake recipe
Ingredients
For the Crust
- 1 and 1 2 cups all purpose flour
- 1 3 cup sugar
- 1 4 teaspoon fine salt
- 1 teaspoon grated lemon zest
- 1 2 cup unsalted butter cold and cut in small cubes
- 1 large egg
- 1 teaspoon vanilla extract
For the Filling
- 2 pounds full fat cream cheese room temp
- 1 1 3 cups sugar
- 3 tablespoons all purpose flour
- 1 4 teaspoon fine salt
- 1 tablespoon grated orange zest
- 1 teaspoon grated lemon zest
- 5 large eggs room temp
- 2 large egg yolks room temp
- 1 3 cup heavy cream
To Finish
- Soft butter for the pan
- Fine breadcrumbs or flour for dusting the pan
Instructions
For the Crust
- Heat the oven to 375 F. Butter a 9 inch springform pan, dust with crumbs, tap out the extra.
- Whisk flour, sugar, and salt with the lemon zest. Cut in the cold butter until the mix looks like coarse crumbs.
- Beat the egg with vanilla. Stir into the bowl until the dough comes together. It will feel like soft cookie dough.
- Press two thirds of the dough over the bottom of the pan. Prick with a fork. Bake 8 to 10 minutes until pale gold. Cool 10 minutes.
- Use the rest of the dough to line the sides of the pan about 1 and 3 up from the base. Chill while you make the filling.
For the Filling
- Lower the oven to 325 F.
- Beat cream cheese in a mixer on medium until smooth and fluffy. Scrape the bowl.
- Add sugar, flour, salt, orange zest, and lemon zest. Mix on low until blended. Scrape again.
- Beat in eggs one at a time, then the yolks. Mix only until each disappears. Stir in the cream. The batter should look glossy and pourable.
To Bake and Cool
- Pour the filling into the chilled crust. Smooth the top.
- Bake at 325 F for 1 hour 15 minutes to 1 hour 35 minutes. The edges will look set and the center will give a soft wobble when nudged.
- Turn the oven off. Crack the door and let the cake rest inside 30 minutes.
- Set on a rack. Run a thin knife around the rim to loosen the sides. Cool to room temp.
- Cover and chill at least 6 hours, best overnight. Unclasp the ring and slice with a warm damp knife. Wipe between cuts.
10) Nutrition
Serving size one slice. Calories about five two zero. Sugar about thirty four grams. Sodium about three six zero milligrams. Fat about thirty five grams. Saturated fat about twenty grams. Carbohydrates about forty two grams. Fiber about zero grams. Protein about eight grams. Figures may vary by brand and pan.
Recipe by Camila for Camila Cooks. Find more ideas and gentle help at Camila Cooks. I keep steps short and flavors bold. I test, taste, and tweak for you and for me.
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