How to Make New York Cheesecake | The Stay At Home Chef

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Today on The Stay At Home Chef I’m
showing you how to make Perfect New York Cheesecake Making the perfect New York
cheesecake is a lot easier than you might think and it takes ten minutes
tops to get it in the oven. Once it’s in the oven it does take quite a bit of
time but really it’s super easy. To make the classic graham cracker crust
you’ll need two packages of graham crackers or about sixteen of them. I kind
of break a little bit to get them into that food processor. Then I’m going to
pulverize these into small crumbs. Pour all of your crumbs into a medium sized
mixing bowl and then you want to pour in four tablespoons of melted butter and
use a fork to toss this all together. Now to make this cheesecake you’re going to
need a 9-inch springform pan. A springform pan has two pieces the bottom
and the side and it uses pressure in this buckle to keep the two together but
they do come apart. Scoop all of your graham cracker crumbs into the bottom of
that springform pan and then you’ll want to use your hands to gently press it
down into an even layer. Just press it down and get it as even as possible. It
may still feel a little bit loose but don’t worry that’s okay. Next we’re gonna
put together the cheesecake You’ll need four eight ounce bricks of
softened cream cheese and two cups of granulated sugar and we’re gonna mix
this together and whip it until it’s nice and fluffy. I like to slowly
increase the speed to give it a good whipping. You can use either a hand mixer
or a stand mixer for this. Be sure to stop and scrape the sides and bottom of
the bowl so everything gets mixed in After about a minute of mixing we’re
gonna add in one cup of sour cream Scoop that in there and we’re also gonna add
in four large eggs 1 tablespoon of vanilla extract. If you
want to go super fancy you can also scrape out the seeds from a six-inch
vanilla bean but that can get a little bit pricey. We’ll whip this together for
about a minute as well. Be sure to stop and scrape the sides and bottom for this
part as well. Last add in half a cup of flour to help give our cheesecake some
structure and we’re gonna mix this in until the mixture is smooth. Then we’re
gonna transfer this all into our springform pan right on top of that
graham cracker crust. Then gently smooth out the top and you can see that this
fills our springform pan all the way to the top. Now the last thing that you want
to happen is to have your beautiful cheesecake crack while it’s baking. In
order to prevent that I have a couple of tricks. You’re going to take a piece of
aluminum foil and crumple it up. Make it a little bit flat. I have a couple of others that I’ve done that with as well and we’re gonna make a
little elevated portion in the middle of this tray and place our cheesecake on
top of that and we’re gonna surround that cheesecake with ice cubes. Just one
layer of ice cubes will do it This will help our cheesecake bake
evenly and prevent cracking. Then we’re gonna bake this in a 350 degree oven for
one hour keeping the door closed the whole time. After an hour
don’t do anything. Keep the oven door shut and turn the temperature off. Just
let it sit with the oven door shut for five to six hours so that the Cheesecake
can cool super slow. This will also help prevent cracking. At that point you can
safely remove the cheesecake from the oven. Once it’s completely cooled we can
remove the springform pan so I’m going to unbuckle it here and it presses
itself out you can see it pulls itself away from the edges so we can just slide
this off. You can serve it up directly on the springform pan platter or you can
carefully transfer it to a cake platter. If you want to be a
little fancier serve it up plain or top it with your favorite toppings Thanks for watching! You can find the
full written recipe in the video description. Be sure to subscribe, like,
and follow and check out the rest of my videos where you can find hundreds of
restaurant quality recipes you can easily make at home. See you later!

34 comments

  1. Cheesecake was my favorite dessert treat for my birthday when i was younger. Not cake but Cheesecake…YES PLEASE! And this recipe looks delicious!

  2. I will have to try that technique of keeping it in the oven for several hours after baking. I think I've tried everything else…lol…

  3. Wow! Looks great! I know they are best done in a water bath it's usually a little messy , but the foil platform and ice, GENIUS!!!

  4. I like the idea about making a platform with aluminum foil. I always hate wrapping my springform pan‘s in the foil. I make 4” cheesecakes and it’s just a pain wrapping. Some cakes still get a little bit of water between the foil and the sides of the springform. So I’m gonna try your trick…. thanks for sharing!!!

  5. Oh my gosh, thank you so much.. I just came across your channel.. I feel more confident in my cooking skills now lol

  6. Tank you tank you!! This is the best chessecake recipe! Already made and is delicious!! Your the best! love all of your recipies!

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