Tips for baking New York cheesecake
When it comes to baking a cheesecake, patience is key. Both the preparation, mixing, and baking should be done slow and steady. If you’ve ever struggled with any cheesecake recipe, not just this New York cheesecake recipe, you’ll find these tips very useful!
- Cream Cheese – Use high quality and full fat cream cheese for the best taste and texture. Philadelphia full fat cream cheese bricks are recommended for a rich and creamy cheesecake.
- Room Temperature – Bring all refrigerated ingredients to room temperature before starting. Mixing cold ingredients with room temperature ones can shock the batter and create lumps. Room temperature ingredients are also easier to mix in, preventing over mixing.
- Slow & Steady – Use the lowest speed on an electric mixer to avoid whipping air into the batter. Air bubbles can cause cracks in the cheesecake when baked.
- Water Bath – Create a moist environment by placing a roast pan filled with boiling hot water on the bottom rack of the oven while baking the cheesecake. This prevents the cheesecake from drying out and helps to avoid cracks.
- Cooling Process – After baking, let the cheesecake slowly cool down by turning off the oven and cracking open the door. This gentle heat will bake the center of the cheesecake, resulting in a creamy and dense texture. Cooling too quickly can cause cracks.
By following these steps, you’ll achieve the perfect New York cheesecake every time. Remember to take it slow, bring ingredients to room temperature, and always use a water bath.
What makes New York cheesecake different from regular cheesecake?
Not all cheesecakes are the same. Some are no-bake, some are creamier, some are denser, and some are loaded with mix-ins. But a New York style cheesecake has a few characteristics that make it stand out. One major difference is the texture. New York cheesecake is dense, rich, and heavy, making it difficult to have more than one slice.
The richness of a New York cheesecake can be attributed to the higher amount of cream cheese used. Regular cheesecake often relies on heavy cream and sour cream to create a silkier and creamier texture. New York cheesecake, on the other hand, is heavier on the cream cheese, resulting in a denser and richer texture.
