The Best New York Cheesecake Recipe
About this recipe
This New York cheesecake recipe is a classic dessert that promises a creamy and rich flavor, perfect for any occasion. Emojoie's take on this beloved dish emphasizes simplicity while ensuring a delicious outcome.
With a buttery biscuit base and a smooth cream cheese filling, this cheesecake is topped with a homemade raspberry sauce that adds a delightful tartness, balancing the sweetness of the cake.
Ingredient notes
- You can substitute the sour cream with 100g of heavy cream and 100g of yogurt if desired.
- For larger or smaller cakes, adjust the ingredient quantities based on the size of your cake pan: use 1.5 times the ingredients for an 8.2 inch pan, 2 times for a 9.4 inch pan, and 0.66 to 0.7 times for a 6 inch pan.
Tips from Emojoie’s video
- Make sure to mix the cream cheese and sugar until smooth to avoid lumps in the filling.
- Add the eggs one at a time and mix well after each addition to ensure a creamy texture.
- Letting the cheesecake sit in the oven after baking helps prevent cracks on the surface.
Good to know
- What size cake pan should I use for this recipe?
- The recipe is designed for an 18cm (7 inch) cake pan.
- How long do I bake the cheesecake?
- Bake at 180°C for 30 minutes, then reduce to 150°C and bake for an additional 40 to 45 minutes.
- Can I use a different type of cream instead of sour cream?
- Yes, you can substitute sour cream with 100g heavy cream and 100g yogurt.
- What should I do if I want to make a larger cheesecake?
- For a larger cheesecake, use 1.5 times the ingredients for an 8.2 inch pan or 2 times for a 9.4 inch pan.
No life story here — the video and the recipe are the whole point. All credit to Emojoie: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 180°C.
- 2
Crush the biscuits and mix with melted butter to form the base.
- 3
Press the biscuit mixture into the bottom of a 18cm cake pan.
- 4
In a bowl, mix the cream cheese and granulated sugar until smooth.
- 5
Add the sour cream (or heavy cream and yogurt) and mix well.
- 6
Incorporate the heavy cream and mix until combined.
- 7
Add the eggs one at a time, mixing well after each addition.
- 8
Stir in the corn starch, vanilla extract, and lemon juice until fully combined.
- 9
Pour the cheesecake mixture over the biscuit base in the cake pan.
- 10
Bake in the preheated oven at 180°C for 30 minutes, then reduce the temperature to 150°C and bake for an additional 40 to 45 minutes.
- 11
Turn off the oven and let the cheesecake sit in the oven for 60 minutes before removing.
- 12
Prepare the raspberry sauce by cooking the raspberries, granulated sugar, and water in a saucepan until the raspberries break down.
- 13
Strain the raspberry sauce to remove seeds, if desired.
- 14
Serve the cheesecake topped with raspberry sauce.
Credit where it’s due: this recipe was transcribed from Emojoie’s original video on YouTube. Follow them there — it’s their dish.
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