Making a cheesecake is more about the details of construction and preparation as opposed to an amazing recipe (though we happen to have one). There are small but highly important things that can make or break a beautiful and tasty outcome. Once you make a cheesecake our way, we promise you new friends will be made (assuming you share) and that you'll never look back to your previous methods!
Although there's several things we think we do better than Martha, this isn't one of them. After spending the better part of 3 months making and testing cheesecake recipes, we have to say — there isn't one thing we'd change about her New York Cheesecake recipe. Ok, ok, you know we can't leave a recipe alone so we will admit to adding in 1/8 of a teaspoon finely ground sea salt to the dry flour before adding and we increase the amount of cream cheese to 7 bricks instead of 6. We also double the vanilla, but that's a matter of personal taste. The recipe is fine as it is, we just like the sturdiness and creaminess of the additional cream cheese.
• Ingredients for 1 New York Style Cheesecake
• 8-10" Cake Pan with removable bottom (if you don't have one, a regular pan will work)
• 1 Stand or Hand Mixer fitted with beater attachment
• Parchment Paper
• Granulated Sugar
• 1 Roasting Pan
• Aluminum Foil
• 8" Pan or Pyrex
• Large Pitcher
2. Prep Pan: Cut a circle of parchment paper to fit the bottom of your cake pan. If you pan is new and still has slick sides, you can forgo this step, but it will always make for the easiest transfer from cake pan to cake stand. If your pan has sides shorter than 3 inches, cut a long "tall" strip of parchment paper (preferably doubled up to two thicknesses) that fits around the circumference of your pan with ends overlapping by several inches (to extend the height of your pan and thus the amount of cheesecake your pan can hold). If you need to use more than one piece of parchment, do so. Greasing the sides of the pan will hold the parchment in place while the next steps are completed. This will make for the best presentation as we promise it will come out with pretty, clean and precise sides, each and every time. It can be done without, but results may vary. Wrap the bottom of your pan in aluminum foil, this serves two purposes. The first is to keep out all water and the second is to create even heat.
3. Mix Cookie Crust: Sure you can make a standard graham cracker crust, but for this tall of a cheesecake (which contains a great deal of moisture), we find a cookie crust to be the best choice. You can make any recipe you wish, just as long as it's not a shortbread or brownie, We prefer a rich, dark, slightly crisp chocolate cookie, though you could use a peanut butter or savory cookie instead!
4. Shape Dough In Pan: The key to making a solid crust is pressing it into the pan and making sure it molds into the edges without capturing any air bubbles. To do so we place dough into the pan and sprinkle the surface with granulated sugar. It will make it easy to press out without sticking to your fingers and makes the top extra crispy and ready to take on the moisture-rich cheesecake that goes on top. Once the bottom is covered, use a measuring cup to level things out and press the dough up the sides of the pan slightly. By making a slight lip, it will ensure your cake doesn't separate from the cookie crust during the cooling process.
5. Bake & Press Crust: Follow directions for the cookie crust of your choice, it might not look entirely cooked through, but as long as the middle isn't "wibbley" it will be just fine. Upon removal, press crust with a potato masher to compress and level things back out. Use the same measuring cup as above, make sure to press the sides back in as well. Cool completely, or chill in freezer for 15 minutes while filling is mixed.
6. Prepare Filling: The filling isn't a complicated process. But there are a few points that can make a perfect pie. Cheese pie that is.
• Creaming: The first is to make sure you beat your cream cheese until extra fluffy, allowing as much air in as possible leaves room for easier combining of additional ingredients without overworking.
• Add Eggs & Dry Ingredients: Dry ingredients are whisked together to help make them light in the batter and incorporate evenly. Each egg should be added one at a time. As soon as the yolk breaks, add the next one. If you wait until each egg is fully combined, your batter will be over-mixed.
• Scrape The Bowl: Most recipes involving batter of any kind will inform you to scrape the bowl often. In cheesecake it's no different. After the eggs have been added in, scrape the bowl once more and mix. After that, there's no more scraping. When you go to pour the filling in the bowl, NO SCRAPING IS ALLOWED. Not the bowl, not the mixer, not the spatula. Any stray chunks will be not only be visible, but will be quite distinct when you dig in later on.
7. Fill Pan: Pour mixed cheesecake batter into prepared pan, no matter what your pan size, fill 4-5 inches. If it's a little more or less, no worries. Pour remaining batter into your spare pan or pyrex (if you have any). No worries about not having extra crust or making sure it's greased, just pour it on. We like to call this the "I took an amazing cheesecake to a dinner party and couldn't bring any home to snack on — oh wait, I have a spare mini-cheesecake!"
8. Time For A Bath: Add cheesecake filled pan to a larger roasting pan (or additional oven safe vessel with high sides). Place in center of oven and using a pitcher (or electric kettle) fill roasting pan with water until water line reaches half way up the side of your cake pan.
9. Bake: Cheesecakes bake in 3 stages. The first is at a higher temperature, the second is at a lower temperature and the last is with only residual heat and the oven turned off. By baking in this manner, your cake will get a chance to rise, cook through and then finally set without cracking! You can see Martha's recipe for exact times on the matter.
10. Chill Out: Even though the temptation is great, cool your cheesecake completely on a rack, in the pan. Chill overnight to let flavors and textures intensify, but make sure you don't cover it. Yes that means your fridge probably needs to be clean, but it's worth it. Covering your cheesecake will result in a soggy top every time. No one likes soggy tops. Run a knife around the rim before serving or removing outside rim.
Although the steps can seem a bit tedious, it's well worth it for this mammoth cake and intensely rich taste. The ingredients alone push the $20 mark (thank you 6 bricks of cream cheese) so it's worth your time and energy to jump through all the hoops. This method of cheesecake preparation has been known to make grown women and men alike cry, don't say we didn't warn you!
(Images: Sarah Rae Trover)
© 2010 Apartment Therapy
How do you fill your pan to 4-5"? I've never seen cake pans or pans with removable bottoms with sides that high. Mine are all about 2 inches with a maximum height of 3 inches. Are you talking centimeters? because 4-5 centimeters sounds reasonable.
view caeebe's profile
I gave up years ago using a water bath. It's totally unnecessary if cooked correctly.
I cook mine low and slow and when the baking time is done, turn off the oven and just let it cool in there to room temperature. I use a pan with water on the rack underneath for moisture, but don't put the cake in it. Too many soggy crusts from not perfect foil sealing jobs.
Cheesecake, for those who make it, is a very personal thing. Everyone will think their way is better I think. Especially important tip about don't scrape anything when pouring the batter. And don't overbeat the batter. That can ruin a ton of cheesecakes, people absentmindenly walking away from their mixer for a few minutes can ruin it once it bakes.
view jmorri26's profile
I have a form pan that I use for cheesecake that is 9 inches round and 3 inches tall. I have not seen a taller one either.
I just did a NY Cheesecake that did not use a water bath and it turned out with no cracks. It also was an odd baking time - ten minutes at 500 deg and then 90 more minutes at 200 deg without opening the oven. It turned out amazing.
(The no scraping after the eggs is important for any cheesecake recipe with real cream cheese)
view freestate's profile
See step 2. The tall parchment sides make the pan deep enough. I'm guessing that 4-5 inches includes the crust but I'm not sure.
view Katlian's profile
Thank you! I never thought to put parchment in the bottom, duh! I was cursing last time it stuck to the bottom :o(
Kim @ http://frostmeblog.blogspot.com
view kc4562's profile
Katlian - You're correct! Making a parchment paper ring that goes around the sides makes the walls of your pan taller. Even though parchment paper doesn't seem strong enough to hold it all in, two layers of it work brilliantly and make tall, lush cheesecake!
jmorri26 - You are more than welcome to put the pan underneath, but I would still advise putting foil on the bottom of your pan to help distribute the heat from the oven racks. Great tip!
kc4562 - The parchment paper works well enough, that you can even remove the cheesecake from the pan without a pan that has a removable bottom. Just flip and shake and it comes out each and every time. I didn't have a pan with a removable bottom until this past year and it doesn't really make things any easier.
view sarahrae's profile
IME, if the filling calls for or has a couple of tablespoons worth of flour in it, a water bath is unnecessary.
view splatgirl's profile
btw, awesome photo, Sarah Rae!
view splatgirl's profile
To those of you who cook and (even moreso those who bake) and are worried about visual (or other) perfection, PLEASE LISTEN CAREFULLY:
On behalf of those if us who do NOT cook or bake, WE DO NOT CARE WHAT IT LOOKS LIKE.
I would eat a homebaked cheese cake OFF THE FLOOR. And still be *extremely* grateful.
:)
view patrick (the other one)'s profile
Patrick (t.o.o)- you are hilarious! It's words like that that make others want to & enjoy cooking for others!
view tallsarah's profile
as a longtime baker, your comment warms my heart, p(too).
view j i's profile
but.. if I served the "ugly" cookies/cake pieces/etc to guests.. what would my children eat?
view d4kk1tt3n's profile
Can't wait to try this one. LOVE the pics!
view the wicked noodle's profile
Great post - excellent photos, and such practical tips. Thank you!!
view nomadchicky's profile
Yay, cheesecake! I'll give this version a try.
My hands-down favorite cheesecake recipes have been the ones from Junior's Cheesecake Cookbook. A friend sent me a cheesecake from Junior's once, and it was incredible, and when I discovered they had a cookbook I ordered it immediately. Their white chocolate raspberry swirl cheesecake is now the most-requested recipe in my repertoire.
I strongly, strongly recommend the cookbook, which has great recipes and lots of good tips and troubleshooting information. And the cheesecakes. Oh, goodness, the cheesecakes.
view Bibliovore's profile
Joe Pastry, the blog guru on baking, recently posted a beautiful tutorial, step by step pictures for his "ultimate" new york cheesecake. I was very impressed with his detailed instructions and reasons why each step was important. For a fun comparison to Sara's version, check out:
http://joepastry.com/index.php?m=201002
on february 12, 2010
one commenter from India used yogurt cheese instead of cream cheese because cream cheese is not available locally. how interesting.
view lona's profile
lona - Thanks for the link, you can see in one of those photos how to make a parchment paper ring around the edge (since my tutorial didn't include one). I do caution against not mixing your flour and sugar together, it's easier to have clumpy flour, the sugar separates it all out and makes for a fool proof execution. Double sift if you add things into the cream cheese instead!
view sarahrae's profile
Coincidentally I planned to bake one this weekend ; so, thanks for the tips!
view kriszti's profile
If making mini-cheesecakes, what would be the optimum height to fill the pans or ramekins?
view alphaville's profile
Why no shortbread cookie? That's my favorite cheesecake crust!
view hobsy's profile
alphaville, with mini-cheesecakes, you can fill the vessels to the rim. It doesn't matter if it's ramekins or muffin tins. Keep the first time the same and lessen the second time they're in the oven and bake until the centers are set.
view sarahrae's profile
My first cheesecake failed. It tasted wonderful but was running out of the pan.
My second cheesecake was beautiful. Tasted great and looked amazing. I read the tips in The Professional Pastry Chef and followed them to a tee. The one place I went really wrong the first time around was judging what "slightly wobbly" meant after baking (I took it out when it was more "very very wobbly" rather than "slightly wobbly").
Some of these things are just trial and error, imo.
view stephinmd's profile
Stephinmd - Knowing the level of "wobbliness" is one of those things that truly is trial and error. Not because it's so complicated it's difficult to understand, but is one of those things that doesn't photograph well and sounds a bit weird when explaining. I'm glad you had success!
view sarahrae's profile
This is pretty close to my cheesecake recipe, which is Nigella's. Simple, but very, very good. Hers has the sour cream layer on top.
http://www.nytimes.com/2005/05/18/dining/18nige.html
http://www.nigella.com/recipe/recipe_detail.aspx?rid=227
I've made many, many cheesecakes in my time, but this one is... heaven.
view mschatelaine's profile
I've had great luck putting the ingredients in a sink full of very warm water to warm them to room temperature (leave them sealed in the packaging of course!).
view superbeetle's profile
Hi,
I thought that you have to use hot water, not just water when filling the larger pan. I also wrap the cheesecake pan with aluminum foil to prevent water from getting into the form. I love your idea about putting parchment paper on the bottom. Will implement that in all my cakes. Brilliant! Great cake, by the way. Will have to try it out. Love the site.
Barbara from www.homemade-cake-recipe.com
view Hage9a's profile
superbeetle - We've done that as well, it works great, but making sure the cream cheese is soft enough and not just "not cold" is the key!
Hage9a - It doesn't have to be boiling, we usually just use warm water from the tap. Though if you have an electric kettle, it's just as easy to boil some up and pour it in without having to move the tray and possibly sloshing your water.
view sarahrae's profile
Sarah - I scored a springform pan at Value Village on the weekend, got cream cheese on a great sale, and decided to try this cake as a practice run for our Easter family get-together! Your tips were GREAT! I have two questions. Water still seeped in past the aluminum (and I put four layers on!). How do you keep water from seeping in through the aluminum foil layers? Secondly, although the final product was absolutely dee-lish, I am not sure if the texture was right. Baked cheesecake I've tried has been dry, but this was quite wettish; not jiggly or drippy - it was firm and cut nicely, but it was very moist and I wondered if it was supposed to be that wettish if it was fully baked. Oh, and question 3: how did you get the top of your cake that colour?
Thanks again! I have about 15 pieces in my freezer now. :)
view nomadchicky's profile
Nomadchicky, you can make a seamless waterproof foil wrap from a wide roll of heavy-duty foil. Take a single big sheet (or two if you're paranoid, stacked into layers), set the cheesecake pan in the middle, and wrap the foil up all around the sides -- just make sure it goes all the way up, all the way around. Mold it roughly to the sides, but don't worry about making it precise or forcing out all the air, and definitely don't poke at it so much that you make any little tears in the foil. I wrap my pan just before I put the filling in and put it in the oven, to prevent any little tears from moving the thing around beforehand.
Also, don't make the water bath so deep that it can slosh into the foil as you put it in the oven; ~1" deep around your pan should be plenty.
view Bibliovore's profile