The Best New York Cheesecake Recipe | Cupcake Jemma
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- เผยแพร่เมื่อ 12 พ.ค. 2021
- What's not to love about a New York Cheesecake? It's creamy, it's tangy, it's smooth. Any why should you bake THIS New York Cheesecake? Because it has a full deep-dish Buttery Biscuit Crust, not just a base, and it has a caramelised topping with NO cracks. Really, this is the only New York Cheesecake recipe that you will ever need.
For best results bake your cheesecake in a water-bath. But remember to wrap your tin in tin foil to keep any liquid from getting into your spring form pan. Try to use a dish that only just fits your cake tin inside - too much water will create too much steam and so your cheesecake will become very moist and will crack. If you can't use a water bath then add a small tin/oven proof dish to the bottom of your oven with an inch of boiled water in it to create steam and humidity.
We'd love to see how your New York Cheesecake came out so share your photos with us on Instagram using the tag #cupcakejemma
If you love Cheesecake as much as we do see below for other Cheesecake vids:
Burnt Basque Cheesecake: • SUPER EASY Burnt Basqu...
Malteser Cheesecake: • Malteser Cheesecake Re...
Cheesecake Brownies: • Vanilla Cheesecake Bro...
And if you haven't yet seen our New York Vlog.... • New York Dessert Tour!...
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Preheat your oven to 175C (fan assisted)
This recipe is for a 9"/23cm round tin
For the Crust
400g Digestive Biscuits (or Graham Crackers if you're in the US!)
1/2 tsp Salt
170g Melted Unsalted Butter
For the Cheesecake
500g full fat Cream Cheese at room temp
150g Caster Sugar
200g Sour Cream
200g Double Cream
2 Eggs
1 Egg Yolk
2 tbsp Corn Flour
1 tbsp Vanilla Extract
1 tsp Salt
3 tbsp Lemon Juice
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i just love how sally never misses any small details. she tells us why she is doing this and why she is doing that, every minor detail. my questions get answered even before i ask them.
I've always wondered why the vanilla extract they use is so thick, while the vanilla extracts I've seen here in the states are more on the liquid side.
@@BigMoneysLife its cupcakejemma’s own vanilla essence. you can buy it from their website link is in the description box.
@@BigMoneysLife Could it possibly be vanilla paste?
Except for the very important info about the water bath she mentioned, no info about how much, how high up, hot or cold?! 🙄
@@izabelamalver6845 I used room temp water.. filled it 1/4th way up- if you get what I mean 😊 My cheesecake came out so well! Good luck 👍😊
Sally is rocking this youtube thing!
Wow 😊
Yes, but I miss Jemma soooooo much
Tis cupcake jemma... Yet she's vanished
She is!!
omg I love how vigorously she whisks everything together, it's so joyful to watch someone who is so passionate about baking talk about it! Serotoning boost
Sally is the best!!!! So genuine, so funny! She actually eats the stuff she bakes, which I love!!! She can have her own baking channel!!! I love all the Cupcake Jemma bakers though!!!! Truly love this channel :)))))
I can’t stop admiring the kitchen and the floor tiles...and of course the cheesecake !! 😍
I love your enthusiasm and enjoy watching you cook. I grew up in New York and my mother who was an award winning baker taught me how to bake a New York cheesecake in 1970 when I was 15. I’ve made this cheesecake ever since in the many counties I’ve lived in. One thing I always add to the cookie crust is cinnamon. I’ve never pre baked the crust. I’ll try it. The other thing I learned to do was separate the yolks from the whites, whip the whites to a soft peak and add them after having incorporated the yolks.. I’ve never added cream to my batter but will follow your lead the next time I bake a cheesecake.Thanks. You can teach an old baker like myself new tricks!
People obsessing over this cheesecake meanwhile I'm drooling over her small pastel bowls 😅
Thank you, the finished product looks absolutely delicious.
There seem to be many variations on the New York cheesecake theme, but yours, the consistency, the base, the caramelisation and the varying temperature/time in & out of the oven, obviously make a hell of a difference.
Yum ...
This New York cheesecake tasted exactly like the ones you get in the shops! This recipe is fail-proof! Thanks 😊
Finally a New York cheesecake recipe! I’ve been looking forward to this since more than a year! This is now going to be my go to recipe 💃🏻
Love the way Sally laughs and smiles, she is a great presenter and very knowledgable.
Sally is a delight! It's a joy to watch someone who obviously loved what she does! This looks delicious!!
Oh my goodness what an amazing looking cheesecake, no cracks and the colour is just Devine 😍 thank you so much Sally..
Made this cheesecake for my brother‘s girlfriend birthday party. This cheesecake was the best cheesecake I ever had. I also added raspberry sauce on the top… the most perfect combination of flavors. Thank you Sally for sharing this recipe and the through the instructions.
Baking this goodnes once again 😊. I’ve made this cheesecake many times and it is always perfect ❤
I made this lovely cheesecake yesterday. It’s still in the fridge but it sure looks ammmazing. Can’t wait to dig in!!! Thanks Sally and everyone from the lovely team!
You really don't need to explain how much you love cheesecake. This video was 💖 at first cooked. Love your videos Sally, you're awesome!
I made this recipe to the LETTER. I’m on cloud 9 😊😊😊😊😊. Thank you, thank you. Thank you… Yet I did not get a caramelized top, the filling was creamy, tangy, silky, airy, and simply, heavenly! ❤️❤️❤️. And I made a blueberry sauce that was just as delicious 😋. Thank you!!
Neither did I. I didn't get the caramelized top but it taste amazing
I made this cheesecake for over 10x now and everyone still loves it including me🤪😍 THANK YOUU!
Followed your cheesecake recipe Sally, it was a winner with everyone at work, especially my sister. All the best.
Awesome cheesecake! Love the way Sally explains everything so well. I should strive to always be so cheerful 😸 x
I was just looking for the perfect new york cheesecake recipe, you read my mind! Can't wait to try this one!! And love Sally's energy!
oh lord, this looks just like something I'd love. Not too overly sweet and just simple deliciousness 😍
I just finished baking this gorgeous cheesecake and I can tell you, it looks and smells like a dream....only negative: I can't wait to try it tomorrow after the overnight chill! Thank you for this great recipe!
Sally thank you for being a wonderful teacher and a baker! This cheesecake looks divine!😍😍😍
Thank you for all these delicious recipes!! Can’t wait to make it this weekend:)
That looks heavenly!..the thick biscuit base and caramelized topping..I'm drooling 😍 Can't wait to try this!
I went to NY shortly after you went and visited Eileen‘s cheesecake shop thanks to your recommendation! I was pregnant at that time and I had lots of cravings. I ate up the whole city lol. It was awesome. Soon after the pandemic broke out and my husband and I often reminisce about that trip and hope to go back soon. I guess you feel the same way , Sally!
Just fallen in love, can't help it. She conveys how much fun cooking is in just every single word!
Just tried this recipe and it’s absolutely amazing! We don’t get ready sour cream where I am so I used an online recipe. Also replaced the caster sugar for coconut sugar with same measurements, turned out looking like a caramel cheesecake but relish!
The happy dance at the end is what sealed it!! I’m making it right awayy
Literally was just craving cheesecake! And as always, Sally (and Jemma) to the rescue :)
hahah you can count on us ;)
Sally, you are such a pleasant person. I really appreciate that. You bring a bit of joy with every video. Thank you for that. Will be making your beautiful cheesecake very soon. Thanks so much ❤
everything you guys bakes just makes me happy!
i have followed this recipe step by step, and my god, what a masterpiece! Seeing the reaction of people's faces when trying it was out of this world. Not too sweet not too sour. just right.
A few things I've noted, my inch pan was larger making the same quantity not enough for the biscuit to cover its way to the top, or the cream to go as high.
After baking if for an hour - the top was still very white, so i switched on the grill and waited by then oven till i saw the top starting to get brown and not burning, this took about 20-25 additional minutes. the water bath had evaporated by then and i needed to be very cautious not to burn it. The aluminum cover is such a good tip! I tried the cake as soon as it got out and felt all the butter in the base, after cooling it overnight is when the true flavors start to come out. Thank you so much for this recipe!
Thank you for these tips. The instructions are quite overwhelming. I’m worried Il mess up.
I made this for the hubbys birthday this week and it was so 😋 yummy! Thanks for the recipe. I have converted the mother in law to baked cheesecakes, she only liked set ones before trying this.
I loved today's recipe, you are my inspiration .❤️ I am making simple recipes every day, no one was putting faith in me ... And God rewarded me with my effort. I am very happy with my growth! God Bless everyone 🙏
It's a bit early here in Los Angeles and I wake up every Thursday morning waiting for the upload of your videos. It's SUCH a great way to launch into 'weekend mode'.
You changed my life! This is the best cheesecake recipe that I’ve ever encountered. 🥰🥰🥰🥰🥰
I made this cheesecake yesterday, waiting to try it with a cuppa 🍵 thank you Sally for sharing your wonderful recipe 😊
I'm from New York and I love the shoutout to Eileen's! For sure one of my favorite dessert places in the whole city.
Hell yeah! Eileens for life
Followed along and hand wrote the instructions with all the little tips. THANK YOU SALLY. Wish me luck!!!
Crumbs & Doilies gang we love you all. But Sally gosh everything you make that slice and we can see that you wanna take a bite we all wanna take bite of what you guys come up with. Definitely after some time not having baked at all I am gonna get all these ingredients and make it this weekend! Keep going on that's what makes me put a smile on my face!
Oh man!! I’m making this for the w’end!! Thank you for posting this recipe 😍
What a joy watching and listening to your cheesecake "love story"! Hope to make that some day soon 😊. This is also my favorite type of a cake 😍. Thank you!🌼🌼🌼
Tried several recipe and this1 turned out to be the tastiest ever.. Thank you so much.
Looks amazing! Will need to try
Wow, that looks perfect!!!!!! I can't wait to make it. Thank you!!
As usual, Sally is an inspiration. I’m going to try doing this in cupcake size and using the cool temperatures on the balcony, now that winter is upon us with those fridge temperatures outdoors (my fridge is way too full of other projects for anything else to fit in there).
Hopefully a dozen or so of my amazing train-driver and train-crew colleagues may get some nice snacks during some evening shift in the near future.
I made cheesecake following this recipe today and it just came out so well and it tastes simply glorious... Everybody loved it . Thank you so much for sharing the recipe.🙂
Made this today, the kids and husband are excitedly waiting to eat it tomorrow…. It looks and smells amazing.
It’s like you read my mind, I’ve been craving cheesecake lately! ❤️
We love you Sally!!! It looks amazing I’ll definitely give it a try :)
Yummy, I can't wait to make this recipe as I share the same love for cheesecakes like yourself Sally, WOW. Thanks very much for sharing as always, love everyone's passion on your great team. 🤗🤗🤗🤗❤
This is perfection, I even as a child adored New York Cheesecake even if it was a mass produced generic con of the original. I just enjoyed it so much. Now I want to make it myself more than anything.
Great presentation Sally, love your stuff.
Best to invert the base of the spring form tin as this enables one to slide the off the base and onto a cake stand. Cutting the cake in situ with a sharpe knife the way you did will scratch the non-stick surface base.
Thanks Sally for the recipe, the tips and tricks. I made it last night and we had it today and everyone really loved it. Perfect results. Sending love from sunny South Africa.
I've made baked cheesecakes before but they always sank a bit and cracked and everything, so this is why I stayed with the non-baked cheesecakes. BUT I'm in love with the taste of baked ones, this is why I was so happy when I saw your recipe, and I had to give it a try.
It's perfect! I did everything like you said, and it came out perfectly, the texture, the taste, everything! :) Thank you so much for the amazing recipe! :)
Cheesecake is my husband's absolute favourite dessert as well and I've been too intimidated to try it until now. But we're in lockdown in Sydney Australia right now so your recipe came at just the right time. It worked out perfectly and my husband (who is extremely fussy about his cheesecake) said it was delicious and his favourite thing I've ever made! Thanks for all you do.
Throw another cheesecake on the barbie as I always say.
I’m glad your husband enjoyed it. I’m making one for my dad’s birthday tomorrow because he too loves cheesecake. I hope I have as much success as you did, it’s in the oven as I write this so we’ll see.🤞
I’ve typed this recipe out for my families cookbook. If anyone else would like to save it, I’ll pop it here.
* double cream has been edited to thickened cream as I’m from Australia *
Crust.
400g Digestive Biscuits, crushed
1/2 Tsp Salt
170g Unsalted Butter, melted.
Mix all ingredients in a bowl.
Press the mixture into the tin with a straight glass.
Bake 175 °C, 12-14 mins till golden.
Cool for 10 mins minimum.
Cheesecake.
500g Cream Cheese, room temp
150g Caster Sugar
200g Sour Cream, room temp
200g Thickened Cream, room temp
2x Whole Eggs, room temp
1x Egg Yolk, room temp
2 Tbsp Cornflour
1 Tbsp Vanilla
1 Tsp Salt
3 Tbsp Lemon Juice.
Stir cream cheese with a spatula till very smooth.
In 3 additions whisk in the caster sugar.
Whisk in sour cream, then the thickened cream.
Whisk in one egg at a time, 2 eggs and 1 egg yolk.
Whisk in cornflour.
Then whisk in the salt, vanilla and lemon juice.
Wrap tin with foil, place tin in a water bath.
Bake for 1/2 Hour at 175 °C
Turn the oven temp down to 150 °C, bake for another 1/2 Hour.
Do not open the oven door.
Turn the oven off and leave to cool down for 1 Hour.
Do not open the oven door.
Cool at room temp for 30-45 mins, then wrap in cling film and pop in the fridge for 6 Hours.
Thanks for that. Just wondering if you managed to get a caramelised top when you baked this. Also what size pan did you use. Thanks
@@desireebennison1423 Hi! No, I didn’t get a caramelised top when I baked it.
I used the standard 20cm springform pan.
For anyone in the US Double Cream is Heavy Whipping Cream.
No, thanks. There's actually a really good recipe already here (see video).
Tysm this was so helpful
That Dance at the end says all...I need to try it ! Thanks a lot for the really gut explanation :)
Very neat recipe. My cheesecake recipe is very simple. My filling is just cream cheese, sugar, eggs and vanilla. But I allow it to whip in a stand mixer for 30 minutes. All the added air is what forces it rise, but a low and slow bake allows it to not deflate. I also use sour cream, but I mix sour cream with some sugar and vanilla. And put it on top of the cheesecake and bake it for the last 10 minutes. It’s simple but amazing.
This is one of your best bakes 😭 one of my faves !!
FYI for anyone living in Canada or where the highest fat cream you can get is like 35% whipping cream, I increased the sour cream to 250g and decreased the whipping cream to 150g so that there was not too much water in the cheesecake and it turned out great!
you can make any % cream you want by just adding the right amount of melted butter to any milk! lol. you do know you just shake cream to pull butter out of the cream and you can just put the butter back in when you want.
non-homogenized milk sitting over time in refrigerator cream floats to top -> scrap off cream -> shake cream or use stand mixer to separate the butter from the cream --> put butter in ice water then dry -> store butter for 2 weeks in refrigerator.
Hello, how if I increase the cream cheese to 550g, 200g sour cream and 150g whipping cream?
Omggg yessss new video! Thank you cupcakeJemma♥️
Absolutely adore that kitchen!
That looks AMAZING Sally!
For those who cannot get sour cream in their countries (I am pretty sure there are a lot of people like me), you can substitute it with 100 gr of heavy cream and 100 gr of yoghurt. I have been baking this way for a long time.
Thank you so much!
@@aanyananayakkara2093 You are very welcome :)
Just the answer I was looking for in the comment section !! Thankyou ❤️
Thank you!
Or Jocoque
When you dance after you taste it.. I know it’s delicious 😊.. cant wait to make one for myself
Such a great recipe. I made individual ones with a small pie tray and made different flavours: oreo, white chocolate and blueberry, caramel. They came out great
I've just baked this and it's currently cooling with the oven...tomorrow I will report back with my verdict! I'm excited!
I tried other recipes and compared it with this and this is the best tasting, less sugar recipe. I followed everything and it came out great. Only thing is that I don’t have a fan that circulates hot air in my oven so I just had to place my cake at the very top rack. Great job!
Finally baked it today, 14th Feb 2022 :) and yes on this special day for someone special. The baking process was smooth, all good. Looking forward to try it :)
Hey guys, really enjoy watching your channel!
Would love to see cookies n cream cheesecake added to the cheesecake series!
I know Jemma’s on maternity leave and sally is totally adorable, but I really miss jemma 🥲
Agree on both counts
Cheesecake is my favourite dessert of all time and I made this recipe last week for my flat mates and I absolutely loved it! 😋 Thank you so much for sharing! It would be really cool if you could please bake different flavours of baked cheesecake, maybe snickers or caramelised white chocolate 😊
Yess
Oh my god that looks so amazing and delicious
Please also demostrate the recipe of the breakfast muffins that you had put up your stories today! WE WANT A HEALTHY TREAT AS WELL !❤ love x
Ok!! :D
I loveeee this sally ur amazing 🤩 keep going girl and i always miss jemmaaa 💕 i do noticed that the videos take longer than before much longer
This looks amazing, very professional. Tells us every detail love it.
Sally I made your recipe today it was sooo good. Not too sweet. I also topped it with comstock cherry filling. Thanks for sharing.
Omgggg my cheesecake is baking ATM and I’m extremely excited! Thanks so much for the recipe ❤️❤️❤️❤️❤️
On my 3rd cake now since Christmas, it's amazing, whole family love it 😀 thanks
Yay! I love cheesecake! 💗
Oh I do so looove NY cheesecake and this one is the best. Biz from France
Omg I need to make this tomorrow! That looks absolutely heaven. Thanks for the recipe ❤️❤️❤️
and virtually no calories!!
I've used Sally's recipe many times and never fails. amazing!
Hi. Did yours came out brown on top? Mine didn’t. Which heat did you use, top and bottom? Thank you. ❤❤
I’ve made this twice and about to make a third one , it’s so delicious ❤
Yes thank so much for sharing cheese cake recipe i love this so much together w/ my daugther so yummmy yummy
Really the best NY cheese cake! I bake it for the first time n it was soooooo delicious! Thank you fm Singapore 🇸🇬
That looks perfect! She is so beautiful
I just love how sally maam explain each and everything slowly and detaily🥰love it
Sally this looks amazing will give it a try thank you for sharing. x
I love caramelization on cheesecake, too, which is why I never put the cookie base on the edges. I think the caramelization works better when the filling has contact to the metal of the springform somehow. I then put a "barrier" of sour cream with lemon juice on top the cake (near the end, right before it's done), then bake it for five more minutes. That way I can put berries on top without the color bleeding into the filling. Just my two cents...
C'mon Sally! Its out of this world 🤯🌍 OOOH MAAN.I made it by your recipe , Sally . IM really blowed away how damn good is it! So creamy , not to sweet , nice n' sweetness , nice n' sourness to it . Yeah that's UNPOINT! Thank u so much for recipe . ❤️❤️ Love you)
Love this!! 😍😍
Sally is literally my baking teacher. I learn so much from your videos. Thank you so much!! xx
You can never go wrong with cheesecake!
Wow what a beautiful cake, I'm impressed and very happy to watch this video, thanks to the author for his efforts
Looks so delicious!!! Amazing recipe, love it !!!
Have a beautiful time ahead everyone✨❤