New York Cheesecake | Cheese Recipes | Jamie Oliver Recipes (2024)

FAQs

What is the difference between New York style cheesecake and regular cheesecake? ›

Regular cheesecake relies on heavy cream and sour cream to thin the batter and create a silkier, creamier texture. New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. Extra cream cheese isn't the only thing that makes New York cheesecake so special.

Eggs: Three whole eggs hold the cheesecake together. I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)

The Junior's cake that started it all. Our Original New York Cheesecake is always baked fresh on a delicious bottom layer of buttery light sponge cake. Rated the best overall cheesecake by The Wall Street Journal.

Flour or cornstarch is sometimes included in cheesecake recipes to preventing cracks. If you find that you always have problems with cracking and your cheesecake recipe does not call for any flour or cornstarch, it's ok to experiment and add some cornstarch (one to two tablespoons) to the batter when you add the sugar.

Step 10: Corn Starch Added

It did result in a more cake like texture as well. If you want to add something to thicken your cheesecake then I would definitely recommend this over flour to thicken it.

Tips for a perfect cheesecake

Always start with room temperature dairy and eggs. Room temperature ingredients will ensure a smooth batter. Cold cream cheese will not incorporate well, resulting in a lumpy batter.

Cheesecake is clearly a different animal from bundts or cupcakes, but sour cream has a place here too! Combined with even more densely rich cream cheese, sour cream actually tempers the star ingredient a touch, softening its texture. It also adds another layer of tangy flavor and moisture to a cheesecake.

Eggs and milk have high protein and moisture content, and they're the primary ingredients in cheesecake, so when cheesecake is left at room temperature, conditions are ripe for bacteria to multiply. According to the USDA's Food Keeper App, cheesecake should be consumed within 5 to 7 days of refrigeration.

Avoid Overmixing: Unlike other cakes, where beating air into the batter is key, overmixed cheesecake can rise, fall and then crack from that excess air. Keeping ingredients (cheese, eggs, liquids and flavorings) at room temperature can help.

How to get air out of cheesecake batter? ›

After you've poured the batter in to the cake tin, drop the tin on the kitchen counter a couple of times to force the air in the mixture to come to the surface. Make sure you pop the cake in the oven straight away as letting it sit will cause the ingredients to interact differently than they should.

New York style cheesecake, classic cheesecake, and no bake cheesecake are the most popular types of cheesecakes, but the best cheesecake flavor is the one that you find irresistible — and that may be different for everyone.

New York style is known for its (iconic) graham cracker crust, smooth texture, and dense middle. It's picturesque even. It leans on cream cheese as the star in its flavor profile. Burnt Basque, on the other hand, appears burnt on the outside and doesn't have a crust at all.

A New York Cheesecake is the larger, richer and more indulgent cousin of the traditional cheesecake. We all know how American's like things bigger and better in the USA and cheesecakes are no exception (not that we're complaining).

The Cheesecake Factory Original Cheesecake (7 Inches), New York-Style, Slices, Creamy, Dense.