New York style cheesecake
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Date: 2025-02-27
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Comments and reviews: 20
AzraelThanatos
With the crust, you can swap out the graham cracker with shredded coconut, just get something heavy to pack it down. I've made that for some family members on a lower carb diet, also swapping the sugar for splenda in the filling, though I've started using a different filling recipe and just going with a large foil pan to bring it places.
4 eggs, 4 packs of cream cheese, 1 cup sour cream, 1 cup plain greek style yogurt, 2 tablespoons vanilla, and 2 tablespoons of lemon juice. mainly because I normally don't have actual lemons around, but do have the big bottles of the concentrated juice. If I'm not aiming for the lower carb side, I add about a tablespoon of cornstarch but it's optional. It tends to be a dump everything in the blender and get it smooth. or batch it as I go if needed for space there.
I mix enough shredded coconut and melted butter to have a decent crust layer on the bottom and stick it in the oven at 350 to toast for a bit before pulling it out and adding the batter. Then I scatter about 2/3 cup of dark chocolate chips and 2/3 cup of milk chocolate chips over the top before putting it back in and bake until the top starts to brown before pulling it out and letting it cool.
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With the crust, you can swap out the graham cracker with shredded coconut, just get something heavy to pack it down. I've made that for some family members on a lower carb diet, also swapping the sugar for splenda in the filling, though I've started using a different filling recipe and just going with a large foil pan to bring it places.
4 eggs, 4 packs of cream cheese, 1 cup sour cream, 1 cup plain greek style yogurt, 2 tablespoons vanilla, and 2 tablespoons of lemon juice. mainly because I normally don't have actual lemons around, but do have the big bottles of the concentrated juice. If I'm not aiming for the lower carb side, I add about a tablespoon of cornstarch but it's optional. It tends to be a dump everything in the blender and get it smooth. or batch it as I go if needed for space there.
I mix enough shredded coconut and melted butter to have a decent crust layer on the bottom and stick it in the oven at 350 to toast for a bit before pulling it out and adding the batter. Then I scatter about 2/3 cup of dark chocolate chips and 2/3 cup of milk chocolate chips over the top before putting it back in and bake until the top starts to brown before pulling it out and letting it cool.
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woodchuck003
Adam can you please explain why you believe public research should have administrative costs covered at 58 cents on the dollar. Meanwhile private research can get away with 15 cents to the dollar
It seems strange that the plebs should be expected to pay nearly four times what Bill Gates pays
It's almost as if you freak out and get angry about something before you even know what that thing is you become a pro corruption, pro-government waste.
Adam when you make political content you don't convince anybody of your point you just proved that you're willing to have the federal government collapse for partisan tribal points.
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Adam can you please explain why you believe public research should have administrative costs covered at 58 cents on the dollar. Meanwhile private research can get away with 15 cents to the dollar
It seems strange that the plebs should be expected to pay nearly four times what Bill Gates pays
It's almost as if you freak out and get angry about something before you even know what that thing is you become a pro corruption, pro-government waste.
Adam when you make political content you don't convince anybody of your point you just proved that you're willing to have the federal government collapse for partisan tribal points.
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bloodgain
Absolutely. You really have to go out of your way to make a bad cheesecake.
If you're going for the best recipe even if it's more work approach, Stella Parks' BraveTart recipe for NY Cheesecake (posted on Serious Eats) is hard to beat. No water bath, just good method and heat control. It comes out just fine in a standard 9x3 cheesecake pan; her special 8x4 pan might come out a little fluffier, but it's mostly for looks. If you've already got a springform pan, it'll be fine, but if not, I do recommend a cheesecake pan instead. Worst case, make it in a regular cake pan and dig that first piece out with a spoon.
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Absolutely. You really have to go out of your way to make a bad cheesecake.
If you're going for the best recipe even if it's more work approach, Stella Parks' BraveTart recipe for NY Cheesecake (posted on Serious Eats) is hard to beat. No water bath, just good method and heat control. It comes out just fine in a standard 9x3 cheesecake pan; her special 8x4 pan might come out a little fluffier, but it's mostly for looks. If you've already got a springform pan, it'll be fine, but if not, I do recommend a cheesecake pan instead. Worst case, make it in a regular cake pan and dig that first piece out with a spoon.
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pjschmid2251
Found out the hard way that not using Philly cream cheese can bite you when baking. Those store brands are just not the same and not in a good way. This was confirmed by some of the food scientists where I work. So don’t say you weren’t warned.
I’m pretty sure that it’s not his batter recipe that’s causing the cracks. It’s because he didn’t bake it in a water bath. You really need to control the temperature to avoid cracks. That’s why you bake it in a spring form pan. You can wrap the pan and foil to keep any water out.
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Found out the hard way that not using Philly cream cheese can bite you when baking. Those store brands are just not the same and not in a good way. This was confirmed by some of the food scientists where I work. So don’t say you weren’t warned.
I’m pretty sure that it’s not his batter recipe that’s causing the cracks. It’s because he didn’t bake it in a water bath. You really need to control the temperature to avoid cracks. That’s why you bake it in a spring form pan. You can wrap the pan and foil to keep any water out.
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shadowcubing9936
Hey Adam, part of the reason there may have been lumps is because you put so much cold stuff in the bowl of water, which would have lowered the temperature of the water itself, making it less useful for warming the cheese and eggs. The cheese would have then needed even more time at room temperature outside of the water. One way to fix this is with the constant drip method you’ve used in the past with defrosting steaks, using a larger bowl of water, or by simply leaving the cream cheese out on the counter as normal.
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Hey Adam, part of the reason there may have been lumps is because you put so much cold stuff in the bowl of water, which would have lowered the temperature of the water itself, making it less useful for warming the cheese and eggs. The cheese would have then needed even more time at room temperature outside of the water. One way to fix this is with the constant drip method you’ve used in the past with defrosting steaks, using a larger bowl of water, or by simply leaving the cream cheese out on the counter as normal.
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onesimplefool5250
my dad has diabetes so he cant really have sweets, interestingly enough though, cheesecake doesnt spike his blood sugar. i think it may have something to do with the ingredients, like regular cake or pie has a lot of flour where cheesecake is mainly eggs and dairy.
though im not sure how the graham cracker crust doesnt cause issues, maybe it has something to how its processed, or that the amount isnt large enough to cause a significant impact.
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my dad has diabetes so he cant really have sweets, interestingly enough though, cheesecake doesnt spike his blood sugar. i think it may have something to do with the ingredients, like regular cake or pie has a lot of flour where cheesecake is mainly eggs and dairy.
though im not sure how the graham cracker crust doesnt cause issues, maybe it has something to how its processed, or that the amount isnt large enough to cause a significant impact.
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GotEmAll1337
I used to be an obese child. knowing this, anytime one Uncle from NJ would visit he would always bring a real NY cheesecake from his favorite bakery for our family. and also an entire other one just for me. I would have that thing polished off within 48 hours. New York style will forever be the OG in my opinion but that custody one does look good I would certainly try it. but man NY cheesecake is just heavenly
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I used to be an obese child. knowing this, anytime one Uncle from NJ would visit he would always bring a real NY cheesecake from his favorite bakery for our family. and also an entire other one just for me. I would have that thing polished off within 48 hours. New York style will forever be the OG in my opinion but that custody one does look good I would certainly try it. but man NY cheesecake is just heavenly
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Torkmatic
The America's Test Kitchen method you mentioned is how we used to do it at a commercial bakery I worked at years ago. We had big double rack ovens that could bake 144 cheesecakes at once (24 sheet pans per rack, 6 cakes on each pan, we would bake them at 200F for about 3. 5 hours, and when they read 165F in the middle we'd pull them out and move the rack straight into a walk-in cooler. Customers loved it.
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The America's Test Kitchen method you mentioned is how we used to do it at a commercial bakery I worked at years ago. We had big double rack ovens that could bake 144 cheesecakes at once (24 sheet pans per rack, 6 cakes on each pan, we would bake them at 200F for about 3. 5 hours, and when they read 165F in the middle we'd pull them out and move the rack straight into a walk-in cooler. Customers loved it.
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StopTryingSoHard
All cheesecake that tastes good is good cheesecake.
The REAL question life, if I make Texas-style cornbread with yellow onions, jalapenos and cheddar cheese (medium sharpness, shredded chunks) is it in fact ACTUALLY more cheese cake than cheesecake And if I add a honey glaze to the top after it comes out What if I make it sweeter ala pastel de elote, which is basically corn bundt cake.
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All cheesecake that tastes good is good cheesecake.
The REAL question life, if I make Texas-style cornbread with yellow onions, jalapenos and cheddar cheese (medium sharpness, shredded chunks) is it in fact ACTUALLY more cheese cake than cheesecake And if I add a honey glaze to the top after it comes out What if I make it sweeter ala pastel de elote, which is basically corn bundt cake.
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darthnixilis304
Loved your cheesecake in the non stick skillet. Definitely gonna try it. As for your spring form cheesecake, the reason your cheesecake is cracking is new York cheesecake is usually baked in a water bath. You wrap the outside of the spring form in aluminum foil then place the spring form in the water bath to bake. I learned this from my roommate who went to culinary school as a pastry/baker.
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Loved your cheesecake in the non stick skillet. Definitely gonna try it. As for your spring form cheesecake, the reason your cheesecake is cracking is new York cheesecake is usually baked in a water bath. You wrap the outside of the spring form in aluminum foil then place the spring form in the water bath to bake. I learned this from my roommate who went to culinary school as a pastry/baker.
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LouieLouie505
Simply stirring rather than beating and lowering the temperature eliminates a lot of the huge cratering cracks. Since the cracks don’t affect taste and are easily covered by whipped cream, fruit etc, it doesn’t matter except for esthetics.
Having spent years commercially baking cheesecake, Adam treating it so roughly was. alarming. What did that cheesecake batter ever do to you
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Simply stirring rather than beating and lowering the temperature eliminates a lot of the huge cratering cracks. Since the cracks don’t affect taste and are easily covered by whipped cream, fruit etc, it doesn’t matter except for esthetics.
Having spent years commercially baking cheesecake, Adam treating it so roughly was. alarming. What did that cheesecake batter ever do to you
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FreeSeoul
Is there a style of cheesecake that is super cheesy in America Is that the NYC I know that European cheesecake is more cream cheese (milky) but there seems to be some cheesecakes that taste very cheddary cheesey.
It's weird to ask but there are two cheesecakes and I like both but I'm not sure what I'm going to get when I order one. For instance, Costco cheesecake is super cheese style.
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Is there a style of cheesecake that is super cheesy in America Is that the NYC I know that European cheesecake is more cream cheese (milky) but there seems to be some cheesecakes that taste very cheddary cheesey.
It's weird to ask but there are two cheesecakes and I like both but I'm not sure what I'm going to get when I order one. For instance, Costco cheesecake is super cheese style.
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Aamirbt1
another cool thing to try with cheesecake is to use cottage cheese instead of cream cheese. i find it has a nicer cream cheese taste since you dont need to use sour cream, it lets you completely control the sugar content, and you can put all the ingredients in a blender and just blend it till homogenous and then pour into the pan. bake as you normally would.
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another cool thing to try with cheesecake is to use cottage cheese instead of cream cheese. i find it has a nicer cream cheese taste since you dont need to use sour cream, it lets you completely control the sugar content, and you can put all the ingredients in a blender and just blend it till homogenous and then pour into the pan. bake as you normally would.
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SuzanneBaruch
I've been cooking professionally for many years, and have wondered in the past if I could get away with making a cheesecake in a nonstick pan. I was always too reluctant to try it because I don't know of any other professional bakers who've done this successfully. Adam just blew my mind here. I'm going to do this from now on and not look back.
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I've been cooking professionally for many years, and have wondered in the past if I could get away with making a cheesecake in a nonstick pan. I was always too reluctant to try it because I don't know of any other professional bakers who've done this successfully. Adam just blew my mind here. I'm going to do this from now on and not look back.
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hhjones9393
When I was a kid there was a pizza delivery place next to my brother's garage. There was a cheesecake baker that would come in and put dozens of cheesecakes in the pizza ovens just after they were turned off about 2 am. By morning they were all done to perfection as the ovens cooled just right for cheesecake. Clever use of the wasted heat!
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When I was a kid there was a pizza delivery place next to my brother's garage. There was a cheesecake baker that would come in and put dozens of cheesecakes in the pizza ovens just after they were turned off about 2 am. By morning they were all done to perfection as the ovens cooled just right for cheesecake. Clever use of the wasted heat!
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Boa796
Can bake at any temperature huh.
Very true! I live in Japan and eggs are safe raw here, I kind of messed up my last cake and it was baked around the edges and fairly raw in the center, really cool basically having 2-3 very different textures in 1 cake, do recommend if you get some fresh salmonella vaccinated chicken eggs.
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Can bake at any temperature huh.
Very true! I live in Japan and eggs are safe raw here, I kind of messed up my last cake and it was baked around the edges and fairly raw in the center, really cool basically having 2-3 very different textures in 1 cake, do recommend if you get some fresh salmonella vaccinated chicken eggs.
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mstmompj
I basically use the ATK recipe except I 1) use my food processor to jumpstart the cheesecake filling for smoothness, finishing the batter in the stand mixer and 2) broil the cheesecake top for just a couple of minutes rather than baking it at max temperature. You get more of a spotty brulee and less of burnt top effect.
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I basically use the ATK recipe except I 1) use my food processor to jumpstart the cheesecake filling for smoothness, finishing the batter in the stand mixer and 2) broil the cheesecake top for just a couple of minutes rather than baking it at max temperature. You get more of a spotty brulee and less of burnt top effect.
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aragusea
I've never warmed up the cream cheese in my cheese cake recipe and have never had a problem with it. Might be because I blend the ingredients in stages. Maybe it's because I have different ingredients (no sour cream but a cup of heavy cream. Dunno but it's never been something I've given any thought to.
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I've never warmed up the cream cheese in my cheese cake recipe and have never had a problem with it. Might be because I blend the ingredients in stages. Maybe it's because I have different ingredients (no sour cream but a cup of heavy cream. Dunno but it's never been something I've given any thought to.
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galgrunfeld9954
If you want to make a proper Basque cream cheese cake you need about 30% fat, that, so it's not only the cake that is THICC, you're gonna be that, too, after you eat it
Pro tip: make a bit more dough and mix chunks into the batter!
Source: had a lot of cheese cakes in my life
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If you want to make a proper Basque cream cheese cake you need about 30% fat, that, so it's not only the cake that is THICC, you're gonna be that, too, after you eat it
Pro tip: make a bit more dough and mix chunks into the batter!
Source: had a lot of cheese cakes in my life
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Law_Rence
A skillet You crazy bastard! Actually, that's an amazing idea. I love the thought you gave to keeping the crust a little drier to absorb the moisture too. You can sub out some of the cream cheese with goat cheese to give it a little extra zip if you're looking for a variation.
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A skillet You crazy bastard! Actually, that's an amazing idea. I love the thought you gave to keeping the crust a little drier to absorb the moisture too. You can sub out some of the cream cheese with goat cheese to give it a little extra zip if you're looking for a variation.
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