The Best New York Baked Cheesecake from Scratch (2021) - You'll Love It!
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- Опубликовано: 14 май 2021
- This is THE best New York baked Cheesecake recipe you'll ever try -- hands down! This was one of my best-selling cakes and so popular by the slice. This recipe is for a medium to heavy density mouthfeel but it’s not too rich! I demonstrate how to make the Graham Cracker Crust as well. If you have a base crust already you can skip ahead to just making the cheesecake batter at 7.02minutes. All recipes in metric and US measurements.
For those new to my channel (subscribe now bit.ly/SubscribeToJillianButler), I am Jillian Butler from Sydney Australia. A few years back, I left my corporate job to pursue my passion for food and baking. I started a successful cake shop in Sydney that I ran for 7 years called Jillian’s Cakery and there were lots of lessons that I learned along the way. Now, after selling the business, I’m making more and more videos to share the insider baking secrets of professionals. I hope you enjoy it as much as I love sharing it with you. Shorter videos and inspiration available on my Insta reels! @jillianthefoodie #jillianthefoodie and Facebook pages / jillianthefoodie
METHOD & RECIPEs
Use a 9” or 10” round springform pan (both will work)
Graham Cracker Crust Recipe
125g (1 1/4cups) Plain flour
65g (1/2 cup) Wholewheat flour (or wholemeal flour)
20g (1/4cup, scant) Wheat germ
1t Baking Soda
½ t Salt
1t Cinnamon
125g (1.1 sticks or 4.4oz) butter, softened
50g (1/4 cup) Brown sugar
10g (1 1/2teaspoons) honey
Preheat oven to 180°C or 350°F.
Bowl - Mix dry ingredients together
Mixer with paddle - beat butter, brown sugar, and honey on medium speed until pale and fluffy, scraping down sides of bowl.
Reduce speed to low. Add the flour mixture and mix until combined.
Spread cookie crumbs into springform pan and press evenly across base until compacted.
Bake until light golden brown for 15-20min. Cool completely. Wrap springform pan with aluminium foil.
Cheesecake Batter Recipe
675g cream cheese
285g sour cream
215g white sugar (caster or granulated)
15g plain flour
75g heavy cream (also called fresh cream, pouring cream or whipping cream)
1T vanilla essence (or seeds from one vanilla pod)
2 eggs, whole
4 egg yolks (save egg whites for an omelette or macarons!)
Preheat oven to 150°C or 300°F.
Mix flour into sugar by sifting or use spoon so all the flour lumps are gone.
Mixer with paddle - Beat cream cheese and sugar mixture until smooth and creamy. Scrape often. Add sour cream, beat and scrape bowl.
Add eggs, 1 at a time, beat and scrape bowl well. Add vanilla & cream, mix well and scrape bowl. Pour mixture into cooled crust.
Bake in a boiled water bath for 2 hours or until the middle looks like a tight drum. Turn off oven and rest cheesecake for 1hr, no opening the oven! Take out, remove foil and chill for at least 4 hours or overnight.
Springform pan
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Glad Parchment Paper
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Small and large strainers
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Kitchenaid mixer
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Kitchenaid kettle
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Ateco small offset spatula
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Large wooden palette knife
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Aarke seltzer maker
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De’Longhi Espresso Magnifica Xs
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Little white prep bowls
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s/s prep bowls
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glass prep mini bowls
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Spatula
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Christian Paul watch
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Farberware s/s whisk
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Хобби
Thanks for that graham cracker crumb recipe. I’m a New Yorker living in Melbourne and have missed not having graham crackers for the NY cheesecakeS I make. I’ve been making NY cheesecake for 40 years. A traditional NY cheesecake has a cookie crust up the sides as well as the base. The eggs whites are whipped to a soft peak and added after the yolks are incorporated.
Oh wow, that's great Maria and thanks for the insight into making NY cheesecakes, I'd never added the egg whites before! So good to hear from my community and learn more everyday! Let me know how the graham cracker crust turns out for you. Happy baking! J
Hi Jillian,
I was looking for a recipe like this, with a lot of tips.. thanks a lot I wanna make it tomorrow at work and serve next Saturday to the guests. Thanks a lot! Greetings from the Netherlands 🇳🇱
Ooooo. I love your reciepes 🥰. Thanks a million ❤
Glad you like them!
Thank you so much, liked, described and following your lovely videos.
Thanks for the feedback, Jildou!
I was so happy to find this, Jillian! I love nothing more than a smooth, rich, dense, heavy N.Y. style cheesecake! Many cheesecakes out there are almost fluffy and airy, like a regular cake and I don't like them! One thing though...what's the deal with the shortage of graham crackers? I am in Iowa and I have no trouble. Am I missing something? Anyway, love you bunches! You are a sweetie...in more ways than one! lol!
I live in Australia and because graham crackers are an American product we don't get them here unless a supplier chooses to import them. Import tax is expensive so they pass it on to the retail cost of the individual product. So we get charged $13 a box or we make it ourselves!
@@JillianButler OMG! I had no idea! Well, you've got kangaroos, though...oh, and cute little koalas! I don't have those unless I go to the zoo, so I guess we're even! :-)
I would love to learn more from your baking experience. Watching from UK.❤
Thank You so much!
😊
Yummmmmmmm
Hey Jillian
Id like to ask just a few questions
I just watched videos where you baked both chocolate and vanilla cake
My question today is
Why is it that the chocolate batter is kind of like a “runny pancake batter“ but the vanilla cake batter is kinda thick?
Does that also determine the moist of the cake?
Another question
What happens when I add an additional cup of milk into my vanilla cake batter to make it have that “pancake batter. “Aswell ?
Hi Lungi, thanks for watching! You're right, the batters are completely different! Ones very liquidy and the other is thick and light. The differences are that one will have a tighter heavier crumb (vanilla) and the chocolate cake will have a lighter, moisture texture.
If you add an additional cup of milk to the vanilla batter it will take longer to bake and may not give you that consistency you're looking for - you still need to consider the flour - fat ratio in the recipe.
However, I'm always up for my community of bakers trying something to see if it works. Let me know how you go! Cheers, J
You can't just "add" something to make your batter you think looks good! The ingredients all work together in their special amounts. Your batter being thin or thick doesn't always give you a hint of how your cake will taste. I may be totally wrong but I've been baking now for, oh...55 years. I was raised by a mother who baked huge wedding cakes in our home to supplement our income! I hope I know a little...
Hello Mum
Hello my beautiful son!! I love you and thanks for your support x
@@JillianButler Oh, Jillian! this is just the sweetest thing I've ever seen! God bless you both!
One more quick thing! Is it possible to do ANY type of crumbs...Chips Ahoy, shortbread...well, you know...can I do any crust for my cheesecakes as you do here with just beating the butter, not using melted butter? I LOVE this way! Would it work with graham crackers also?
Yes, absolutely. Any type of cookie will do - you'll need to find the perfect cookie crumb/melted butter ratio that is just right for your type of cookie so its not too greasy after baking. Will be a good experiment to do. But I don't know if beating the butter with crumbs will work. All you can do is try and let me know how it turns out. J
@@JillianButler Well, Jillian, since I first watched this yummy tutorial just one month ago, I have made four, yes, FOUR of these! And believe me, this is now my go-to. I made one for my neighbor who had minor surgery and she LOVED it! So much, in fact, that none of the other six family members. Now the day after I made hers, I made a 10" for my son and I. (he always sneaks pieces to friends of his) Suddenly I had neighbors knocking on my door begging for a piece of our cheesecake! That 10" cake was gone in ONE DAY! And these are adults I am referring to, not children! I just think it is so funny! And, oh, almost forgot! I now use a "brown-sugar shortbread" recipe for my cheesecakes. It is pre-baked and really good. Well, that's my story and I'm stickin' to it! Love to all who come here...Thanks, Jillian!
Hi ! I am always struggling with the cracks on top of it ! I’ve done research and nothing work ! Do you have some tips !!
Hi Naomi, yes the best tips I have for no cracks on top of your cheesecake are
1) Low oven temp
2) Aluminium foil (or Wiltons Bake strips) around the sides of your springform pan; and
3) Bake your cheesecakes in a water bath. After placing your cake on your cookie sheet/tray fill up to the top with boiling water
All of these tips are in the video if you are able to watch it! Happy baking and all the best! J