Classic New York Cheesecake recipe | What a lovely cake
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- Опубликовано: 26 июл 2024
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We all love New York Cheesecake. This dense cheesecake is heavenly, and I absolutely love it. My recipe contains sour cream which adds acidity and I think it achieves a nice overall balance.
▶NY Cheesecake◀
Quantity: For one cheesecake of 15cm diameter
All ingredients need to be at room temp (approx. 20°C).
⊙Biscuit Base⊙
Digestive biscuits 80g
Melted butter 35g
Crush the biscuits, mix it with melted butter and push it down inside the pan. Bake at 175℃ for 12~15mins.
⊙Cheesecake filling⊙
Cream Cheese 300g
Vanilla bean just a bit
Sugar 90g
Eggs 60g
Cake flour 10g
Heavy Cream 60g
Sour cream 80g
① Lightly beat the cream cheese.
② Add sugar + vanilla seeds and continue beating.
③ Gradually add the eggs.
④ Add the heavy cream.
⑤ Sift in the cake flour and mix.
⑥ Finally add in the sour cream and mix well.
⑦ Bake at 170°C for 40~50mins (Pre-heat to 170°C)
How to store: Store in the fridge up to 3 days, freezer up to 2 weeks.
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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado
Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (amzn.to/2Xq5hc9)
Silicone Mat: Silpat(amzn.to/3tLB1UL) or Silpat equivalent(amzn.to/3zcO5nf)
Perforated Silicone Mat (Mesh): amzn.to/3EqgwSw
Hand Blender: Braun MQ 7035X (amzn.to/2XsCrb4)
Stand Blender: Vitamix QuietOne (amzn.to/3nDPJMj)
Infrared Thermometer: amzn.to/39gAaSm
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: amzn.to/3hyiWEA
Zester: Microplane (amzn.to/3AitrDf)
Whisk: Matfer
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#newyyorkcheesecake #cheesecake #sugarlane #조한빛 #슈가레인
These videos are the best pastry tutorials on RUclips!
thank you!
Completely agree with you!
Yes very underwatched channel
Thank you so much for these informative videos! I appreciate everything you do! I just recently discovered your channel and I’m a beginner at baking so having you explain the differences between different types of baked goods is wonderful!
You are so welcome!
I didn't realise there were different types of cheesecake but it makes alot of sense! Thank you for the very informative run down!💛 Can't wait to try making this 😄
Glad it was helpful!
Such a perfection. Thank you so much mr. Hanbit Cho for your recipes.😊
thanks!
Thank you for this recipe, I was baking for the first time with it and the cake came out great :D my family and friends loved it (and now I'm doing it 3rd time as I write this). I was able to succeed thanks to professional, yet simple and understandable instructions. I would love to see your version of the opera cake. Thank you again!
My pleasure 😊
i enjoy watching your videos. Lovely reipes and easy to follow.
Most of all really appreciate your sharing of the techniques. Thank you very much and looking forward to more videos from you, Chef Hanbit Cho !!
My pleasure 😊
I'm obsessed with your channel!
You're such an inspiration to everyone out there who are looking to switch their careers to become bakers. Keep it up 👍
Thank you so much!!
@@HanbitCho 😊
Thanks a lot Chef Hambit, I took up a challenge to bake cheesecake and I was stressed for two days. Most of the recipes were for bigger Cheesecake, information overload. Then I prayed and somehow landed on your video and I followed your recipe and Cheesecake turned out to be absolutely delicious, you are amazing. Thanks a lot.
Great to hear! Glad I could help.
Honestly you are the best chef I've seen, I learned alot from you that helped me with my business... thank you chef
Wow, thank you
I Loved the knife tip! Thanks!
cool
I love this man!! Love his video.
thanks!
Every time i'm trying your recipes it's a succes!Thank you for sharing all the informations and tips and tricks to get right every recipe!You're doing such a good job Chef!
Glad you like them!
Hi Chef, I made this and gave it as a present, my friend loved it! Thank you!
Wonderful!
Thank you Cho , this is the best recipe 👍👍👍
thanks a lot!
Thank you very much for reposting the video. Going to make it today
Hope you enjoy
Thanks so much, this is the best cheesecake recipe, loves it, my daughter gave me big thump up after she eat this cheesecake!! Thanks again, ( cheesecake is her favorite so she is very picky about it!!!❤️🤣)
Glad you liked it!!
I'll try to make this for Christmas, thank you for the video!
cool.
Made it. Came out perfect ❤🎉
nice!
Pretty!
thanks!
Excellent. I know a lot more about cheesecake than before.
Glad it was helpful!
I 'll try to bake both of NY cheesecake and basque cheesecake next time from your advice and thank you for all your tips.
Hope you enjoy
@@HanbitCho You ' so nice that you answer to everyone' s questions 😍😍thanks for your kindness
Will definitely fly to korea just to visit sugar lane and try your creations! 😍
thank you so much!
I’ve tried this recipe came amazingly perfect silky smooth texture without crack this recipe is 101 fool proof ❤️ thank you for detailed recipe lots of love from India..
My pleasure 😊
Learn so much from your video, thank you so muchhh😁😁😁😁
My pleasure 😊
Magnifique ça fait envie vous êtes un sacré chef 🇨🇭👨🍳
merci!
New subscriber...thank you for sharing your craft. I learned alot from this video.
Awesome! Thank you!
Mmmmm this is one of my favourite cakes, shame you can't send me some. My mouth is watering watching the fruit being put on top, so indulgent.
haha right
I Love the measurements are in grams. Thanks Chef!!!
Glad you like them!
Rooting for you Hanbit!
Thank you!
Hi Sir ,
Such a great video tutorial!!!!
I Enjoyed , practiced followed your small amount of ingredients !!
It turned out so delicious!!
Many thanks from USA 🇺🇸
nice!
😍😍...i should do this🥰..thank you for all the yummy recipe..
My pleasure 😊
Hi @Hanbit Cho, could you please make a recipe video for the fluffy korean cheesecake? I made a lot of research but could not find one that look great. I'm from Montreal Canada, I love your channel. I make my family happy woth you recipes!!!
cool okie.
Thank you for this. It's very hard to find a small cheesecake recipe, so you have to do all the conversions by yourself
yeah
Awesome content Chef 😍
great!
Now we're talking, this is my favourite cheesecake 😋
It's so good!
Thank you again for this recipe. It's so helpful. I made my first cheesecake. Even though I had to downscale the ingredients, but it turned out perfect. My daughter loves it. She said" Mummy, you made better NY cheesecake than Oliver Brown. Could you please make more and more..." And also with cutting tip, I did it so well. My friend said it looked so professional 😁
Sounds great!
Now i know the difference! Chef Hanbit is 👌👌👌
thanks!
Chef Cho is the best
thanks!
Great video now I diffidently understand how to make NY cheese cake
Glad it was helpful!
Wonderful👍
Many thanks
Thank you Chef for this video! I love your tutorials. Can you make a tutorial video of dacquouise? :) Thank you!
Great suggestion!
Wow! I love your videos so much!! Your instructions are super detailed and helpful :) What’s a good alternative for sour cream? Thank you for all your help
hmm not sure...
Please Hanbit 🙏
Give us the weights and measures, pan sizes and
Oven temps and times
For all your tutorials 🙏💕❣️
I tried this amazing recipe. My result is unbelievable.
Great 👍
Thanks Chef for this amazing recipe, it saves a lot of time too comparing to other recipes. Well done!
Want to ask, Chef, if I were to scale down to 4 inches, how should I adjust the temperature and time?
hmm i used 6 inches (15cm) so ...i think i would keep the temp the same but shorten the time. not sure by how much...i need to test it myself.
Thanks for the recipe. I have baked it and it turned out and taste really good. Will you be baking lemon cheesecake soon? Would love to try it out too.
Sounds great!
I made this, turn out very well. The only thing I adjusted is the quantity. Standard block of cream cheese is 250g, so I used a 5" ring + wrapped the bottom instead of 6" pan and reduced all quantity. I heated up jam (so it's watery) and mixed with blueberries.
good!
Hi Hanbit great work with you easy to follow video, when you going to show the soufflé cheese cake recipe.
Thank you
Angelo
ok!
@@HanbitCho Thank you!
Love your channel. Great recipes. But as a NYer, I feel I must comment. My experience in working in NYC for years is the cake needs lemon zest and salt. Maybe hint of vanilla. And purists would never put canned anything on a cheesecake. Keep up the good work. If you want crumb bun recipe let me know. You are an artist!
cool
Yess please do provide us an eggless vanilla veg cake please 🙏
Sure 😊
It became a much moist and rich cheese cake 🍰 🧀🤠
thanks!
I've tried this recipe and it's so amazing, I love the way you show exactly how to do this recipe step by step, the tips and also you explained everything of the ingredients in this cake. Can you make a recipe of the Japanese cotton cheesecake? I've failed many times and tried many recipes but I don't know the reason what i've been wrong to do that cake. I want to see more videos from your channel and your books. Love from Vietnam
thanks.
Your cheese cake taste great. I am making 2nd round, just realised that baking temp is different between video and the note - 160C vs 170C, with same baking time 40-50C. Can advise on this as I will continue keep baking this cake. I’m using 170C x 43-45 min for first round, now 2nd rounds....many thanks for this great recipe 😋😋
oh thanks for pointing out - there's no rule for this and I always give a range of 10C becuz all ovens are different. Feel free to play around with the oven time/temp within a range. If yours turned out great then stick to it - no need to follow my time/temp.
Thanks chef! I knew you would have an amazing recipe for baked cheesecake. My daughter has been asking me to try it at home. Chef, is there any leeway in this recipe to add a little melted white chocolate to the cheesecake batter or would that completely alter the texture? Thanks.
great! I personally haven't seen a recipe with white chocolate for cheesecake...so not sure!
Hi chef ! Thank you for the detailed video with the description. I love your recipe 😍 and would love to make it but the size of the pan I have is larger. I have a 9 inch pan. By what factor/multiple should I increase the ingredients ?
hmm 8 inch is usually 1.8 times 6inch. so a bit more than that!
@@HanbitCho Thank you, chef !!!
It's been in the oven for 10 minutes now, it's starting to smell nice.
nice
Hello chef Hanbit 🧑🏻🍳 will you be making anymore cheese cake recipes? Looking forward to them!
yep i will do!!
Absolutely love your channel and the knowledge you’re providing! Thanks a lot chef Hanbit!
Anyway, can I ask a question? I’ve tried to replicate this recipe and it turns out awesome, but I just would like to ask how to get an even browning at the top? Mine was spotty with burnt spots here and there.
hello!
The best explanation on different ingredients ever. One thing I notice that the recipe doesn't use lemon compared to other NY Cheesecake. Any reason behind it?
yeah! cuz I use sour cream!
Hey Hanbit, great content as usual! Which cream cheese brand do you prefer? Their fat, salt and water content varies so much.
oh I usually use Kiri.
@@HanbitCho Thanks a lot!
I'm making this soon
great!
The recipe look so promising. Korean dessert is the best.
So good!
@@HanbitCho thank you for the recipe. Im already subscribed and continue the great work.
I would appreciate if you would also have in cups n tablespoon conversion.
Thanks for your great recipes
take a look on google for conversions.
Tip: turn off your oven fan to avoid burning the outer later of your baked goodies. Only use the convection function when roasting.
right.
Hi chef, for the egss do i use egg yolk only or all of the eggs? Thanks chef! Keep fighting i always wait for your new recipe! ❤
oh if it says eggs then i'm referring to whole eggs!
Hi Hanbit, thanks for this recipe! I was wondering if this is a fan assisted recipe??
Yes, it is!
Very tasty sir keep it up
Thanks a lot
Amazing cheesecake! Thanks a lot for sharing your recipe! Can you tell me if the water you pour in the bake tray is hot, cold or at room temperature? Thanks a lot in advance!
i use hot water.
@@HanbitCho I really thank you so much!
Can you please do a video on Eclairs, and how to glacaje cakes 🎂
yep!
Hello chef..ur recipe is awesome..what can i replaced instead of sour cream and do i use the same quantity? Thank you loads.
hmm not sure...
❤
Thanks
자세한 설명 감사합니다!
네~
Thank you so much for this tutorial video! Can I use the steam function of Unox instead of water bath? Thanks again for this lovely video!
hmm i probably wouldn't use the steam function - i actually never tried it. it's meant to be used when making bread.
Thank you for sharing! I’m now baking my first ever heavy cheese cake. Looking forward to it. Thanks again!
I just made this yesterday. I followed your instruction down to the T, except that my cake pan was an inch wider. It turned out really well, it tasted really good. I hate that I had to wait for it to chill overnight in the fridge. Just one question, the top surface of my cake was lighter than yours in the video. Should I add more baking time and change to the top heat only to make it slightly darker?
yeah just bake it longer or apply top heat. up to you!
Thank you for the great videos!
I baked quite a lot NY cheesecakes before, either water bath or without. When I do water bath method, no matter how well( double wrapped with foil) I wrapped the tin, most of the time the water can still zip into the batter. Foil tends to easily get damage and create mall holes. Nobody like soggy cheesecake haha.
Do you have any cool ideas to prevent this happen? I usually bake with bigger tin like 10 inch.
If not using loose bottom tin, just line with baking paper, will it be a problem of unmolding it? I have never tried with a non loose bottom tin with bake cheesecakes before.
Any help would be appreciated.
Thank you so much.
Carrie
have purchased disposable aluminum plates and placed them in addition to the aluminum casing. I put the plate after wrapping the aluminum foil well, which prevents water leakage.
Thanks for sharing
Cake flour and corn startch make grany texture in the cheese cake that i never like ,any other stablizer that make the cheese cake creamy texture
right
Hi chef, thank you for the recipes. Its so delicious! I alter it a lil bit by adding lil amount of sea salt and switch the cookies to biscoff cookies. I have some problem regarding the biscuit base. It always ends up the butter split and become soggy, as if the amount of butter too much. I try to reduce it the butter and add more biscoff but still happens. Could it be because in compare to regular cookies (especially digestive one), biscoff too thin? thank you so much :)
hmm, i've always used digestives and never used anything else before so not sure really. it does becomes soggy even with digestives cuz the cheesecake batter will seep through and there's nothing you can do about it. But regarding the butter splitting...not sure!
Because biscof is already a butter biscuit so reduce only the amount of butter
Thanks for sharing this perfect recipe, can I use a baked chocolate cake layer instead of cookie crust?
yeah guess so!
Thank you so much for sharing the recipe. Just wondering if we need to bring cream cheese to room temperature beforehand? Thanks 🙏
Yes you do
I have just subscribed your channel i love how you explained in details. My only qs is can i use buttermilk instead of sour cream?and can i use 25cm springform cake tin? Many thanks x
oh i think you can! it should work!
Thanks!! Can you pls tell me the size of your springform tin bcz i used on 25cm springform tin and my cheesecake came out thin 😄 but loved your receipe.. please can i have receipe of macarons and the meringue 😊
💪🏻 Fighting!
thank you!
I love 💕 it so yummy 😋 the mold is 6’? Thank you 😊
Yes, correct
@@HanbitCho thank you I can stop watching your videos they are perfect and beautiful 😍 thank you for teaching to us
I can’t stop 😊
Chef, what kind of pan do you use for the cheesecake and where did you buy it? Thank you
i bought it in Korea! steel pan!
Hi Chef, can I use All Purpose Flour instead? Thanks!
Yes you can!
Thank you so much for the recipe, can I change the sour cream and heavy cream with whipping cream? Thank you
that'll taste different. not sure.
Chef 🧑🍳 agradezco haya esta plataforma y así podamos viajar atraves de estas pantallas y poder conocer lugares como Corea y ver lo perfeccionistas que son en todo lo que preparan así sea comidas , postres , etc.,
Yo deseo aprender cómo hacer esos pasteles de sus cafeterías Yam bonitas y todo tan detallado , como envolver , empaquetar un pastel , o un café , etc.,
El pastel de colores (arcoíris), los Rollos o cake roll , me encantan con dibujos , desde árboles navideños , corazones , etc., Chef 🧑🍳 podrá compartirnos cómo preparar este postre por favor y gracias por sus clases , para mi eso son sus videos .
No sé si un día pueda tener la oportunidad de viajar a Corea , pero sin lugar a dudas es uno de mis sueños 🙏🥰😊
ok!
Hi Chef! What can I substitute to heavy cream?
hmm can't think of one.
Thank you for the recipe
Can I make it in mini silicone mold?
Yes you can!
Should we bake with both the rods on? For ny cheesecake n wat about Basque burnt cheesecake
yeah I would turn both the top and bottom on.
Hi chef! What's the temperature for baking? 160°C like shown in the video or 170°C like written in the description?
either of them - cuz all the ovens are different. won't make massive difference.
Thanks for your viedos .They are perfect . A Question is your oven convication .because we have to adiust to our oven .pls let me know .thanks
yeah i use convection oven!
Thanks for reply 😊
Chef, instead of sour cream, can I use a homemade version of milk added with vinegar/lemon juice?
oh...hmm not sure..
This is the best cheesecake recipe I tried. In order to double the recipe what would be the best size springform pan to use ….. sorry a silly question to ask
oh take a look at my video on scaling recipes!
@@HanbitCho thank you, I will
Hi, appreciate if you can please give the ingredients recipe for an 8-inch and 9-inch round pan New York cheesecake respectively. Thank you.
it's going to be larger - not sure by how much!
Hi Chef! I'm planning to make this with my air fryer but it has a fixed temp of 200° C. 😅 Can I still achieve new york cheesecake consistency, or would i end up having basque cheesecake?
hmm no idea. never used an air fryer.
Wow, thank you for such a comprehensive video! Can I ask if I can half the sugar in the recipe? My brother wanted me to make a New York cheesecake for his birthday, but he tends to be the opposite of a sweet tooth. Same thing for my mother too… I halved sugar for most of the cheesecakes I made, but I read that since the cheesecake uses more cream cheese it needs more sugar. Thank you and have a good day ahead!
hmm you usually shouldn't touch the amount of sugar in the recipe as it affects the structure.
Heyy hanbit can I substitute the sour cream with yoghurt??
i think so yea!
Hello Chef, Can I replace sour cream for lemon juice? By the way, I really appreciate your videos. Have a nice day Chef.
hmm dunno. maybe yeah.
Thanks for the recipe chef hanbit. But Can I change sour cream to mascarpone cheese?
oh nope.
Have you tried not pre-baking your crust? It stays softer and a little crumbly--a texture I've come to prefer.
oh thats completely personal preference! some people don't pre bake the crust!