How to Make New York Cheesecake
Learn how to recreate your favorite restaurant-style cheesecake at home with our step-by-step guide.
- Soften cream cheese to room temperature. If cold, your filling will be lumpy.
- Check doneness at minimum time. Most cheesecakes are done when small area in center seems soft or jiggles slightly when pan is shaken. The hot cheesecake will continue to finish cooking as it cools. Don’t insert knife—it may cause a crack to form.
- Don’t forget to loosen cheesecake from side of pan. Cheesecakes shrink while cooling; loosening it will allow it to shrink without pulling and will prevent large cracks from forming. After cooling 30 minutes, run a metal spatula or table knife between side of pan and cake to loosen (but don’t release or remove side). Repeat again before releasing and removing side.
- Refrigerate uncovered at least 3 hours or until completely chilled before covering. This prevents condensation from dripping on top of cheesecake.
- Refrigerate at least 9 hours or overnight so cheesecake is completely set and firm. This allows for easier cutting and serving.
- Freeze cheesecake up to 2 months. Thaw in refrigerator before serving.
To Make Chocolate Chip New York Cheesecake:
Fold 1 cup miniature semisweet chocolate chips into cheese mixture before pouring into crust.
Using a Springform Pan:
This 2-piece pan has a side band that unlatches and loosens so it can be removed from the bottom. To re-attach the pieces, put the bottom inside the opened band; re-latch the buckle so the bottom connects to the side (in the small groove that’s near the bottom edge).