This rich, dense cheesecake is a classic New York-style treat. It’s a simple recipe that’s easy to make and doesn’t require a waterbath. Plus, it only takes one hour and forty minutes to prepare – a total of thirty minutes’ prep time, an hour and ten minutes’ baketime and a twelve-hour wait in the fridge.

FAQs
Q: What makes this Chef’s recipe special?
A: This recipe sets itself apart with its simplicity and lack of a waterbath. Additionally, it’s only a one hour and forty-minute recipe – just thirty minutes’ prep time, an hour and ten minutes’ baking time and a twelve-hour wait in the refrigerator. With this classic New York-style cheesecake, you can have a creamy, dense and rich dessert in a short time.

Q: How will I know when the cheesecake is done baking?
A: The best way to tell if your cake is done baking is to check the edges. If it’s golden brown, it’s most likely done. Additionally, the side should be set and the center should still be slightly wobbly.

Q: What are the key ingredients of this New York Cheesecake recipe?
A: The main ingredients required for this recipe are graham cracker, biscuit or vanilla wafer crumbs, sugar, unsalted butter, full-fat cream cheese, cornstarch, eggs, cream, pure vanilla extract, and the zest of one small lemon.

New-York Style Cheesecake

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Recipe by Dish Lingo Course: DessertCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

1

hour 

10

minutes

Total time

1

hour 

40

minutes

This rich, dense cheesecake is a classic New York-style treat. It’s a simple recipe that’s easy to make and doesn’t require a waterbath. Plus, it only takes one hour and forty minutes to prepare – a total of thirty minutes’ prep time, an hour and ten minutes’ baketime and a twelve-hour wait in the fridge.

Ingredients

• Filling

• 2 packages 2 (32 oz) cream cheese (full fat) at room temperature

• 5 5 eggs, at room temperature

• 1/2 cup 1/2 heavy whipping cream

• 1 cup 1 sugar

• 2 tablespoons 2 arrowroot starch (or cornstarch)

• 2 teaspoons 2 pure vanilla extract

• 1 teaspoon 1 lemon zest

• Crust

• 1 1/2 cups 1 1/2 graham cracker (pulse in a food processor until finely ground)

• 4 tablespoons 4 (half a stick) unsalted butter, melted

• 3 tablespoons 3 coconut sugar (or cane sugar)

Directions

• To start, preheat the oven to 350°F/180°C and grease the bottom and sides of a 9-inch springform pan.
• In a medium-sized bowl, mix together the crumbs, sugar and melted butter until blended and moist.
• Press the mixture into the bottom of the pan to form an even layer.
• Bake for 8-9 minutes until golden brown and remove to cool.
• Increase the oven to 425°F.
• In a medium bowl, cream the cream cheese on medium-low speed until it’s smooth and lump-free. Add the sugar, cornstarch/arrowstarch, eggs and beat until all ingredients are blended.
• Stir in the cream, vanilla extract and lemon zest and mix just until the consistency is smooth.
• Pour the filling over the cooled crust and spread evenly.
• Bake 10 minutes and lower the oven to 225°F for an hour. This will help the cake to settle and prevent cracking.
• Turn the oven off, leave the cake inside and let in cold air by slightly opening the oven door.
• Once fully cooled, cover the cake with plastic wrap and refrigerate for 8-12 hours.

Notes

• This cheesecake can be stored in the refrigerator for up to 5 days.