hey guys it's Bettie from BakerBettie.com and welcome back to another video. today
we are making a New York style cheesecake and if you've never had a New
York style cheesecake it's a little bit different than other cheesecakes in that
it is a little bit more dense and it's really silky smooth and creamy. it's my
favorite style of cheesecake and this is actually one of the highest reviewed
recipes on my site so let's go ahead and dive in. now we're going to start by making
the crust and we're going to make a traditional graham cracker style crust
so I have in my bowl here some graham cracker crumbs that I made just by
pulsing some graham crackers in my food processor but you can also buy premade
graham cracker crumbs and I have some melted butter here that has been cooled
slightly and then I also have some granulated sugar and that's it. that's
all the ingredients you need for your crust it's really really easy to make
and now we're just going to stir this together until all of those crumbs are
moistened with that butter and then we're gonna transfer it into our
springform pan. now you really do need to use a springform pan for this recipe and
I have a 9-inch springform pan here so now I'm just transferring all of my
crust right into the pan. we're going to lightly press it down into the bottom
and just about a half inch up the sides
so I'm just using my spatula here to press it in. you don't want to press it
in too firmly otherwise it's really difficult to cut through the crust but
just lightly press it down until it forms into the bottom of the pan and
just up the side very slightly. so that's what it looks like when it's formed into
the pan and now we're just going to bake this in a 375-degree oven for about 8
minutes and that's just going to crisp it up slightly before we add our filling
alright so now we are going to move on to our cheesecake filling and the number
one thing you really need to keep in mind when making a cheesecake is that
your ingredients must be room temperature. if they're not at room
temperature you're not going to get that really silky smooth texture so I pulled
all of my cold ingredients out of the fridge about an hour and a half ago and
now we can get started with the filling. so I have in my bowl here all of my
cream cheese and I'm going to add some granulated sugar and a little bit of
flour. now a lot of cheesecake recipes don't have flour in them but a New York
cheesecake does and that just makes it a little bit unique and that's what gives
it the texture. so now we are going to mix this together for about six minutes
and you really need that long mixing time to get this really silky smooth
okay now that my cream cheese is really silky smooth we're going to add the eggs
one at a time and mix those in and once the first egg is incorporated you can go
ahead and add the next one
so our eggs are incorporated and now we can add our last few ingredients which
is what is really going to give our cheesecake the best flavor so I have
some sour cream here and that's gonna add a little bit of tanginess into our
cheesecake I also have vanilla extract and I have a little bit of lemon zest
and this ingredient is actually optional but I highly recommend adding it it's
going to add even a little more tanginess and it doesn't taste like a lemon
cheesecake but it really makes it extra special. so now go ahead and mix all of
that together and once all of that is mixed together I'm going to give the bowl
just a little scrape down to make sure everything is incorporated and now we
can add it into our baked crust. okay so now all we have to do is pour this
batter into our crust and you don't even have to wait for this crust to cool
because it's going to go right back into the oven and this batter is going to
fill up your 9-inch springform pan pretty full, pretty up to the top and
that is what you want it to do. okay so as you can see that is almost right up
to the top and that is what you want so the way this cheesecake is baked is
really important. you need to pre-heat your oven to 475 degrees and then we're
going to bake it for eight minutes then we're going to leave the oven door shut
and drop the temperature down to 200 degrees Fahrenheit. let that bake for
another hour and then we're going to shut the oven off, continue leaving the
door shut and leave the Cheesecake in for another hour. now that first baking
time is going to set the top of the cheesecake and then that lower baking
temperature is going to make sure that it bakes slowly all the way through and
make sure it keeps that really silky texture. now this cheesecake is unique in
that we don't even need to use a water bath for it but it's still going to have
that perfectly smooth top with no cracks in it. so I'm gonna go ahead and bake it
now after your cheesecake comes out of the oven you do
let it cool completely at room temperature and then put it in the
refrigerator for at least six hours and preferably overnight and that long
chilling process is going to make it the perfect texture when you go in and cut
it. now I did pre-make a cheesecake just so I could go ahead and show you how it
turns out today. and this is what it's going to look like it has that perfectly
smooth top there are no cracks in it and we didn't even have to use a water bath
so now to release it from your springform pan go ahead and run a butter
knife all around the edges just to make sure that it's not going to stick to the
sides when you release it. okay and now your springform pan is going to have a
little clasp and you can release that and it should come out perfectly look at
how beautiful that looks I am so thrilled with how that turned out so
let's go ahead and cut a piece out of it
look at how silky smooth and beautiful. that looks
I'm so excited to taste this I haven't made this recipe in quite a while
okay so I have some strawberries here that we just macerated with a little bit
of sugar so their juices start to release. I'm gonna add a few of those on
top but honestly you don't even need that either, it's beautiful all on its
own. I have to taste it let's give it a taste it is so creamy, it's different
than other styles of cheesecake. you have to make it it's really hard to
explain how dense and creamy it is. it's so rich it's so it's a little bit tangy
from that sour cream and the lemon zest that we put in there it's perfect it's
so good. now I really hope you enjoyed this recipe tutorial and if you did
please give it a thumbs up, you can find the full written recipe linked in the
description box and if you have any questions please leave those down in the
comment section. please follow me @BakerBettie
on Instagram and on Facebook and I'll see you guys next time with another recipe
tutorial