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New York Cheesecake

So, grab your apron, gather your ingredients, and let’s dive into the world of New York cheesecake making. Get ready to impress your friends and family with a dessert that’s a true taste of New York’s culinary legacy. Let’s begin!

Total Time
Ready to be served in 24 hours
Simple & Professional Tasty Recipes

Ingredients for 12 Servings

  • For the Crust:

    300g petite beurre cookies
    100g unsalted butter, melted
    For the Filling:

    1kg Philadelphia cream cheese
    6 large eggs
    4 dl (400ml) full cream
    150g icing sugar
    2 tablespoons cornstarch
    For the Topping:

    400g Crème fraîche

Total Time

  • Preparation Time
    30 min -45 min
  • Cooking Time
    45 min -1 hours

Goes Great with

  1. 1. Preheat the Oven: Preheat your oven to 325°F (163°C). Place a rack in the center of the oven.

    2. Prepare the Crust: a. In a food processor, pulse the petite beurre cookies until they become fine crumbs. b. In a bowl, combine the cookie crumbs and melted unsalted butter. Mix until the crumbs are evenly coated. c. Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan to create an even crust.

    3. Prepare the Filling: a. In a large mixing bowl, beat the Philadelphia cream cheese until it’s smooth and creamy. b. Gradually add the icing sugar and cornstarch, and continue to beat until well combined. c. Add the eggs one at a time, mixing well after each addition. d. Slowly pour in the full cream and mix until the filling is smooth and well combined.

    4. Bake the Cheesecake: a. Pour the cream cheese filling over the prepared crust in the springform pan. b. Tap the pan gently on the countertop to remove any air bubbles. c. Place the springform pan on a baking sheet to catch any potential drips. d. Bake in the preheated oven for about 30 minutes. Remove from oven and let it rest for 15 minutes, then place the cake back into the oven and bake for the remaining 20 minutes, or until the edges are set, but the center is slightly jiggly. The cheesecake should not be fully set when you remove it from the oven.

    5. Cool the Cheesecake: a. Turn off the oven, crack the oven door open, and let the cheesecake cool inside for about 1 hour. b. Remove the cheesecake from the oven and refrigerate it for at least 4 hours or overnight to allow it to fully set.

    6. Prepare the Topping: Once the cheesecake has cooled and set, spread the Crème fraîche evenly over the top.

    7. Cool it completely Refrigerate for at least 24 hours.

    8. Serve: Carefully remove the cheesecake from the springform pan by running a knife around the edge before releasing the sides. b. Slice and serve your New York cheesecake chilled. Optionally, you can garnish with fresh berries, chocolate shavings, or a drizzle of fruit compote.


Enjoy your homemade New York cheesecake made with petite beurre cookies!

Goes Great with