Home > Cakes, Cookies > New York Cheesecake

New York Cheesecake

I gotta say, baking a cheesecake is like a training ground for your patience skills. Not only does it take a long time to bake, it also needs to be refrigerated (preferably overnight).
That’s not exactly easy for me. I am one who restlessly jabs at the elevator button when it doesnt arrive in 2.2 second despite being fully aware that the action is wholly useless.

For this cheesecake however, i battled my demons and victored.

I have heard of the many pittfalls making a cheesecake involve. One of the more common one is the cracked surfaces. I was quite convinced that my cheese cake was going to have Harry Potter’s lightning scar across its surface that i had a backup plan. I made more of the cookie graham cracker base than what was required in the recipe and had every intention to sprinkle it over whatever scars the cheesecake cracked for me.

Like so.

But turned out, i didnt need it! At least for this time

Look ma! No cracks! 🙂

So i learnt that to prevent your cheesecake from breaking up on the surface,  you have to leave the cheesecake in the oven for hours after it is done baking to ensure that it cools slowly.

A cheesecake which has been left to cool rapidly will crack up (no pun intended) under the pressure.

There is also the issue on under or overcooked cheesecake

An undercooked cheesecake will probably not set, while an overcooked cheesecake would be tough and dry.

I think my cheesecake did ok. It sliced well without being too tough. It was also dreamily creamy and smooth. I guess it’s a beginner’s luck!

But as a general rule of thumb, u want to bake your cheesecake just till the surface jiggles slightly when you shake the pan. It will further set as it cools and  firm up when refrigerated.

I have taken the repressed pastry chef’s recipe for this. I think the success of this cheesecake is because of her failproof recipe.

So here is to NYC and its cheesecakes!

This post has been submitted to Aspiring Baker #6: Say Cheese, hosted by Jean of needmorenoms. Thanks for hosting Jean!

  1. April 25, 2011 at 7:06 am

    wow! i hvnt tried to bake any cheesecake in my life – thks for the recipe that should be failproof!
    looks yummy!

  2. April 25, 2011 at 7:22 am

    My fav! *slurp* 😉

  3. April 25, 2011 at 2:13 pm

    i’ve been wanting to bake a new york cheesecake for a very very long time and i dont know why i’m just delaying that..probably afraid of cracked surfaces! Now that you’ve mastered this so well, i think you can save more on the graham crackers for later use. Wonder when will i start to bake this??

  4. April 25, 2011 at 2:36 pm

    Fantastic tips and a lovely cheesecake! Looks every better than the cheesecake I had last time in NYC…really!

  5. firebirdie
    April 25, 2011 at 3:36 pm

    wow! congrats on making it so smooth and crack-free! and thanks for the tip of the gradual cooking process. I think that works for a lot of cakes and bakes yeah? very gradual cooking process…

  6. April 25, 2011 at 3:44 pm

    This looks absolutely to die for!!! I had no idea that that was the reason cheesecakes cracked! Wow! Yours looks amazing!

  7. April 25, 2011 at 4:03 pm

    hey it looks good to me! my cheesecake cracks too…so i cheated by layering stuff on it like you did as well hehe

  8. April 25, 2011 at 4:23 pm

    I love cheesecakes! Your cheesecake looks perfect, so yummy looking 🙂

  9. DG
    April 25, 2011 at 4:26 pm

    Perfectly baked cheesecake! And thanks for sharing the crack-free tips & tricks too 🙂

  10. April 25, 2011 at 4:28 pm

    This is one of my favorite desserts. As I live in NY, I have had many and yours looks delicious! I think you need to try an Italian cheesecake next time, as well 🙂
    I wish you could send me a piece!!!!

  11. April 25, 2011 at 4:53 pm

    This is an amazing first try! I am so jealous of your perfect cheesecake top!

  12. April 25, 2011 at 4:53 pm

    This cheesecake looks absolutely phenomenal. When my father bakes a cheesecake it is similar to this method but like you said you need a lot of patience with this. And I don’t know if I have it lol. Great job.

  13. April 26, 2011 at 4:32 am

    Gorgeous! With your “luck,” a/k/a mad skills, we need to get you to the gambling tables!

  14. April 26, 2011 at 4:31 pm

    Gorgeous! I m thinking of baking a cheesecake for a long time.But nervous about the sinking part.Thanks for all the tips here.Glad to have found you via babygirl!

  15. April 27, 2011 at 3:50 am

    Great job on your beautiful cheesecake!

  16. April 28, 2011 at 6:27 pm

    Great job tackling such a fussy dessert! Looks fantastic!

  17. Jen
    November 20, 2011 at 5:04 am

    What an awesome cheesecake. I was going to make the below version but I think I will attempt your version instead.

    Many thanks,

  18. Sara
    November 21, 2011 at 6:46 am

    Wow sounds delicious!
    I was going to make the below version but I think I will try yours instead.


  1. July 25, 2011 at 5:22 pm
  2. July 29, 2011 at 12:42 pm

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