{"id":196047,"date":"2025-04-21T06:05:57","date_gmt":"2025-04-21T06:05:57","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/baked-new-york-cheesecake-bake-fresh\/"},"modified":"2025-04-21T06:05:57","modified_gmt":"2025-04-21T06:05:57","slug":"baked-new-york-cheesecake-bake-fresh","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=196047","title":{"rendered":"Baked New York Cheesecake – Bake Fresh"},"content":{"rendered":"


\n<\/p>\n

\n
\n\n

Today I am sharing my go-to recipe of a simple classic New York style baked cheesecake that has that signature crust from biscuits and melted butter and the filling that consists of cream cheese (obviously) that has been paired with other ingredients to make it light, and fluffy.<\/em><\/strong><\/p>\n

\n
\"New<\/figure>\n<\/figure>\n

Ingredients at a glance<\/h2>\n

There are two components of this classic cheesecake, the biscuit base and the creamy filling.<\/p>\n

For the Biscuit Base<\/strong> \u2013 crushed biscuits (digestive, graham cracker, lotus etc.), unsalted melted butter<\/strong><\/em><\/p>\n

For the Creamy dreamy filling <\/strong>\u2013 Cream cheese, sour cream\/greek yogurt, lemon juice, eggs, sugar, salt, whipping cream, corn flour<\/strong><\/em><\/p>\n

\"20250325\"20250325<\/figure>\n

Step by step to make baked Cheesecake<\/h2>\n

First make the base \u2013 Crush the biscuits in a food processor or you can place them in a zip lock bag and crush with a rolling pin. Add the melted butter and mix well. Press into the prepared tin.<\/p>\n

\n
\"20250325\"20250325<\/figure>\n
\"20250325\"20250325<\/figure>\n<\/figure>\n

Second make the cream cheese \u2013 Beat the cream cheese and sugar well, add in eggs. Mix in sour cream\/ greek yogurt, lemon juice and whipping cream. Sift in corn flour and mix well. <\/p>\n

\n
\"20250325\"20250325<\/figure>\n
\"20250325\"20250325<\/figure>\n<\/figure>\n

FAQs<\/h2>\n
\n
\n
\t\t\t
\n\t\t\t\t\t\t\t\t<\/svg>
\n\t\t\t\t\t\t\t<\/span>
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t<\/svg>
\n\t\t\t\t\t\t\t<\/span>
\n\t\t\tWhat are different types of cheesecakes?<\/span><\/div>\n
\n

There are multiple type of cheese cakes. Baked cheesecake which is this recipe, classic New york style cheesecake that is baked and is dense and creamy. Unbaked cheesecake typically uses setting agent like gelatin to let it set and is light and fluffy. Then there is Japanese cotton soft cloud like cheesecake<\/a> and Burnt cheesecake or San Sebastian Cheesecake.
Moreover the cheesecakes can be made in different flavor like chocolate cheesecake or mango cheesecake.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

Substitutions and Variations<\/h2>\n

I have not added sugar to the base to balance the sweetness of the filling. You can also add some lemon zest to the base as well, as well as crushed walnuts to add another flavor dimension.<\/p>\n

For the filling the cream cheese you use is the major factor. You want cream cheese that comes in tub or block form and not spreadable kind that comes in a jar. Local brand in Middle East Almarai is making decent cream cheese similar to Philadelphia. I prefer using greek yogurt instead of sour cream but you can use either. If you are using only yogurt, make sure you strain it for a couple of hours before using to remove excess water.<\/p>\n

Serving Suggestions<\/h2>\n

This cheesecake is typically served with any kind of berry sauce. You can even pair it with dark or milk chocolate ganache. Simple cream drizzle with a dust of icing sugar works equally well.<\/p>\n

Storage and Make Ahead<\/h2>\n

This cake keeps well in refrigerator covered for up to 3 days. You can make it a day ahead of serving for best results.<\/p>\n

Recipe<\/h2>\n
\n
\n
\n
\n
\n

\t\t\tYield: 1 6 inches cheesecake<\/span><\/p>\n

Baked New York Cheesecake<\/h2>\n<\/p>\n
\n

\t\"New\"New
\n\t<\/p>\n<\/div>\n

\n

Simple classic New York style baked cheesecake that has that signature crust from biscuits and melted butter and the filling that consists of cream cheese (obviously) that has been paired with other ingredients to make it light, and fluffy.<\/strong><\/p>\n<\/p><\/div>\n<\/header>\n

\n

\n\t\t\tPrep Time<\/strong>
\n\t\t\t30 minutes<\/span> <\/span>\n\t\t<\/p>\n

\n\t\t\tCook Time<\/strong>
\n\t\t\t1 hour<\/span> <\/span>\n\t\t<\/p>\n

\n\t\t\tAdditional Time<\/strong>
\n\t\t\t2 hours<\/span> <\/span>\n\t\t<\/p>\n

\n\t\t\tTotal Time<\/strong>
\n\t\t\t3 hours<\/span> 30 minutes<\/span> <\/span>\n\t\t<\/p>\n<\/div>\n

\n

Ingredients<\/h3>\n

For the Base<\/h4>\n