Everyone loves a restaurant-style New York Cheesecake and admittedly Cheesecake Factory makes some of the best cheesecake you’ll ever have.
I wanted to share my favorite New York Cheesecake recipe which as it turns out is the Cheesecake Factories Recipe, which has been floating around the internet for years.
I made a few subtle additions to the recipe but kept the integrity of the recipe intact. What I love most about this recipe is the baking technique. This is what gives you a smooth and creamy cheesecake without any of those ugly deep cracks!
If you love cheesecakes, my Chicago Style Cheesecake and Ricotta Cheesecake are two of other favorite cheesecakes.
What ingredients do I need to make a New York Cheesecake?
Let’s start by gathering the ingredients we need to make this cheesecake. In chef speak, we call that the mise en place or everything in its place. You’ll notice there are very few ingredients, letting the cream cheese be the star of the show. I love using the glass bowls to set up my ingredients, it really speeds up the process.
How do I make a graham cracker crust for my New York Cheesecake?
The first step in making my favorite cheesecake is to mix the graham cracker crumbs with the melted butter and form the crust into the pan coming halfway up the sides. Wrap the pan’s bottom with foil and place the finished crust in the freezer until needed.
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After you’ve blended all the ingredients together, pour the batter into the springform pan and level it out using an offset spatula.
How do I make a cheesecake that doesn’t crack?
Baking a perfect cheesecake without those ugly cracks is easier than you might think.
- Use a water bath. one-half inch of water in the bottom of a baking pan is all you need to make a difference. (I used a half sheet pan)
- Let the eggs come to room temperature before using them.
- Beat the cream cheese mixture until smooth and creamy
- Whip the room temperature eggs before adding them to the cream cheese mixture. Mix the eggs in just enough to incorporate them. Don’t overmix!
- Bake for 12 minutes at 475°F, then reduce to 350 °F to finish the cake.
What ingredients do I need to make a strawberry topping for a cheesecake?
If you’re not a fan of strawberries, you can use any other fruit that you like or just stick with the classic sour cream topping.
Of course, you can get fancy and add your favorite specialty topping to the cheesecake. Like my favorite salted caramel topping.
Mix the sour cream with the sugar and give it 15 minutes for the sugar to fully dissolve. Then top the cooled New York cheesecake with the sour cream mixture and refrigerate.
How do I glaze the strawberries?
The easiest way to glaze fruit is to use jelly. Not jam or preserves, just jelly. Heat the jelly in the microwave until it’s liquid, then brush the berries with the liquefied jelly. Refrigerate the finished cheesecake until the fruit sets (at least 15 minutes).
The only problem with a jelly glaze is it won’t do a good job of covering the parts of the cheesecake that aren’t covered by the fruit. And it doesn’t hold up quite as well as a conventional glaze. If you’re serving the cheesecake right away and there isn’t going to be much leftover, the jelly method is easy and does the job.
If you’re planning on keeping the cheesecake around for a few days then I would suggest making a regular glaze for the topping. You can find the optional method in the notes of my recipe.
Letting the cheesecake set up is crucial to the overall flavor and texture of the cheesecake. I always let my cheesecakes set-up overnight to make sure the rich creamy flavor has time to build. If you were to taste the cheesecake right out of the oven, you wouldn’t really think it was very good.
The texture is light and the flavor subtle. As it sits the cheesecake becomes denser (without getting heavy) and the flavors intensify.
**That’s another secret to making a restaurant-style New York Cheesecake.
Kitchen tools I use for my cakes
- 9 -inch Springform Pan
- offset spatula (essential for bakers)
- 9-inch parchment cake circles
- silicone spatulas
- wire whisk
- mixing bowls
This beauty was mixed together, baked and is cooling as I type this review. So maybe it’s rushing things to give this 5 stars, as we haven’t tasted it yet, but I am confident it will be a winner despite calamities during the prep. Got interrupted during the mixing and mistakenly set the vanilla aside. My 9″ springform clasp broke when I removed the prepared pan from the freezer. I had a 10″, and set the parchment+crust into the pan. This meant no crumbs along the sides,but that will work out. I realized the vanilla omission 1 minute into baking, and carefully as I could, whisked it in. It probably didn’t reach the very bottom, but I think my homemade cherry topping will hide that mistake. The cheesecake looks perfect, so you know it’s a solid recipe when it can survive the issues I had. I wanted to note I used a metal deep-dish pizza pan for the water bath. This was so easy to handle with the steaming water.
I love the generous slices of strawberry on top and the creaminess of the cheesecake! It definitely reminds me of the restaurant cheesecakes but even better since it’s homemade!
Oh my, I want to grab this off my computer screen. What a delicious looking cheesecake. The perfect dessert of ANY occassion.
I’m so tempted and craving for a good slice of cheesecake now, looking at your pics. This version of cheesecake looks absolutely delicious!
I am a major fan of the cheesecake factory cheesecake so I’m glad I’ve found a way to reproduce it at home especially now that we’re unable to go out. Definitely appreciate the chef tips to make the cheesecake without cracks. Pinning for later.
Amy Liu Dong
I am so happy to know about this, I can now make a delicious cheesecake at home using these steps. Thank you so much for sharing your recipe!
This cheesecake remind me summer! It looks absolutely delicious and I would love to have a slice of it right now!
My compliments to the chef! This looks amazing and delish and not hard to make either. Photos are mouthwatering!
Loreto and Nicoletta Nardelli
We’re pretty sure your fabulous looking strawberry cheesecake tastes far better than any restaurant one! Thanks for the chef’s tips, greatly appreciated!
I love all the tips on the no-crack cheesecake! I am glad I found your recipe and I am pinning to make later. Thanks so much!
Cheesecake is one of my favorites! I love this restaurant-style cheesecake, it is exactly like the one I get from my favorite restaurant.
So the water bath is the big secret?! I’ve been taking cooking classes for just over a year now and I never knew this! Thanks for the insight. Trying some new baking recipes with my kiddos during this 14-day madness! Thanks
Chef Dennis Littley
The water bath and evidently not too much water. I use to add water about half way up the pan and they never turned out as well. I used a sheet pan and could only add an inch of water which worked out perfectly. Have fun making the cheesecake!