Easiest Way to Make Perfect New York Cheesecake (6 Inches)

New York Cheesecake (6 Inches). New York, New York, we love you for this staple cheesecake, but we love us even more for perfecting the recipe. The absoloutely best cheesecake my husband and I have ever had. It's like HEAVEN in your mouth.

I found this one at rec.food.baking. Rich, creamy decadent New York Style cheesecake made easily in your Instant pot! Predictably, however, the Cotton Soft cheesecake at Dominque. You can cook New York Cheesecake (6 Inches) using 16 ingredients and 12 steps. Here is how you achieve it.

Ingredients of New York Cheesecake (6 Inches)

1. You need of Cake Ingredients.
2. You need 250 g of Cream Cheese, Room Temperature.
3. You need 30 g of Greek Yoghurt (Or replaced with 30 g sour cream).
4. You need 63 g of Unsatled Butter, Room Temperature.
5. Prepare 2 Pcs of Eggs.
6. It's 70 g of White Sugar.
7. You need 1 Tsp of Lemon Juice.
8. You need 1/2 Tsp of Lemon Zest, Freshly grated.
9. Prepare 1 Tsp of Vanilla Extract (Optional).
10. You need of Cake Base.
11. It's 60 g of Graham Cracker Crumbs.
12. You need 40 g of Unsalted Butter, Melted.
13. It's of Toppings.
14. It's of Blue Berries (Optional).
15. It's 50 g of Sour Cream.
16. You need 25 g of White Sugar.

New York Cheesecake recipe made simple. Yes, we all know cheesecake is the best but it's also a STRUGGLE to make. They either turn out under baked, over baked, over mixed, or cracked on top. Cheesecake may not appear to be done, but if a small area in the center seems soft, it will become firm as cheesecake cools. (Do not insert a knife to test for doneness because the hole could cause cheesecake to crack.) This is the ultimate New York Style Cheesecake, creamy, smooth and delicious!

New York Cheesecake (6 Inches) step by step

1. Butter (or cooking Spray) and flour your 6 inches cake mold to avoid the cake stick to the pan, remove excess flour. You may then put parchment paper to the mold base. (Optional).
2. Wrap your cake pan with aluminium foil and put it inside a baking tray..
3. For the cake base, melt the butter in microwave. Add the graham crumbs into the cake mold followed by the melted butter. Mix them well then use a spoon to evenly distribute the crumbs and press them into a crust. Put the cake mold with the cake base in the freezer to set..
4. Start boiling water (with electric kettle or over stove) for later use. Preheat the oven to 180°C (356°F).
5. Stir and mix the cream cheese, unsalted butter, greek yoghurt and sugar together until the mixture is sugar *Gradually add the sugar in 3 separated times.
6. Add the eggs (One at a time) and combine with the cheese mixture. You may also add the vanilla extract..
7. Add the lemon juice and zest into the mixture, mix well until forming smooth batter..
8. Pour the batter into the 6 inches cake pan, run a toothpick through the batter to remove excess bubbles..
9. Pour the boiling water into the baking tray so that the cake pan with aluminium foil is immersed in the boiling water with 1/3 of the pan height..
10. Bake the cake for 30 to 35 mins at 180°C (356°F)..
11. Set aside to cool down the cake and detach it from the mold later. In a small bowl, mix the sour cream with white sugar. Put the sour cream in the middle of the cake and spread it slightly with a spatula..
12. Add the fruits of your choice (Blueberries, strawberries, etc).

Making cheesecake really doesn't have to be hard work, you know. The reason why I love this cheesecake recipe in particular is because you don't have to bother wrapping the bottom of the pan in foil and. According to legend, the New York cheesecake was invented by a restaurant owner called Arnold Reuben, who replaced curds with cream cheese. Whatever the history, we love a slice of this rich, creamy cake. We tasted nine supermarket versions to find our favourites.