New York Cheesecake! Beginners recipe, Simple & Delicious.

How to make a delicious, New York Cheesecake, easy step by step instructions, from start to finish.
Disclaimer
This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also, the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Also be very aware of anyone having allergies. Thank You.

Music used
Tupelo Train by Chris Haugen

[asa-punkatsouthvinland]

His voice is like the comfort of a Sunday at the grandparents house as a child.

[gkennedy]

New Yorker here: you did beautifully, John! Cheesecake is not an easy recipe to follow but you "nailed it". Just FYI: my mom would add a bit of grated lemon rind to the batter for more lemony flavor. I salute you, Sir.

[reikiwithcary]

Yea! This JUST HOW WE DO IT! Here on Long Island, my Mom had another rule for making NY cheesecake... no dancing with heavy stomping in the kitchen when the cake is in the oven and cooling! Ma knew best- even Pop knew to walk lightly!
Glad that you enjoyed our NY Cheesecake!

[pinkshamrock]

WOW. You are a professional! I cannot believe this was your first try! You are a joy to watch and listen to. May you continue to do this for years to come.

[Alicia]

That looks delicious! New York Cheesecake is one of my very favorite desserts! Once again, John, you knocked it out of the park!

[jamescaron]

I’ve been making cheesecake for quite a long time and you really nailed it. My recipe is a little bit different but it’s still pretty much the same thing. I’ve never used digestive biscuits before only graham crackers, but I can see where they would work. And here in the United States that cake pan is called a springform pan.

You are absolutely correct as to why you add each ingredient individually and whisk it in because if you don’t, you run the risk of unincorporated ingredients or a very grainy cake and believe me, it’s not very good when that happens

And FYI I make the same sauce but with blueberries because well they’re my favorite.

[pittacarol]

I found your channel a few days ago, and I can't stop watching anymore! Such an inspiration.

[Elizabeth-judy]

Mu guess is that where a lot of baked cheesecakes develop an unsightly crack in the top, your method of mixing by hand and the long, slow cooling in the oven were very good directions. Looks beautiful John!

[barrymillar]

I made this today. Ooooh man. This was lovely. So easy to follow under the masters clear instructions. It tasted lovely. And yes better than a supermarket mass produced one. Only one thing. Mine after cooking times and leaving in oven was a slightly bit not as firm as I hoped. But ….after chilling in fridge it came good. And tasted delicious. As John said. Top man John. Another gem. Thank you. Big thumbs up here. God bless you John

[TheJohn]

You're a wizard in the kitchen, John, and I love all of your dishes 🥰❤

[plushpuppy]

Nicely done John!
Next time, try making it with some of your homemade cream cheese. It's the reason I started making cream cheese a number of years ago so I could control how dry I let it get. Back home we can get Philly in brick from. The soft is way too soft here. Downright liquid at times. While able to make the cheesecakes, and no one here had any comparison, it was acceptable. The first time I made one with the homemade cream cheese and served it, it got rave reviews. (And orders for several! )

I usually make Chicago-style cheesecakes which are heavy on the cream cheese; Key Lime, Grand Marnier and Chocolate, Kalusha...and whatever else sounds good.
A baker friend convinced me a water bath is not always necessary. He told me when the baking time was at an end, turn off the oven, crack the door and put a wooden spoon in the crack to hold the door open. Allow the cheesecake to cool down with the oven. Once it has cooled, take it from the oven, loosen from the tin, and let it completely cool. Then refrigerate. (This helps to prevent the cracks on the top.)
Also, moisture is the devil with cheesecakes...which is why they always were in boxes from the bakery. Impossible to find, so I usually take sheets of kitchen roll and stretch it over the top of the tin and rubber band it around. Then a shower cap over the top. After a few days (if the cake lasts that long!) just replace the kitchen roll for dry.
Ah...feel the need to make a cheesecake!

[sarah-louiseadore]

Hey John I'm from the north east of England (middlesbrough) and moved to Norway a year ago and your videos have helped alot with my homesickness! Thankyou for being a comfort to a random smoggy!!

[coreymerrill]

John, get yourself the culinary institute of America cook book if you want amazing tried and true recipes . It's not something the average cook has much use for, but you are no average cook, you are a true chef and I see this clearly .

[lieuwina]

It looks good and delicious John. Thank you for sharing.

[jaxf]

Thank you for your all your efforts John. My wife and I love your videos, we will be buying your cookbooks soon. Much love from Australia.

[ScottMoeGator]

Just made one for the 3rd time. So much better than anything store bought, and most restaurants too. I am very popular at family gatherings when I show up with one of these. Thanks John.

[Kulvinder]

When is dinner?… That recipe sounds gorgeous.

My friend and I have been watching this video and salivating. Neither myself or my friend can see, but it sounds absolutely wonderful.

[beverlyfields]

Beautiful cheesecake. One small suggestion is to make it a day ahead and refrigerate overnight. They are best served cold.

[TheNortheastAl]

John, you did New York proud. Absolutely perfect for a first cheesecake. Now, I’m hungry.

[lynnb]

I tried this recipe today and the cake looks and smells perfect. I'm so happy. I dared to pick up some new challenges in the kitchen since I found your channel and everything just simply worked like you teach it. It's so much fun to try something new with the confidence of having all information needed to get it right. You're very talented at teaching and I can only agree with everyone saying that it soothing to listen to you. Big, big thank you and much love from Germany ❤