Recette du Cheesecake New-Yorkais
Recette du Cheesecake New-Yorkais is a medium American recipe that serves 8. 450 calories per serving. Recipe by JustInCooking on YouTube.
Prep: 32 min | Cook: 1 hr 35 min | Total: 2 hrs 22 min
Cost: $18.62 total, $2.33 per serving
Ingredients
- 200 g Graham Crackers (crushed to a fine powder)
- 100 g Unsalted Butter (melted)
- 50 g Granulated Sugar (for the crust)
- 600 g Cream Cheese (room temperature, softened)
- 150 g Granulated Sugar (for the filling)
- 30 g All-Purpose Flour (helps prevent cracks)
- 0.5 tsp Salt (fine sea salt)
- 1 tsp Lemon Zest (freshly grated from 1 lemon)
- 2 tbsp Lemon Juice (freshly squeezed)
- 200 g Heavy Cream (thick, cold)
- 3 large Large Egg (room temperature)
- 1 large Egg Yolk (extra yolk for richness)
- 1 tsp Vanilla Extract (pure vanilla)
- 100 g Heavy Cream (for glaze) (whipped to a soft peak)
- 150 g Mixed Fresh Berries (for topping and coulis)
Instructions
Prepare the Crust
Place the graham crackers in a food processor and pulse until they become a fine powder. Transfer to a mixing bowl, add the melted butter and 50 g sugar, and mix until the crumbs are evenly coated.
Time: PT10M
Press and Bake the Crust
Press the crumb mixture firmly into the bottom of a 20 cm springform pan using the back of a spoon. Chill for 5 minutes, then bake in a pre‑heated oven at 180 °C for 15 minutes until lightly golden.
Time: PT15M
Temperature: 180°C
Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese with 150 g sugar until smooth. Add the flour and salt, mix briefly. Fold in lemon zest, lemon juice, and the heavy cream. Finally, add the three eggs, the extra yolk, and vanilla extract; beat on medium speed until the batter is silky and free of lumps.
Time: PT10M
Add Filling to Crust
Pour the cheesecake batter over the baked crust, smoothing the top with a spatula.
Time: PT2M
Prepare the Water Bath
Wrap the outside of the springform pan tightly with two layers of aluminum foil to prevent water from seeping in. Place the pan in a larger baking tray and pour hot water until it reaches halfway up the sides of the springform pan.
Time: PT5M
First Bake at 180 °C
Place the water‑bath setup in the oven and bake at 180 °C for 20 minutes.
Time: PT20M
Temperature: 180°C
Lower Temperature and Continue Baking
Without opening the oven, reduce the temperature to 100 °C and continue baking for 1 hour.
Time: PT1H
Temperature: 100°C
Cool in the Oven
Turn off the oven, leave the cheesecake inside with the door slightly ajar for about 30 minutes until it reaches room temperature.
Time: PT30M
Release and Chill
Run a thin knife around the edge of the pan, remove the springform side, and transfer the cheesecake to a plate. Cover loosely with plastic wrap and refrigerate for at least 8 hours or overnight.
Time: PT0M
Optional Vanilla Glaze and Serving
Whip 100 g heavy cream to soft peaks, spread over the chilled cheesecake, and top with fresh mixed berries or a fruit coulis.
Time: PT7M
Nutrition Facts
- Calories
- 450
- Protein
- 7 g
- Carbohydrates
- 30 g
- Fat
- 30 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Dairy, Eggs, Gluten
Ingredient Substitutions
- Instead of Graham Crackers: Digestive biscuits, Marie biscuits
- Instead of Unsalted Butter: Margarine
- Instead of Granulated Sugar: Caster sugar
- Instead of Cream Cheese: Neufchâtel cheese (less fat)
- Instead of Granulated Sugar: Caster sugar
- Instead of All-Purpose Flour: Cornstarch
- Instead of Salt: Kosher salt
- Instead of Lemon Zest: Lemon extract (1/4 tsp)
- Instead of Lemon Juice: Lime juice
- Instead of Heavy Cream: Sour cream
- Instead of Large Egg: Egg substitute (1/4 cup each)
- Instead of Egg Yolk: Additional egg white (not recommended for texture)
- Instead of Vanilla Extract: Vanilla bean paste (1/2 tsp)
- Instead of Heavy Cream (for glaze): Whipped topping
- Instead of Mixed Fresh Berries: Frozen berries (thawed)
Equipment Needed
- Food Processor
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Springform Pan (20 cm)
- Parchment Paper
- Aluminum Foil
- Baking Tray
- Saucepan (for water bath)
- Zester
- Spatula
- Knife
- Measuring Cups and Spoons
- Whisk (optional)
Critical Steps — Do Not Skip
- Crushing the graham crackers to a fine powder
- Pressing the crust firmly and baking it just until golden
- Mixing the filling without over‑beating after adding eggs
- Sealing the springform pan with foil for the water bath
- Baking the first 20 minutes at 180 °C then reducing to 100 °C
- Cooling the cheesecake in the turned‑off oven to avoid cracks
- Chilling overnight for proper set
Chef Tips from the Video
- Use room‑temperature cream cheese; it blends smoother and reduces air bubbles.
- Add a splash of lemon juice for a subtle brightness that balances the richness.
- For an extra silky texture, strain the filling through a fine‑mesh sieve before pouring.
Troubleshooting
Crack on the surface after baking
Do not over‑bake; lower the oven temperature sooner and cool the cake in the turned‑off oven with the door ajar.
Crumbly or loose crust
Press the crust firmly and bake it for the full 15 minutes; ensure the butter is fully melted and evenly mixed.
Runny centre
Make sure the water bath reaches the correct level and bake the full 1 hour at 100 °C; the centre should still wobble slightly but not be liquid.
Storage
Refrigerator: Cover tightly and store up to 5 days.
Freezer: Wrap in plastic wrap and foil; freeze up to 1 month.
Room temperature: Not recommended; cheesecake should be kept chilled.
Make-Ahead Tips
- The crust can be baked a day ahead and kept at room temperature, covered.
- Cheesecake can be sliced and frozen; thaw in the refrigerator before serving.
Frequently Asked Questions
What is the cultural significance and history of the Classic New York Cheesecake in American cuisine?
New York cheesecake originated in the early 20th century at Jewish delicatessens in Manhattan, where cream cheese became widely available. It quickly became a symbol of indulgent American dessert culture, known for its dense, creamy texture and simple yet elegant presentation.
What are the traditional regional variations of New York cheesecake within the United States?
While the classic version uses a plain graham‑cracker crust and a plain cream cheese filling, regional twists include adding sour cream on top (Chicago style), a strawberry glaze (Florida), or a ricotta‑based version in the Northeast. Each variation reflects local ingredient preferences while keeping the core creamy texture.
How is a Classic New York Cheesecake traditionally served in New York restaurants?
In New York, the cheesecake is typically served plain or with a thin layer of sour cream on top, accompanied by fresh berries or a simple fruit coulis. It is sliced into thick wedges and often enjoyed with a cup of coffee or tea.
What occasions or celebrations is the Classic New York Cheesecake traditionally associated with in American culture?
The cheesecake is a popular choice for birthdays, holidays like Thanksgiving and Christmas, and special gatherings such as brunches or dinner parties. Its rich flavor makes it a centerpiece dessert for celebratory meals.
How does the Classic New York Cheesecake fit into the broader American dessert tradition?
It exemplifies the American love for rich, dairy‑forward desserts and showcases the influence of immigrant culinary traditions—particularly Jewish bakeries—on mainstream American sweet dishes.
What are the authentic traditional ingredients for a Classic New York Cheesecake versus acceptable substitutes?
Authentic ingredients include cream cheese, granulated sugar, eggs, heavy cream (or sour cream), vanilla extract, and a graham‑cracker crust. Acceptable substitutes are Neufchâtel cheese for lower fat, Greek yogurt for a tangier flavor, and digestive biscuits instead of graham crackers.
What other American dishes pair well with the Classic New York Cheesecake?
Pair it with a light, citrusy sorbet to cleanse the palate, or serve alongside a robust coffee or a glass of dessert wine such as a late‑harvest Riesling. Fresh fruit salads also complement the richness.
What makes the Classic New York Cheesecake special or unique in American cuisine?
Its hallmark is the dense, velvety texture achieved by baking in a water bath and the subtle tang from cream cheese balanced with a buttery crust. The technique of gradual temperature reduction sets it apart from no‑bake or lighter cheesecake styles.
What are the most common mistakes to avoid when making the Classic New York Cheesecake at home?
Common errors include over‑mixing the batter after adding eggs, baking at too high a temperature, and failing to use a water bath, all of which can cause cracks or a dry texture. Also, opening the oven door during baking disrupts the gentle heat needed for a smooth centre.
How do I know when the Classic New York Cheesecake is done cooking?
The edges should be set and lightly golden, while the centre will still jiggle slightly—similar to a firm custard. When you gently shake the pan, the outer rim stays still and only the very centre moves.
Can I make the Classic New York Cheesecake ahead of time and how should I store it?
Yes, bake the cheesecake a day ahead, let it cool completely, then refrigerate covered for up to five days. For longer storage, wrap it tightly in plastic and foil and freeze for up to one month.
What does the YouTube channel JustInCooking specialize in?
The YouTube channel JustInCooking focuses on clear, step‑by‑step home cooking tutorials, emphasizing classic comfort foods and detailed technique explanations that help home cooks achieve restaurant‑quality results.
How does the YouTube channel JustInCooking's approach to American dessert cooking differ from other cooking channels?
JustInCooking combines thorough ingredient explanations with visual cues, such as showing the exact crumb texture for crusts and the precise wobble of a cheesecake centre, offering more technical depth than many casual recipe channels.
Last updated: August 30, 2026
