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The wonderful traditional New York cheesecake recipe

Cheesecake recipe

I’m Rick and I’m Gonna Teach You How to Make Traditional New York Cheesecake, so cooking new recipes are always new experiences, even more so if you love to cook. So here on the Pumenu website we are going to give you a very easy recipe to make. Cheesecake recipe is a delicious and tasty recipe that will make your mouth water.

In addition to the ingredients, the method of preparation with the smallest details for you to make the recipe without error. If you prefer to bring paper and pen to write down the ingredients, make a checklist. It doesn’t matter if this recipe is for breakfast or afternoon snack, but it’s up to you to choose which time is best to serve. Let’s go for cheesecake recipe.

Cheesecake recipe ingredients


  • 680 grams of traditional cream cheese (3 cups)
  • 240 grams of white sugar (1 1/3 cup)
  • 150 grams of crackers/cookies
  • 180 grams heavy cream/cream (3/4 cup + 2 tbsp)
  • eggs
  • 50 grams unsalted butter (1/4 cup)
  • 20 grams cornstarch/cornstarch (3 tbsp)
  • 15 grams of vanilla extract or flavoring (15 ml | 1 tablespoon)

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Cheesecake preparation method


1. Prepare the ingredients: separate all the ingredients and measure them, leaving them properly ready for the beginning of the recipe.

Remove the butter from the refrigerator.
2. Prepare the oven:  Preheat the oven to 180°C.
3. Prepare the ingredients:  Remove the cream cheese and eggs from the fridge, between 10 to15 minutes before preparing the recipe. Then crush the cookies.
4. Prepare the biscuit base:  Sprinkle the form with the mixture of biscuit crumbs and butter. Spread this mixture in an even layer. Then, press the mixture against the walls of the mold until a compact and uniform layer is formed. When finished, put a plastic film over the form and take it to the fridge for 1 hour.
5. Prepare the filling:  In a large bowl, using a stand mixer fitted with a paddle attachment or multi-processor, beat on low speed the cream cheese, sugar and cornstarch until smooth.
6. Incorporate the eggs, vanilla and cream into the filling:  Then add the vanilla and eggs, one by one, beating constantly. Finally, add the fresh cream or fresh cream and beat until the mixture is homogeneous and slightly aerated. Finally, pour this mixture over the biscuit base.
7. Bake the cheesecake:  Line the mold with aluminum foil to prevent water infiltration and take the cheesecake to the oven in a bain-marie to bake. Bake for 1 hour and 15 minutes, although the cooking time may vary slightly due to the type of oven used. Keep an eye on the cheesecake after 50 minutes of baking. The cheesecake should be lightly browned and sway slightly as we shake the pan.
8. Cool the cheesecake : turn off the oven and leave the cheesecake inside the oven with the door ajar; this will make the cheesecake deflate slowly and not crack.
9. Remove from the oven : remove the cheesecake from the oven and let it cool on a rack until it reaches room temperature; transfer it to the fridge/refrigerator and let it cool, preferably until the next day.
10. Unmold the cheesecake:  to unmold the cheesecake, loosen the edges with a knife or run a hair dryer or cooking torch on the sides of the form until the form heats up slightly


This cheesecake recipe is the most traditional, however, this is the one that people like more than any other recipe. That way, it’s up to you to add ingredients of your choice.

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