New York Style Cheesecake (6-Inch) Recipe - Food.com (2024)

16

photo by Fatema S.

1. 

   350f degree or 350c degree

   Amirul H.

2. 

   Can I use a 7"springform pan for this recipe?

   See Also

   Easy Instant Pot Recipes for New OwnersRush Hour Recipes for quick to fix dinners10 Small Cake Recipes (6-Inch Cake Recipes) | DessArtsRecipes Using Apple Butter

   stephanieumanzor7571

3. 

   If I only have powdered confectioners sugar and not sugar and corn starch, separately, what would a substitute amount be? Would that work?

   Naoko M.

4. 

   Do you have to use a 6" spring form pan for a cheesecake?

   Renamor

see 1 more questions

Reviews

1. 

   Just made this Wilton recipe for the second time today as the first time it seemed dry and/or overbaked. Made these changes which worked best for my oven. Baked the crust at 350 as directed but turned down the temp to 325 and baked for 30" , then left oven door open for 30"which gave me a not too sweet, very creamy result. Hint to insure a great texture - mix cream cheese and sugar then add remaining ingredients and mix on medium speed only until thoroughly combined. Overmixing incorporates too much air and increases the chance of cracking as it cools.

   Kathleen R.

2. 

   Obviously the first person that posted something on this recipe did something wrong. This recipe is great! I Added one extra egg and it turned good. It perfect for a fruit topping being that it is not terribly sweet. I would recommend adding a bit more sugar IF you do not plan to do a fruit topping if you like a little sweeter Cheesecake. Even whit out them though it is still delicious.

   See Also

   19 Pioneer Recipes That Survived The Oregon Trail

   Corona0218

3. 

   I followed the recommendation of other reviewers who preferred a creamier cheesecake and added a second egg, plus I decreased the cornstarch to 2 teaspoons and it came out perfectly. I was only able to let it cool in the oven for about 15 minutes because it was a holiday and I needed the oven for other items and even still it didn't even crack during cooling. Easy and delicious!

   Sara D.

4. 

   I have a 5 1/2" springform that I've been searching New York cheesecake recipes for. As an avid baker, I know how to make several types of much larger cheesecakes but scaling any of them doen to simply feed 2 has proven much more entailed than creating the recipes as I've done over the years. With the kids grown & gone & only my husband & I home, we wanted a true N.Y. cheesecake made with sour cream as traditional cakes are made. I couldn't find one. Until now. This recipe is pretty darn close to the real deal. The taste is right on & I will try it again without adding cornstarch as we prefer a bit more creamy texture. This cheesecake is by far the best on I've tried & I will definitely make it again. My husband prefers this style plain. I prefer it with berries or caramel apples. Thank you for creating such a delicious recipe & for sharing it! This one is tasty & could easily be baked in cake cups for single serve cheesecake topped differently or all the same!

   Amber Van Sweden

5. 

   I needed a recipe for a 6 inch springform pan also. It's just the right size for 2 people. The cheesecake was excellent. I like a little creamier texture so will try adding an extra egg the next time. This is a wonderful recipe.

   Doods

see 10 more reviews

Tweaks

1. 

   Substitute heavy cream for the sour cream at a 1:1 ratio. Add 1 and 1/2 tablespoon lemon juice. Has a much sweeter taste with a touch of tang. Don't forget the water bath when baking!

   Darby K.

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