This was my first time making NYC Cheesecake and I am so happy the way it turned out! I heard warnings that it would crack in certain circumstances but I made sure to google all the tips and tricks to prevent that from happening.
Here are some of the tips I think that helped:
- 15 minutes at 450 degrees F; 1 hour at 200-250 degrees (adjust depending on your oven)
- While mixing, scrape the side of bowl to prevent cream cheese streaks
- Add one ingredient at a time, including each egg
- Cool in oven, turned off overnight with door closed, refrigerate in the morning for several hours
The base recipe I used was from Smitten Kitchen. I might've made a couple tweaks to their recipe like their temperature recommendations (since I used a teflon springform baking pan where the temperature limit is 450 degrees) and not using orange zest, but it still tastes great! This cheesecake turns out super heavy and dense.