decorvow New York Cheesecake Recipe (With Video)

The Perfect New York-Style Cheesecake

6:33

Prep Time:

30 mins

Cook Time:

1 hr 30 mins

Total Time:

3 hrs

Servings:

Yield:

1 10-inch cake

Martha’s New York-style cheesecake is a rich, dense classic dessert. It has a silky-smooth texture and no cracks. It’s so good that Martha calls it the ultimate cheesecake. The filling is made with a whopping seven packages of cream cheese plus a little sour cream, the crust is plain graham crackers, not honey or cinnamon. Wrapping the springform pan in two layers of aluminum foil is her trick to ensure water doesn’t seep in while the cheesecake bakes in a water bath in the oven. Her foolproof recipe makes it easy to enjoy this favorite even if you’re new to making cheesecake.

decorvow's New York cheesecake — Jason Donnelly

Use Room Temperature Ingredients

Using room temperature ingredients when making cheesecake is a simple step that makes for a creamy, emulsified filling and a better finished texture. It also helps prevent overmixing as room temperature ingredients blend more easily with one another.

To ensure your cream cheese, butter, sour cream, and eggs are at the proper temperature, take them out of the fridge about an hour before you plan to start making this recipe. And should you need to speed up the process a bit, cut the butter and cream cheese into small pieces—it will help them warm up more quickly.

Why Martha Adds Flour to Cheesecake Filling

Adding a small amount of flour to this super-rich cheesecake filling helps to stabilize the mixture, keeping it from cracking as it bakes and cools. The flour also helps to absorb excess liquid, firming up the filling and making it more sliceable later on. It's a trick we employ when making our easy ricotta cheesecake as well.

Making This Cheesecake Ahead

Once chilled, this cheesecake can be covered with plastic wrap and refrigerated for up to three days before serving. In fact, it actually tastes best after being chilled overnight, which is why we call for at least six hours of chilling time. For best results, let it stand at room temperature for 20 minutes before serving.

Cheesecake can also be frozen for up to three months wrapped in a double layer of plastic, followed by a layer of foil; let thaw in the refrigerator overnight.

Directions

Ingredients for a New Yorkstyle cheesecake including eggs cream cheese graham crackers and sugar — Jason Donnelly

Preheat oven and prep pan:

Preheat the oven to 350°F. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil.
Make crust:

Process graham crackers in food processor until fine. Combine graham cracker crumbs, butter, sugar, and salt in a medium bowl.

Jason Donnelly
Form crust in pan; freeze:

Transfer mixture to the pan and pat into an even layer using the bottom of a measuring cup or a meat pounder. Freeze the dough in the pan, about 15 minutes.

Jason Donnelly
Bake and cool crust:

Place pan on a baking sheet. Bake until the crust is firm to the touch and deeply golden brown, about 15 minutes. Transfer pan to a wire rack to cool completely.

Jason Donnelly
Beat cream cheese until fluffy:

In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.

Jason Donnelly
Combine sugar and flour and add to cream cheese:

In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth.
Mix in sour cream and vanilla, then eggs:

Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not over mix.

Jason Donnelly
Pour filling into pan; set up bain marie:

Pour cream cheese filling into the prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan.

Jason Donnelly
Bake:

Bake 45 minutes; reduce oven temperature to 325°F. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with the door slightly ajar, about 1 hour.
Cool completely then refrigerate; unmold and serve:

Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.

Jason Donnelly