New York Style Cheesecake

Total Time
2 hours + 8 hours chilling
Prep Time
30 minutes
Cook Time
1 hour 30 minutes
Rating
5 out of 5 stars (110)

Ingredients

1 cheesecake

Crust

  • 2 cups (280g) honey graham cracker crumbs (or gluten free graham crackers)
  • 1/3 cup (70g) granulated sugar
  • 1/2 cup (110g) unsalted butter (melted)
  • 1/2 tsp cinnamon
  • 1/8 tsp salt

New York Cheesecake

  • (4) 8oz blocks full fat Philadelphia cream cheese (room temp)
  • 1 1/2 (300g) cups granulated sugar
  • 3 tbsp cornstarch
  • 4 large eggs + 1 egg yolk (room temp)
  • 2 tsp lemon juice (freshly squeezed)
  • 2 tsp vanilla extract
  • 1 cup (250g) sour cream (room temp)

Raspberry Sauce (optional topping)

  • 6 oz fresh raspberries (or frozen and thawed)
  • 1/3 cup (70g) granulated sugar
  • 3 tbsp water
  • 1 tsp lemon juice

Preparation

Step 1

Raspberry Sauce (optional)
Add all ingredients to a saucepan over medium heat. Allow it to bubble and begin to mash the raspberries as they soften. Cook for about 20 minutes or until the mixture coats the back of a spoon. Pour it in to a heat safe container and chill before serving.

Step 2

Graham Cracker Crust
Preheat your oven to 350F and prepare your 9 inch springform pan. Lightly coat the entire inside with cooking spray and place two strips of parchment paper up against the sides.

Step 3

In a small bowl, mix together the graham cracker crumbs, sugar, melted butter, cinnamon, and salt. Combine until you get the texture of wet sand then pour it into the pan. Firmly press it down into the bottom and up the sides of the pan.

Step 4

Bake for 10 minutes then set it out to cool while you prepare the cheesecake.

Step 5

New York Cheesecake
Drop the oven temperature to 305F and place a large baking pan on the very bottom rack of your oven. Boil a medium sized pot of water on the stove.

Step 6

Make sure your cream cheese and eggs are at room temp. If you forgot to leave them out, you can fill a bowl with warm water and let the cream cheese or eggs sit in there for about 20 minutes.

Step 7

For best results, I recommend using a stand mixer. A hand mixer is also an option, but be very careful.

Step 8

In a small bowl, mix together the eggs, lemon juice, and vanilla with a fork. Set aside.

Step 9

With the paddle attachment, mix the room temp cream cheese on medium-low speed just until it’s smooth. Add in the sugar and cornstarch and mix on low for about 30 seconds.

Step 10

Stop and let it sit for a couple minutes, scrape down the sides and bottom of the bowl, then mix again for another 30 seconds or until it comes together.

Step 11

With the mixer on the lowest setting, slowly add in the egg mixture. It should take 3-4 pours and patience.

Step 12

Take the bowl off the mixer and use a rubber spatula to fold in the sour cream.

Step 13

Pour the batter into the pan once the crust is cooled and tap the pan against your counter a couple times to bring up any air bubbles that might have been caught in there. Place the cheesecake on the middle rack and carefully pour the boiling water into the pan below.

Step 14

Bake for an hour and 40 minutes. Once it’s done, leave the cheesecake in the oven, turn off the oven, and crack the door open. Let it sit in there for an hour.

Step 15

After the hour is up, put the cheesecake in the fridge uncovered and let it chill overnight. The next day, remove the springform pan, slice, and top with your homemade raspberry sauce, powdered sugar, or leave it as is. Enjoy!

Chef's Notes

How to Store – Once the cheesecake has chilled solid overnight, store it in the refrigerator in a cake container, or place it back in the springform pan and cover in plastic wrap. It will keep in the refrigerator for up to 10 days.

For Freezing – This cheesecake can be frozen and kept for up to 3 months. Wrap it in plastic wrap and two layers of foil. Allow the cheesecake or slices to thaw overnight in the refrigerator before eating.