This creamy and delicious New York Cheesecake recipe by Martha Stewart is a classic dessert that’s surprisingly simple to make at home. Rich, dense, and velvety smooth, it features a buttery graham cracker crust and a perfectly balanced sweet and tangy filling. Easily customizable, it pairs wonderfully with fresh fruit or your favorite sauce!
Recipe Ingredients:
For the Crust
- 12 graham crackers
- 6 tablespoons butter, melted; plus more, room temperature, for pan
- 2 tablespoons sugar
for the Crust
- Pinch of coarse salt
For the Cake
- 3 ½ pounds (seven 8-ounce packages) cream cheese, room temperature
- 2 ¼ cups sugar
- ½ cup all-purpose flour
- 1 cup sour cream, room temperature
- 1 ½ teaspoons pure vanilla extract
- 5 large eggs, room temperature
How To Make Cheesecake New York?
- Preheat oven and prepare pan: Preheat oven to 350°F / 180°C. Grease the sides of a 10-inch / 25cm springform pan with butter. Wrap the outside (including the base) in a double layer of foil.
- Make the crust: Crush the graham crackers or digestive biscuits in a food processor until fine. In a bowl, mix the crumbs with melted butter, sugar, and salt.
- Form and freeze the crust: Press the crumb mixture into the base of the prepared pan using the back of a spoon or a measuring cup. Freeze for 15 minutes.
- Bake and cool the crust: Place the pan on a baking sheet and bake for 15 minutes, until the crust is golden and firm. Let cool completely on a wire rack.
- Beat the cream cheese: In a large bowl, beat the cream cheese with an electric mixer on medium speed for 3 minutes, until fluffy. Scrape down the sides as needed.
- Combine sugar and flour, then mix in: In a separate bowl, whisk the sugar and flour together. With the mixer on low speed, gradually add the sugar mixture to the cream cheese, beating until smooth.
- Mix in sour cream, vanilla, and eggs: Add sour cream and vanilla extract, mixing until smooth. Add eggs one at a time, beating just until combined—do not overmix.
- Pour filling into pan and prepare bain-marie: Pour the batter into the prepared crust. Place the springform pan inside a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
- Bake the cheesecake: Bake at 350°F / 180°C for 45 minutes, then reduce the temperature to 325°F / 160°C and bake for another 30 minutes, until the cake is set but still slightly wobbly in the center.
- Cool in the oven: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Chill before serving: Transfer the cheesecake to a wire rack to cool completely, then refrigerate uncovered for at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.
Recipe Tips:
- Use room temperature ingredients: Cold cream cheese and eggs can make the batter lumpy. Let them sit at room temperature for at least 30 minutes before using.
- Don’t overmix the batter: Mixing too much adds air bubbles, which can cause cracks. Mix just until each ingredient is combined.
- Wrap the pan tightly with foil: Water from the bain-marie can leak into the cheesecake if the foil isn’t secure. Use two layers of heavy-duty foil to keep it dry.
- Bake until slightly wobbly in the center: The edges should be set, but the middle should jiggle slightly when shaken. It will firm up as it cools.
- Chill overnight for best texture: The cheesecake needs at least 6 hours in the fridge, but overnight is best. This helps it set and improves the flavor.
How To Store Leftovers
- Refrigerate: Let the cheesecake cool to room temperature first. Then, cover it loosely with plastic wrap or foil and store it in the fridge for up to 5 days.
- Freeze: Wrap the cheesecake (whole or in slices) tightly in plastic wrap, then in foil. Freeze for up to 2 months. To serve, thaw in the fridge overnight before enjoying.
Nutrition Facts
- Calories: 1,110
- Total Fat: 85g
- Saturated Fat: 50g
- Cholesterol: 355mg
- Sodium: 720mg
- Potassium: 300mg
- Total Carbohydrate: 70g
- Dietary Fiber: 0.5g
- Sugars: 60g
- Protein: 15g
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Martha Stewart Cheesecake New York
Description
This creamy and delicious New York Cheesecake recipe by Martha Stewart is a classic dessert that’s surprisingly simple to make at home. Rich, dense, and velvety smooth, it features a buttery graham cracker crust and a perfectly balanced sweet and tangy filling. Easily customizable, it pairs wonderfully with fresh fruit or your favorite sauce!
Ingredients
For the Crust
for the Crust
For the Cake
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F / 180°C. Grease the sides of a 10-inch / 25cm springform pan with butter. Wrap the outside (including the base) in a double layer of foil.
- Make the crust: Crush the graham crackers or digestive biscuits in a food processor until fine. In a bowl, mix the crumbs with melted butter, sugar, and salt.
- Form and freeze the crust: Press the crumb mixture into the base of the prepared pan using the back of a spoon or a measuring cup. Freeze for 15 minutes.
- Bake and cool the crust: Place the pan on a baking sheet and bake for 15 minutes, until the crust is golden and firm. Let cool completely on a wire rack.
- Beat the cream cheese: In a large bowl, beat the cream cheese with an electric mixer on medium speed for 3 minutes, until fluffy. Scrape down the sides as needed.
- Combine sugar and flour, then mix in: In a separate bowl, whisk the sugar and flour together. With the mixer on low speed, gradually add the sugar mixture to the cream cheese, beating until smooth.
- Mix in sour cream, vanilla, and eggs: Add sour cream and vanilla extract, mixing until smooth. Add eggs one at a time, beating just until combined—do not overmix.
- Pour filling into pan and prepare bain-marie: Pour the batter into the prepared crust. Place the springform pan inside a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
- Bake the cheesecake: Bake at 350°F / 180°C for 45 minutes, then reduce the temperature to 325°F / 160°C and bake for another 30 minutes, until the cake is set but still slightly wobbly in the center.
- Cool in the oven: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Chill before serving: Transfer the cheesecake to a wire rack to cool completely, then refrigerate uncovered for at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.
Notes
- Use room temperature ingredients: Cold cream cheese and eggs can make the batter lumpy. Let them sit at room temperature for at least 30 minutes before using.
- Don’t overmix the batter: Mixing too much adds air bubbles, which can cause cracks. Mix just until each ingredient is combined.
- Wrap the pan tightly with foil: Water from the bain-marie can leak into the cheesecake if the foil isn’t secure. Use two layers of heavy-duty foil to keep it dry.
- Bake until slightly wobbly in the center: The edges should be set, but the middle should jiggle slightly when shaken. It will firm up as it cools.
- Chill overnight for best texture: The cheesecake needs at least 6 hours in the fridge, but overnight is best. This helps it set and improves the flavor.
Martha Stewart Cheesecake New York