Martha Stewart Cream Cheese Cake

This Martha Stewart Cream Cheese Cake is a rich and silky recipe, which uses bar cream cheese and sour cream. It’s a classic, foolproof recipe, ready in about 2 hours and 30 minutes.

Martha Stewart Cream Cheese Cake Ingredients

For the Crust:

• 5 tablespoons unsalted butter, melted, plus room-temperature butter for pan
• 12 graham crackers (3-by-5 inch)
• 1/4 cup sugar
• 1/4 teaspoon coarse salt

For the Filling:

• 2 1/2 pounds bar cream cheese, room temperature
• 1 1/2 cups sugar
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon coarse salt
• 4 large eggs
• 1 cup sour cream

How To Make Martha Stewart Cream Cheese Cake

1. Preheat oven and prepare crust: Preheat oven to 375°F. Butter a 9-by-3-inch springform pan.
2. Make crust crumbs: Pulse graham crackers in a food processor until fine crumbs form.
3. Add butter, sugar, and salt: Add melted butter, sugar, and salt to the crumbs; pulse to combine.
4. Press into pan: Press crumb mixture firmly into bottom and about 1 inch up the sides of the springform pan.
5. Bake crust: Bake for 12–15 minutes until set. Cool on a wire rack. Reduce oven temperature to 325°F.
6. Boil water for water bath: Bring a kettle of water to a boil.
7. Beat cream cheese: In a mixer, beat cream cheese on medium until fluffy, scraping down the bowl.
8. Add sugar: Gradually beat in sugar until smooth and creamy.
9. Add lemon zest, juice, and salt: Mix until incorporated.
10. Add eggs: Beat in eggs one at a time, scraping down the bowl after each addition.
11. Add sour cream: Mix in sour cream until fully blended.
12. Prepare water bath and fill pan: Wrap the outside bottom of the springform pan in foil. Pour filling into crust and place pan in a large roasting pan.
13. Bake in water bath: Pour boiling water into the roasting pan until it comes halfway up the sides of the springform. Bake for about 1 hour and 45 minutes until the center is just set.
14. Cool and chill: Remove pan from water bath. Let cool for 20 minutes. Run a paring knife around the edge, cool completely, cover, and refrigerate overnight.

Recipe Tips

• Why use a water bath? It prevents the cheesecake from cracking and ensures even baking.
• Can I use pre-made crust? Yes, but a homemade graham cracker crust gives the best texture.
• How to tell when cheesecake is done? The center should be slightly wobbly; it will set fully as it cools.
• Can I use low-fat cream cheese? Full-fat is recommended for the best texture and flavor.
• Do I need to chill it overnight? Yes, this allows the flavors to develop and the cake to fully set.

What To Serve With Cream Cheese Cake

This decadent dessert pairs well with:

• Fresh berries or berry compote
• Whipped cream
• Chocolate or caramel sauce
• Lemon curd
• A sprinkle of chopped toasted nuts

How To Store Cream Cheese Cake

Refrigerate: Store covered in the fridge for up to 5 days.

Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.

Cream Cheese Cake Nutrition Facts

• Calories: 460
• Total Fat: 35g
• Saturated Fat: 20g
• Cholesterol: 145mg
• Sodium: 310mg
• Carbohydrates: 28g
• Sugar: 22g
• Protein: 8g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this cheesecake ahead of time?
Yes, it’s best made the day before to chill overnight.

What if I don’t have a springform pan?
You can use a deep 9-inch cake pan, but removing the cake may be more difficult.

Can I flavor the cheesecake differently?
Yes, try adding a chocolate swirl, pumpkin puree, or different citrus zest.

Why wrap the pan in foil?
To prevent water from seeping into the crust during the water bath bake.

Can I skip the sour cream?
It’s best to include it for a tangy finish and smoother texture.

Try More Recipes:

• Martha Stewart Whipped Cream Cake
• Martha Stewart Cranberry Skillet Cake
• Martha Stewart Cornmeal Cake