Martha Stewart New York Cheesecake Recipe

This Martha Stewart New York Cheesecake Recipe is a rich and creamy classic, which uses cream cheese and sour cream. It’s a restaurant-quality dish, perfect for special occasions, and serves 12.

Martha Stewart New York Cheesecake Recipe Ingredients

For the Crust:

• 12 graham crackers
• 6 tablespoons butter, melted, plus more (room temperature) for pan
• 2 tablespoons sugar
• Pinch of coarse salt

For the Cake:

• 3 1/2 pounds (seven 8-ounce packages) cream cheese, room temperature
• 2 1/4 cups sugar
• 1/2 cup all-purpose flour
• 1 cup sour cream, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 5 large eggs, room temperature

How To Make Martha Stewart New York Cheesecake Recipe

1. Preheat oven and prepare pan: Preheat oven to 350°F. Butter the sides of a 10-inch springform pan. Wrap the outside (including the base) in a double layer of foil.
2. Make and form the crust: Process graham crackers into fine crumbs. Mix crumbs with melted butter, sugar, and salt. Press into pan using a flat-bottomed measuring cup. Freeze for 15 minutes.
3. Bake and cool crust: Place pan on a baking sheet and bake for about 15 minutes, or until the crust is firm and golden. Cool on a wire rack.
4. Beat cream cheese: In a mixer with the paddle attachment, beat cream cheese until fluffy, about 3 minutes.
5. Add sugar and flour: In a bowl, whisk sugar and flour. Gradually add to cream cheese mixture on low speed. Mix until smooth.
6. Mix in wet ingredients: Add sour cream and vanilla, mixing until smooth. Beat in eggs, one at a time, until just combined. Avoid overmixing.
7. Set up water bath and bake: Pour filling into prepared crust. Place pan in a large roasting pan and add boiling water halfway up the sides. Bake at 350°F for 45 minutes.
8. Lower temperature and continue baking: Reduce oven to 325°F and bake for 30 minutes more, or until the center is just set but still slightly wobbly. Turn off oven and leave cake inside with the door ajar for 1 hour.
9. Cool, refrigerate, and serve: Cool on a wire rack. Refrigerate uncovered for at least 6 hours or overnight. Run a knife around the edge before unmolding.

Recipe Tips

• Why use a water bath?
  It ensures even baking and prevents cracking.
• How to prevent overmixing:
  Beat on low and stop as soon as each egg is just incorporated.
• Can I freeze cheesecake?
  Yes, tightly wrap and freeze for up to 1 month.
• How to cut clean slices:
  Wipe the knife clean between each slice with a hot damp towel.
• Can I add a topping?
  Yes! Try fruit compote, chocolate ganache, or caramel sauce.

What To Serve With New York Cheesecake

Serve this decadent cheesecake with sweet or tangy sides:

• Fresh berries or berry compote
• Lemon curd
• Whipped cream
• Chocolate drizzle
• Espresso or coffee

How To Store New York Cheesecake

Refrigerate: Cover loosely and store in the refrigerator for up to 5 days.

Freeze: Wrap in plastic and foil; freeze for up to 1 month.

Thaw: Place in the fridge overnight before serving.

New York Cheesecake Nutrition Facts

• Calories: 650
• Fat: 45g
• Carbohydrates: 50g
• Sugar: 38g
• Protein: 10g
• Sodium: 320mg

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

FAQs

Why did my cheesecake crack?
Overbaking or sudden temperature changes can cause cracking.

Can I use low-fat cream cheese?
Full-fat cream cheese is best for texture and flavor.

Do I have to use a springform pan?
Yes, it’s essential for easy removal.

How long should cheesecake cool?
Cool at room temperature for 1 hour, then chill at least 6 hours or overnight.

Try More Recipes:

• Martha Stewart Shortbread Cookies Recipe
• Martha Stewart Pecan Pie Recipe
• Martha Stewart Apple Crisp Recipe