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New York-Style Cheesecake

Once chilled, this cake can be covered with plastic wrap and refrigerated for up to three days. In fact, it actually tastes best after being chilled overnight. Let it stand at room temperature for 20 minutes before serving.Adapted from "Martha Stewart's Baking Handbook."

  • yield: Makes one 10-inch cake

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 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

Cook's Note

Include a teaspoon of lemon zest to your batter and add another dimension of flavor.

Directions

  1. Step 1

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

  2. Step 2

    To make the crust, process graham crackers in food processor until fine. Combine graham cracker crumbs, butter, sugar, and salt in a medium bowl. Transfer mixture to the pan and pat into an even layer using the bottom of a measuring cup or meat pounder. Freeze the dough in the pan, about 15 minutes. 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.

  3. Step 3

    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.

  4. Step 4

    In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not over mix.

  5. Step 5

    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.

  6. Step 6

    Bake 45 minutes; reduce oven temperature to 325 degrees. 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. 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.

Source
Martha Bakes, February 2011

Reviews (22)

  • 15 Feb, 2014

    This recipe was perfect! My cake was so gorgeous that my guests couldn't believe I had made it myself! I did reduce the quantity of the filling by 29%...... Because I only had 5- 8oz. Pkgs of cream cheese! Just did the math on the rest of the ingredients. Perfect! I bought chocolate graham crackers for my crust. I figured that regular cheese cake uses graham crackers so it would work! It did wonderfully!

  • 22 Dec, 2013

    Omg I just watched Martha Stewart on Create and I am going to make New York Cheesecake. I would really love to make it for my family for Christmas dessert. Thank you Martha

  • 12 Nov, 2013

    Have made quite a few cheesecakes over the years, and always made my favorite from a famous old traditional cookbook that all our mothers considered the Bible. For Thanksgiving 2012 I was asked to make a cheesecake and chose to break w/ tradition & try this one. Followed it exactly, and it came out not only flawless but incredibly delicious. Even someone who never eats cheesecake tried it and loved it! I made a very simple glaze w/ fresh raspberries to serve as an optional sauce. Perfect!

  • 10 Nov, 2013

    Made this November 2013. Note: 12 graham crackers means 12 long rectangular ones.

    This recipe impressed everyone. Flavour was spot-on, and cooking time was perfect. No cracks. Instead of foil around the springform pan, i put the springform pan in a cake pan to put in the water bath.. worked amazing! (saw the tip on America's test kitchen). After guests left, my friends and I kept eating more! It was perfect.. you will impress guests and family. To newbies, follow to a tee! It's spot-on

  • 22 Sep, 2013

    Amazing! I followed the recipe exactly and it turned out great. I think it's the best cheesecake I've ever had.

  • 8 Jul, 2013

    I followed this recipe exactly as it states. Turned out perfect and it is over the top. Restaurant quality!! This one is a Keeper. So many choices to top it with I made a blueberry sauce, you could use strawberry's, raspberry's, caramel and pecans or hot fudge. Options are unlimited.

  • 4 Jul, 2013

    This recipe turned out looking fabulous. I haven't even tasted it yet but I know it will be great. Made it for July 4th Party. I used a cookie sheet to hold the water while in the oven because I did not have a big enough pan and it turned out looking fine, no cracks.

  • 29 Mar, 2013

    This recipe uses degrees Fahrenheit instead of degrees Celsius so you need to convert it. Also American measuring cups and spoons are in imperial whereas Australia uses metric. However when using cups and spoons I didn't convert this and it still came out perfect. I only converted the pounds to grams.

  • 29 Mar, 2013

    This cheesecake was a huge success. I made it for Christmas for the family and everyone loved it. I live in Australia so I had to convert the measurements however it still came out perfect. I used marie biscuits instead of graham biscuits because you cant buy them here. I have been asked by the family to make this for Easter and can't wait to eat it again!

  • 2 Feb, 2013

    gonna use it for my fiance groom cake

  • 18 Oct, 2012

    I just finished baking the cheesecake but its full with cracks everwhere. looks nice though but i wonder did i over baked it cause i only used half of the recipe so should i have cut the baking time in half too?? cant wait for the next 6 refregirating hours to taste it anyway

  • 9 Aug, 2012

    I made this for a co-worker's birthday and everyone was raving that it was the best cheesecake they had ever eaten. It was creamy and so easy to make, thanks for a great recipe. I have also made the chocolate cheese cake with chocolate crust and ganache topping, also a favorite of the office! Martha Stewart's recipes ROCK!

  • 9 Aug, 2012

    I made this for a co-worker's birthday and everyone was raving that it was the best cheesecake they had ever eaten. It was creamy and so easy to make, thanks for a great recipe. I have also made the chocolate cheese cake with chocolate crust and ganache topping, also a favorite of the office! Martha Stewart's recipes ROCK!

  • 10 Jul, 2012

    I know this is way late, but for the baker from NZ: American recipes almost without exception will use oven temps in degrees Fahrenheit. It's how our ovens are calibrated.

    You'll want to set your oven between 175 and 180 degrees Celsius. Any baked good baked at or above 250 degrees Celsius would, in less than 10 minutes, irreparably burn on the outside and still be completely liquid on the inside.

  • 15 Jan, 2012

    1-en la batidora pongo el queso (temp ambiente) y suavizo
    2-en otro bowl mezclo la azucar y la harina
    3- y le anado al paso1: la vainilla, y alternando entre el sour cream(temp ambiente) , el paso 2 y los huevos

    pongo la mezcla en el molde donde hize el crust y pongo a hornear

  • 21 Dec, 2011

    HELP PLEASE.... I am in NZ and I want to bake this cheesecake, however 90% of our standard ovens here only go as high as 250 degrees Celsius. Can somebody please tell me what to do?? Also does Martha use Degrees Fahrenheit cos if she does then I know how to fix it. Thank you.

  • 2 Sep, 2011

    I am an experienced baker, and it cracked! So stressed, I made this for someone's birthday. Don't know what to do!!!

  • 29 Aug, 2011

    I always stayed away from making cheesecakes, thinking they were too difficult. You sure changed my mind on that ! I made this one and it was really quite beautiful, and easy to do. Everyone that had it were impressed. It was easy and delicious. Also, no cracks !! Thanks for the great recipe.

  • 29 May, 2011

    Wow! This was my first attempt at making a cheesecake and everyone went wild for it! A few even said it was a their all-time favorite, many were certain It was bakery made and one person asked if she could order one from me. These were people who had no reason to pay me compliments. I'm not a big cheesecake fan myself (too many points) but I just happened to catch this episode of Martha Bakes and was inspired to try this recipe. Now a fan, I can't wait to bake more with Martha. Thank you.

  • 20 May, 2011

    Kettle looks like one at Target online... Danesco... $79.

  • 1 Mar, 2011

    I made this cheesecake and it is very very good. It is a little sweet so next time I am cutting down the sugar by 1/4 cup. Other than that this is delicious. This taste like the cheescakes you get in the finer restaurants. My husband loves it. Only need little pieces as it is rich. You can also take a teaspoon ot cherry pie filling and put on the piece as you serve it. very very good

  • 25 Feb, 2011

    where can i purchase the large tea kettle martha used when she made the new york style cheese cake