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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
New York-Style Cheesecake

Source: Martha Bakes, February 2011


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


  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. 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. 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. 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. 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. 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.

Cook's Note

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

Reviews (31)

  • mtenos33 4 Jun, 2015

    This cheesecake was FANTASTICALLY beautiful and big.....really impressive....and delicious...Was surprised with the flour addition and no cracks as Martha simple

  • Daniela Alfaro 17 May, 2015

    I've tried so many cheesecake recipes, and none of them were perfect except this one. I made it last night, and the cheesecake turned out to be PERFECT. 5/5

  • Ankara 16 May, 2015

    This is a wonderful recipe. The cake turned out perfect the very first time, without a crack. I had to take pictures because it was unbelievable. I topped it with a semi-sweet chocolate ganache (Martha's recipe) and decorated the top with fresh strawberries, raspberries, and blueberries in a beautiful concentric pattern. The cake looked like it was made by a high-end professional bakery. Martha's recipes are the best, most consistent, and most reliable. Thank you, Martha!

  • myhawks 25 Feb, 2015

    I only have a 9 in spring form pan, how do I need to alter the recipe and cooking time?

  • lydialee92 16 Feb, 2015

    HELP! My first time baking a cheesecake, this cake was much easier than i though it would be. I did run in to one little problem tho. I cooked the cake as directed and once the time was up the top of the cake was very dark so i assumed it was done. today when i cut a piece a majority of the cake was cooked besides the center. why was the top so dark and how do i no when the cake is really cooked all the way! i need to have it down perfect before my husbands birthday, this was my test run

  • wabina 1 Feb, 2015

    sounds good but real new york cheese cake from the stage deli or old carnegie deli does not have graham cracker crust….just saying

  • JudithLF 14 Sep, 2014

    Made this cheesecake to take to a church dinner. I have never made a MS recipe that did not turn out perfectly. You always make me look great! Today I am a hero. Wish I had taken a picture but I could just use your picture. Thank you for letting me trust your recipes.

  • Busy Baker 11 Jul, 2014

    I didn't have lemon zest, but I had choc chips. I added an extra tsp of vanilla and a 12-oz bag of semi-sweet mini chips to the batter. Instead of using regular graham crackers, I used chocolate ones. I don't have a springform pan, so I baked it in a 9 x 13 pan inside of a larger pan to provide the water bath. I had so much batter, I bought a prepared chocolate graham crust and baked that in a water bath. Delicious! Going to try some other variations such as choc chip & raspberry and M&M!

  • raini 23 Jun, 2014

    This was the BEST cheese cake I ever made! I uesd a little lemon extract in place of the zest.

  • Pajamas2620 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!

  • Inspired 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

  • cynbin 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!

  • Rob Anthony 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

  • VanessaMorrison68 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.

  • sheri1639 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.

  • Heether Marie 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.

  • Cassandra Jayne 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.

  • Cassandra Jayne 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!

  • Anna Sanders 2 Feb, 2013

    gonna use it for my fiance groom cake

  • nasoum 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

  • Noohee 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!

  • Noohee 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!

  • glendaleslie 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.

  • gigimaria 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

  • srm2011 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.

  • karenstiff 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!!!

  • Ronswife 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.

  • lbsf 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.

  • karenuh 20 May, 2011

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

  • enlacres 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

  • cinsamro3 25 Feb, 2011

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

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