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New York-Style Cheesecake

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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

Source: Martha Bakes, February 2011

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

Directions

  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 Notes

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

Reviews Add a comment

  • shardergmailc
    14 APR, 2017
    So I used this recipe on my phone, without the aid of the video. I've made many cheesecakes but never in a bath. So maybe mention in the recipe that spring form pans leak and what to do about it, because right now my crust is soggy and I have just a few hours to figure out what to do before easter dinner.
    Reply
  • cmorin77
    22 MAR, 2017
    I followed this recipe to the letter. I have a 10-inch springform pan so it wasn't a problem for me. I put it in a boiling water bath at 350F and reduced it at 325F for another 30 minutes. It came out cracked. I buttered the sides of my pan. I did everything said in the recipe. I have a convection oven, could that have made a difference? I haven't tasted it but am pretty sure that it's super good but I'm just wondering why it cracked.
    Reply
  • naturelover.dw@gmail.com
    2 FEB, 2017
    Excellent recipe. I made one for a birthday party. My whole block loved it. it made me very popular, even with people whom I don't even know. I have been offered a few times, to be paid to make one. I haven't yet. I found a delicious way to serve it, is with chocolate or lemon mouse piping around edges. This recipe has greatly enhanced my baking reputation.
    Reply
  • aviney3
    25 SEP, 2016
    5 Stars This is a excellent cheesecake and so easy to make!
    Reply
  • maverickdesign1
    23 SEP, 2016
    Just made this. Chose this recipe over my standard recipe because it fits a 10" spring form. 1. Really great flavor and texture. Will try the lemon zest next time. 2. Instructs you to freeze the crust before you bake it---great tip because you get a nice crispy crust. 3. Has 1/2 cup flour ... it is a stabilizer ingredient.....but I can taste raw flour in the finished cake. 4. Recipe makes too much batter to fit the pan, even though I used a 3" deep pan. Used the rest for Cheesecake Brownies!
    Reply
  • klaas_engelliv
    28 JAN, 2016
    How many grams weigh 12 Graham's? How many grams weighs 1 Graham?
    Reply
  • klaas_engelliv
    25 JAN, 2016
    Im from Germany. I want to try this recipe. But we have no "Graham Crackers". Is there an alternative? 12 graham crackers, how much weighs a cracker? How many grams do I need?
    Reply
    • rockgriffisya
      27 JAN, 2016
      You can use almost any semi dry cookie that is not to sweet. Ginger cookies or even a short bread cookie.
  • kmeicke
    7 JAN, 2016
    This cheesecake rates 6 stars!!! I've made it for Thanksgiving and Christmas and my family cannot get enough. I've never seen young children ask for cheesecake, especially when there were so many other kid-friendly desserts for them. But even the children were asking for second helpings! We never have left-overs so no worry about storing this magnificent dessert. I'll never use any other recipe for cheesecake. You cannot improve on the best. Thank you Martha!!
    Reply
  • Danie
    28 JUL, 2015
    I always wanted to make a cheesecake. The first recipe I used was AWFUL because it wasn't a NY cheesecake. When I found this recipe I hit the jackpot! My mother loves it! I make it about once a year. I put strawberries on top and cover it with a glaze.
    Reply
  • 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 stated.....so simple
    Reply