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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."

Source: Martha Bakes, February 2011
Yield

Ingredients

For the Crust

for the Crust

For the Cake

Directions

Cook's Notes

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

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Reviews

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How would you rate this recipe?
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  • aj290721472228
    19 DEC, 2018
    Love this recipe, I usually add more vanilla then is called for. I also leave it in the oven a little longer till top gets tan. Perfect every time never any leftovers
    Reply
  • gschultz0629ya
    5 DEC, 2018
    This recipe is the standard...I didn't have to make any adjustments...Simply perfect...Huge just like my grandmother used to make when I was younger. I make this 2 or 3 times a year for holidays receiving great reviews. I follow this recipe to the letter after I watch the video of Ms. Stewart preparing this...This makes me look good and generally I don't bake...not that great at it.
    Reply
  • ledamadden
    25 NOV, 2018
    This is the cheesecake recipe that you have been waiting for. It is definitely restaurant quality. Love this recipe.
    Reply
  • mrzac
    24 NOV, 2017
    Much about cheesecake is about technique and using the right utensils. Wide aluminum foil is key, tamping down and baking your crust before adding the cheesecake is also key. This is by far the best cheesecake I've ever baked and the flavor and texture was perfect. Thank you Martha for sharing this recipe. I will definitely make it again for years to come.
    Reply
    • mrzac
      30 MAR, 2018
      If you have a smaller gathering you can 1/2 the recipe by using 4 packages of cream cheese, 3 eggs, 1 1/4 cups of sugar, a heaping 1/2 cup of sour cream and flour to make a 9" cake. It is still 2 inches tall. I still use the same amount of vanilla and graham crackers for the crust. (I only use 4 1/2 tbls of butter in making the crust). You can add a couple more graham crackers and another tbls of butter to make enough to press against the sides.
    • mrzac
      30 MAR, 2018
      Since I last posted on this recipe, I've made this recipe a dozen times and I've pretty well got it down to a science. It does take some practice, especially making sure your cheese is fully incorporated by scraping down the sides often. I have found that Best Choice makes a thicker batter than Kraft Cream Cheese, thus making it a little more dense. I wound up getting an aluminum turkey roasting pan (disposable) for the spring form pan to fit in, and again, make sure you use wide aluminum foil. Otherwise the water bath will leak into your crust. The other thing about spring form pans is there is a top and a bottom to them. If you flip it where the lip is down flat on the surface (the lip is the part that fits in the groove), you can slide the cake after it is baked off the metal bottom and onto a plate. If the lip is up, you are pretty much stuck with the metal bottom for your base. The best way to slide it off is using a large pastry knife, otherwise you can use a couple of spatulas. The reason I bring this up is if you want to share it at a friends house, you may discover your spring-form base is thrown away or your it winds up with knife gouges from slicing on it. Plus it is not easy to dig out of the pan to serve the slices. Everyone I've shared this cake with say it's the best cheesecake they have ever had. I have to agree. But it is temperamental. Don't give up on it if you have issues, it takes practice and these are tips I picked up along the way.
  • 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
    • bsml9415777
      21 FEB, 2018
      Make sure when wrapping pan in tin foil you seal it around the top of the pan or you can put a separate pan in the oven beside or just below and of to the side of the cheesecake and place the boiling water in that pan.
  • 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
    • crazytoast
      3 JUL, 2017
      I've read that if you whip too much air into it while mixing it can cause it to crack during baking.
  • 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
    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
    • astrid70jansen
      5 FEB, 2016
      Habe eben nachgewogen: 12 Grahamcracker wiegen 185 g. Grahamcracker sind vergleichbar mit einfachen Vollkornkeksen. Nur leicht gesüßt, und die ganz klassischen nehmen ohne Zimt, Rosinen oder dergleichen.
    • 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.

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