New York-Style Cheesecake

595 Ratings
  • 5 161
  • 4 200
  • 3 148
  • 2 55
  • 1 30

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."

Martha Bakes, February 2011, Unknown origin

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Read the full recipe after the video.

Recipe Summary test

Yield:
Makes one 10-inch cake
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Ingredients

For the Crust
for the Crust
For the Cake

Directions

  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

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Reviews (44)

595 Ratings
  • 5 161
  • 4 200
  • 3 148
  • 2 55
  • 1 30
Martha Stewart Member
12/19/2018
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
Martha Stewart Member
12/05/2018
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.
Martha Stewart Member
11/25/2018
This is the cheesecake recipe that you have been waiting for. It is definitely restaurant quality. Love this recipe.
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Martha Stewart Member
11/24/2017
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.
Martha Stewart Member
04/14/2017
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.
Martha Stewart Member
03/22/2017
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.
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Martha Stewart Member
02/02/2017
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.
Martha Stewart Member
09/25/2016
5 Stars This is a excellent cheesecake and so easy to make!
Martha Stewart Member
09/23/2016
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!
Martha Stewart Member
01/28/2016
How many grams weigh 12 Graham's? How many grams weighs 1 Graham?
Martha Stewart Member
01/25/2016
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?
Martha Stewart Member
01/07/2016
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!!
Martha Stewart Member
07/28/2015
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.
Martha Stewart Member
06/04/2015
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
Martha Stewart Member
05/17/2015
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
Martha Stewart Member
05/16/2015
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!
Martha Stewart Member
02/25/2015
I only have a 9 in spring form pan, how do I need to alter the recipe and cooking time?
Martha Stewart Member
02/16/2015
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
Martha Stewart Member
02/01/2015
sounds good but real new york cheese cake from the stage deli or old carnegie deli does not have graham cracker crust….just saying
Martha Stewart Member
09/14/2014
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.
Martha Stewart Member
07/11/2014
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!
Martha Stewart Member
06/23/2014
This was the BEST cheese cake I ever made! I uesd a little lemon extract in place of the zest.
Martha Stewart Member
02/15/2014
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!
Martha Stewart Member
12/22/2013
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
Martha Stewart Member
11/12/2013
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!
Martha Stewart Member
11/10/2013
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
Martha Stewart Member
09/22/2013
Amazing! I followed the recipe exactly and it turned out great. I think it's the best cheesecake I've ever had.
Martha Stewart Member
07/08/2013
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.
Martha Stewart Member
07/04/2013
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.
Martha Stewart Member
03/29/2013
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.
Martha Stewart Member
03/29/2013
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!
Martha Stewart Member
02/02/2013
gonna use it for my fiance groom cake
Martha Stewart Member
10/18/2012
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
Martha Stewart Member
08/09/2012
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!
Martha Stewart Member
08/09/2012
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!
Martha Stewart Member
07/10/2012
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.
Martha Stewart Member
01/15/2012
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
Martha Stewart Member
12/21/2011
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.
Martha Stewart Member
09/02/2011
I am an experienced baker, and it cracked! So stressed, I made this for someone's birthday. Don't know what to do!!!
Martha Stewart Member
08/29/2011
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.
Martha Stewart Member
05/29/2011
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.
Martha Stewart Member
05/20/2011
Kettle looks like one at Target online... Danesco... $79.
Martha Stewart Member
03/01/2011
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
Martha Stewart Member
02/25/2011
where can i purchase the large tea kettle martha used when she made the new york style cheese cake
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