Lucinda's New York-Style Cheesecake

307 Ratings
  • 5 90
  • 4 100
  • 3 67
  • 2 34
  • 1 16

A New York cheesecake is heavy on the cream, so our recipe calls for five packages of cream cheese plus a cup of sour cream. Under the fluffy, decadent filling is a simple graham cracker crust. The trick to making this cheesecake is to cook the filling enough so it sets without cracking the top. Then allow plenty of time for it to chill so you can slice it easily.

Mad Hungry, Episode 1101

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Makes one 9-inch cake
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Ingredients

For the Filling

Directions

  • Preheat oven to 375 degrees with rack in lower third of oven.

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  • Butter bottom and sides of a 9-inch springform pan. Line sides of pan with 4-inch-high strips of parchment and butter parchment.

  • In a food processor, pulse graham crackers with salt and sugar to fine crumbs. Add butter and pulse until fully incorporated. Press evenly into bottom of prepared springform pan and bake until crust is golden brown and set, 15 minutes. Remove from oven and transfer to wire rack to cool 10 minutes.

  • In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth. Beat in eggs one at a time until fully incorporated. Beat in remaining egg yolks, zest, and vanilla extract.

  • Crisscross two long pieces of foil and place a piece of parchment on top. Place springform in center of foil and wrap foil tightly around bottom and sides of pan. Transfer to a roasting pan, pour filling into springform pan, and smooth the top.

  • Pour boiling water into roasting pan to come halfway up the sides of the springform pan and carefully transfer to oven. Bake for 1 hour until top of cheesecake is golden brown, edges are set, and center jiggles slightly. Lift cheesecake from water bath, remove foil and parchment from outside of springform, and chill cheesecake in refrigerator for at least 8 hours.

  • To serve, remove side of springform pan and parchment strips. Cut cheesecake with a long, thin-bladed knife.

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Reviews (24)

307 Ratings
  • 5 90
  • 4 100
  • 3 67
  • 2 34
  • 1 16
Martha Stewart Member
12/02/2020
I have made this twice and have gotten rave reviews. The only modifications I have made are....I added pecans to the crust and cooked longer than recommended then left in the oven with the door open for another 30 mins to an hour to ensure proper cook time. Turned out perfect both times.
Martha Stewart Member
12/27/2019
this is way too big to cook for only an hour. i doubled the cook time and let it set in refrig for 24 hours. when we cut into it, the center was like pudding. totally uncooked.
Martha Stewart Member
12/26/2019
I baked Lucinda's New York Style cheesecake for yesterday's Christmas Dinner and it was absolutely delicious. Unfortunately, I didn't butter the bottom well enough so the crust stuck just slightly. Next time I will take the suggestion of a previous reviewer and use parchment round on the bottom also. Cooking time was about 1:15 hours to reach the "slight jiggle" stage. Since the recipe didn't state nor did the video go through the full cooking process, I allowed it to cool slightly on the counter before refrigerating. It chilled for probably 14 hours before de-panned and returned to refrigerator to hold until lunch. It was so delectably rich and creamy that no one wanted the strawberry sauce I made to drizzle on top. Thank you for a wonderful recipe. I will be baking it again.
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Martha Stewart Member
08/23/2019
I enjoy baking and have made many cheesecakes. My 87 year old Mother decided she wanted to learn how to make one and asked me to teach her. I used this recipe. We doubled the zest and vanilla (personal preference) but followed the rest of the recipe instructions precisely. It came out great. Mom did most of the prep and she said it was a very easy recipe to follow. She also loves the end result. I will definitely be adding this recipe to my favorite cheesecakes list. It's an easy and delicious go-to when you want a quick, basic cheesecake.
Martha Stewart Member
05/21/2019
Looks like a great recipe. Going to make smaller cakes in cupcake pan using this recipe. Plan on freezing them later to have as needed.
Martha Stewart Member
04/13/2019
To take a cheesecake from a 4 inch deep by 9 inch diameter cake pan one has to properly prepare the pan. Melted butter slathered on the inside, then line the bottom of the pan with a parchment paper circle, then line the pan walls with parchment paper. To depan, after refrigeration, use hot water in a sink to set the chilled cheesecake to float for maybe 15 seconds. Use a cake circle covered with parchment and turn the cake pan over on the circle. Then with the crust side being up place your serving plate on the crust and invert. Viola! A solid cake pan is the answer to non soaked cheesecake. Reduce oven temp to 325° and test the "jiggle" to know when it is cooked. I also omit zest but add 2 extra teaspoons or lemon juice and a half cup more of sour cream. I also like more crust so I double mine in volume using same amount of sugar. This, if you know anything about c
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Martha Stewart Member
04/13/2019
This is awesome. Anyone complaining about sugar in the crust causing a problem is just can't-bake-blather. I would recommend to anyone that is going to bake cheesecake invest in a 9 inch by 4 inch deep cake pan. Use the water bath. Reduce heat to 325° and check the "jiggle" to test fineness. To get a cheesecake out of a cake pan entails pan preparation and a plan f
Martha Stewart Member
02/17/2019
Perfect! I've tried many and this is the best. I've made it about a dozen times and it turns out perfect every time.
Martha Stewart Member
02/10/2019
This recipe does not work! Sugar in a graham cracker crust turns it into brittle. Everything is off. Don’t use.
Martha Stewart Member
11/10/2018
My family LOVES this cheesecake, as do I. I do not follow the directions exactly--I don't put it in a water bath. I put a pot of water underneath the cooking cheesecake. I'm at high altitude, 8500 feet above sea level, so I make modifications based on that. It takes longer to bake. I put a foil top over it so it doesn't get too dark. I make sure I add the eggs last and do not beat them in so much as blend them in. AIR causes crevices. I usually mess around with the crust, sometimes using crushed hazelnuts or crushed pecans, but it always comes out perfect. The only time I ever had a problem is when I moved to this high altitude area and didn't know to adjust. This has become the family favorite, even more so than a Black Forest Cheesecake I love to make. Friends, family and co-workers always ask for this one over any of the others I make. It may take you a try or two to get it perfect for your situation/altitude, but it can be done! It's a great recipe and an experienced cook shouldn't have issues with it.
Martha Stewart Member
09/12/2018
Maybe it was the jars I put them in instead of a spring pan. Could have been my lacking of boiling water and all the walking around I did while it bakes or the insane amount of eggs and sugar called for but this was not it. I also might have also tried it to early but definitely not smoothe or silky. They inflated, cracked, burned then deflated.
Martha Stewart Member
09/09/2018
I am a big time cook and baker it's in my blood and I give thanks to my mom for that anyways on to my review this cheesecake is totally awesome although I did use half sour cream and half heavy whipping cream for the sour cream anyway also it started to get very brown on top so I adjusted the oven to 325 and had to extend the baking time even though with that this cheesecake is just awesome creamy yummy I have made tons of cheesecakes but this one is now my favorite. The use of the butter in it is genius as far as I am concerned. Thank you for such a awesome recipe that will forever be in my baking collection of recipes.
Martha Stewart Member
08/15/2018
This is my new go to cheesecake My family and I love love it I’ve made this Cheesecake more than 3 times already of course i add heavy cream and other ingredients like crushed up oreos or pineapples
Martha Stewart Member
07/25/2018
This recipe was divine. I did it exactly as written and it was PERFECT. My family has declared this the new required dessert when visiting Mom's house and at Christmas. It would not have been better. The texture, the flavor, the appearance.
Martha Stewart Member
06/18/2018
I am not real big on "perfect" measuring but I'm sure I was close and the cake was PERFECT! Even my very picky daughter loved it enough to take 3 pieces home with her (she NEVER does that). Thank you so much, I initially doubted I would use this recipe just because it didn't call for heavy cream, which I had heard is one of the major ingredients in a NY cheesecake and the site I found it on gave it a less than 3 star rating (probably rated by cooking rookies). But after watching the video, I decided to use this one and boy am I glad I let the "little diner down the road" story change my mind. I will make this regularly now (at least as regularly as I dare health and weight wise). For those wondering, it is as easy as the video shows. I am an experienced cook, but I normally stink when it comes to the baking, but everyone at the table (especially the two dads it was made for) loved it!
Martha Stewart Member
05/14/2018
I have made this recipe several times and I love, love, love, the results. Simple and sublime. I have also made the same filling with a gluten free oatmeal crust and it is delicious that way as well. Please don't skip the water bath.
Martha Stewart Member
11/25/2017
Followed written directions to a tea. Worked perfectly looked beautiful. I was disappointed in the taste, too bland.
Martha Stewart Member
05/05/2017
Today may 5th is the second time making this cheesecake I followed the directions to the tee last time but my cheesecake burnt on top to high of oven so this time I lowered the degrees of it and it turned out perfect but I didn't do the water bath thing and it still turned out awesome....
Martha Stewart Member
07/28/2016
I've made this a few times. I don't put mine in a water bath, I put it over a pan of water. Use 9" springform. When adding eggs, I don't beat them, I fold in so I don't add too much air (cracks). Baking this hot? Most cheesecakes say bake at 300 for 1 hour. 375 is a hot oven for cheesecake, so I modify temp during baking time and and bake less time, cooler oven (325-350). I leave it in the oven for another hour to cool down. Fewer cracks. REFRIGERATE 8 before serving.
Martha Stewart Member
09/19/2014
The taste is good. I cooked this for 90 minutes and it wasn't done. The recipe calls for 60 minutes. Thank you MS.com for posting an incorrect recipe.
Martha Stewart Member
03/14/2013
The directions for mixing did not match the demonstration ie directions state 1 egg at a time, Lucinda put them all in at once; it calls for a stand mixer, she specifically mentions using a hand mixer.
Martha Stewart Member
02/27/2012
I made this for my first Christmas dinner and it was a hit! Make sure your pan is water proof or you will have to cook longer than directed and then refrigerate longer then instructed. All in all it turned out excellent!
Martha Stewart Member
12/29/2011
I dont like this recipe:( it too eggy and tooooo much butter:( definitely not in my list:(
Martha Stewart Member
10/27/2011
OMG!!! This is THE most delicious cheesecake ever!!! I thought my recipe for New York Cheesecake was legend. Lucilla Scalla Quinn's version wins the day with my crew. This will be our new special dessert.
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