New York New York Cheesecake Recipe
The most extraordinary cheesecake in town! Made with fresh eggs, real cream cheese and no preservatives. Served with strawberry or blueberry topping.
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Ingredients
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Crust
Cheesecake Filling
Topping (Choose strawberry or blueberry)
Finish
Method
Crust
- 1
Prepare and bake crust
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment. In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar and 1/4 teaspoon salt. Stir in melted butter until mixture resembles wet sand. Press crumbs firmly and evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared pan using the back of a measuring cup. Bake for 8-10 minutes until set and fragrant. Remove from oven and reduce oven temperature to 325°F (160°C). Let crust cool while you make the filling.
Cheesecake Filling
- 2
Bring cream cheese to room temperature
Remove the cream cheese from the refrigerator at least 1 hour before starting so it softens; this prevents lumps in the filling.
- 3
Mix cream cheese and sugars
In a large bowl or bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until smooth and free of lumps, about 2-3 minutes. Add 1 cup granulated sugar and 2 tablespoons light brown sugar and beat until incorporated and creamy, scraping down the bowl as needed.
- 4
Incorporate eggs
With the mixer on low speed, add the eggs one at a time, mixing each just until incorporated—do not overbeat. Add the 2 egg yolks and mix until just combined.
- 5
Add remaining filling ingredients
Mix in the sour cream, heavy cream, vanilla extract, lemon zest (if using), 2 teaspoons flour, and 1/2 teaspoon salt on low speed until smooth and homogeneous. Scrape down the bowl and mix briefly to ensure no streaks remain. The batter should be thick but pourable.
- 6
- 7
Prepare water bath (optional but recommended)
To reduce cracking and help even baking, wrap the outside of the springform pan in a double layer of heavy-duty foil (covering up to the rim). Place the wrapped pan in a large roasting pan. Carefully pour very hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pan.
- 8
Bake slowly
Bake at 325°F (160°C) for 55–70 minutes until the edges are set and the center still jiggles slightly when shaken. Oven times vary—begin checking at 50 minutes. The internal temperature should be about 150–155°F (65–68°C) if using an instant-read thermometer.
- 9
Cool gradually to avoid cracks
Turn the oven off and crack the oven door open about 2 inches. Let the cheesecake cool in the oven for 1 hour. Remove the cheesecake from the water bath and foil, then let it cool completely at room temperature on a wire rack for another hour. Cover loosely with plastic wrap and refrigerate for at least 8 hours or overnight to fully set (preferably 12–24 hours).
Topping (Strawberry or Blueberry)
- 10
Make fruit topping
In a small saucepan, combine 2 cups prepared fruit (strawberries halved or fresh blueberries), 1/2 cup sugar, and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until the fruit releases juice and the mixture comes to a gentle simmer, about 5–8 minutes.
- 11
Thicken topping
If you want a glossy, slightly thickened topping, dissolve 1 tsp cornstarch in 1 tsp cold water to make a slurry. Stir the slurry into the simmering fruit and cook 1–2 minutes more until the sauce thickens. Remove from heat and stir in 1 teaspoon butter for shine (optional). Let the topping cool to room temperature; it will thicken further as it cools.
- 12
Chill topping
Transfer the cooled topping to a bowl and refrigerate until ready to use. Topping can be made a day ahead.
Assembly & Serving
- 13
Unmold and top cheesecake
Run a thin knife around the inside edge of the chilled cheesecake to loosen, then release the springform sides. Transfer the cake to a serving plate if desired. Spoon the chilled strawberry or blueberry topping over the center of the cheesecake, spreading gently to the edges (leave a small exposed border if preferred).
- 14
Slice and serve
For clean slices, dip a sharp knife in hot water, wipe dry, then slice. Wipe and reheat the knife between cuts. Serve each slice chilled. Keeps refrigerated for up to 4–5 days; do not freeze with fresh fruit topping applied (freeze plain cheesecake without topping if needed).