New York Cheese Recipe
A rich, dense, cheesecake exploding with vanilla flavor sitting on a traditional buttery graham cracker crust.
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Ingredients
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Graham Cracker Crust
Cheesecake Filling
Optional Finish
Method
Graham Cracker Crust
- 1
Prep
Preheat oven to 350°F (175°C). Grease the sides and bottom of a 9-inch (23 cm) springform pan and line the bottom with parchment paper for easier removal.
- 2
Make crust
In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 2 tablespoons granulated sugar, and 1 teaspoon fine sea salt. Melt 6 tablespoons unsalted butter and pour over crumbs. Stir until crumbs are evenly moistened and resemble wet sand.
- 3
Press and bake
Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup. Bake crust for 10 minutes, then remove from oven and set aside to cool slightly while preparing filling. Reduce oven temperature to 325°F (160°C).
Cheesecake Filling
- 4
Bring ingredients to temp
Ensure all dairy (cream cheese, sour cream, heavy cream) and eggs are at room temperature — this prevents lumps and overbeating.
- 5
Beat cream cheese
In a large mixing bowl or stand mixer fitted with the paddle attachment, place the 32 oz room-temperature cream cheese. Beat on medium-low speed until very smooth, about 2–3 minutes, scraping the bowl down several times to avoid lumps.
- 6
Add sugars and eggs
Add 1 cup granulated sugar and 2 tablespoons packed light brown sugar to the cream cheese. Mix on low until incorporated, about 1 minute. Add the eggs one at a time, mixing on low speed and scraping the bowl between each addition. Add the extra yolk and mix until just combined; avoid whipping too much air into the batter.
- 7
Add remaining filling ingredients
With the mixer on low, add 1 cup sour cream, 1 cup heavy cream, 2 tsp vanilla bean paste, 1 tsp vanilla extract, 1/2 tsp fine sea salt, and 2 tablespoons all-purpose flour. Mix until smooth and homogeneous, scraping the bowl and beaters as needed. The batter should be dense and silk-like.
- 8
Assemble
Pour the filling over the pre-baked crust, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles.
- 9
Water bath (optional but recommended)
Wrap the outside of the springform pan with two layers of heavy-duty foil to prevent leaks. Place the wrapped pan in a large roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- 10
Bake low and slow
Bake in the preheated 325°F (160°C) oven until the edges are set but the center still slightly jiggles when the pan is shaken gently — about 55–70 minutes. Start checking at 50 minutes. The internal temperature should read about 150–155°F (65–68°C) when done.
- 11
Cool gradually
Turn the oven off and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to reduce the chance of cracking. After an hour, remove from the water bath (if used) and unwrap the foil. Run a thin knife around the edge of the pan to loosen the cake from the sides to prevent sticking as it contracts.
- 12
Chill
Allow the cheesecake to come to room temperature, then cover loosely with plastic wrap and refrigerate at least 8 hours, preferably overnight, for best texture and flavor development.
Optional Finish
- 13
Sour cream topping (optional)
If using the sour cream topping, whisk 1/2 cup sour cream with 1 tablespoon powdered sugar until smooth. Spread evenly over the chilled cheesecake, then return to the refrigerator for 15–30 minutes to set.
- 14
Serve
Release the springform and remove the outer ring. Transfer the cheesecake to a serving plate. Top with fresh berries if desired, slice with a hot, dry knife (wipe between cuts) and serve chilled.
