Creamy Silky New York Cheesecake

The classic New York cheesecake; silky smooth filling and a buttery graham cracker crust come together perfectly.

I have been making cheesecakes professionally for over ten years now and it is one of my most requested items. I worked for an Italian bistro right out of baking school and my top dessert there was a ricotta, mascarpone, and cream cheese cheesecake with a lemon cake bottom. It was topped with this delicious lemon basil sauce that I used to invent the “Italian mojito” that I got the bartenders to serve. “To end, although tempted by zeppole (fried dough pastry) and pumpkin and chocolate gelato, we went with the lemon basil cheesecake ($8.95), which was drizzled with the same lemon basil sauce syrup used at the bar to make mojitos. Made in-house by pastry chef Stacey Warber, the thick texture and light, lemony taste made the cheesecake a perfect end to our meal.”  MARISSA HERMANSON Special Correspondent, Richmond Times Dispatch

Over the years I have tweaked and perfected my recipe and while it works for me every time, always remember that not only skill level but equipment used will differ for everyone. Practice, taste, practice, and taste. As with all things, you can only get better by doing it over and over again.

pro tips

• read the recipe: read the whole recipe before starting
• mise en place: weigh and prep all ingredients and supplies before starting
• room temperature ingredients: this is the key to a smooth cheesecake filling. Room-temperature ingredients mix better than cold ingredients.
• scrape the bowl often: make sure to scrape the sides and bottom of the mixing bowl after each step to ensure all ingredients are mixed properly and no cream cheese chunks are left on the bottom
• to cut: run your knife under hot water and dry off before slicing. For the smoothest-looking cuts, wipe the knife off between slices and re-warm.
• water bath or no water bath: you do not need to bake a cheesecake in a water bath. When you use a water bath the top of the cheesecake will brown and the sides will be lighter in color. Without a water bath, the cheesecake top will be lighter in color and the sides will brown.
• springform pan or regular cake pan: you also do not need to use a springform pan. Any cake pan will work. You just have to be confident in your skills. You got this!

equipment

• food processor, optional
• stand mixer or hand mixer
• bowls
• ramekins
• spatula
• oven
• cake pan
• kitchen scale

ingredient notes

• cream cheese: beat the cream cheese on second speed for 5 minutes, then add the sugar, salt, and cornstarch. Mix on first speed for another 5 minutes. You do not want to add any air to the cream cheese, or your filling will be filled with air bubbles and possibly deflate while baking.
• dry ingredients: mix the salt, sugar, and cornstarch
• wet ingredients: combine the milk and heavy cream
• eggs: add eggs and yolks one at a time. Be sure each has been mixed in completely before adding another
• graham cracker crumbs: I usually purchase graham cracker crumbs as they are available to purchase at my local grocery store. This saves me time in both prep and clean-up. If you have whole graham crackers, pulse them into crumbs in the food processor. Or you can smash them into crumbs using a plastic baggie and rolling pin.

recipe instructions

This recipe is for a 10-inch cake. It’s a whopping 3-pounder cheesecake that is guaranteed to impress.

graham cracker crust:

step one: melt butter.

step two: combine the graham cracker crumbs, sugar, and salt. Mix well. Then add most of the melted butter. You can add more later if the consistency is too dry. You want the crust to resemble wet sand and to form a solid mass when squeezed in your hand.

step three: pour the crust into your prepared cake pan and press it into the bottom and sides. Using a small glass or flat-bottomed measuring cup will help you get a smooth and even crust.

step four: carefully place the pressed crust into the preheated oven for 5 minutes to set. Remove and let cool completely before filling.

cheesecake filling:

*note: the following instructions are for baking cheesecake without a water bath. Baking without a water bath results in a lighter top and browned sides.

step one: add the room-temperature cream cheese to the bowl of your stand mixer and beat for 5 minutes on speed 2. Scrape the bowl.

step two: Add the sugar mixture and beat on speed 1 for another 5 minutes. The cream cheese should be completely smooth. Scrape the bowl down and beat for another minute or two. Scrape.

step three: begin adding the eggs and yolks one at a time. Scrape the bowl down between each addition to ensure maximum smoothness. Add the vanilla. Scrape again.

step four: slowly pour in the milk and heavy cream while the mixer is running on first speed. Do not exceed that first speed, you dont want to add air bubbles. Scrape the bowl once the liquid has been fully added and mix for another 30 seconds.

step five: remove the bowl from the stand mixer and scrape down the paddle. If any lumps are still present, gently stir the lumps in to smooth out the mixture.

step six: slowly pour the filling into your cooled cookie crust and smooth out the top.

step seven: gently place the cheesecake into the preheated oven at 400°F for 10 minutes. Lower the temperature to 225°F and continue to bake for 1 to one and half hours. The cheesecake is fully baked when the other edge is set and the center is just a little jiggly. Turn off the oven.

step eight: cool the cheesecake completely before removing it from the pan. I like to let my cheesecake come to room temperature in the cooling oven with the door slightly ajar. Then I place the cheesecake in the refrigerator overnight before I remove it from the pan. You do not want to put a hot cheesecake in the refrigerator as the rapid change in temperature can cause the cheesecake to crack.

to remove the cheesecake from a springform pan: gently slide a flat pallette knife around the edges of the cheesecake to unstick the sides. Hold the cheesecake by the flat of your hand and open the springform. Slowly remove the sides by sliding it down the cake and towards your arm. Place the cake on the counter and remove the side from your arm.

place a clean sheet of parchment on top of the cheesecake and flip the cake upside down. Place it topside down on the counter and peel the bottom piece of the springform off the cheesecake. Remove the parchment round and place a cardboard cake round in its place, cardboard side up. Flip the cheesecake right side up and slowly peel the parchment paper off the top.

New York style Cheesecake

Stacey

A rich and silky smooth cheesecake with a buttery graham cracker crust

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 1 hour hr 30 minutes mins

Resting time 1 day d

Total Time 1 day d 1 hour hr 35 minutes mins

Course Dessert

Cuisine American

Servings 10 people

Equipment

• 1 10-inch cake pan springform or regular
• 1 Stand mixer or hand mixer

Ingredients

  

• 302 g graham cracker crumbs
• 65 g sugar
• 1 pinch salt
• 140 g butter melted
• 1125 g cream cheese room temperature
• 395 g sugar
• 23 g cornstarch
• 11 g salt
• 8 g vanilla bean paste or extract
• 225 g eggs room temperature
• 85 g yolks room temperature
• 113 g heavy cream room temperature
• 56 g milk room temperature

Instructions

 

• Preheat oven to 350°F. Prepare the pan by lightly spraying it with baking spray and lining it with a parchment round.

  Combine all the ingredients for the graham cracker crust to a wet sand consistency and press into the prepared pan.

  Bake the crust for 5 minutes and set aside.
• Preheat the oven to 400°F. Put the cream cheese in the mixing bowl with the paddle attachment, mix at low speed until it is smooth and lump free. This will take 5-10 minutes. Scrape the bowl.
• Add the sugar, cornstarch, and salt. Blend in until smooth and uniform. Do not whip. Scrape down the bowl and mix again. Scrape again.
• Add the eggs and egg yolks, one at a time, blending in thoroughly after each addition. Scrape the bowl.
• With the mixer running at low speed, gradually add the milk and heavy cream.
• Fill the prepared pan.
• Bake cheesecake at 400°F for 10 minutes. Reduce temperature to 225°F and continue to bake for 1 to 1 1/2 hours until set. The center will be slightly jiggly but the outer edges will not move.
• Cool the cheesecake completely before removing from the pan.

Notes

To bake with a water bath:

springform pan: wrap the outside bottom of the pan with aluminum foil before pressing in the crust. Set the filled pan inside another, larger pan. Fill the outer pan with water and bake at 350°F until set.

pan without a removable bottom: skip the aluminum wrap.

To remove the cheesecake from the pan without a removable bottom: place a piece of parchment paper over the top of the cake, invert the cake onto a cardboard cake circle, remove the pan, then immediately place another circle over the bottom and turn it right side up. Gently peel off the parchment paper.

Storage: keep in the refrigerator

To cut: warm the knife under hot water, wipe dry then cut slices. Wipe the knife free of debris and warm again before each slice for clean cuts.

Keyword cheesecake, cream cheese, new york

storage tips

Keep your cheesecake in the refrigerator. It will keep at its best flavor for up to 4 days.