New York style Cheesecake
A rich and silky smooth cheesecake with a buttery graham cracker crust
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.