This post may contain affiliate links.
The ultimate New York cheesecake recipe- so creamy, so smooth, with that signature NY tanginess, this is the only cheesecake recipe you'll ever need!
About
Mmmmm yum yum yum. I'm noshing (is that a word?) on a piece of this cheesecake as I'm writing, and y'all- this is it. Pure bliss. It may be a tad intimidating to make, but with the step-by-step recipe I've outlined below, YOU'VE SO GOT THIS! And it will be so worth it.
This ultimate New York cheesecake recipe is everything good about a NY cheesecake. Rich, creamy, dense, and a bit tangy from the cream cheese. Your friends and family (and yourself!) will be so impressed 🙂
To level up your cheesecake knowledge, I HIGHLY suggest you read this article before you start!
Ingredients
Cream Cheese
Be sure to follow the recipe and take out the cream cheese right away when you start! This will ensure that it is at or near room temperature when you start mixing the filling, which is ABSOLUTELY necessary to ensure the mixture doesn't get clumpy!
Corn Starch
The corn starch really makes this cheesecake so, so smooth. Don't skip it!
Lemon Juice and Zest
The lemon juice and lemon zest are optional, but I LOVE adding them in! It doesn't make the cheesecake taste lemon-y, but it really brightens up the flavor and gives the cheesecake an extra layer of flavor.
Notes
Storage: Store in the refrigerator for up to a week. Past one week, wrap tightly in plastic wrap and store in the freezer for up to 3 months.
Pair this cheesecake with:
Other recipes you might like:
New York Cheesecake
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- 6 tablespoon unsalted butter melted
- 3 tablespoon brown sugar
- ½ teaspoon salt
Cheesecake Filling
- 4 pkgs cream cheese (8 oz each)
- 1 ¾ cups sugar
- ¼ cup corn starch
- 1 tablespoon vanilla
- 3 eggs room temperature
- ¾ cup heavy whipping cream
- 1 teaspoon lemon juice optional
- 1 teaspoon lemon zest optional
Instructions
Prepare.
- Preheat the oven to 350.
- Take the cream cheese out of the refrigerator to ensure it is at room temperature before mixing later on.
- Butter the inside of a 9 inch springform pan, then line with parchment paper. I like to cut out a round for the bottom, then strips for the sides of the pan.
- Cover the outside (bottom and sides) of the springform pan with 2 layers of aluminum foil.
Make the Crust.
- Combine graham cracker crumbs, sugar, and salt.
- Drizzle in melted butter, mixing often, until graham cracker mix is evenly moist.
- Spoon graham cracker mixture into the prepared springform pan. Press into the bottom and about ½ inch up the sides.
- Bake the crust for 7-8 minutes, or until the sides start to become a deeper brown. Remove from the oven.
Make the Cheesecake Filling.
- Put 1 package of cream cheese, ½ cup of sugar, and all corn starch in the bowl of an electric mixer and beat on low until creamy (3-4 minutes), scraping down the sides of the bowl often.
- Keeping the mixer on low, beat in the rest of the cream cheese, 1 package at a time, until fully blended, continuing to scrape down the sides of the bowl often.
- Add the remaining sugar, then the vanilla, until fully blended.
- Mix in the eggs, one at a time, until fully incorporated.
- Add the heavy cream and mix just until blended. Be careful not to overmix!
Put It All Together and Bake
- Pour the filling into the crust.
- Place the springform pan into a large, shallow pan whose sides come up about 1 inch on the springform (I use a large jellyroll pan). Fill the shallow pan with hot water.
- Place the pans in the oven and bake until the top of the cheesecake is set (not jiggly) and a delicate golden tan color, about 60-70 minutes (don't open the oven until it's already been in there at least 50 minutes).
- Remove the cheesecake from the oven, and set on a wire cooling rack. Let cool for 2 hours without touching it or moving it, and ensure that the room temperature stays consistent while cooling (no gusts of cold air).
- After 2 hours, leave the cake in the pan, tent loosely (leave a little open for condensation to escape) with plastic wrap, and refrigerate until cold, at least 4 hours. If you can wait, leave 3-4 days before eating (this allows the flavors to fully set in).
- Bon appetit!
Notes
Did you make this ultimate New York cheesecake recipe? I want to know! Post it on social media, tag @battersandblessings, and add #battersandblessings so I can see your creation 🙂
Leave a Reply