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New York cheesecake with whipped cream and salted caramel drizzle

New York Cheesecake

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!
4.25 from 4 votes
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Resting Time 6 hours
Course Dessert
Servings 1 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

Store in the refrigerator for maximum of 1 week. Past 1 week, wrap loosely in plastic wrap and store in the freezer.
Keyword cheesecake
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