New York Style Cheesecake
The Ultimate New York style cheesecake recipe, the best ever, the one and only you’ll ever, ever need. Ever.
Honestly, I am struggling with this recipe share as I feel kinda possessive of it. Which is ridiculous as it’s not my recipe and it’s available to the public. It feels like a secret though, I’m guarded about it, which again is utterly silly. But. I do.
It's a little different than what you might normally find out in the world and my method is a little different, but I think you'll find this to be the best one you've ever had.
First different part? No butter in the graham crumbs. Nope. None.
Second different part? There's no sour cream. Nope. Doesn't need it.
Third? I whip the mix around on a higher speed to fluff everything up. I hear some jaws hitting the floor -- "doesn't more air...." Nope, trust me, this makes it even better.
Fourth different part? No water bath. Doesn't need it.
"Don't all these differences cause your cheesecake to crack on top?" Nope. Only one time has it ever cracked and for me, even if it does, it doesn't matter what it looks like, it's what it tastes like so cracks wouldn't bother me a stitch.
It's all about flavor at The Bake Dept, so come on by for more great recipes!
Nope, no cracks, even after its overnight chill.
Oh man. Right? See how rich and delicious that looks?!
It's a denser cheesecake, as that's the NY way, but this one is incredibly creamy and smooth, doesn't feel heavy at all. And it's so incredibly easy to make.
Be sure to swing by The Bake Dept for more on this, other cheesecakes, and lots of other tasty baked goods!
Click the link below to see the full details on this New York Style Cheesecake!
New York Style Cheesecake
- 1/2 cup (71 g) heaping graham cracker crumbs (about 3 to 3 1/2 whole graham crackers)
- 1 cup (198 g) granulated sugar
- 2 tablespoons (14 g) cornstarch
- 5 8 oz. packages (1135 g) cream cheese, softened
- 2 eggs room temperature
- 2 teaspoons (11 g) vanilla extract
- 1/2 cup (118 ml) heavy cream
- Preheat the oven to 350° F (176° C) and generously grease an 8” springform pan with butter. Crush the graham crackers into crumbs and sprinkle the bottom of the springform pan with them evenly.
- In the bowl of a stand mixer, add the cornstarch and sugar. Turn the mixer on to low to combine the two for about 1 minute.
- Slice the cream cheese into smaller chunks and add them one by one to the mixer while running on low. Once the cream cheese is in, turn the mixer to medium to combine the ingredients well and until smooth.
- Add the eggs one by one and then the vanilla, beat on medium until well blended, scraping the bowl several times as necessary.
- Reduce the mixer speed to low and slowly pour in the cream. Once incorporated, beat the batter well for about 1-2 minutes on medium to medium-high speed.
- Pour the cheesecake batter into the springform pan and spread it evenly.
- Bake for about 1 hour, until a toothpick comes out relatively clean in the space between the edge and middle. The entire cheesecake will still be jiggly.
- Cool the cheesecake on a wire rack for no more than 1 hour. Place the cheesecake uncovered in the refrigerator and once it’s completely chilled, cover with wrap. Refrigerate overnight to set completely.
- Tips, tricks, and more details can be found in the blog post over at The Bake Dept website!