Perfect New York Cheesecake
- PREP 30min
- COOK 2hrs
- TOTAL 2hrs 30min
This classic cheesecake recipe is a new family favorite! Our recipe makes a rich, creamy, and perfectly dense cheesecake. Relying only on cream cheese and eggs (with no sour cream or cream) for the filling creates a texture similar to a New York style cheesecake. I love adding whipped creamy and fresh strawberries for serving, here’s our whipped cream recipe.
We use a water bath for this recipe and recommend a 10-inch cake pan with the cheesecake pan (springform pan) set inside to protect it from water leaks. If you do not have a large enough cake pan, wrap the cheesecake pan with two layers of heavy-duty foil before placing it in the water bath. Read more about water baths in the article above.
You Will Need
- Graham Cracker Crust
3 ⅓ cups (405g) graham cracker crumbs, from 27 crackers (14.4 ounce box)
⅓ cup (80g) sugar
1 cup (226g) salted butter, melted
- Cheesecake Filling
32 ounces (907g) full-fat block cream cheese, at room temperature
1 cup (200g) sugar
1 ½ teaspoons vanilla extract
1 teaspoon lemon juice
7 large eggs, at room temperature
1 egg yolk, at room temperature
Directions
1Preheat the oven to 325°F (162°C). Prepare your water bath setup: you will need a large roasting pan and a 9-inch springform pan. To prevent water from leaking in, place the springform pan inside a 10-inch cake pan. (If you don’t have a 10-inch cake pan, tightly wrap the bottom and outside of the springform pan with two layers of heavy-duty aluminum foil.)
2In a large bowl, mix the graham cracker crumbs and sugar. Stir in the melted butter until the mixture resembles wet sand.
3Press the crumb mixture up the sides of the springform pan (about ½ inch thick), then fill the bottom. Use the flat bottom of a glass or measuring cup to firmly pack the crust into place. For a smooth, rounded edge where the base meets the sides, gently press the back of a spoon along the seam. (See Joanne demonstrate this in the video!)
4Bring a large pot or kettle of water to a boil, then set it aside.
5In a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, vanilla, and lemon juice. Mix on medium speed for 2 minutes, stopping to scrape down the sides and bottom of the bowl. Reduce the speed to low. Add the eggs and egg yolk one at a time, mixing just until each disappears before adding the next. Scrape down the bowl one last time, then mix on low for another 20 seconds, until the batter is perfectly smooth.
6Place the prepared springform pan (still inside its 10-inch cake pan or foil wrap) into the roasting pan. Pour the cheesecake filling over the crust. (Note: you may have a little batter left over, depending on how thick you made your crust walls.)
7Carefully transfer the roasting pan to the middle oven rack. Pour the boiling water directly into the roasting pan until it reaches about 1 inch up the sides of the springform pan. (Make sure the water level does not go above the rim of your 10-inch cake pan or the top edge of your foil.) Bake for 1 ½ to 2 hours, or until the edges are set and lightly golden, but the center still has a gentle wobble.
8Turn off the oven, prop the door open a few inches (a wooden spoon works well for this), and leave the cheesecake inside to cool gradually for about 2 hours.
9Remove the roasting pan from the oven. Take the springform pan out of the water bath and transfer it to the refrigerator. Chill overnight to set completely. Store covered in the fridge for up to 1 week.
Adam and Joanne's Tips
- Salted butter: I love the salt in this crust. If using unsalted butter, add ¼ teaspoon of fine sea salt to the crust mixture.
- Graham cracker substitute: Non-US bakers can substitute digestive biscuits.
- Use less crust: I love a thick graham cracker crust for my cheesecake, but you can reduce the amount of crust in this recipe. Pack the crust as high as you like up the sides of your cheesecake pan.
- Room temperature ingredients: Do not skip room temperature ingredients. The filling will not mix well if the cream cheese and eggs are cold.
- Filling pulls away from sides: Slowly cooling the cheesecake is key to preventing cracks and the filling pulling away from the sides, but sometimes, even when we do everything right, it still happens. (See our video). I don’t mind when homemade desserts look homemade, so don’t worry too much about it. You can always use a little whipped cream to cover any cracks.
- Storing: A freshly baked cheesecake can last up to a week in the fridge, which is lovely because it means I can enjoy it for days! I store it in a container or wrap it with foil to stop it from picking up any fridge odors.
- Nutrition facts are estimates.