New York Cheesecake Recipe
User Reviews
4.6
309 reviews
Excellent
New York Cheesecake Recipe
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This New York Cheesecake recipe creates a creamy, rich, and decadent dessert. Make it for an impressive dinner party, birthday, or holiday dessert!
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Ingredients
For the Crust:
- 2 cups Graham cracker crumbs 14 whole graham crackers
- ⅓ cup light brown sugar
- Pinch salt
- ½ cup unsalted butter melted
For the Cheesecake Filling:
- 40 ounces cream cheese at room temperature and cut into 1-inch pieces
- 1½ cups granulated sugar divided
- ⅛ teaspoon salt
- ⅓ cup sour cream
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
- 2 egg yolks
- 6 eggs
For the Fresh Strawberry Topping:
- 2 pounds strawberries hulled and cut into ¼-inch slices (about 3 cups sliced strawberries)
- ½ cup granulated sugar
- Pinch of salt
- 1 cup strawberry jam
- 2 tablespoons lemon juice
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Instructions
- Preheat oven to 325 degrees F. Lightly grease the bottom and sides of a 9-inch springform pan.
- Make the Crust: In a medium bowl, stir together the graham cracker crumbs, brown sugar, and salt. Pour in the melted butter over the mixture and stir with a fork or rubber spatula until the entire mixture is moistened. Press evenly into the bottom and up the sides of the prepared springform pan and bake until the edges begin to lightly brown, 11 to 13 minutes. Set aside to cool completely.
- Reduce oven temperature to 200 degrees F. Adjust oven rack to lower-middle position.
- Make the Cheesecake Filling: Beat the cream cheese, ¾ cup of the sugar, and the salt on medium-low speed until combined, about 1 minute. Beat in the remaining ¾ cup of sugar until combined, about 1 minute. Scrape down the sides of the bowl and the beater. Add the sour cream, lemon juice, and vanilla extract and beat on low speed until combined, 1 minute. Add the egg yolks and beat at medium-low speed until thoroughly combined, 1 minute. Scrape the bowl and beater well. Add the whole eggs two at a time, beating for 30 seconds after each addition.
- Pour the filling over the crust and place the springform pan on the lower-middle rack. Place a rimmed baking sheet on the rack below to catch any drips. Bake until the cheesecake registers 150 degrees F on an instant-read thermometer, 2 hours 15 minutes to 3 hours.
- Remove the cake from the oven and increase the oven temperature to 500 degrees F (leave the rimmed baking sheet on the bottom rack).
- Once the oven reaches 500 degrees, place the cheesecake on the upper-middle rack. Bake until the top is lightly browned, 3 to 8 minutes. Remove from the oven, place on a wire rack and allow to rest for 5 minutes. Run a paring knife between the cheesecake and the side of the springform pan, then allow to cool to room temperature, at least 3 hours. Cover with plastic wrap and refrigerate until completely chilled, at least 6 hours but ideally overnight.
- Remove the sides of the springform pan and allow to sit at room temperature for 30 minutes before serving.
- To Make the Fresh Strawberry Topping: In a large bowl, toss together the sliced strawberries and the sugar. Let sit for 30 minutes, stirring occasionally to combine.
- Process the jam in a food processor until smooth, about 10 seconds (or, whisk vigorously until the jam is completely smooth). Place the jam in a small saucepan and bring to a simmer over medium-high heat. Simmer, stirring frequently, until the jam is dark and no longer frothy, about 3 minutes. Stir in the lemon juice, then pour over the strawberries and stir to combine. Allow to cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours (the strawberry topping is best served within 1 day of making it).
Notes
- Nutritional values are based on one-sixteenth of cheesecake.
- Springform Pan: To make this deep dish New York cheesecake recipe, a springform pan is essential. Using this pan will give your cheesecake height and, because the outer ring is separate from the base, the sides stay smooth when you release it after cooling. (It’s impossible to get a baked cheesecake out of a regular cake pan without it breaking apart into pieces.)
- Thermometer: An instant-read thermometer is the absolute best way to ensure your cheesecake is done but not overdone. The cheesecake will continue to cook as it cools, so we’re looking for 150 degrees F; baking to this internal temperature will give you the most amazingly creamy cheesecake. If you do not have an instant-read thermometer, gently shake the pan – you want a circular area of about 2 inches in the center to still jiggle slightly.
- Browned Top: As mentioned above, you can skip the browning step completely if you’d like. If you DO plan on browning the top, be sure to keep a close eye on it because it will brown quickly. I find that it darkens a shade or two after cooling, so keep that in mind, as well. Err on the side of removing it earlier rather than later.
- Chill: A thoroughly chilled cheesecake is best! While 6 hours is the minimum, overnight is even better. (Which is awesome, because cheesecake is the ultimate make-ahead dessert!)
- Storage: Keep the cheesecake in an airtight container or wrapped in plastic wrap in the refrigerator for up to 4 days.
- To Freeze the Entire Cheesecake: Chill overnight in the refrigerator, wrap in plastic, then wrap in foil, and place in a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
- To Freeze Slices of Cheesecake: Wrap each slice individually in plastic wrap, then place in a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for about 45 minutes.
Nutrition Information
Show Details
Calories
448kcal
(22%)
Carbohydrates
34g
(11%)
Protein
8g
(16%)
Fat
32g
(49%)
Saturated Fat
18g
(90%)
Cholesterol
178mg
(59%)
Sodium
347mg
(14%)
Potassium
149mg
(4%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
1234IU
(25%)
Vitamin C
1mg
(1%)
Calcium
96mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Calories | 448kcal | 22% |
| Carbohydrates | 34g | 11% |
| Protein | 8g | 16% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 178mg | 59% |
| Sodium | 347mg | 14% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 1234IU | 25% |
| Vitamin C | 1mg | 1% |
| Calcium | 96mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
309 reviews
Excellent
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