New York Style Cheesecake with Raspberry Sauce

Name: New York Style Cheesecake with Raspberry Sauce
Prep time: 30 min
Cook time: 2 h
Total time: 9 h
Yield: 12 to
Ingredients: 18 whole graham crackers (2 sleeves); 1 tablespoon granulated sugar; 1 stick (4 ounces) unsalted butter, melted; 2 1/2 pounds (five 8-ounce packages) cream cheese, cut into chunks, at room temperature; 1/8 teaspoon fine salt; 1 1/2 cups granulated sugar; 1/3 cup sour cream; 2 teaspoons lemon juice; 2 teaspoons vanilla extract; 5 large eggs plus 2 yolks, at room temperature; 1 (12 ounce) package frozen unsweetened raspberries, thawed OR 1 1/2 cups fresh raspberries; 1/3 cup granulated sugar; 2 teaspoons lemon juice; 1 tablespoon cornstarch

User Reviews

4.6

24 reviews

Excellent

Prep Time
30 mins
Cook Time
2 hrs
Additional Time
6 hrs 30 mins
Total Time
9 hrs
Servings
12 to
Course
Dessert
Cuisine
American

New York Style Cheesecake with Raspberry Sauce

Joshua Davis

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My favorite recipe with all the best tips and a step-by-step video for making a perfect New York cheesecake. Best of all, there's not water bath required!

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Ingredients

Servings

For the crust:

18 whole graham crackers (2 sleeves)
1 tablespoon granulated sugar
1 stick (4 ounces) unsalted butter, melted

For the filling:

2 1/2 pounds (five 8-ounce packages) cream cheese, cut into chunks, at room temperature
1/8 teaspoon fine salt
1 1/2 cups granulated sugar
1/3 cup sour cream
2 teaspoons lemon juice
2 teaspoons vanilla extract
5 large eggs plus 2 yolks, at room temperature

For the topping:

1 (12 ounce) package frozen unsweetened raspberries, thawed OR 1 1/2 cups fresh raspberries
1/3 cup granulated sugar
2 teaspoons lemon juice
1 tablespoon cornstarch

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Instructions

For the crust:

Preheat the oven to 325°F. Spray a 9-inch springform pan with nonstick cooking spray and place the pan on a larger rimmed baking sheet.
In the bowl of a food processor process the crackers and sugar until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and 1-inch up the sides of the pan. Bake until fragrant and golden brown, about 12 minutes. Cool on a wire rack.

For the filling:

Increase the oven temperature to 500°F.
In the bowl of an electric mixer, beat the cream cheese at medium-low speed until it is softened. Add the salt and sugar and beat until well combined, about 1 minute. Add the sour cream, lemon juice, and vanilla and beat on low speed until combined. Add the eggs and yolks, one at a time, until combined, moving slowly. Scrape down the sides of the bowl as necessary. Pour the filling into the cooled crust and baked for 10 minutes. Reduce the oven temperature to 200°F and continue to cook for 1 1/2 hours, or until the cheesecake reaches an internal temperature of 150°F.
Transfer the cake to a wire rack to cool until just warm, 2 1/2 hours. Wrap in plastic and refrigerate until chilled, at least 4 hours or overnight.

For the topping:

In a small saucepan combine all of the topping ingredients. Heat over medium heat until simmering. Remove from heat and puree using an immersion blender or standing blender until smooth. If desired, strain out seeds. Allow to cool before pouring over the cheesecake.