New York Style Cheesecake

New York Cheese Cake

Create a homespun version of the Big Apple’s signature dessert made with cream cheese, sour cream and heavy cream, along with fresh eggs, lemon, vanilla, and a little sugar, all in a graham cracker crust. Find more recipes for Classic Cakes, here. 

4.8 from 4 reviews
New York Style Cheesecake
 
Makes 1 (9-inch) cake
Ingredients
  • ½ cup (113 grams) plus 1 tablespoon (14 grams) unsalted butter, melted and divided
  • 1½ cups (195 grams) graham cracker crumbs
  • 1¼ cups (250 grams) plus 1 tablespoon (12 grams) granulated sugar, divided
  • 2 teaspoons (6 grams) kosher salt, divided
  • 2 pounds (900 grams) cream cheese, softened
  • 1 tablespoon (8 grams) cornstarch
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • Zest of 1 lemon
  • 4 large eggs (200 grams)
  • 1 cup (240 grams) sour cream
  • ⅓ cup (80 grams) heavy whipping cream
Instructions
  1. Preheat oven to 325°F (170°C). Using a pastry brush, brush 1 tablespoon (14 grams) melted butter on bottom and sides of a 9-inch springform pan.
  2. In a medium bowl, stir together graham cracker crumbs, 1 tablespoon (12 grams) sugar, and 1 teaspoon (3 grams) salt. Add remaining ½ cup (113 grams) melted butter, stirring to combine. Press mixture into bottom of prepared pan. Place pan on a rimmed baking sheet, and bake for 12 minutes. Remove from oven, and let cool for 15 minutes. Wrap bottom and sides of pan with a double layer of foil to form a water-tight seal. Place pan in a large roasting pan.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until creamy, about 4 minutes. Reduce mixer speed to low. Add cornstarch, remaining 1 ¼ cups (250 grams) sugar, and remaining teaspoon (3 grams) salt; beat until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in vanilla bean seeds and zest. Increase mixer speed to medium. Add eggs, one at a time, beating just until combined after each addition. Reduce mixer speed to low. Add sour cream and whipping cream, beating just until combined.
  4. Pour batter into prepared crust, smoothing top with an offset spatula. Pour enough boiling water into roasting pan to come halfway up sides of springform pan, being careful not to splash any water onto cheesecake. Carefully transfer to oven.
  5. Bake for 1½ hours. Turn oven off, and leave cheesecake in oven with door cracked for 1 hour. Carefully remove roasting pan and cheesecake from oven. Lift springform from roasting pan, and carefully remove foil. Transfer cheesecake to a wire rack. Run an offset spatula around edges of cheesecake to loosen and prevent excessive sticking, but do not remove springform yet. Let stand until cool, 1 to 2 hours. Cover loosely with plastic wrap, and refrigerate for at least 5 hours or overnight before serving. Remove sides of pan from springform before serving.

 

 

12 COMMENTS

  1. Just WOW….Any ideas on what I could use for Philly Cream Cheese in France?…The ‘tub’ format in Europe is not as dense as the American ‘block’ format? Could one use half-Philly ‘tub’ and half mascarpone? I have heard that Kiri works as well?!

    • Hi Donna! You could double up on the Philly, or use Kiri instead. St Moret is similar enough to cream cheese that it would work as well, and there’s always the Fraidou by Président that would work too!

  2. Made this using weight measures. Didn’t have a vanilla bean, so used 1 tsp vanilla bean paste. It was perfect. If you’re craving cheesecake, this is the recipe you want.

  3. How long would I cook the cheesecakes if I were making mini ones, using regular size cupcake cups? Would I vary the recipe any?

    • Hi Bobbi! We have not tested this recipe in cupcake cups, so we are not able to provide an exact baking time for you, but it will be anywhere from 20 to 30 minutes. Be sure to check for doneness throughout baking so you don’t overbake them.

  4. Does the Heavy Whipping Cream go on top of the cooled cheesecake? You don’t reference that in your recipe instruction.

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