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)
1/3 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
Prepare Crust
Preheat the oven to 325°F (162°C).
To prepare for the water bath, you’ll need a large roasting pan, a 9-inch springform pan, and a 10-inch cake pan or foil. Place the springform pan inside the cake pan. If you do not have a large enough cake pan, wrap the bottom of the springform pan tightly with two layers of heavy-duty aluminum foil to prevent water from leaking in.
To make the crust, combine the graham cracker crumbs and sugar. Pour in the melted butter, then stir until it is the consistency of wet sand. Let cool to room temperature.
Lightly spray your springform pan with cooking spray. Add some of the crust mixture and begin building the sides (about 1/2-inch thick).
Once the sides are formed, fill in the bottom of the pan, pressing the mixture down using the bottom or sides of a glass. Firm up the top edge by holding the glass against the side of the crust and gently pressing down with your fingers. I also like to run a spoon along the bottom edge of the crust, creating a rounded shape. This will help prevent crumbling. See Joanne demonstrate this in the video.
Make Filling
Bring a large pot or kettle of water to a boil, set aside for later.
In a stand mixer with the paddle attachment, combine cream cheese, sugar, vanilla, and lemon juice. Mix on medium speed for 2 minutes, pausing halfway through to scrape down the sides and bottom of the bowl.
Reduce speed to low and add the eggs and egg yolk one at a time, mixing briefly after each addition. Try to add all of the eggs within a minute.
Scrape the bowl again and mix for another 20 seconds until the batter is smooth.
Place the springform pan (inside a larger pan or wrapped with foil) into the roasting pan.
Pour the cheesecake filling into the prepared crust, filling it close to the top. You may have some filling left over.
Bake Cheesecake
Carefully place the roasting pan with the cheesecake into the oven. Pour hot water into the roasting pan until it reaches 1 inch up the sides of the pan.
Bake the cheesecake for 1 ½ to 2 hours. It’s done when the top barely starts to brown, and the center has a slight jiggle.
Turn off the oven, slightly open the door, and let the cheesecake cool completely inside for about 2 hours.
Remove the cooled cheesecake (still in the springform pan) from the water bath and refrigerate overnight. Store in the fridge (covered) for up to 1 week.
Adam and Joanne's Tips
- Salted butter: I love the salt in this crust. If using unsalted butter, add 1/4 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.