When I posted my first cheesecake recipe on the blog this past January, I may have posed a really dumb question along the lines of “how many cheesecake recipes does one person really need?” Now that I’m on my third (not including this no-bake one), it seems I’m still waiting for an answer to that question. While I think it over, I’ll just cut myself another slice of this New York-Style Cheesecake.
When I see New York-Style Cheesecake listed on a restaurant menu I proceed with caution, quizzing the waitstaff about details from filling to crust to toppings – because the interpretation of “New York-style” can vary wildly. What makes a cheesecake New York-Style? The defining characteristic is the thick, almost dense texture of the filling. With more cream cheese and less liquid than other types of cheesecakes, the filling takes on a drier, less creamy consistency – but don’t get the wrong idea. “Dry” and “creamy” are loaded words, and I know you’re jumping to the assumption that “dry” is not as good as “creamy”. But a good New York-Style cheesecake is “dry” in a really good way: rich and luxurious, coating the roof of your mouth with smooth sweetness.
The other essential component of a New York-Style cheesecake is the graham cracker crust. On this particular detail I have interrogated many a waiter. And if you think I’m a tough customer, don’t even try to serve John a piece of cheesecake that doesn’t have a thick wall of graham cracker surrounding it, the higher the better.
This cheesecake is delicious plain, but a fruity topping never hurts. I’ll use whatever fruit I have on hand or what’s in season, but our all-time favorite is blueberry. This easy Blueberry Topping adds a juicy, sweet/tart flavor and gorgeous color, and turns a simple slice of cheesecake into something truly spectacular.
The cheesecake shown in these photos is “downsized” – made with about 2/3 the amount of crust and batter needed to make a full-sized, 9-inch cheesecake. Baked in a 6-inch diameter, 3-inch deep springform pan, it produces a tall, chubby little cheesecake that will easily serve eight people. At the bottom of the post I’ve included ingredient amounts for making a larger cake in a standard 9-inch pan. The 9-inch cake will not be as tall; count on serving 12.
Prep tips, making this ahead, and what to do with leftovers:
- To prep, take your cream cheese and eggs out of the fridge several hours ahead to give them time to come to room temperature. If you’ve forgotten to do this, eggs can be warmed to room temperature by dropping them into a bowl of warm tap water for a few minutes, and cream cheese can be softened carefully in the microwave – use 50% power and heat for 30 seconds at a time, until it’s just soft enough that your finger leaves an impression when you press on it.
- The graham cracker crust can be made earlier in the day and left at room temperature until needed.
- Once baked and cooled, the cheesecake needs to chill for at least 6 hours, preferably overnight.
- Leftovers will keep for at least a week. Place the entire cheesecake inside an airtight cake storage container in the fridge. If you don’t have a container big enough, just press a piece of plastic wrap against the cut sides of the cheesecake to keep them from drying out – don’t wrap the entire cheesecake with plastic wrap, or the wrap will stick to the top surface of the cake.
- Cheesecake can be frozen. Wrap the entire cake carefully with two layers of plastic wrap, then a layer of foil or freezer paper. Or cut it into chunks or individual slices to make it easier to thaw just enough to enjoy a portion or two at a time.
To see this recipe as part of a spectacular summer seafood dinner menu, check out the post for Saturday July 10, 2021.
New York Style Cheesecake
Start early in the day or the day before.
Ingredients
- 6 tablespoons unsalted butter, melted
- 6 ounces graham crackers (from about 11 rectangular sheets)
- Heaping 1/8 teaspoon Diamond Crystal kosher salt, or a large pinch of Morton’s
- 16 ounces cream cheese, at soft room temperature
- ½ cup plus 1/3 cup granulated sugar, divided
- 2 tablespoons cornstarch
- 2 teaspoons pure vanilla extract
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 3/8 cup (6 tablespoons) heavy cream
Directions
- Step 1 Heat the oven to 350. Butter a 6-inch diameter, 3-inch deep springform pan. Wrap the outside of the pan with two layers of heavy-duty foil.
- Step 2 Process the graham crackers in a food processor until they form fine crumbs. Combine the graham crackers and salt in a medium bowl and toss to distribute the salt, then add the melted butter and toss until the mixture resembles wet sand. Press the crumbs into the bottom and up the sides of the pan to form a thick crust with high sides. Press the edge of a glass or dry measuring cup into the inner corner of the crust all the way around to make a sharp corner between the bottom and sides.
- Step 3 Bake the crust for 12 to 15 minutes until fragrant and lightly browned. Meanwhile, bring a kettle of water to a boil.
- Step 4 Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat the cream cheese on medium speed for 2 minutes. Scrape down the bowl.
- Step 5 Add ½ cup of the sugar and the cornstarch, and beat 2 minutes, starting the mixer on low and then increasing the speed to medium once the cornstarch is incorporated. Scrape down the bowl.
- Step 6 Add the remaining 1/3 cup of sugar and the vanilla and beat for 1 minute, starting the mixer on low and then increasing the speed. Scrape down the bowl.
- Step 7 Beat in the egg and the yolk in two additions, scraping down the bowl after each.
- Step 8 Add the cream and run the mixer on low speed, just until the cream is blended in and the batter is smooth.
- Step 9 When the crust is done baking, scrape the filling into the crust and smooth the top. Place the springform pan inside a larger baking pan. Carefully pour in enough hot water to come 1 inch up the side of the springform pan. Transfer the pan to the oven on the middle rack and bake for 1 hour, until the top of the cheesecake is starting to look dry but the center still wobbles slightly when you jiggle the pan.
- Step 10 Turn the oven off and leave the cheesecake in the water bath in the oven for 20 minutes. Then remove the baking pan to a cooling rack. Very carefully run just the tip of a thin, sharp knife around the top edge of the cheesecake to loosen it from the pan. Leave the cheesecake in the water bath until the water is room temperature, then remove the springform pan from the water, discard the water and the foil, and return the cheesecake to the cooling rack to cool completely. Chill the cheesecake for at least 6 hours or overnight before removing the ring of the springform.
Ingredient amounts for a 9-inch cheesecake
Ingredients
- 9 tablespoons unsalted butter, melted
- 9 ounces graham crackers (from about 16½ rectangular sheets)
- ¼ teaspoon Diamond Crystal kosher salt, or a large pinch of Morton’s
- 24 ounces cream cheese, at soft room temperature
- 1¼ cups granulated sugar, divided
- 3 tablespoons cornstarch
- 1 tablespoon pure vanilla extract
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- ½ cup heavy cream
Directions
- Step 1 Follow the instructions in the main recipe. For the first addition of sugar to the batter, use ¾ cup, and then the remaining ½ cup in the next step. Add each egg separately and then the yolk, scraping the bowl between additions. Bake for 1¼ hours or until just set as described in the recipe, let the cheesecake sit in the oven 30 minutes and then in the water bath on the counter until cool.
