Use this recipe for the most creamy, most Delicious New York Style Cheesecake you will ever eat. It’s light and fresh with hints of lemon and vanilla and is the perfect pallet for your favorite sauce or toppings.

This is by far my favorite cheesecake recipe and I’ve eaten a lot of cheesecake. It’s light without being too fluffy. I prefer a more dense cheesecake, one that doesn’t feel like whipped cream in your mouth. It pairs well with most any topping or sauce. My favorite is strawberries that have been lightly sprinkled with sugar or caramel. Sprinkling the strawberries with sugar draws the water out of them and creates its own sauce. It’s the perfect way to end to any special night!

PRO-TIPS:

SCRAPE THE BOWL! Scraping the bowl after each step is vitally important to getting a batter free of lumps.
Cheesecake bakes in a bain-marie which is just a fancy way to say water bath. It is easier to place the empty water pan in the oven, put the cheesecake in the empty water pan, then add the water to the pan. Walking from the sink to the oven with water in a pan is not as easy as it sounds.
Once the cheesecake is baked remove it from the water bath. The water at this point is 300°, leave it in the oven and let it cool in there, that way if you spill it, it’s room temperature.
This recipe requires the use of a round cake pan at least 2 inches deep with straight sides. Do not use a springform pan.
I recommend refrigerating overnight. It’s so much easier to get the cheesecake out of the pan when it’s cold.

Delicious New York Style Cheesecake

Name: Delicious New York Style Cheesecake
Prep time: 30 min
Cook time: 95 min
Total time: 125 min
Yield: 6 Slices
Ingredients: 1 ½ lbs Cream Cheese; ¾ cup Granulated Sugar; ⅓ cup Sour Cream; 4 tbsp Cornstarch; 1 tsp Lemon Juice; 1 tsp Lemon Zest; 1 ½ tsp Vanilla; 3 large Eggs; 2 ½ cups Heavy Cream; 1 stick Salted Butter; 2 cups Graham Crackers; 1 lb Fresh Strawberries; 1 tbsp Granulated Sugar; Fresh Mint

Yield: 1 10-inch Cheesecake

Ingredients:

1 ½ lbs Cream Cheese
¾ cup Granulated Sugar
⅓ cup Sour Cream
4 tbsp Cornstarch
1 tsp Lemon Juice
1 tsp Lemon Zest
1 ½ tsp Vanilla
3 large Eggs
2 ½ cups Heavy Cream

Crust Ingredients:

1 stick Salted Butter
2 cups Graham Crackers

Optional Ingredients for Garnish:

1 lb Fresh Strawberries
1 tbsp Granulated Sugar
Fresh Mint

Instructions:

1. Preheat oven to 300°.

2. Prepare your cake pan by lining the bottom with parchment. Please your pan on a piece of parchment and trace around the bottom of the cake pan to make a circle on the parchment. Fold the circle in half and cut it out. That should fit perfectly.

Here is a link for my favorite parchment sheets. They are precut and super convenient.

Here is a link for the pans I always use when making this cheesecake.

3. Crush the graham crackers into crumbs. You can put them in a food processor or a plastic zipper bag and crush them with a rolling pin. Melt the butter in the microwave. Mix the melted butter and crushed graham crackers together in a bowl. Once it’s thoroughly mixed, pour it into the prepared cake pan in an even layer. Use the bottom of a measuring cup to compress and level the crust. Set aside.

4. Quarter the fresh strawberries and mix with the 1 tbsp of granulated sugar. Cover and refrigerate.

5. Whip the cream cheese on medium speed until lump free. Scrape the bowl with a rubber spatula.

6. Add the granulated sugar and mix until light and fluffy. Scrape the bowl with a rubber spatula.

7. To the cream cheese and sugar mixture, add the sour cream, cornstarch, lemon juice, lemon zest, and vanilla. Mix until incorporated. Scrape the bowl with a rubber spatula.

8. Add the eggs one by one and mix until incorporated and lump free. Scrape the bowl with a rubber spatula.

9. With the mixer on medium speed, stream in the heavy cream until incorporated. Scrape the bowl with a rubber spatula. Mix again until incorporated. Make sure to scrape the bottom of the bowl as well.

10. Pour the batter into the prepared cake pan. This cake is baked in a bain-marie which is just a fancy way to say water bath. You will need to choose a cake pan bigger than the prepared cake pan. I used a 10-inch cake pan for the cheesecake and a 12-inch cake pan for the water bath. Place the water pan in the oven then place your unbaked cheesecake in the water pan. Add water to the water pan until it is half the way up the cheesecake pan. Be careful not to get water in the cheesecake.

11. Bake for 1 hour 35 minutes. You will know it’s done when the cake is about to brown and is slightly jiggly. You should also be able to touch the top without it sticking to your finger.

12. Remove just the cheesecake from the oven. Leave the water bath in the oven and turn the oven off. Allow the water to cool in the oven before discarding.

13. Allow the cheesecake to cool enough that the cake pan can be handled with bare hands. Cover in plastic wrap but be careful not to let the wrap touch the cheesecake. Stretch it around the edges of the cake pan. Refrigerate until solid (I recommend overnight).

14. To remove the cheesecake from the pan run a knife or offset spatula along the outside edge of the cheesecake. DON’T SAW IT. Be very careful not to tear up the sides. Go slow and take your time. Cover a plate in plastic wrap and place the plate over the top of the pan. Flip the cake out onto the plate. Sometimes I have to rub my hand over the bottom of the cake pan to heat it up slightly before the cheesecake will drop out. Use another plate on the bottom of the cheesecake to flip the cake right side up.

15. Try not to eat the whole cheesecake at once! Good luck!

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