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new york cheesecake

Easy New York Style Cheesecake

Rich and delicious. Use your favorite topping for a gourmet dessert.
5 from 2 votes
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Course: Dessert
Cuisine: American, Jewish, Kosher, shavuot
Keyword: cheescake
Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Cooling time: 6 hours
Total Time: 2 hours 15 minutes
Servings: 16 servings
Calories: 435kcal

Ingredients

Ingredients for the filling

  • 2 ½ lbs cream cheese 5 eight ounce packages, room temperature
  • 1 ¾ cups sugar
  • 1 teaspoon lemon zest optional
  • 1 teaspoon vanilla extract
  • 5 large egg room temperature
  • 2 large egg yolk room temperature
  • ½ cup heavy cream

Ingredients for the crust

  • 10 graham crackers whole crackers
  • ¼ cup sugar
  • 6 tablespoon butter melted

Instructions

Instructions for making the filling

  • Preheat oven to 400ºF. Line 10" springform pan with parchment paper and grease sides well.
  • Using an electric mixer, beat cream cheese until smooth and creamy. About 30 seconds.
  • Scrape down sides of bowl and gradually add sugar, lemon zest, and vanilla extract until well mixed in.
  • Beat in the eggs one at a time, scraping down the bowl after each egg.
  • On low speed beat in the heavy cream. Scrape down the sides and pour batter into prepared pan containing the crust. (See crust recipe below).
  • Loosely cover cake with foil and bake for 15 minutes at 400ºF.
  • Reduce temperature to 200ºF and bake for an hour.
  • After and hour and fifteen minutes total cooking time turn off oven and slightly open oven door and allow to cool for 30 minutes.
  • Remove from oven and allow cheesecake to cool completely before unmolding.
  • Cover and cool in the refrigerator for at least 6 hours but ideally 24 hours before serving.

Instructions for making the crust

  • Crumb the graham crackers by putting them into a food processor until they are completely turned into crumbs.
  • Mix in the sugar and melted butter.
  • Using a measuring cup, press the crust batter into the bottom and edges of the springform pan to make the crust.

Notes

  • Cheesecake can be stored in the fridge for a few days.
  • Cheesecake freezes beautifully. Wrap well and freeze until ready to use. Thaw in the refrigerator overnight. 
  • Do not overstir the batter or the top may develop cracks.
  • Keep the oven door closed during baking. Too much opening and closing the oven door can upset the temperature on the surface of the cheesecake and cause cracking as well.
  • Let the cheesecake cool fully before slicing into it. I know it is tempting to dig in as soon as it is done baking, but the cheesecake will be runny when it is not fully cooled.

    Nutrition

    Nutrition Facts
    Easy New York Style Cheesecake
    Amount per Serving
    Calories
    435
    % Daily Value*
    Fat
     
    30
    g
    46
    %
    Saturated Fat
     
    16
    g
    100
    %
    Trans Fat
     
    1
    g
    Cholesterol
     
    170
    mg
    57
    %
    Sodium
     
    317
    mg
    14
    %
    Potassium
     
    151
    mg
    4
    %
    Carbohydrates
     
    35
    g
    12
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    30
    g
    33
    %
    Protein
     
    7
    g
    14
    %
    Vitamin A
     
    1186
    IU
    24
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    100
    mg
    10
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.