Perfect New York Cheesecake Recipe

This is hands-down the best cheesecake I’ve ever made! A thick graham cracker crust provides the perfect base for an incredibly creamy, melt-in-your-mouth filling. Your search for the perfect New York style cheesecake has ended!

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This is one of the best cheesecakes I’ve ever made! It has a thick graham cracker crust and an incredibly creamy, melt-in-your-mouth filling. You are going to love it! I like a thick crust that goes all the way up the sides of the cheesecake, so I’m using a box of graham crackers, which makes about 3 1/2 cups crushed. I use my food processor to grind them up, and do it in a couple batches since not all the crackers fit at once. Combine that with 1/3 cup of sugar and melted salted butter until it looks like wet sand. Let the mixture cool to room temperature, and then start building your crust inside a lightly greased springform pan. I build up the sides first and move the mixture towards the edge. Then I use a straight-sided cup or glass to help me firmly push it into the sides. For a pretty top, I use my finger to push the crust down while pressing against the sides. Now I have my tall sides, we need to fill in the bottom. The bottom of a glass or cup is helpful to press it down. Last but not least, to smooth where the side and bottom meet, run a spoon around the crust. This helps keep the sides and bottom together when cutting your cheesecake. This cheesecake filling is surprisingly easy. The most important thing to remember here is to start with room temperature ingredients, otherwise your filling will not blend as well. Add 32 ounces of full-fat cream cheese to a stand mixer with 1 cup of sugar, 1 ½ teaspoons of vanilla, and a teaspoon of lemon juice. Mix on medium speed for 2 minutes, pausing halfway through to scrape down the sides and bottom of the bowl. Now we’re going to add our eggs, this recipe calls for 7 whole eggs as well as 1 egg yolk. With the mixer on low speed, add the eggs, one at a time, waiting a few seconds so each egg is mixed into the filling. You should be able to add all your eggs within a minute. Scrape the bowl again, and then mix for another 20 seconds. We don’t want to mix too long at this point because that would add too much air to the filling. I like to use a water bath and view it as a little extra insurance for perfectly baked cheesecake. You can double wrap your springform pan with foil or do what I do and place your pan inside a slightly larger cake pan (this one is 10-inches). Place both pans into a roasting pan, which will hold the hot water bath. I add the hot water outside of the oven since it’s slightly easier in my kitchen, but you can pour it in once the cheesecake is inside the oven. Bake your cheesecake for 1 ½ to 2 hours or until the top barely starts to brown and the center has a slight jiggle. To help prevent cracking, turn off the oven, open the door slightly, and let it cool completely inside your oven for about 2 hours. Then refrigerate overnight. Even after doing everything right, this particular cheesecake pulled away from the sides a little in the back. I’m fine when homemade desserts have a few imperfections! It still tastes amazing and you can always cover it up with a bit of whipped cream. And that’s it, beautiful, incredibly creamy homemade cheesecake. I hope you try it! The full recipe with lots of tips is on Inspired Taste. See you next time!