New York Cheesecake
A classic, dense, and creamy New York-style cheesecake featuring a buttery graham cracker crust. This recipe uses a slow oven cooling method to help prevent cracks, resulting in a smooth, impressive dessert perfect for any occasion.
An original recipe by Forkin
- Total time
- 7 hr 35 min
- Serves
- 12
- Difficulty
- Medium
- Per serving
- 537 kcal
Allergen information: may contain eggs, gluten, milk, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Crust
- 150 ggraham cracker, finely crushed
- 50 ggranulated sugar
- 85 gunsalted butter, melted
Filling
- 500 gcream cheese, full-fat, softened to room temperature
- 450 gricotta cheese, full-fat
- 300 ggranulated sugar
- 20 gall-purpose flour
- 20 gcornstarch
- 4 pcslarge egg, at room temperature
- 450 gsour cream, full-fat, at room temperature
- 1 tspvanilla extract
Equipment
25cm springform pan · large bowl · spatula · wire rack · baking sheet · electric mixer · medium bowl · oven
The method
Step by step
- 1
Preheat your oven to 180°C (350°F).
About 10 min
Cook’s note: Position an oven rack in the middle of the oven for even baking.
- 2
In a medium bowl, combine the crushed graham crackers and the sugar for the crust.
About 2 min
Cook’s note: You can crush graham crackers easily by placing them in a zip-top bag and rolling over them with a rolling pin.
- 3
Pour in the melted butter and mix with a fork until the crumbs are evenly moistened.
About 2 min
- 4
Press the crumb mixture firmly and evenly into the bottom of a 25cm (10-inch) springform pan.
About 3 min
Cook’s note: Use the flat bottom of a measuring cup to press the crust down for a compact, even layer.
- 5
Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly on a wire rack.
About 10 min
- 6
In a large bowl, use an electric mixer on medium speed to beat the softened cream cheese until completely smooth and free of lumps.
About 3 min
Cook’s note: Starting with room temperature cream cheese is crucial for a lump-free filling.
- 7
Add the ricotta cheese and the granulated sugar for the filling, and beat until just combined and smooth.
About 2 min
Cook’s note: Scrape down the sides of the bowl with a spatula to ensure everything is well mixed.
- 8
Add the all-purpose flour and cornstarch, and mix on low speed until just incorporated.
About 1 min
- 9
Add the eggs one at a time, mixing on low speed after each addition only until the yolk disappears. Do not overmix.
About 2 min
Cook’s note: Overmixing after adding eggs can incorporate too much air, which may cause the cheesecake to crack as it bakes.
- 10
Gently stir in the sour cream and vanilla extract with a spatula until the batter is uniform.
About 1 min
- 11
Pour the filling over the prepared crust in the springform pan and smooth the top.
About 1 min
Cook’s note: Place the springform pan on a baking sheet to catch any potential drips from the butter in the crust.
- 12
Bake for 1 hour. The center should still have a slight wobble.
About 1 hr
- 13
Turn off the oven heat. Leave the cheesecake in the oven with the door closed for 2 hours to cool down slowly.
About 2 hr
Cook’s note: This slow cooling process is the key to preventing a large crack from forming on the surface.
- 14
Remove the cheesecake from the oven and let it cool completely to room temperature on a wire rack.
About 1 hr
- 15
Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until fully set.
About 4 hr
Cook’s note: Chilling is essential for the cheesecake to firm up and for the flavors to meld.
Per serving
Nutrition
- Calories
- 536.8kcal
- Protein
- 10.8g
- Carbs
- 45.3g
- Fat
- 35.5g
- Fibre
- 0.5g
- Sugar
- 34.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store the cheesecake covered in the refrigerator.
Serve chilled directly from the refrigerator.
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