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NY Style Cheesecake

NY Style Cheesecake

Sweet and creamy delectible NY style cheesecake that does not require a water bath!

  • 12 slices
  • 15 minutes
  • 2 hours and 10 minutes

Ingredients

Crust

  • 1 and 1/2 cups (150 g) finely ground graham cracker
  • 2 tablespoons granulated sugar
  • 4 and 1/2 tablespoons (65 g) unsalted melted butter

Filling

  • 32 ounces (900 g) full-fat cream cheese, at room temperature
  • 4 large eggs plus 1 egg yolk, at room temperature
  • 1 and 1/8 cups (225 g/8 oz.) granulated sugar
  • 2 tablespoons cornstarch
  • 1/2 cup (120 ml) heavy cream
  • 1 and 1/2 teaspoons vanilla extract
  • Grated lemon zest from 1 small lemon (1 teaspoon)

Directions

Crust

  1. Preheat oven to 350°F/180°C.
  2. Wrap the outside of a 9-inch springform pan (bottom and sides) with a large piece of foil.
  3. In a medium bowl, mix together graham crackers, sugar, and melted butter until combined and moistened.
  4. Press mixture into the bottom of prepared pan to form an even layer of crumbs.
  5. Bake for 8-9 minutes until golden brown.
  6. Allow to cool completely on a wire rack.

Filling

  1. Increase oven temperature to 425°F/220°C.
  2. In a mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth and lump-free, 1-2 minutes.
  3. Add sugar and beat until blended.
  4. Add cornstarch and mix until blended.
  5. Add the eggs and beat until fully combined.
  6. Add cream, vanilla extract, and lemon zest and beat just until combined and smooth.
  7. Pour batter over cooled crust and spread evenly.
  8. Bake for 10 minutes, then lower temperature to 225°F/110°C and continue to bake for 60 minutes until the sides are set but the center is still slightly wobbly.
  9. Turn off oven, open the oven door halfway, to let in cold air, and leave the cake in the oven for an additional 60 minutes. This will help prevent the cake from cracking and the cake will remain creamy.
  10. Transfer the cake to a wire rack and allow it to cool to room temperature.
  11. Cover the cake with plastic wrap and refrigerate overnight or for at least 12 hours.

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