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🍰 Martha Stewart's New York-Style Cheesecake
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| ⏲️ Total Time |
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| 8.05 hours |
| :fork_and_knife_with_plate: Serves |
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| 1 9 inch cake |
🧂 Ingredients - 9 Inch - Crust
- 🫓 9 squares (68 g) graham crackers
- 🧈 4.5 Tbsp (64 g) unsalted butter, melted
- 🍬 1.5 Tbsp (19 g) granulated sugar
- 🧂 1 pinch salt
🧂 Ingredients - 9 Inch - Cake
- :cheese_wedge: 2.625 lbs (5.25 pkgs) cream cheese
- 🍬 1.6875 cups (335 g) granulated sugar
- 🌾 0.375 cup (45 g) all-purpose flour
- 🍦 1 tsp vanilla
- 🍚 0.75 cup (171 g) sour cream, room temperature
- 🥚 4 large eggs
- 🍋 0.75 tsp lemon zest (optional)
- 🍚 1 sour cream topping (optional)
| :fork_and_knife_with_plate: Serves |
|---|
| 1 10 inch cake |
🧂 Ingredients - 10 Inch - Crust
- 🫓 12 squares (90 g) graham crackers
- 🧈 6 Tbsp (85 g) unsalted butter, melted
- 🍬 2 Tbsp (25 g) granulated sugar
- 🧂 1 pinch salt
🧂 Ingredients - 10 Inch - Cake
- :cheese_wedge: 3.5 lbs (7 pkgs) cream cheese
- 🍬 2.25 cups (446 g) granulated sugar
- 🌾 0.5 cup (60 g) all-purpose flour
- 🍦 1.5 tsp vanilla
- 🍚 1 cup (227 g) sour cream, room temperature
- 🥚 5 large eggs
- 🍋 1 tsp lemon zest (optional)
- 🍚 1 sour cream topping (optional)
:cooking: Cookware
- 1 10-inch springform pan
- 1 foil
- 1 food processor
- 1 baking sheet
- 1 wire rack
- 1 large bowl
📝 Instructions
Step 1
Preheat the oven to 350°F. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil.
📝 Instructions - Crust
Step 2
To make the crust, process graham crackers in food processor until fine. Combine graham cracker crumbs, unsalted butter, melted, granulated sugar, and salt in a medium bowl. Transfer mixture to the pan and pat into an even layer using the bottom of a measuring cup or meat pounder. Freeze the dough in the pan, about 15 minutes. Place pan on a baking sheet. Bake until the crust is firm to the touch and deeply golden brown, about 15 minutes. Transfer pan to a wire rack to cool completely.
📝 Instructions - Cake
Step 3
In the bowl of an electric mixer fitted with the paddle attachment, beat the (7 pkgs) cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.
Step 4
In a large bowl, whisk together granulated sugar and all-purpose flour. With mixer on low speed, add vanilla. Gradually add a little bit of the sugar mixture to cream cheese, a little bit of sour cream, room temperature and an eggs. Repeat process until all ingredients are mixed. Beat until just combined; do not over mix.
Step 5
Optionally, add a tsp of lemon zest (optional).
Step 6
Pour cream cheese filling into the prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan.
Step 7
Bake 45 minutes; reduce oven temperature to 325°F. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with the door slightly ajar, about 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.
Step 8
Optionally, add a sour cream topping.