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New York Style Cheesecake

Show the density and richness of your affection with an authentic New York Style Cheesecake.
Prep Time30 minutes
Cook Time1 hour 55 minutes
Cool4 hours
Total Time2 hours 25 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake, New York
Servings: 10
Author: Kasey Rogers

Ingredients

Cheesecake Crust

  • 1½ cups graham cracker crumbs (12 whole crackers)
  • 5 tbsp unsalted butter (melted)
  • 2 tbsp sugar
  • ⅛ tsp salt

Cheesecake Topping

  • 10 oz frozen cherries (on package)
  • ½ cup sugar
  • ½ cup water
  • 1 tbsp corn starch
  • 1 tbsp lemon juice
  • 1 tsp almond extract

Cheesecake Filling

  • 32 oz cream cheese room temperature
  • 2 cups sugar
  • 3 tbsp all-purpose flour
  • 6 large eggs
  • 4 tsp vanilla extract
  • 1 tsp lemon zest (packed, from 1 lemon)
  • 2 tsp lemon juice (fresh, from 1 lemon )
  • ¼ tsp salt
  • ½ cup sour cream

Instructions

Instructions for making the crust

  • Wrap a 9- or 10-inch springform pan with a large piece of heavy-duty aluminum foil. Make sure to cover the bottom of the pan so it extends all the way to the top and there are no seams on the bottom or sides of the pan.
  • Repeat to ensure there are absolutely no gaps.
  • Spray the inside of the springform pan with cooking spray.
  • Preheat the oven to 375°F.
  • Place the oven rack in the lower middle position.
  • Combine the graham cracker crumbs, melted butter, sugar, and salt in a medium bowl.
  • Using a spoon or spatula, press the crumbs into an even layer on the bottom of the pan.
  • Bake for 10 minutes.
  • Remove the pan from the oven and set aside. Lower the oven temperature to 325°F.

Instructions for the cheesecake batter

  • Set a kettle of water to boil. This will be used to create a water bath for the cheesecake.
  • Beat the cream cheese, sugar, and flour together on medium speed until just smooth — approximately one minute. Be sure to scrape the bottom and sides of the bowl.
  • Add the vanilla, lemon zest, lemon juice, and salt, and then beat on low speed until just combined.
  • Add the eggs one at a time, and mix on low speed until completely incorporated.
  • Mix in the sour cream. Do not over-mix.
  • When your oven has cooled to 325°F, pour the batter on top of the graham cracker crust.
  • Place the springform pan full of cheesecake batter into a large roasting pan.
  • Place in the lower middle rack of the oven.
  • Pour the boiling water into the large roasting pan. It should come about one inch up the side of the springform pan. (This is why it is important to use heavy duty aluminum foil and wrap twice to prevent any leaks in the water bath.)
  • Bake until the cheesecake is firm. (1 ½ hour to an hour and 45 minutes.)
  • Remove the roasting pan from the oven. Cool the cheesecake in the water bath for about 45 minutes.
  • Remove the springform pan from the water bath. Discard the aluminum foil.
  • Run a knife around the edge of the cake to prevent sticking.
  • Refrigerate cheesecake covered in plastic wrap 4 hours or overnight.

Cherry Cheesecake Topping

  • Bring cherries, water, sugar, and corn starch to boil in a large saucepan.
  • Reduce heat to medium and cook 5 minutes or until cherries are thawed and the mixture is syrupy, stirring frequently.
  • Add lemon juice and almond extract.
  • Simmer 3 minutes or until mixture is slightly thickened and shiny. Remove from heat and allow to cool 15 minutes

Notes

To serve: Remove cheesecake from springform pan. Top with cherry sauce.