Ultra-Rich New York Cheesecake
A dense, velvety cheesecake with a buttery graham cracker crust. This classic American dessert features a luxurious cream cheese filling that's both tangy and sweet, with a beautifully cracked top that gives way to a silky interior.
Story
This cheesecake is the real deal—bold, creamy, and satisfyingly dense. The key is using full-fat cream cheese and letting it come to room temperature before mixing. A water bath ensures even cooking and prevents cracks.
Ingredients
graham crackers
200g
unsalted butter, melted
80g
granulated sugar (divided)
100g + 30g
full-fat cream cheese
900g
large eggs
4
egg yolks
2
heavy cream
240ml
vanilla extract
2 teaspoons
lemon juice
1 tablespoon
salt
1/4 teaspoon
Instructions
1
Prepare the crust
Crush the graham crackers into fine crumbs using a food processor or a rolling pin. You want a texture like coarse sand. Mix the crumbs with 30g of sugar and the melted butter until everything is evenly dampened. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling.
2
Make the filling
Beat the cream cheese with the remaining 100g of sugar until completely smooth and fluffy, about 3 minutes on medium-high speed. Scrape down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Mix in the egg yolks, heavy cream, vanilla, lemon juice, and salt until just combined—don't overmix or you'll incorporate too much air.
3
Assemble and bake
Preheat your oven to 325°F (165°C). Pour the filling over the chilled crust and smooth the top. Place the pan inside a larger roasting pan, then carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 55-65 minutes until the edges are set but the center still has a slight wobble.
4
Cool slowly
Turn off the oven and leave the door cracked open. Let the cheesecake cool inside for 1 hour—this gradual cooling prevents the top from cracking. Remove from the water bath and transfer to a wire rack. Run a thin knife around the edge to loosen the sides, then let it cool completely at room temperature.
5
Chill and serve
Cover loosely and refrigerate for at least 4 hours, or overnight for the best texture. The cheesecake will firm up as it chills. Release from the springform pan, slice with a hot wet knife for clean cuts, and serve plain or with fresh berries or strawberry sauce.
