New York Cheesecake Recipe – Inspired by Martha Stewart
Let’s Talk Cheesecake (And a Little Mayhem in the Kitchen)
Okay, imagine this: it’s a blustery Saturday, I’ve promised my brother “the real-deal New York cheesecake” (the kind that tastes like it waltzed out of a bakery in Manhattan), and as usual, I’ve completely misjudged how long cream cheese takes to reach room temp. And honestly, every single time I bake this, I forget my springform pan’s leak-prone—so half-baked cheesecake always feels like a real possibility. But gosh, the payoff is worth it. This recipe, inspired by one from Martha Stewart (she just gets it), has totally ruined me for those supermarket, rubbery knock-offs. I weirdly enjoy the process, little messes and all. And let’s be honest, it’s mostly excuses for eating the leftover batter with a spatula, which is practically a requirement.
Why I Keep Coming Back to This Cheesecake
I whip this up when I want to impress someone (or just need a slice of comfort). It’s that ultra-smooth, just-a-bit-tangy kind of decadent—my family goes bonkers for this, and I can’t blame them. Plus, there’s something oddly satisfying about wrestling with a mountain of cream cheese in your stand mixer. There was a time when the crust always came out too thick (but I’ve finally stopped cramming in an extra handful of crumbs). Sometimes it cracks on top; honestly, I just slap some berries or whipped cream over and pretend it’s “rustic” (which, actually, usually works). Oh, and I’ve tried skipping the water bath before. Regret. Don’t do it!
Here’s What Goes in (And What You Can Totally Swap)
- Graham crackers – About 1 1/2 cups crushed (I’ve used digestive biscuits instead because, ya know, panic bakery runs are a thing)
- Butter – 6 tablespoons, melted. Salted or unsalted, whatever’s lurking in the fridge
- Granulated sugar – 1 cup for the filling, 2 tablespoons for the crust (sometimes I use brown for the crust, it’s got this toasty flavor)
- Cream cheese – 4 blocks (8 oz each), the full-fat kind. My grandma swears by Philadelphia, but honestly, I just grab what’s on sale
- Eggs – 4 large, at room temperature (ish; I’ve rushed this and it’s been fine)
- Sour cream – 1 cup (I’ve used Greek yogurt in a pinch—it works, but it’s tangier)
- Vanilla extract – 2 teaspoons (or, a good glug—measuring spoons are always missing at my place)
- Pinch of salt (sometimes I remember, sometimes I don’t—it’s rarely make-or-break!)
The Not-So-Perfect, Actually-Pretty-Great Directions
- Preheat your oven to 350°F, or close enough—mine runs hot, so check now and then if yours does too.
- Wrap the outside of a 9-inch springform pan in a double layer of foil (you don’t want leaks here—trust me, I’ve made a soup out of cheesecake before).
- Mix graham cracker crumbs, melted butter, 2 tbsp sugar, and a pinch of salt in a bowl. Press the mix into the pan—try not to mash it like you’re making concrete; just a gentle press does fine, maybe a little up the sides if the mood strikes.
- Bake the crust for about 10 mins. Let it cool while you wrestle with the rest.
- In a big bowl (stand mixer makes life easier, but elbow grease counts), beat the cream cheese until it’s impressively smooth. This is where I sometimes get distracted and overmix—doesn’t seem to hurt it much.
- Pour in the cup of sugar and vanilla, and beat again. Taste it! Actually, on second thought, maybe wait till the eggs go in…
- Add eggs one at a time, mixing on low—just till blended. No need to go ham here. (Overbeating = cracks. Sometimes. Or maybe it’s a myth?)
- Scoop in the sour cream and mix gently. Don’t stress if the batter looks a bit lumpy at this point—it sorts itself out in the oven.
- Scrape the batter into the cooled crust. Pop the springform in a roasting pan, then fill the pan with about an inch of hot water. (I’ve used a kettle, but once almost splashed water in my batter—don’t do that!)
- Bake for about 1 hour, maybe five minutes more depending on your oven. It should jiggle just a little in the middle, like a chubby belly. Not runny, just soft.
- Turn off the oven. (Don’t open the door, just leave the cheesecake inside, and let it cool for about an hour. This part? Well, sometimes I get impatient.)
- Bring it out; cool completely, then chill for at least 4 hours. Overnight is best.
The Bits I Figured Out the Hard Way
- If you forget the water bath, the cheesecake gets a funny, weirdly rubbery crust around the edge (which is, I guess, somewhat charming in its own way)
- Don’t stress over cracks—cover ’em up and get on with your day
- Letting it chill overnight really does make it taste better (I was a skeptic—it’s true)
- A little extra vanilla? Always a good idea
Outrageously Tasty Variations (And a Fail or Two)
- I once swapped in chocolate wafer cookies for the crust. Way too rich, and my brother said it “tasted like a moon pie’s weird cousin”
- Swirling raspberry jam before baking? Brilliant—do it
- Pumpkin purée in the filling for Thanksgiving: risky, but not bad (maybe a touch too earthy…)
- I even tried topping the cooled cake with roasted nectarines—messy but fantastic when peaches are in season
The Gear (And What To Do If You Don’t Have It)
- Springform pan (if you don’t have one, I’ve used a deep pie dish—it’s not as tidy but still delicious)
- Stand mixer or handheld beaters (or massive biceps; your call)
- Roasting pan for the water bath. I’ve made a makeshift one form two pie tins stacked together, and it didn’t leak (for once!)
How Long Will It Keep? (IF You’re Lucky)
Covered up in the fridge, it’s good for up to 5 days—or so the experts say. Honestly, in my house it never lasts more than a day; my cousin once snuck a chunk for breakfast. You can freeze slices, but the texture changes a bit.
Serving: The Fun (and Slightly Chaotic) Part
We like it cold, with a heap of fresh berries or—if it’s a dramatic day—cherry compote. Sometimes I drizzle homemade caramel on top (dangerous, I know). With coffee, it’s basically perfection. My grandma always used to cut slices with a hot knife—swears it’s the trick for clean edges.
Pro Tips, AKA My Comedy of Errors
- I once rushed the cooling, took it out warm—whoops, total lava flow. Don’t do that.
- If you skip wrapping the pan in foil, just expect water to find its way in like it’s on a mission.
- I occasionally get fancy and toss lemon zest in; sometimes it clashes. Subtle is best.
FAQ Time: (People Actually Ask Me These Things)
- Do I have to use full-fat cream cheese?
- I mean, you can use reduced fat, but it never gets that dense, creamy vibe. Why mess with success?
- Is the water bath really necessary?
- Yes. Or, sorta. It just helps with even baking. If you skip it, expect cracks (but cover ’em with fruit and call it a day).
- Can I make this ahead?
- Definitely. Actually, I think this tastes better the next day. I usually sneak a slab for breakfast—don’t tell anyone.
- Any toppings you love?
- Oh, all the things. Jam, berries, lemon curd, or plain—sometimes I just eat a slice standing at the fridge, no topping, out of pure impatience.
A Quick Wander Off-Topic (Because, Why Not?)
You ever find yourself making a recipe and realize you remember a totally unrelated story? Last time I baked this, I found a recipe for bostock taped to the back of my spice cupboard—no idea whose it was. Anyway, just reminded me to try new things now and then, even without the fancy Martha pan! Also, recommend King Arthur’s cheesecake baking guide if you’re into nerdy bakery science.
And that’s it—even if you need two tries to get it right, you still get to eat the practice round. Pretty good deal, eh?
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 cup sour cream
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
Instructions
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1Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
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2In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then let cool.
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3In a large bowl, beat the cream cheese until smooth. Gradually add sugar, then blend in flour, salt, and vanilla extract. Mix in eggs one at a time, scraping the bowl after each addition, then gently fold in sour cream.
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4Pour the cream cheese mixture over the cooled crust and smooth the top. Tap the pan lightly on the counter to release air bubbles.
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5Bake in the center of the oven for 55–60 minutes, or until the edges are set and the center is slightly jiggly. Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour.
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6Remove cheesecake from oven, run a knife around the edges, and cool to room temperature. Refrigerate at least 4 hours or overnight before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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