New York Style Cheesecake

Graham Cracker Crust

Preheat your oven to 350F and prepare your 9 inch springform pan. Lightly coat the entire inside with cooking spray and place two strips (or as many as it takes to cover the walls) of parchment paper up against the sides. They should peak over top the pan just a little.

In a small bowl, mix together the graham cracker crumbs (finely ground in a food processor), sugar, melted butter, cinnamon, and salt. Combine until you get the texture of wet sand then poor it into the pan. Firmly press it down into the bottom and up the sides of the pan. It should almost reach the top. I like to use a small measuring cup to pack it in.

Bake for 10 minutes then set it out to cool while you prepare the cheesecake.

New York Cheesecake

Drop the oven temperature to 305F and place a large baking pan on the very bottom rack of your oven. I just used a 9×13 baking pan. While you prepare the cheesecake, get a medium sized pot of water boiling over the stove. You’ll pour this into the baking pan once you’re ready to bake.

Before you start, make sure your cream cheese and eggs are at room temp. THIS IS VERY IMPORTANT! If you forgot to leave them out or are just impatient (like me) you can fill a bowl with warm water and let the cream cheese or eggs sit in there for about 20 minutes. If you need to bring up the temperature of both, make sure to place them in separate bowls.

For best results, I recommend using a stand mixer. A hand mixer is also an option, but be very careful and only work on low speed.

In a small bowl, mix together the eggs, lemon juice, and vanilla with a fork. Set aside.

With the paddle attachment, mix the room temp cream cheese on medium-low speed just until it’s smooth (30 seconds to 1 minute). Add in the sugar and cornstarch and mix on low for about 30 seconds.

Stop and let it sit for a couple minutes, scrape down the sides and bottom of the bowl, then mix again for another 30 seconds or until it comes together.

With the mixer on the lowest setting, slowly add in the egg mixture. It should take 3-4 pours and PATIENCE. You’ll be tempted to bump up the speed but don’t do it!

Take the bowl off the mixer and use a rubber spatula to fold in the sour cream.

Pour the batter into the pan once the crust is cooled and tap the pan against your counter a couple times to bring up any air bubbles that might have been caught in there. Place the cheesecake on the middle rack and carefully pour the boiling water into the pan below. (If you don’t have two racks, place the racke in the middle of the oven and wrap the base of the cheesecake pan in foil. Place it into the roast pan before pouring in the water).

Bake for an hour and 40 minutes. It will puff up a little in the oven but will come back down when it’s cooling. Once it’s done, leave the cheesecake in the oven, turn off the oven, and crack the door open. Let it sit in there for an hour.

After the hour is up, put the cheesecake in the fridge uncovered and let it chill overnight. The next day, remove the springform pan, slice, and top with your homemade raspberry sauce, powdered sugar, or leave it as is. Enjoy!