For any cheesecake lovers out there you seriously will not find a better recipe than this Best New York Style Cheesecake. It’s pure cheesecake heaven in every bite. With no shortage of cream cheese (over two pounds!) and just the right amount of sugar to take off the tang it will leave you wanting more. It’s perfectly rich and just dense enough to make each bite seem like its own little treasure.

If you’re in need of a pure and simple cheesecake recipe this is the one to make. It’s everything you could want in a cheesecake—no extra “stuff” needed. Although, you can never go wrong with a cherry sauce on top.

 

Ingredients

Crust:

8 graham crackers crushed into fine crumbs

1 tbsp sugar

5 tablespoons butter melted

Cheesecake:

40 ounces cream cheese, at room temperature and cut into 1-inch pieces (5 8oz. blocks)

1½ cups granulated sugar, divided

⅛ teaspoon salt

⅓ cup sour cream

2 teaspoons lemon juice

1 tbsp vanilla extract

2 egg yolks

6 eggs

1 tbsp butter melted

Directions

Make the Crust: Adjust oven rack to lower-middle position and preheat oven to 300 degrees F. Crush the graham crackers into fine crumbs. In a medium bowl stir together the graham cracker crumbs and sugar. Pour the melted butter into the bowl and use a fork to toss the mixture until it is evenly moistened. Transfer the crumbs to a 9-inch spring form pan and press evenly into the bottom of the pan. Bake the crust until it begins to smell toasted and starts to brown around the edges, about 13 minutes. Transfer pan to a wire rack to cool.

Make the Cheesecake: Increase the oven temperature to 500 degrees F. Beat the cream cheese on medium-low speed for 1 minute. Scrape down the bowl, add ¾ cup of the sugar and the salt and beat on medium-low speed for another 1 minute. Scrape down the sides of the bowl, add the remaining ¾ cup of sugar and beat again on medium-low speed for 1 minute.

Scrape down the sides of the bowl, add the sour cream, lemon juice and vanilla, and beat on low speed for 1 minute.

Scrape down the sides of the bowl, add the egg yolks and beat on medium-low speed for 1 minute. Add the eggs, 2 at a time, beating for about 20 seconds between additions and scraping the bowl between additions.

Without touching the crust, brush the sides of the inside of the pan with melted butter. Pour the filling into the pan and bake for 10 minutes. Without opening the oven door, reduce the oven temperature to 200 degrees F and continue to bake until the center of the cheesecake registers 150 degrees F on an instant-read digital thermometer, about 1½ hours.

Place the pan on a wire rack and cool for 5 minutes, then run a paring knife around the cake to loosen it from the pan. Allow the cake to cool until it is barely warm, 2½ to 3 hours. Wrap in plastic wrap and refrigerate until cold, at least 3 hours.

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Quick tip: To help prevent cracking bake the cheesecake in a water bath—wrap the bottom of the spring form pan tightly in foil then place in a larger baking pan or sheet with a rim. Pour boiling water into the larger pan and then put into the oven.