Creamy New York-Style Cheesecake
Who can possibly resist a luscious slice of cheesecake? This tall, crack-free New York-style cheesecake is ultra rich and creamy! It’s sure to be a showstopper at any party or get-together.
Servings 12 (approximately)
Equipment
- a nine or ten inch (26 cm) springform pan
Ingredients
For the crust
- 400 g (14.1 oz) crushed Digestive biscuits or about 4 cups graham cracker crumbs
- 200 g (7 oz) unsalted butter, melted
- a pinch of ground nutmeg (optional)
- a pinch of ground cinnamon (optional)
For the filling
- 1 ½ cups (300 g / 10.6 oz) sugar
- 4 tablespoons all-purpose flour
- 4 eggs
- 1 kilo (2.2 pounds / 36 oz) full-fat cream cheese, at room temperature
- a pinch of salt
- 1 teaspoon vanilla
- 1 container (200 g / 7 oz) full-fat Greek yogurt, at room temperature
- 2 tablespoons lemon juice, at room temperature
Instructions
Preheat the oven
- Preheat the oven to 350°F/ 180°C.
Prep the pan
- Butter the pan and line the bottom and the sides with parchment paper. Set aside.
Make the crust
- Mix the cookie crumbs, spices, and melted butter together. You can do this in the food processor or in a bowl using a spoon.
- Spoon the crumb mixture into the prepared springform pan.
- Starting in the center, use a straight-sided glass to gently press the crumb mixture over the base and up the sides of the pan.
- Use the glass to even out the thickness and edges of the crust. Set the pan aside.
Make the filling
- In a small bowl, mix the flour and the sugar together. Set aside.
- In another small bowl, lightly beat the eggs. Set aside.
- In a large mixing bowl, beat the cream cheese until smooth. Scrape the bowl often.
- Add the salt, the flour mixture, the eggs, vanilla, yogurt, and the lemon juice. Beat on until well combined. I start off on low speed. Do not overmix.
- Gently tap the bowl over the counter a few times to remove any air bubbles. If you still see a few air bubbles, pop them with a toothpick.
- Wrap the springform pan with 2-3 layers of aluminum foil so that no water leaks into the cheesecake (see pictures in the post).
- Pour the filling over the prepared crust.
- Smooth out the top with the back of a spoon.
- Place the pan into a larger pan, like a roasting pan.
- Pour boiling-hot water in the larger pan, about 2 inches (5 cm) deep, or until it reaches halfway up the springform pan.
- Place the pan in the lower or middle rack of the oven.
- Bake for 45 minutes. Then lower the temperature to 325 °F / 160°C and bake for another 45 minutes.
- DO NOT OPEN THE OVEN DOOR AT ALL.
- Turn off the oven and allow the cheesecake to cool inside with door slightly ajar for one hour. I like to use the handle of a wooden spoon to keep the oven door open.
- Take the cheesecake out of the oven and let it cool completely at room temperature for 2-3 more hours.
- Cover it loosely with plastic wrap and refrigerate overnight before serving.
Transfer the cheesecake to a plate or serving platter
- Gently release the ring and remove the parchment paper from the sides and the bottom. It should be easy to lift the entire cheesecake off the bottom parchment paper.
- Transfer the cheesecake to a plate or serving platter.
- To slice, dip a straight edge knife into a glass of hot water and wipe it dry before each cut.
- Enjoy as is or with your favorite toppings!
- Store in the refrigerator for up to 5 days.
Notes
Picture Tutorial & Tips
I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
Freezing Options
I often freeze individual slices of cheesecake. Wrap each slice in plastic wrap and then place in a freezer bag or freezer safe container. It can be frozen for up to 2 months.
If you prefer a harder, crunchier crust, add 100 g (3.5 oz) more crumbs to the crust mixture.
Use 2-3 layers of aluminum foil (preferably heavy duty) around the pan to keep it from taking in any water while baking.
For a crack-free cheesecake, don’t overmix the filling and don't open the oven door while baking.
When the cheesecake has completely cooled, cover it loosely with plastic wrap and refrigerate overnight. If you seal it tightly with plastic wrap any condensation that forms in the fridge might drip onto your cheesecake and make it soggy!
For the best results, always chill the cheesecake overnight before serving.
Baking Measurements
I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!
© Pastry Wishes
