Step 1 of 33
New York-Style Cheesecake (Without Sour Cream)
Preheat the oven to 400°F.
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Step 2 of 33
New York-Style Cheesecake (Without Sour Cream)
Lightly grease the sides of a 9-inch spring form pan with softened butter.
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Step 3 of 33
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Cut a circle of parchment paper 9 inches in diameter and lay the circle on the bottom of the spring form pan.
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Step 4 of 33
New York-Style Cheesecake (Without Sour Cream)
Create four sheets of aluminum foil approximately 18 inches long each. Lay one sheet of foil over another to create a cross.
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Step 5 of 33
New York-Style Cheesecake (Without Sour Cream)
Make another foil cross with the remaining two sheets of aluminum foil, and position it at an angle over the first cross, creating a jagged circle.
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Step 6 of 33
New York-Style Cheesecake (Without Sour Cream)
Place the spring form pan in the center of the foil circle. Pull the edges of the foil up the sides of the pan and tightly secure on the top edges of the pan. Pack the foil closely to the sides of the pan.
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Step 7 of 33
New York-Style Cheesecake (Without Sour Cream)
Place the graham crackers in the bowl of a food processor or high-powered blender. Pulse into fine crumbs.
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Step 8 of 33
New York-Style Cheesecake (Without Sour Cream)
Add the brown sugar, cinnamon, and salt to the graham cracker crumbs. Pulse the mixture a few times to combine.
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Step 9 of 33
New York-Style Cheesecake (Without Sour Cream)
Transfer the graham cracker crumb mixture to a mixing bowl.
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Step 10 of 33
New York-Style Cheesecake (Without Sour Cream)
Place the butter in a microwave-safe bowl. Microwave on high until melted, 45-60 seconds.
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Step 11 of 33
New York-Style Cheesecake (Without Sour Cream)
Pour the melted butter over the graham cracker crumbs. Use a large fork to mix until the crumbs are evenly moistened and hold together when pinched.
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Step 12 of 33
New York-Style Cheesecake (Without Sour Cream)
Carefully turn the graham cracker crumb mixture into the spring form pan.
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Step 13 of 33
New York-Style Cheesecake (Without Sour Cream)
Using a tamper or the bottom of a heavy glass, tightly pack the crumbs into the base of the pan, creating an even crust.
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Step 14 of 33
New York-Style Cheesecake (Without Sour Cream)
Bake the crust on middle rack of oven until the edges just begin to brown, 9-11 minutes.
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Step 15 of 33
New York-Style Cheesecake (Without Sour Cream)
Remove the crust from the oven when done and set aside to cool.
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Step 16 of 33
New York-Style Cheesecake (Without Sour Cream)
Reduce the oven temperature to 350°F.
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Step 17 of 33
New York-Style Cheesecake (Without Sour Cream)
Place the cream cheese and sugar into the bowl of a mixer. Beat on medium-high speed, scraping down the sides of the bowl periodically, for 5 minutes, until the mixture is completely smooth and no lumps remain.
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Step 18 of 33
New York-Style Cheesecake (Without Sour Cream)
Add the flour, heavy cream, lemon zest, and vanilla extract to the bowl. Continue to beat on medium-high speed until the cream is fully incorporated into the cream cheese, 1-2 minutes.
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Step 19 of 33
New York-Style Cheesecake (Without Sour Cream)
Use a rubber spatula to scrape down the sides of the bowl.
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Step 20 of 33
New York-Style Cheesecake (Without Sour Cream)
Turn the mixer to the lowest speed. Add the eggs and egg yolk one at a time, mixing just until no yellow streaks remain. The batter should be somewhat thin, and ivory in color.
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Step 21 of 33
New York-Style Cheesecake (Without Sour Cream)
Pour the batter into the cooled graham cracker crust.
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Step 22 of 33
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Lightly tap the spring form pan on a counter top 4-5 times to release any air bubbles.
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Step 23 of 33
New York-Style Cheesecake (Without Sour Cream)
Place the spring form pan inside a large roasting pan. Carefully fill the roasting pan with water until it reaches about 3/4 inch up the sides of the spring form pan.
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Step 24 of 33
New York-Style Cheesecake (Without Sour Cream)
Bake the cheesecake on middle rack of oven until cheesecake edges are set and center wobbles slightly when shaken, 75-90 minutes. Do not open the oven door while it bakes.
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Step 25 of 33
New York-Style Cheesecake (Without Sour Cream)
Check to see that cheesecake is done. Add time as needed, and when done, turn off the oven and crack the door open 1-2 inches. Allow the cheesecake to rest in the oven for 1 hour.
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Step 26 of 33
New York-Style Cheesecake (Without Sour Cream)
Remove the cheesecake from the oven and transfer to the refrigerator.
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Step 27 of 33
New York-Style Cheesecake (Without Sour Cream)
Refrigerate the cheesecake for a minimum of 6 hours, preferably overnight.
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Step 28 of 33
New York-Style Cheesecake (Without Sour Cream)
To unmold the cheesecake, carefully run a butter knife around the inside edges of the pan. Undo the clasp and slowly remove the sides in an upward motion.
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Step 29 of 33
New York-Style Cheesecake (Without Sour Cream)
Place cream cheese and granulated sugar into a large mixing bowl. Use a mixer to beat on medium-high speed until completely smooth, 2-3 minutes.
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Step 30 of 33
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Add the heavy cream and vanilla extract to the bowl. Beat on low speed to incorporate the heavy cream into the cream cheese.
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Step 31 of 33
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Turn the mixer to medium-high speed, and beat until the whipped cream holds stiff peaks, 2-3 minutes. Do not overbeat.
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Step 32 of 33
New York-Style Cheesecake (Without Sour Cream)
Spread or pipe the whipped cream cheese over the top of the cheesecake. Refrigerate until ready to serve.
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Step 33 of 33
New York-Style Cheesecake (Without Sour Cream)
Just before serving, garnish the top of the cheesecake with fresh berries, if desired. Slice and serve. Leftover cheesecake may be stored in an airtight container in the refrigerator for 3 days, or frozen for up to 2 months.