Martha Stewart New York Cheesecake Recipe
This Martha Stewart New York Cheesecake Recipe is a fantastic choice. It features a thick graham cracker crust and a very smooth filling.
Ingredients
- 1 1/2 cups of graham cracker crumbs for the base.
- 5 tablespoons of unsalted butter melted slowly.
- 2 tablespoons of granulated sugar for the crust.
- 2 pounds of full-fat cream cheese softened well.
- 1 1/2 cups of granulated sugar for the filling.
- 3/4 cup of heavy sour cream for extra tang.
- 4 large eggs at room temperature today.
- 1 teaspoon of pure vanilla extract for flavor.
- 1 tablespoon of fresh lemon zest for brightness.
- A pinch of kosher salt to balance the sweet.
Instructions
Prepare the Graham Crust
- Mix crumbs, butter, and sugar in a bowl. Press the mix into the bottom of your springform pan.
Bake the Sandy Base
- Bake the crust for ten minutes at 350 degrees. Let it cool fully before you add any cheese.
Cream the Heavy Cheese
- Beat the cream cheese until it is very smooth. Add the sugar and beat again for three minutes.
Mix in the Sour Cream
- Add the sour cream, vanilla, and lemon zest now. Stir slowly so you do not add too much air.
Add the Fresh Eggs
- Add the eggs one at a time to the bowl. Mix on low speed until they just disappear into the white.
Prepare the Water Bath
- Wrap the pan in foil and place in a roaster. Pour hot water into the large pan halfway up.
Bake the Tall Cake
- Bake for 90 minutes until the edges are set. The center should still have a small wobble today.
Cool and Chill Well
- Turn off the oven and leave the door open. Let the cake sit for one hour before the fridge.
Notes
- Use room temperature ingredients for a smooth batter.
- Do not overbeat the eggs in the mixer today.
- Always use a water bath to prevent deep cracks.
- Grease the sides of the pan very well first.
- Let the cake chill for at least six hours.
- Use full-fat cheese for the very best texture.
- Slice the cake with a warm wet knife always.