Desserts / Cakes & cheesecakes
New York Cheesecake with Graham Crust
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Ours cracked right across the top the first time, and it was gone by breakfast anyway. A very hot start, a low finish and a slow cool in the oven keep it smooth now. Give it the night in the fridge.
The short version
Press and pre-bake a graham crust, beat room-temperature cream cheese with sugar, eggs and cream on low speed, bake 15 minutes at 500°F then 1 hour at 200°F, and cool in the oven. Chill at least 6 hours; overnight is better.
What makes ours better
why ours wins the argument at dinner
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Graham cracker crust, pre-baked. Ten minutes in the oven sets the crumbs so the crust stays crisp under the filling instead of going soft.
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Beat on low and scrape often. Air is what puffs the cake up and then cracks it as it falls. Low speed and a scraped bowl give a dense, smooth filling with no lumps.
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Start the bake very hot, then drop to low. The first 15 minutes set a golden surface and a firm edge. The long, gentle bake after that cooks the center to a creamy custard without browning it further.
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A spoonful of flour and a lemon. Two tablespoons of flour give the slices a little more body, and the zest keeps all that cream cheese from tasting flat.
What you need
the stars of the show
- Graham cracker crumbs1¾ cups
- Granulated sugar2 tablespoons
- Unsalted butter6 tablespoons
- Full-fat cream cheese2½ pounds
- All-purpose flour2 tablespoons
- Finely grated lemon zest1 tablespoon
- Vanilla extract2 teaspoons
- Heavy cream½ cup
Crust
Filling
yes, all of the butter
Steps
go slow. the good part can’t be rushed.
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Set out the cold stuff
Leave the cream cheese, eggs, yolks and cream on the counter for about 2 hours, until the cream cheese is soft enough to dent with a finger. Cold cream cheese leaves lumps that never beat out.
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Make and bake the crust
Heat the oven to 350°F. Stir the crumbs, sugar and melted butter together until they look like wet sand. Press them firmly over the bottom and about 1 inch up the sides of a 9-inch springform pan, using the flat bottom of a measuring cup. Bake 10 minutes until it smells toasty, then cool on a rack. Brush the cooled crust with the egg white if you want extra insurance against a soggy bottom.
About 10 min. Cook mode has a timer for this step.
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Beat the cream cheese
Beat the cream cheese in a stand mixer with the paddle, or with a hand mixer, on low speed until smooth and creamy, 1 to 2 minutes. Stop and scrape the bowl and beater well. Add the sugar and flour and beat on low for 1 to 2 minutes more, until no grains of sugar show.
Scrape the bottom of the bowl, not just the sides. Unmixed cream cheese hides there.
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Add the flavor and eggs
Beat in the lemon zest and vanilla. Add the whole eggs and yolks one at a time, mixing on low just until each disappears into the batter and scraping after each. Pour in the cream and mix until combined. The batter should be smooth, thick and pourable.
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Fill and heat the oven
Move a rack to the center and heat the oven to 500°F. Pour the batter into the cooled crust and smooth the top. Set the pan on a rimmed baking sheet to catch drips.
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Bake hot, then low
Bake 15 minutes at 500°F; the top will turn pale gold in spots. Without opening the door, reduce the heat to 200°F and bake 1 hour more. The edges will look set and the center will wobble like gelatin when you nudge the pan.
Many ovens drift at 200°F. An oven thermometer is worth hanging inside for this one.
About 75 min. Cook mode has a timer for this step.
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Cool in the oven
Turn the oven off, prop the door open a couple of inches with a wooden spoon handle, and leave the cake inside for 30 minutes. Then move it to a rack and cool completely at room temperature in the pan, about 2 hours.
About 30 min. Cook mode has a timer for this step.
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Chill, then unmold
Cover and refrigerate at least 6 hours, preferably overnight. Run a thin knife around the edge, release the springform ring, and slice with a knife dipped in hot water and wiped clean between cuts.
Don't skip the chill. A warm cheesecake tastes fine but slices into a puddle.
Good to know
the stuff I’d tell you over the phone
- Use full-fat blocks of cream cheese, not the spreadable kind in a tub. It has more water and sets softer.
- For a denser, fudgier texture, use the 2 tablespoons of flour. For a creamier, lighter slice, leave it out.
- Wrap the cooled cake well and it keeps for days. A small crack on top is fine; cover it with fruit or whipped cream (recipe).
- Want a pumpkin version? See pumpkin cheesecake with gingersnap crust.
- Storage. Refrigerated and covered, 5 days. Freeze whole or in slices, wrapped tightly, up to 2 months; thaw overnight in the fridge. Serve chilled, or take the chill off for 20 minutes on the counter.
Questions, answered
asked and answered at the kitchen counter
Why did my cheesecake crack?
Usual causes are too much air from fast mixing, an oven that ran hot, or cooling too quickly. Beat on low, check the oven with a thermometer, and cool in the turned-off oven with the door propped open.
Do I need a water bath for cheesecake?
Not with this method. The very hot start and long, low bake keep the center creamy without one. If you prefer a water bath, wrap the pan in foil, bake at 325°F for 55 to 60 minutes, and skip the 500°F start.
How do I know when cheesecake is done?
The edges are set and the center, about 3 inches across, jiggles like gelatin when you nudge the pan. It firms up as it cools and chills, so it should not look fully set when it comes out.
Can I make cheesecake without a springform pan?
A 9-inch round cake pan with 3-inch sides works if you line it with a parchment sling and chill the cake fully before lifting it out. A springform is much easier.
Can I make cheesecake ahead of time?
Yes, and you should. It needs at least 6 hours to chill, and the flavor is better after a full day. It keeps well for 5 days in the fridge.
Can I use sour cream or cream cheese from a different brand?
Any full-fat block cream cheese works. If you want a tangier slice, replace the heavy cream with sour cream in equal amount.
From the table
Made it? Tell me everything. Especially if somebody said it was better than their mother’s. I’ll keep your secret.
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Published October 29, 2026.