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Everyone's Favorite New York-Style Cheesecake

Here's how you make Everyone's Favorite New York-Style Cheesecake
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  • Servings: 10-12
  • Prep: 20m
  • Cook: 55m
    • The following recipe serves 10-12 people.

Ingredients

The ingredients are:
  • FOR CRUST
  • 6 ounces Amaretti cookie crumbs (1 cup)
  • 144 grams graham cracker crumbs (about 14 crackers, 1 1/2 cups)
  • 1/4 pound melted unsalted butter (plus 2 tablespoons melted unsalted butter)
  • FOR FILLING
  • 17 ounces cream cheese (which equals to two 8 oz. each plus 1 small 3 oz. package)
  • 1 1/4 cups granulated sugar
  • 5 large eggs, at room temperature
  • 1 1/2 tablespoons lemon juice
  • 1 whole lemon grated zest
  • 2 teaspoons vanilla extract
  • Salt, pinch of
  • FOR TOPPING
  • 3 cups sour cream
  • 3/4 cup granulated sugar
  • 1 lemon, whole (grated zest)
  • 1 teaspoon vanilla extract
  • Salt, pinch of
  • 120 grams raspberry jam (seedless, 1/2 cup good quality)
  • Sliced almonds, for garnish (optional)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • TO MAKE THE CRUST

  • Step 1: Mix cookie crumbs and graham cracker crumbs in food processor fitted with metal blade. Mix in butter until well blended. Or, mix cookie crumbs and graham cracker crumbs in a medium-size bowl.

  • Step 2: Stir in butter. Press evenly over bottom an three quarters up sides of springform pan. (It is not important that the top edges be even.)

  • Step 3: Refrigerate while preparing filling.

  • TO MAKE THE FILLING

  • Step 4: Beat all the cream cheese and sugar in a large bowl with electric mixer on medium speed until light and fluffy, about 3 minutes, stopping several times to scrape down sides of bowl and beaters.

  • Step 5: Beat in eggs one at a time. Srape down sides of bowl and beaters.

  • Step 6: Add lemon juice, zest, vanilla, and salt. Mix until smooth and creamy. The mixture will be thin. Pour into prepared crust. Do not be concerned if it does not come to top of crumbs.

  • Step 7: Place pan on baking sheet. Bake in the 350-degrees Fahrenheit oven for 45 - 50 minutes or until center 4 inches of cake jiggle when cake is lightly shaken and cake feels bouncy and rebounds slightly when lightly pressed with fingertips. It will look underdone, but will firm up as it cools.

  • Step 8: Remove from oven and cool on baking sheet in draft-free place for 45 minutes.

  • Step 9: Heat oven to 450-degrees Fahrenheit.

  • TO MAKE THE TOPPING

  • Step 10: Whisk together sour cream, sugar, lemon zest, vanilla and salt in medium-size bowl. After cake has cooled for 45 minutes, pour topping over cake.

  • Step 11: Bake in 450-degrees oven for 10 minutes. Remove from oven and cool on baking sheet in draft-free place until it reaches room temperature.

  • Step 12: The crust will weep slightly as it cools. Cover top with foil and let stand at room temperature at least 8 hours or overnight before serving.

  • NOTE: The cake may be refrigerated up to 5 days, if desired. Bring to room temperature several hours before serving.

  • Step 13: Before serving, melt jam in a small saucepan over low heat, stirring until smooth. Spread evenly over top of cake. Remove cake from springform pan. Garnish with sliced almonds, if desired. Serve at room temperature.

  • VARIATION: Amaretti cookies may be omitted from the crust. Make graham cracker crust by mixing together 2 1/2 cups graham cracker crumbs with 1/4 lb. (1 stick) melted butter.

Tips & Variations

Don't forget the following tips and variations.
  • 9 x 3-inch or 10 1/2-inch springform pan

We hope you enjoy this recipe!

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