New York Cheesecake


Many home baked cheesecakes are not the texture & consistecy we are looking for, but this one is pretty close. Most recipes for New York Cheesecake have virtually the same ingredients.


I’ve learned that a great cheesecake is a little less about ingredient porportions & more about techiques being used.  If you do the right things in the right order you will get a great cheesecake. 



  • 2 cups graham cracker crumbs
  • 1/2 unsalted butter, melted
  • 1/2 teaspoon cinnamon
  • 3 packages of softened 8 ounce cream cheese
  • 1 1/3 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 3 tablespoons cornstarch
  • Zest of one lemon
  • 2 large eggs
  • 2/3 cup heavy cream


  • Preheat oven to 325 degrees
  • Wrap an 8 inch spring form pan in aluminum foil.
  • Fill a large metal roasting pan with water to make a water bath.
  • Mix cinnamon & graham crackers well. Add in melted butter & stir well to combine.
  • Add graham cracker mixture to 8 inch spring form pan. Press crumbs evenly on the bottom & up the side. There is no need to bake crust. Let it stand for a few minutes before pouring in the filling. The crust goes about half way up the cheesecake & looks beautiful when the cheesecake is complete.
  • In a large bowl beat cream cheese just until smooth.
  • Add sugar, cornstarch, lemon zest & vanilla. Mix well.
  • Next blend in heavy cream just until blended.
  • Lastly add eggs. Make sure eggs are blended in well but only just until incorporated.
  • Begin pouring & scraping the batter into the center of the pan. Let the batter flow naturally & gently smooth the surface.
  • Bake for 1 hour 15 minutes at 325 degrees
  • Turn oven off allow to cool naturally in the oven for one hour.
  • Remove cheesecake from oven & cover with metal pan. Allow to cool for an hour on the counter.
  • At this point, the cheesecake should be refrigerated for 6 hours or overnight.


  • The more you beat the batter you incorporate air & this can cause your cake to fall & crack. Make sure cream cheese is at room temperature before you start working with it to reduce mixing time.
  • Beat in eggs last to reduce additional air from getting into the cheesecake.
  • Air bubbles can form & rise to the to causing it to crack. Using cornstarch can keep air bubbles from forming in your cheesecake. Cornstarch is the real deal to help your cheesecake stay in tact. Please don’t omit this ingredient. If you don’t have cornstarch go out and get some for this recipe.
  • A water bath helps the cake to bake evenly & to produce a nice even texture. It also reduces cracking.
  • Make sure cheesecake has plenty of cooling time before refrigerating it. Refrigerate for 6 hours or overnight. This step also affects texture so don’t skimp on the cooling.
  • Getting the perfect cheesecake can’t be rushed & all steps should be taken in order to get the texture just right.

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