Martha Stewart New York Cheesecake Recipe

Martha Stewart’s New York Cheesecake is a delight with its uncomplicated combination of graham cracker crumbs, sugar, butter, and cream cheese. In less than two hours, you may achieve flawless results. Let sit for eight hours.

More Martha Stewart Recipe:

• Martha Stewart Flan Recipe
• Martha Stewart Key Lime Pie Recipe
• Martha Stewart German Chocolate Cake Recipe

💚 Why You’ll Love This New York Cheesecake Recipe:

• Classic Flavors: Martha Stewart’s New York Cheesecake has a taste that will never go out of style. It’s a recipe that perfectly captures the spirit of this classic dessert.
• Easy to Make: You can enjoy a tasty cheesecake in just one hour, which makes it a quick and easy way to satisfy your sweet tooth.
• Versatility: You can make this popular recipe your own by adding different toppings to your cheesecake.

❓ What Is Martha Stewart’s New York Cheesecake Recipe?

Martha Stewart’s New York Cheesecake combines a graham cracker crust, consisting of crumbs, melted butter, sugar, and salt, with a luscious cream cheese filling. Blended with sugar, flour, vanilla extract, lemon zest, lemon juice, salt, eggs, and sour cream, the batter is baked to perfection, delivering a tantalizing dessert.

🥚 Martha Stewart New York Cheesecake Ingredients

For the Crust

• 1½ cups graham cracker crumbs, from 12 whole crackers
• 5 tablespoons unsalted butter, melted
• 2 tablespoons sugar
• ⅛ teaspoon salt

For the Filling

• 32 oz (four 8-oz blocks) cream cheese, at room temperature
• 2 cups sugar
• 3 tablespoons all-purpose flour
• 4 teaspoons vanilla extract
• 1 teaspoon packed lemon zest, from 1 lemon
• 2 teaspoons fresh lemon juice, from 1 lemon
• ¼ teaspoon salt
• 6 large eggs
• ½ cup sour cream
• Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil (see Pro Tip)

🥮 How To Make Martha Stewart New York Cheesecake

For the Crust

1. Set a rack in the lower part of the oven and heat it to 375°F. Cover the bottom and sides of a 9- or 10-inch springform pan with one long piece of heavy-duty aluminum foil that goes all the way to the top. 
2. This way, there are no gaps on the bottom or sides of the pan. For extra safety, do it again with a different piece of foil. Spray food spray that doesn’t stick on the inside of the pan.
3. To make the crust, put the graham cracker crumbs, melted butter, sugar, and salt in a medium-sized bowl. Mix everything well. Even out the bits on the bottom of the pan that has been prepared. For 10 minutes, bake the crust until it’s set. Take the pan out of the oven and set it away.
4. The oven should be heated to 325°F. Bring water to a boil in a pot.

For the Filling

1. Put the cream cheese, sugar, and flour in the bowl of an electric mixer with a paddle attachment or beaters. 
2. Mix them on medium speed for about one minute, or until the mixture is just smooth. If you want to make sure the mixture is mixed evenly, scrape the bowl’s bottom and sides. 
3. Put in the salt, lemon zest, vanilla, and lemon juice. Beat on low speed until everything is just mixed. One at a time, add the eggs and mix on low speed until they are all mixed in. If you need to, scrape the bowl.
4. Add the sour cream and mix it in. Even out the batter, but don’t mix it too much.
5. After making sure the oven is 325°F, put the cheesecake pan in a big roasting pan. Put the batter on top of the shell. 
6. Cover the cake pan with about an inch of water that has been boiled and poured into the big roasting pan. 
7. For an hour and a half to an hour and a half, the cake should be baked until it’s just set. As the cake cools, loosely cover it with foil if the top starts to look too brown. 
8. The cake shouldn’t look wet at all, but it should wobble a little when you move the pan. As it cools, it will continue to cook. 
9. Take the baking pan out of the oven slowly and place it on a wire rack. 
10. It will take about 45 minutes for the water bath to get warm enough to cool the cheesecake. Take the pan out of the water bath and throw away the foil. If you need to, run a thin-bladed knife around the cake’s edge to make sure it doesn’t stick to the sides, which can lead to cracks as it cools. Then, cover the cake with plastic wrap and put it in the fridge to cool for at least 8 hours or overnight.
11. Cut the springform pan in half lengthwise. 
12. To serve the cheesecake straight from the pan, run a thin spatula between the crust and the bottom of the pan. 
13. Then, carefully move the cheesecake to a serving dish using two big spatulas. Alternatively, you can serve it right from the pan. Use a sharp knife to cut, making sure to wipe the blade clean after each cut. 

💭 Recipe Tips:

• To make sure the springform pan bakes evenly, line it with heavy-duty aluminum foil and bring it up to the top, making sure there are no gaps.
• Make sure the graham cracker crust is evenly pressed so it can serve as a base that goes well with the creamy filling.
• To keep the cheesecake from drying out as it bakes, use a water bath method.

🍫 What To Serve With New York Cheesecake?

Elevate New York Cheesecake with options like chocolate sauce, fresh berries, whipped cream, crushed nuts, or graham cracker crumbs, also you can experiment with flavors like caramel, fruit compote, or vanilla ice cream for a delightful twist.

🎚 How To Store Leftovers New York Cheesecake?

• In the fridge: You can store Leftovers New York Cheesecake in an airtight container for up to 5 days.
• In the freezer: Leftovers New York Cheesecake can be frozen in a freezer bag for up to 2 months.

FAQ’S

More Martha Stewart Recipe:

• Martha Stewart Apple Crumble Pie Recipe
• Martha Stewart Polish Babka Recipe
• Martha Stewart Madeleine Cookie Recipe

Martha Stewart New York Cheesecake Nutrition Facts

• Calories: 659
• Fat:43 g
• Saturated fat:24 g
• Carbohydrates:59 g
• Sugar:49 g
• Fiber:1 g
• Protein:11 g
• Sodium:464 mg
• Cholesterol:233 mg