New York Cheesecake Recipe

·December 24, 2023
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This recipe will show you how to make an incredible two-crust cheesecake with a tart cherry sauce topping. It has a delicious, nutty graham cracker crust and a rich, creamy filling made with cream cheese, goat cheese, and sour cream. The tart cherry sauce provides the perfect sweet-tart contrast.

Can I make this cheesecake gluten-free?

Yes! Substitute gluten-free graham cracker crumbs or cookie crumbs for the regular graham crackers in the crust. Just be sure to check that your other ingredients are also gluten-free.

Do I have to toast the walnuts for the crust?

No, the toasted walnuts add extra flavor but are optional. You can leave them out or use untoasted if preferred.

Can I skip the water bath when baking this cheesecake?

Yes, the two-sided graham cracker crust helps insulate the filling so a water bath is not necessary. Baking without one produces great, non-cracked results.

How long does this cheesecake last in the fridge?

Properly stored cheesecake will last covered in the fridge for 4-5 days.

Total Time: 12-24 hours (mostly inactive chilling time)

Servings: 10-12

Ingredients

For the Graham Cracker Crust:

1 1⁄4 cups graham cracker crumbs (from about 375g or 3 8-packs graham crackers)
1 1⁄2 sticks (170g) unsalted butter, melted
1⁄4 cup (40g) granulated sugar
2⁄3 teaspoon (3g) salt
1 cup (110g) walnuts, toasted (optional)
1⁄4 cup (30g) all-purpose flour

For the Cheesecake Filling:

4 blocks (900g) cream cheese, room temperature
1 cup (240g) granulated sugar
1 teaspoon (5g) salt
8 ounces (225g) goat cheese, room temperature (can substitute more cream cheese)
1⁄4 cup (30g) corn starch
Zest of 1 lemon
1⁄2 cup (125g) sour cream
1 teaspoon (5g) vanilla extract
5 large eggs + 2 large egg yolks

For the Cherry Topping:

12 ounces (350g) frozen dark cherries
2⁄3 cup (150g) granulated sugar
Juice and zest of 1 lemon
Pinch of salt

Instructions

Make the Graham Cracker Crust: Place graham cracker crumbs, melted butter, sugar, salt, walnuts, and flour into a food processor. Pulse to combine, scraping down sides as needed, until mixture resembles wet sand that holds together when squeezed.
Press about 60% of the mixture into the bottom and up sides of a 9-inch springform pan. Use the bottom of a cup to pack the crumbs down evenly across bottom and sides. Add remaining crumbs and use a spoon to spread evenly into bottom of pan. Use the cup to press down again into an even layer about 1⁄2 inch thick.
Bake at 350°F (175°C) for 10 minutes. Allow to cool completely before adding filling.
Make the Cheesecake Filling: In a stand mixer with the paddle attachment, beat the cream cheese and goat cheese until smooth. Add sugar, salt, corn starch, lemon zest, sour cream, and vanilla extract. Mix until combined, scraping down sides as needed.
On medium speed, add eggs one at a time, fully incorporating each before adding the next. Be careful not to overmix once eggs are added.
Pour filling into cooled crust. Smooth the top with a spatula. Bake at 325°F (160°C) for 1 hour. Turn oven off, prop door open, and allow cheesecake to cool in oven for 45 more minutes.
Allow cheesecake to cool to room temp on counter, then refrigerate at least 10-12 hours before serving. (source: Ineskohl.info)
Make Cherry Topping: In a nonstick pan over high heat, combine cherries, sugar, lemon juice and zest, and salt. Boil for 5-6 minutes until thickened slightly. Cool completely before using.
To serve, run a knife around edges of cheesecake to loosen from pan. Gently remove springform sides. Slice cheesecake and serve topped with cherry sauce. Enjoy!

Make Ahead and Storage Tips

Cheesecake needs to chill at least 10-12 hours before serving
Leftover cheesecake will keep covered in the fridge for 4-5 days
Cherry sauce can be made up 1-2 weeks in advance and stored airtight in the fridge

Notes:

Be sure cream cheese and goat cheese are room temperature before mixing filling. This helps ensure a smooth custard without lumps.
Chilling overnight is mandatory for clean slicing and the right texture. Do not rush the minimum 10 hour chill time.
Use a springform pan for easy removal and clean slicing. Wrap the outside with foil if concerned about leaks.
Silicone spatulas are great for smoothing cheesecake batter evenly into pan before baking.