DIY, Food

Tasty Thursday with Kaylee! ~ New York Cheesecake

My sister, Kaylee, is back with another great recipe for you today! Here she is:


Here’s another recipe from my favorite food blog, Annie’s Eats. Cheesecake is my favorite dessert (my entire wedding cake was cheesecake!) so I was so excited when I found this recipe. This is the best cheesecake I’ve ever had!! I’ve tried a few different recipes from other blogs since, but this is still my favorite!

So here it is…

New York Cheesecake


For the crust:

5 tbsp. unsalted butter, melted, plus 1 additional tbsp., melted for greasing the pan

4 oz. (approx. 8 whole) graham crackers, broken into rough pieces and processed into fine, even crumbs*

1 tbsp. sugar

(*Note – if you have a kitchen scale, definitely weigh the graham crackers.  I found the amount to be significantly different than the number of whole crackers they suggest.  Of course, it varies depending on size/brand of cracker.)

For the cheesecake:

2 1/2 lb. (5 8-oz. pkgs.) cream cheese, cut into rough 1-inch chunks, at room temperature

1/8 tsp. salt

1 1/2 cups sugar

1/3 cup sour cream

2 tsp. freshly squeezed lemon juice

2 tsp. vanilla extract

2 large egg yolks plus 6 large eggs, at room temperature


To make the crust, adjust an oven rack to the lower-middle position and heat the oven to 325 degrees F.  Brush the bottom and sides of a 9-inch springform pan with 1/2 tablespoon of the melted butter.  In a medium bowl combine the graham cracker crumbs, 5 tablespoons melted butter, and sugar.  Toss with a fork until the crumbs are evenly moistened.  Transfer the crumbs to the springform pan and use the bottom of a ramekin to firmly press the crumbs evenly into the pan bottom.  (Note: this is a fabulous technique!  I have used it several times since, and it does a great job.)  Bake until fragrant and beginning to brown around the edges, about 13 minutes.  Cool on a wire rack while preparing the filling.

Increase the oven temperature to 500 degrees F.  In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese at medium-low speed to break up and soften it slightly, about 1 minute.  Scrape the beater and the bottom and sides of the bowl well with a rubber spatula; add the salt and about half of the sugar and beat at medium-low speed until combined, about 1 minute.  Scrape the bowl; beat in the remaining sugar until combined, about 1 minute.  Scrape the bowl; add the sour cream, lemon juice, and vanilla.  Beat at low speed until combined, about 1 minute.  Scrape the bowl; add the egg yolks and beat at medium-low speed until thoroughly combined, about 1 minute.  Scrape the bowl; add the remaining eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions.  (Note: with all this scraping of the sides, a side swipe beater blade is incredibly helpful.  I still used a spatula just to be extra careful, but the side swipe was a big help.)

Brush the sides of the springform pan with the remaining 1/2 tablespoon melted butter.  Set the pan on a rimmed baking sheet to catch any spills in case the pan leaks.  Pour the filling into the cooled crust and bake 10 minutes; without opening the oven door, reduce the oven temperature to 200 degrees and continue to bake until the cheesecake reads about 150 degrees on an instant-read thermometer inserted in the center, about 1 1/2 hours.  Transfer the cake to a wire rack and cool until barely warm, 2 1/2 to 3 hours.  Run a paring knife between the cake and the springform pan sides.  Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours.

To unmold the cheesecake, removed the sides of the pan.  Slide a thin metal spatula between the crust and the bottom of the pan to loosen, then slide the cake onto a serving plate.  Let the cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.  (Use a long, thin, sharp knife that has been run under hot water and then dried for slicing.  Wipe the blade clean and rewarm between slices.)



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