The Best New York Cheesecake Recipe | Better than Junior's

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: neufchâtel cheese

Ricotta is lower in fat and calories, while neufchâtel is a budget-friendly option.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is higher in protein and lower in fat, while plain yogurt is often less expensive.

Crush 12 graham crackers in a food processor until fine.

Transfer the crushed graham crackers into a bowl.

Add 1/8 teaspoon of salt and 2 tablespoons of sugar to the bowl.

Pour in 5 tablespoons of melted unsalted butter and stir until well combined.

Grease a springform pan with oil to prevent sticking.

Press the graham cracker mixture evenly into the bottom of the springform pan.

Bake the crust in a preheated 350°F oven for about 9 to 10 minutes.

In a mixing bowl, add 4 packs of room temperature cream cheese.

Add 2 cups of sugar and mix in a stand mixer with a paddle attachment on medium-low speed for about 2 minutes, scraping the sides frequently.

Add 6 large eggs one at a time, mixing in between each addition and reducing the mixer speed when adding eggs.

After all eggs are incorporated, add 2 tablespoons of vanilla extract and 1/4 teaspoon of salt, mixing for about 1 minute.

Add 1/2 cup of sour cream and mix for an additional minute.

Add 3 tablespoons of all-purpose flour and mix until everything is incorporated, being careful not to overmix.

Cover the baked crust with two sheets of aluminum foil to prevent water from splashing in during baking.

Pour the cheesecake batter on top of the crust, using a mesh strainer to ensure there are no lumps.

Shake the pan a couple of times to remove any bubbles.

Pour boiling water into a roasting pan and place the cheesecake in it to create a water bath.

Bake the cheesecake in a preheated 450°F oven for 15 minutes, then decrease the heat to 250°F and bake for an additional 50 minutes to 1 hour.

While the cheesecake is baking, prepare the strawberry compote by zesting one lemon and adding the zest to a bowl.

Cut 1 pound of strawberries into quarters and add them to a saucepan over medium-low heat.

Add 1/2 cup of cane sugar, the juice of one orange, and the lemon zest to the strawberries and mix.

Crush some white pepper and add it along with a couple of sprigs of fresh thyme to the mixture.

Decrease the heat to low and cook for about 20 minutes, then remove the thyme.

Thicken the strawberry compote with a cornstarch slurry made from 1 teaspoon of cornstarch mixed with 1 teaspoon of cold water.

After baking, cool the cheesecake in the water bath for 45 minutes until it wobbles slightly but is not liquidy.

Transfer the cheesecake to a wire rack to cool to room temperature for about 1 to 2 hours.

Cover the cheesecake with plastic wrap and refrigerate overnight or for 8 to 12 hours to cool completely.

To serve, remove the plastic wrap and dip a pairing knife in hot water, wiping it before running it around the rim of the cake to loosen it.

Remove the springform pan and cut the cheesecake with a hot knife, wiping it between cuts.

Transfer slices to plates and top with strawberry compote.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens