Martha Stewart’s New York-Style Cheesecake | Best Dessert Recipes

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt is lower in fat and higher in protein.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a different flavor profile.

sour cream

🥗Healthier: Greek yogurt

Greek yogurt provides similar creaminess with less fat.

Preheat the oven to 350°F.

Butter the sides of a 10-inch springform pan and wrap the exterior in a double layer of foil.

Process graham crackers in a food processor until fine.

Combine graham cracker crumbs, melted butter, sugar, and salt in a medium bowl.

Transfer mixture to the pan and pat into an even layer, then freeze for about 15 minutes.

Place the pan on a baking sheet and bake until the crust is firm and golden brown, about 15 minutes.

In an electric mixer, beat the cream cheese on medium speed until fluffy, about 3 minutes.

In a large bowl, whisk together sugar and flour, then gradually add to the cream cheese until smooth.

Mix in sour cream and vanilla, then add eggs one at a time, beating until just combined.

Pour the cream cheese filling into the prepared pan and set it inside a large, shallow roasting pan.

Ladle boiling water into the roasting pan to reach halfway up the sides of the springform pan.

Bake for 45 minutes, then reduce oven temperature to 325°F and continue baking until set but slightly wobbly, about 30 minutes more.

Turn off the oven and leave the cake inside with the door slightly ajar for about 1 hour.

Transfer the pan to a wire rack and let the cake cool completely, then refrigerate uncovered for at least 6 hours or overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens