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New York Style Cheesecake with Raspberry Sauce

My favorite recipe with all the best tips and a step-by-step video for making a perfect New York cheesecake. Best of all, there's not water bath required!

Course Dessert
Cuisine American
Prep Time: 30 minutes
Cook Time: 2 hours
Inactive Time 6 hours 30 minutes
Total Time: 9 hours
Yields: 12 to 16 sevings
Recipe by Tessa Arias

Ingredients

For the crust:

  • 18 whole graham crackers (2 sleeves)
  • 1 tablespoon granulated sugar
  • 1 stick (4 ounces) unsalted butter, melted

For the filling:

  • 2 1/2 pounds (five 8-ounce packages) cream cheese, cut into chunks, at room temperature
  • 1/8 teaspoon fine salt
  • 1 1/2 cups granulated sugar
  • 1/3 cup sour cream
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla extract
  • 5 large eggs plus 2 yolks, at room temperature

For the topping:

  • 1 (12 ounce) package frozen unsweetened raspberries, thawed OR 1 1/2 cups fresh raspberries
  • 1/3 cup granulated sugar
  • 2 teaspoons lemon juice
  • 1 tablespoon cornstarch

Directions

For the crust:

  1. Preheat the oven to 325°F. Spray a 9-inch springform pan with nonstick cooking spray and place the pan on a larger rimmed baking sheet.
  2. In the bowl of a food processor process the crackers and sugar until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and 1-inch up the sides of the pan. Bake until fragrant and golden brown, about 12 minutes. Cool on a wire rack.

For the filling:

  1. Increase the oven temperature to 500°F.
  2. In the bowl of an electric mixer, beat the cream cheese at medium-low speed until it is softened. Add the salt and sugar and beat until well combined, about 1 minute. Add the sour cream, lemon juice, and vanilla and beat on low speed until combined. Add the eggs and yolks, one at a time, until combined, moving slowly. Scrape down the sides of the bowl as necessary. Pour the filling into the cooled crust and baked for 10 minutes. Reduce the oven temperature to 200°F and continue to cook for 1 1/2 hours, or until the cheesecake reaches an internal temperature of 150°F.
  3. Transfer the cake to a wire rack to cool until just warm, 2 1/2 hours. Wrap in plastic and refrigerate until chilled, at least 4 hours or overnight.

For the topping:

  1. In a small saucepan combine all of the topping ingredients. Heat over medium heat until simmering. Remove from heat and puree using an immersion blender or standing blender until smooth. If desired, strain out seeds. Allow to cool before pouring over the cheesecake.

Recipe Notes

Adapted from The Science of Good Cooking