Table of Contents

The Quintessential New York Cheesecake (Bon Appétit Style)

The scent of a New York cheesecake baking will forever transport me back to my grandmother’s kitchen. A whirlwind of flour dust and clanking pans, her kitchen was a magical place where simple ingredients transformed into culinary masterpieces. Her cheesecakes, tall, proud, and intensely creamy, were the star of every family gathering, a sweet beacon of warmth and love that brought us all together. Now, years later, I strive to recreate that very feeling with every cheesecake I bake, hoping to share a slice of that cherished memory with others.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 62-80 minutes (includes two baking phases)
Total Time: 5 hours + 8 hours refrigeration
Servings: 12-16
Yield: 1 (9-inch) cheesecake
Dietary Type: Not Gluten-Free

Ingredients

For the Simple Berry Jam (Make Ahead)

Juice of 1 medium lemon or 1/2 orange
1 lb fresh strawberries, washed, hulled, and halved
1 cup sugar
1 tablespoon cold salted butter, cut into small pieces
1 teaspoon water

For the Crust

1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1/4 cup sugar
1/4 cup finely chopped walnuts
1/2 teaspoon vanilla extract
1 pinch fine grain sea salt

For the Filling

2 lbs cream cheese, at room temperature
1 1/2 cups sugar
2 tablespoons all-purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon finely grated orange zest
3 large eggs plus 2 egg yolks, at room temperature
1 teaspoon vanilla extract
3/4 cup sour cream, at room temperature

For the Topping

1 lb fresh seasonal fruit

Equipment Needed

Medium saucepan
Small plates (for testing jam)
Candy thermometer (optional, for jam)
9-inch springform pan
Medium bowl
Rimmed baking sheet
Aluminum foil
Large bowl
Handheld mixer

Instructions

Prepare the Simple Berry Jam (Ahead of Time): Begin by adding the juice of 1 medium lemon or half an orange to a medium saucepan. This adds a bright citrus note that complements the sweetness of the berries. Wash, hull, and halve 1 pound of fresh strawberries and add them to the saucepan. Pour in 1 cup of sugar.
Cook the Jam: Stir the mixture together over medium heat. Bring it to a boil and then continue to boil for 20-25 minutes, until the jam thickens. The cooking time may vary depending on the juiciness of the strawberries and the strength of your stovetop.
Test for Doneness: To check if the jam is set, place a couple of small plates in the freezer beforehand. Remove one chilled plate and spoon a small dab of the hot jam onto it. Let it sit for about 30 seconds, then gently push it with your finger. If the jam wrinkles, it’s set and done. If it moves about easily on the plate, it needs to boil a bit longer. Alternatively, you can use a candy thermometer; the jam is ready when it reaches 210°F (100°C).
Finish the Jam: Once the jam is set, remove it from the heat and stir in 1 tablespoon of cold salted butter cut into small pieces. This adds a subtle richness and shine to the jam. Skim off any foam from the surface with a metal spoon for a clearer final product.
Cool and Store: Pour the jam into clean, heat-safe containers or jars. Let it cool completely before sealing and refrigerating. The jam will keep in the refrigerator for up to 2 weeks.
Crust Preparation: Preheat the oven to 450°F (232°C) and position a rack in the center. Grease a 9-inch springform pan.
Combine the Crust Ingredients: In a medium bowl, mix together 1 1/2 cups of graham cracker crumbs, 6 tablespoons of melted unsalted butter, 1/4 cup of sugar, 1/4 cup of finely chopped walnuts, 1/2 teaspoon of vanilla extract, and 1 pinch of fine grain sea salt.
Press the Crust: Press the mixture firmly into the bottom of the prepared pan. You can use your hands or the flat bottom of a small measuring cup to compress the crust evenly. The goal is to create a solid, compacted base for the cheesecake filling. Place the pan in the freezer while you prepare the filling.
Prepare the Filling: In a large bowl, using a handheld mixer, beat 2 lbs of cream cheese (at room temperature), 1 1/2 cups of sugar, 2 tablespoons of all-purpose flour, 1/2 teaspoon of finely grated lemon zest, and 1/2 teaspoon of finely grated orange zest on medium speed for 3-5 minutes. Stop the mixer periodically to scrape down the sides of the bowl and the beaters, ensuring that there are no lumps of cream cheese remaining.
Incorporate Eggs and Vanilla: With the mixer on its lowest speed, add 3 large eggs plus 2 egg yolks (at room temperature) and 1 teaspoon of vanilla extract all at once. Mix until smooth and the eggs are well incorporated. Be careful not to overmix at this stage, as it can introduce air into the batter, which may cause the cheesecake to crack during baking.
Add Sour Cream: Mix in 3/4 cup of sour cream (at room temperature) until just incorporated. Again, avoid overmixing.
Bake the Cheesecake: Remove the crust from the freezer. Place the springform pan on a rimmed baking sheet. Wrap the sides of the pan with aluminum foil to prevent the edges from browning too quickly and to help create a more even baking environment.
Pour and Bake (Phase 1): Pour the filling into the prepared pan, gently smoothing the surface. Bake at 450°F (232°C) for 17-20 minutes, until the top is puffed and lightly golden.
Bake (Phase 2): Lower the oven temperature to 225°F (107°C) and continue to bake until the cheesecake is mostly firm but still slightly wobbly in the center, approximately 45 minutes to 1 hour more. If the cheesecake is not done after 45 minutes, check it every 5 minutes or so until it is.
Cool and Refrigerate: Once the cheesecake is done, remove it from the oven and allow it to cool to room temperature in the pan. This gradual cooling process helps prevent cracking. Once cooled, cover the cheesecake and refrigerate it for at least 8 hours before topping.
Prepare the Jam Topping: In a small saucepan over medium heat, combine the prepared berry jam with 1 teaspoon of water until it is pourable. Let it cool to room temperature.
Assemble and Serve: Pour the jam topping over the chilled cheesecake. Return the cheesecake to the refrigerator until the jam topping is set before serving. Top with 1 lb of fresh seasonal berries just before serving. Do not place the fresh berries on top longer than a day in advance.

Expert Tips & Tricks

Room Temperature Ingredients: Using room temperature cream cheese, eggs, and sour cream is crucial for achieving a smooth, lump-free filling.
Water Bath Alternative: For an even creamier texture and to further prevent cracking, you can bake the cheesecake in a water bath. Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil and place it in a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake as directed, adding more water if needed during baking.
Don’t Overbake: Overbaking is the enemy of a good cheesecake. A slightly wobbly center is preferable to a dry, cracked cheesecake. The residual heat will continue to cook the cheesecake as it cools.
Cooling Slowly: Cooling the cheesecake slowly in the oven after baking, with the door slightly ajar, can further help prevent cracking.

Serving & Storage Suggestions

Serve the cheesecake chilled, ideally with a variety of fresh seasonal berries that complement the flavor of the jam. A dollop of whipped cream or a scoop of vanilla ice cream can also be a delightful addition.

Leftover cheesecake should be stored in the refrigerator, tightly covered, for up to 5 days. You can also freeze slices of cheesecake for longer storage. Wrap each slice individually in plastic wrap and then place them in a freezer-safe container. Frozen cheesecake can be thawed in the refrigerator overnight.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	540 kcal	N/A
Total Fat	35.5g	54%
Saturated Fat	19g	94%
Cholesterol	144.7mg	48%
Sodium	349.1mg	14%
Total Carbohydrate	51g	17%
Dietary Fiber	0.7g	2%
Sugars	41.4g	N/A
Protein	6.5g	13%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free Crust: Substitute the graham cracker crumbs with gluten-free graham-style crackers or almond flour.
Different Jams: Experiment with different berry jams or fruit preserves. Raspberry, blackberry, or even apricot jam would be delicious alternatives.
Citrus Infusion: Increase the intensity of the citrus flavors by adding a tablespoon of lemon or orange liqueur to the filling.
Chocolate Swirl: Swirl melted dark chocolate into the cheesecake filling before baking for a decadent twist.

FAQs (Frequently Asked Questions)

Q: Why is my cheesecake cracking?
A: Cheesecake cracks often occur due to rapid temperature changes, overbaking, or overmixing the batter. Ensure even baking, avoid extreme temperature fluctuations, and mix the batter only until just combined.

Q: Can I use low-fat cream cheese?
A: While you can use low-fat cream cheese, the resulting cheesecake will not be as rich or creamy. Full-fat cream cheese is highly recommended for the best texture and flavor.

Q: How do I prevent the crust from becoming soggy?
A: Freezing the crust before adding the filling and wrapping the springform pan with foil will help prevent the crust from becoming soggy.

Q: Can I make the cheesecake ahead of time?
A: Yes, cheesecake is an excellent make-ahead dessert. It can be refrigerated for up to 3 days before serving.

Q: Why is it important for the ingredients to be at room temperature?
A: Room temperature ingredients blend together more easily, resulting in a smoother batter and a more evenly baked cheesecake. Cold ingredients can cause lumps and affect the final texture.

Final Thoughts

This New York cheesecake recipe is more than just a set of instructions; it’s an invitation to create something truly special. Don’t be intimidated by the multiple steps or the required time. Each phase contributes to a final product that is worthy of celebration. Gather your ingredients, embrace the process, and prepare to be rewarded with a slice of pure, creamy perfection. I encourage you to share your own variations and experiences, and most importantly, enjoy the joy of baking! Perhaps pair this cheesecake with a rich coffee or a sweet dessert wine for a truly decadent experience. Happy baking!

New York Cheesecake (Bon Appetit) Recipe