Creamy and Decadent New York Cheesecake (No Waterbath)
About this recipe
This creamy and decadent New York cheesecake is a showstopper, and the best part? You can make it without a water bath! Brian Lagerstrom's recipe is designed to avoid common cheesecake pitfalls, ensuring a smooth and rich dessert that’s sure to impress.
With a delicious graham cracker and walnut crust, this cheesecake is elevated by the addition of goat cheese, which adds a unique tanginess. The cherry topping is a perfect finishing touch, making this dessert not just tasty but also visually stunning.
Ingredient notes
- You can substitute graham crackers with vanilla wafers or animal crackers if desired.
- Walnuts can be omitted if you prefer a nut-free crust, but toasting them enhances their flavor.
Tips from Brian Lagerstrom’s video
- Make sure your cream cheese and goat cheese are at room temperature to achieve a smooth custard without lumps.
- When mixing in the eggs, add them one at a time and mix on low speed to avoid incorporating too much air, which can cause cracks in the cheesecake.
- Par baking the crust helps it stay crisp and prevents it from getting soggy once the filling is added.
Good to know
- How long should I bake the cheesecake?
- Bake the cheesecake at 325°F (160°C) for 60 minutes.
- What should I do if my crust is too crumbly?
- If the crust mixture crumbles apart when squeezed, add more melted butter until it holds together.
- Can I use a different type of cheese instead of goat cheese?
- Yes, you can substitute cream cheese for goat cheese if you prefer.
- How long should I refrigerate the cheesecake before serving?
- Refrigerate the cheesecake for at least 10 hours before serving.
No life story here — the video and the recipe are the whole point. All credit to Brian Lagerstrom: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 350°F (175°C).
- 2
In a food processor, combine graham crackers, walnuts, sugar, salt, and flour. Process until sandy in texture.
- 3
Drizzle in melted butter while processing until the mixture holds together when squeezed.
- 4
Press 50-60% of the mixture into the sides of a greased 9-inch springform pan, then press the remaining mixture into the bottom of the pan.
- 5
Par bake the crust in the oven for 10 minutes.
- 6
In a stand mixer, combine cream cheese and goat cheese. Mix on medium speed until smooth, scraping the sides after 30 seconds.
- 7
Add sugar, salt, and corn starch to the cheese mixture and mix for another minute until well combined.
- 8
Add sour cream, lemon zest, and vanilla extract. Mix for another minute until combined, scraping the bowl again.
- 9
Add eggs and egg yolks one at a time, mixing on low speed until just combined after each addition. Be careful not to overmix.
- 10
Pour the cheesecake filling into the cooled crust.
- 11
Bake the cheesecake at 325°F (160°C) for 60 minutes. The center should be jiggly but set.
- 12
Turn off the oven and let the cheesecake cool in the oven with the door closed for 45 minutes.
- 13
Remove from the oven and let it come to room temperature. Tent with foil and refrigerate for at least 10 hours before serving.
- 14
For the cherry topping, combine frozen cherries, salt, sugar, lemon zest, and lemon juice in a sauté pan over high heat. Bring to a boil and cook for 5-6 minutes until syrupy.
- 15
Remove from heat and let cool, then refrigerate until ready to use.
Heads up — we had to guess a little:
- The quantity for walnuts was inferred based on typical amounts used in similar recipes.
Credit where it’s due: this recipe was transcribed from Brian Lagerstrom’s original video on YouTube. Follow them there — it’s their dish.
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