Martha Stewart’s New York-Style Cheesecake
About this recipe
Martha Stewart’s New York-Style Cheesecake is the ultimate dessert for cheesecake lovers. With a classic graham cracker crust and a rich, smooth filling, this recipe promises a perfect bake without any cracks, making it a showstopper for any occasion.
This cheesecake is not only delicious but also easy to make, thanks to Martha's straightforward instructions. Whether you're a seasoned baker or a novice, you'll find success with this recipe.
Ingredient notes
- Use 12 pieces of graham crackers, specifically the old-fashioned original type without honey, cinnamon, or chocolate.
- The recipe calls for 56 ounces of cream cheese, which is equivalent to 7 packages of 8 ounces each.
Tips from Martha Stewart’s video
- Wrap the outside of the springform pan with aluminum foil to prevent leakage during baking.
- Ensure that the cream cheese and sour cream are at room temperature for easier mixing and a smoother filling.
- Pour boiling water into a larger pan to create a water bath while baking the cheesecake, which helps prevent cracking.
Good to know
- How many servings does this cheesecake make?
- This cheesecake serves 10 people.
- What temperature should I bake the cheesecake at?
- Bake the cheesecake at 350°F (175°C) for the first 45 minutes, then reduce the temperature to 325°F (160°C) for an additional 30 minutes.
No life story here — the video and the recipe are the whole point. All credit to Martha Stewart: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare a springform pan by wrapping the outside with aluminum foil to prevent leakage.
- 2
Butter the inside of the springform pan with soft butter.
- 3
Break 12 graham crackers into pieces and place them in a food processor.
- 4
Add 2 tablespoons of sugar to the food processor with the graham crackers and grind until fine.
- 5
Add 6 tablespoons of melted butter and a pinch of salt to the ground graham crackers and mix well.
- 6
Press the graham cracker mixture into the bottom of the prepared springform pan to form a crust.
- 7
Bake the crust in a preheated oven at 350°F (175°C) for about 15 minutes.
- 8
In a large bowl, beat 56 ounces of room temperature cream cheese until soft.
- 9
In another bowl, whisk together 0.5 cups of all-purpose flour and 2.25 cups of sugar.
- 10
Add the flour and sugar mixture to the cream cheese, mixing well.
- 11
Add 1 cup of room temperature sour cream and 1.5 teaspoons of vanilla extract to the mixture and combine.
- 12
Add 5 eggs one at a time, alternating with small amounts of the flour mixture and sour cream until fully incorporated.
- 13
Pour boiling water into a larger pan to create a water bath for the cheesecake.
- 14
Pour the cheesecake batter into the baked crust in the springform pan.
- 15
Place the springform pan in the oven and bake at 350°F (175°C) for 45 minutes, then reduce the temperature to 325°F (160°C) and bake for an additional 30 minutes.
- 16
Remove the cheesecake from the oven and let it cool before carefully releasing it from the springform pan.
Heads up — we had to guess a little:
- The quantity of butter was inferred based on standard cheesecake recipes.
Credit where it’s due: this recipe was transcribed from Martha Stewart’s original video on YouTube. Follow them there — it’s their dish.
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