New York Cheesecake

New York Cheesecake

This modified version of BakerByNature‘s cheesecake recipe has quickly become a family favourite.


For the Crust:

  • 198g (2 cups) graham cracker crumbs
  • 9g (1 pack) vanilla sugar 
  • 99g (7 tablespoons) butter, melted

For the Creamy Cheesecake:

  • 1133.98g (40 oz or 5 bricks) of full-fat cream cheese, softened to room temperature
  • 200g (1 cup) sugar
  • 2 teaspoons pure vanilla extract
  • 5 large eggs plus 3 egg yolks, at room temperature
  • 113 grams (1/2 cup) heavy cream


For the Crust:

  • Preheat oven to 350 degrees (F)
  • Line the bottom of a springform pan with parchment paper
  • Wrap the pan with heavy duty tinfoil and set aside
  • In a large bowl, combine graham cracker crumbs, sugar, and melted butter
  • Firmly pat the mixture into the prepared pan, using your hands or a spatula as needed
  • Bake in preheated oven for 8-10 minutes. Place partially baked crust on a cooling rack while you prepare the filling 

For the Creamy Cheesecake Filling:

  • In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a very large bowl using a hand held mixer, beat the softened cream cheese until completely smooth, scraping the bowl as needed. 
  • Add sugar and vanilla and beat smooth, scraping down the sides and bottom of bowl as needed. 
  • Add in the eggs and yolks, one at a time, beating well after each addition. 
  • Add in the cream and beat until it’s just incorporated in the batter. 
  • Pour filling into prepared crust and, using a silicone spatula, smooth the top. 
  • Place the cheesecake pan into a large, deep pan. Fill the pan with 2 inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free.
  • Carefully place the pan in the oven and bake for 1 hour and 10 minutes. Turn oven off and let the cheesecake sit, undisturbed, for 45 minutes, inside the oven with the door shut. The cheesecake should be still slightly wiggly.
  • Remove cake from oven and gently run a knife very around the edge of the cake. Place the cheesecake pan on a cooling rack and cool completely, then loosely cover the pan with saran wrap and chill for at least 8 hours.
  • Cheesecake will keep, covered in the fridge, for 5 days. Cheesecake may be frozen for 2 months. Thaw overnight before slicing. 
  • Top to your liking! Keep it simple with sliced fresh strawberries. Or mix it up with pecans, caramel and chocolate sauce drizzle.

Source: BakerByNature

**Healthier version for my loved ones: Add 20g ground flax seed to crust and substitute coconut sugar for regular sugar. 

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