New York Cheesecake Recipe

Name: New York Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Graham cracker crumbs; 1/2 cup Pecans, finely chopped; 3 tablespoons Granulated sugar; 1/2 teaspoon Cinnamon (Penzey's Vietnamese Cinnamon is the BOMB); 1 stick Butter, melted; 1 pound Cream cheese, at room temperature; 1 pint Sour cream, at room temperature; 1 pound Whole milk ricotta cheese, at room temperature (15 oz. container works fine); 4 Eggs, room temperature; 3 tablespoons Cornstarch; 3 tablespoons Cake flour (such as Swan's Down); 1 cup Granulated sugar; 1 tablespoon Vanilla; 1 tablespoon Lemon juice; 1 stick Butter, melted; 1 quart Fresh strawberries; 12 ounces Seedless red raspberry jam (Knott's Berry Farm makes one); 1 tablespoon Cornstarch; 1/4 cup Cointreau, Grand Marnier, or other orange liqueur; 1/4 cup Water

Servings: persons

1 cup Graham cracker crumbs
1/2 cup Pecans, finely chopped
3 tablespoons Granulated sugar
1/2 teaspoon Cinnamon (Penzey's Vietnamese Cinnamon is the BOMB)
1 stick Butter, melted
1 pound Cream cheese, at room temperature
1 pint Sour cream, at room temperature
1 pound Whole milk ricotta cheese, at room temperature (15 oz. container works fine)
4 Eggs, room temperature
3 tablespoons Cornstarch
3 tablespoons Cake flour (such as Swan's Down)
1 cup Granulated sugar
1 tablespoon Vanilla
1 tablespoon Lemon juice
1 stick Butter, melted
1 quart Fresh strawberries
12 ounces Seedless red raspberry jam (Knott's Berry Farm makes one)
1 tablespoon Cornstarch
1/4 cup Cointreau, Grand Marnier, or other orange liqueur
1/4 cup Water

1
Crust:
2
Combine first five ingredients. Press evenly in the bottom of a 9-inch spring form pan. Bake at 350 for 10 minutes. Set aside.
3
Cake:
4
With electric mixer, blend cream cheese, sour cream, and ricotta cheese until very smooth. Add eggs, one at a time, blending thoroughly after each addition. Add 3 Tbsp cornstarch, cake flour, sugar, vanilla, lemon juice and 1 stick melted butter, and blend thoroughly. Pour the batter into the prepared graham cracker crust. Carefully slide the pan into a preheated 350 oven. Bake one hour, and turn off the oven, leaving the cake inside. for an additional two hours. The cake will continue to bake as the oven cools down. Cracks in the top of the cake are normal. Top with fresh strawberries and a glaze, or a different topping of your choosing.
5
Strawberry Glaze:
6
Several hours before serving the cake, wash and hull the berries, and dry completely on paper towels. Combine a little jelly with the 1 Tbsp cornstarch in a small saucepan and mix well. Add the remaining jelly, Cointreau, and water, and cook over medium heat, stirring frequently, until thickened and clear, about 5 minutes. Cool to lukewarm, stirring occasionally to help cooling.
7
Remove cake from springform, and place on a serving plate. Arrange the berries pointed end up over top of the cake. Spoon the glaze over the berries, allowing some to drip down the sides of the cake. Chill until set.

1609

kcal

Calories

118

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup Graham cracker crumbs, 1/2 cup Pecans, finely chopped, 3 tablespoons Granulated sugar, 1/2 teaspoon Cinnamon (Penzey's Vietnamese Cinnamon is the BOMB), and more.

Yes, New York Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

New York Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions