# Creamy and Decadent New York Cheesecake (No Waterbath)

This recipe is for a super simple and easy-to-produce New York cheesecake that is better than store-bought, featuring a two-sided graham cracker crust and a tart cherry topping.

- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

- 375 g graham crackers
- 110 g walnuts, toasted
- 40 g sugar
- 3 g salt
- 30 g all-purpose flour
- 170 g melted butter
- 900 g room temperature cream cheese
- 225 g room temperature goat cheese
- 240 g sugar
- 5 g salt
- 30 g cornstarch
- 125 g sour cream
- 1 whole zest of a whole lemon
- 5 g vanilla extract
- 5 whole large eggs
- 2 whole egg yolks
- 350 g frozen dark cherries
- 1 pinch salt
- 150 g sugar
- 1 whole lemon, zest and juice

## Instructions

1. Measure 375g of graham crackers (3 8-packs), 110g of toasted walnuts, 40g of sugar, 3g of salt, and 30g of all-purpose flour into a food processor.
2. Spin all the ingredients in the food processor until they are well broken down into a sandy texture.
3. Slowly drizzle in 170g of melted butter into the food processor while it is spinning.
4. Stir and scrape the bottom of the food processor bowl to ensure the butter is evenly combined with the crumbs, then pulse one more time.
5. Test the crust mixture by squeezing it; if it crumbles, add more butter.
6. Lay a round of parchment paper in a 9-inch springform pan and butter or pan-spray the inside.
7. Layer in just over half (about 60%) of the graham cracker mixture into the pan.
8. Use a flat-bottom glass to push the crumbs into the parchment paper and spread them to the sides of the pan.
9. Press the crumbs firmly against the side of the pan with the glass, pushing them up to form a tall ring.
10. Use your thumb to press downwards on the top edge of the crust to compress it further.
11. Drop the remaining 40% of the crumbs into the pan and spread them evenly from edge to edge with a spoon, aiming for just above half an inch depth.
12. Use the glass to press down the bottom crumbs and reinforce the sides of the crust.
13. Par-bake the crust in a 350F (175C) oven for 10 minutes.
14. Add 900g of room temperature cream cheese, 225g of room temperature goat cheese, 240g of sugar, 5g of salt, and 30g of cornstarch into a stand mixer bowl.
15. Attach the paddle attachment and spin the cheese mixture on medium speed.
16. After 30 seconds of spinning, scrape down the sides of the bowl thoroughly.
17. Continue spinning for about one more minute until well combined and creamy.
18. Remove the par-baked crust from the oven and allow it to cool.
19. Add 125g of sour cream, the zest of one lemon (finely minced), and 5g of vanilla extract to the cheese mixture.
20. Mix for another minute or so until combined.
21. Scrape down the paddle and the sides of the bowl again.
22. Add five large eggs and two egg yolks, one at a time, to the mixer while it's spinning on medium speed, allowing each egg to fully incorporate before adding the next.
23. Spin for no longer than necessary to fully combine everything after all eggs are added, and scrape down the bowl at least one more time.
24. Drizzle the finished custard into the fully cooled two-sided crust shell, filling it almost to the top.
25. Load the cake into the oven to bake at 325F (160C) for one full hour.
26. After 1 hour, check the cheesecake's doneness by giving it a gentle shake; the middle should be slightly jiggly.
27. Turn off the oven, close the door, and let the cheesecake cool down inside for another 45 minutes.
28. Remove the cheesecake from the oven and allow it to cool completely to room temperature.
29. Move the cooled cheesecake to the fridge, tented with foil, and chill for at least 10 hours, preferably 24 hours.
30. Start the cherry topping by adding 350g of frozen dark cherries, a strong pinch of salt, 150g of sugar, and the zest and juice of one lemon to a 10-inch non-stick pan.
31. Move the pan to the stove over high heat and bring the mixture to a boil.
32. Boil hard for 5 to 6 minutes, or until the sugar turns to syrup and reduces to a thick bubbling consistency, with a temperature between 223F and 226F (105C-108C).
33. Take the cherry topping off the heat and transfer it to a bowl to cool slightly.
34. Move the cherry topping to the fridge to cool completely for at least 2 hours.
35. To serve, gently release the springform pan and use a cake spatula to carefully loosen any stuck edges.
36. Dip a heavy-handled chef's knife into a high-sided container filled with warm water between slices to ensure clean cuts.
37. Place a slice of cheesecake on a plate and top with some of the stewed tart cherries and their bright lemony fruit sauce.

## Equipment

- food processor
- 9-inch springform pan
- parchment paper
- flat bottom glass
- spoon
- stand mixer
- paddle attachment
- microplane
- knife
- 10-inch non-stick pan
- bowl
- high-sided container
- warm water
- heavy-handled chef's knife
- cake spatula

## Tips

- Use aggressively room temperature cream cheese for a creamy, lumpless custard.
- Do not overmix/whip the cheesecake filling after adding eggs to prevent cracking.
- Par-bake the crust to prevent it from becoming soggy from the custard moisture.
- Cool the cheesecake slowly in the oven with the door closed after baking to prevent cracking.
- Refrigerate the cheesecake for at least 10-24 hours before serving for best results.
- When making cherry topping, do not cook beyond 5-6 minutes to avoid caramelizing the sugar.

## Source

- Original video: https://youtu.be/4BTlI9mW-uU?si=HVY51vrftO7PG5Hy
- Recipe page: https://www.cliprecipe.com/recipe/b0f32f4a-8fe0-45a4-be21-6bc3c7e48070
- Extracted: 2025-12-14

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt