---
comments: true
tags:
  - dessert
  - martha-stewart
  - cheesecake
---
# :cake: Martha Stewart's New York-Style Cheesecake

![Martha Stewarts New York-Style Cheesecake][2]{ loading=lazy }

| :timer_clock: Total Time |
|:-----------------------: |
| 8.05 hours               |

| :fork_and_knife_with_plate: Serves |
|:----------------------------------:|
| 1 9 inch cake |

## :salt: Ingredients - 9 Inch - Crust

- :flatbread: 9 squares (68 g) graham crackers
- :butter: 4.5 Tbsp (64 g) unsalted butter, melted
- :candy: 1.5 Tbsp (19 g) granulated sugar
- :salt: 1 pinch salt

## :salt: Ingredients - 9 Inch - Cake

- :cheese_wedge: 2.625 lbs (5.25 pkgs) cream cheese
- :candy: 1.6875 cups (335 g) granulated sugar
- :ear_of_rice: 0.375 cup (45 g) all-purpose flour
- :icecream: 1 tsp vanilla
- :rice: 0.75 cup (171 g) sour cream, room temperature
- :egg: 4 large eggs
- :lemon: 0.75 tsp lemon zest (optional)
- :rice: 1 sour cream topping (optional)

| :fork_and_knife_with_plate: Serves |
|:----------------------------------:|
| 1 10 inch cake |

## :salt: Ingredients - 10 Inch - Crust

- :flatbread: 12 squares (90 g) graham crackers
- :butter: 6 Tbsp (85 g) unsalted butter, melted
- :candy: 2 Tbsp (25 g) granulated sugar
- :salt: 1 pinch salt

## :salt: Ingredients - 10 Inch - Cake

- :cheese_wedge: 3.5 lbs (7 pkgs) cream cheese
- :candy: 2.25 cups (446 g) granulated sugar
- :ear_of_rice: 0.5 cup (60 g) all-purpose flour
- :icecream: 1.5 tsp vanilla
- :rice: 1 cup (227 g) sour cream, room temperature
- :egg: 5 large eggs
- :lemon: 1 tsp lemon zest (optional)
- :rice: 1 sour cream topping (optional)

## :cooking: Cookware

- 1 10-inch springform pan
- 1 foil
- 1 food processor
- 1 baking sheet
- 1 wire rack
- 1 large bowl

## :pencil: Instructions

### Step 1

Preheat the oven to 350°F. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a
double layer of foil.

## :pencil: Instructions - Crust

### Step 2

To make the crust, process graham crackers in food processor until fine. Combine graham cracker crumbs, unsalted butter,
melted, granulated sugar, and salt in a medium bowl. Transfer mixture to the pan and pat into an even layer using the
bottom of a measuring cup or meat pounder. Freeze the dough in the pan, about 15 minutes. Place pan on a baking sheet.
Bake until the crust is firm to the touch and deeply golden brown, about 15 minutes. Transfer pan to a wire rack to cool
completely.

## :pencil: Instructions - Cake

### Step 3

In the bowl of an electric mixer fitted with the paddle attachment, beat the (7 pkgs) cream cheese on medium speed until
fluffy, about 3 minutes, scraping down sides as needed.

### Step 4

In a large bowl, whisk together granulated sugar and all-purpose flour. With mixer on low speed, add vanilla. Gradually
add a little bit of the sugar mixture to cream cheese, a little bit of sour cream, room temperature and an eggs. Repeat
process until all ingredients are mixed. Beat until just combined; do not over mix.

### Step 5

Optionally, add a tsp of lemon zest (optional).

### Step 6

Pour cream cheese filling into the prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling
water into roasting pan to reach halfway up sides of springform pan.

### Step 7

Bake 45 minutes; reduce oven temperature to 325°F. Continue baking until cake is set but still slightly wobbly in the
center, about 30 minutes more. Turn off oven; leave cake in oven with the door slightly ajar, about 1 hour. Transfer pan
to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a
knife around the edge of the cake.

### Step 8

Optionally, add a [sour cream topping][1].

## :link: Sources

- <https://www.marthastewart.com/332755/new-york-style-cheesecake>
- <https://www.youtube.com/watch?v=0UB2nOT6Wic>

[1]: <../ingredients/frosting/sour-cream-topping.md>
[2]: <../assets/images/martha-stewarts-new-york-style-cheesecake.jpg>